Double Chocolate Ragi whole Wheat Cake

Double Chocolate Ragi Whole Wheat Cake 

Good morning 

An eggfree Double Chocolate Ragi Whole Wheat Cake. This is a delicious, moist. chocolatee cake perfect for a tea break.

A healthy cake which is sweetened with Jaggery powder.

1cup=120gms

Ingredients:

Ragi flour- 1/2 cup

Whole Wheat flour- 1 cup

Jaggery powder- 1/2 cup 

Water - 1/4 cup

Ghee residue- 2 tablespoons 

Fresh cream - 1 tablespoon

Dark chocolate - 70 gms

Baking powder- 1 tsp

Method:

# Sieve whole wheat flour, ragi, baking powder for 3-4 times.

Preheat microwave oven at convection mode @ 170'c.

Grease the baking tin with oil. Baking tin size 7×4.

#Melt chocolate in microwave/ double boiling Method.

# Add ghee residue to melted chocolate, jaggery powder, warm water, Fresh cream and whisk well.

# Mix the sieved flour in 2batches with the wet ingredients.

# If the batter is too thick you can add 2 tablespoons of warm water and mix well.

# Pour the batter in the greased tin.

# Bake at 170'c for 30-35 minutes.

# Check by inserting a skewer.

Once Baked demold after 10 minutes on a wire rack.

Slice the cake after it completely cools down.

Please do try and provide your comments.

Thank you!

Gluten free Cake

Gluten free Cake

Thia Cake was in my list long back but couldn't update. This is an Amaranth flour Cake sweetned with jaggery powder. A perfect Tea-time cake with minimum ingredients. 

Notes:

*Sieve flour 3-4 times.

* All ingredients should be in room temperature.

* Baking tin size 6×3.

* I'm using ghee residue.

# If cake batter is very thick you can add 2 tablespoons of warm water.

Ingredients:

Amaranth flour - 1.25 cups/ 130 gms

Baking powder - 1 tsp

Jaggery powder - 1/3 cup

Ghee residue - 2 tablespoons

Milk - 1/2 cup / 125 ml

Curd - 1/4 cup

Vanilla essence - 1 tsp

Butter/ oil - To Grease the baking tin

Method:

# Mix Amaranth flour and baking powder.(dry ingredients)

# Mix ghee residue, milk, curd, vannila essence, jaggery powder (wet ingredients)

# Grease the baking tin with oil/ butter.

# Preheat microwave convection mode @ 170'c.

# Mix dry ingredients and wet ingredients in small batches.

# If batter is very thick you can add 2 tablespoons of water water. 

# Pour the batter in baking tin.

# Bake @ 170'c for 30 minutes.

# Check by inserting a toothpick/ knife. 

# Demold after 5-10 minutes.

# Cool completely on wire rack.

# Slice your cake and enjoy.

Please do try and provide your comments.

Thank U!

Red Velvet Cake

Red Velvet Cake

Red Velvet Cake is a moist, super soft, sweet, slightly sour cake. This is a healthy version which is sweened with jaggery powder and made with whole wheat flour. I've used white chocolate for frosting.

Ingredients:

Whole wheat flour - 1 cup

Jaggery powder - 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Cocoa powder - 1 tablespoon

Oil - 1/4 cup

Curd - 1/2 cup

Vanilla essence - 1 TSP

Red colour  - 1 tsp

Frosting:

Whipping cream - 100 gms

Diary cream - 100 gms

White chocolate - 100 gms

Dark chocolate - 50 gms

Green gel colour - few drops

Vanilla essence - few drops

Chocolate chips - for decoration

Water + jaggery powder - 1/4 cup water + 1 tablespoon jaggery powder

Method:

# Sieve dry ingredients for 5-6 times.(whole wheat flour, cocoa powder, baking powder, baking soda)

# Mix curd, jaggery powder, oil, Vanilla essence and red gel colour. (wet ingredients)

# Grease baking tin with butter/ oil dust some whole wheat flour. Tin size 6'.

# Preheat microwave oven @ 160'c.

# Fold dry ingredients with wet ingredients in small batches. It should be dropping consistency.

# Pour the batter in greased tin.

# Bake @ 160'c for 30-35 minutes.

# Check by inserting a toothpick. 

# Demold after 5 minutes. Allow it to cool on a wire rack.

Frosting:

#Boil 1/4 cup of water add 1 tablespoon of jaggery powder and mix well. Allow it to cool.

# Whip non diary whipping cream to stiff peaks. 

# Warm diary whipping cream. Switch off the flame. Divide in two parts add white and dark chocolate. Mix well until it is well combined. Add some green colour and essence. Ganache is ready.

Let it come to room temperature.

# Slice the cake in two halves.

# In a cake board place a cake slice.  Drizzle water+ jaggery surup. 

# Add whipped cream place the 2nd cake slice. Drizzle water+ jaggery surup.

# Cover the cake with whipped cream. Chill in refrigerator for one hr. 

# 2nd coating with whipped cream. Chill the cake for 2 hrs.

# Pour the white chocolate green colour ganache to the cake. 

# In a pipping bag add the dark chocolate ganache.

# Piping can be done with individual preference.

# Decorate with chocolate chips.

Please do try and provide your comments.

Thank U!

Carrot Cake

Carrot Cake

Carrot Cake is a soft, moist, aromatic and crunchy in texture. Many of my friends have tried this recipe and they loved this cake. It tastes heavenly with a cream cheese frosting.

A healthy cake made with whole wheat flour and sweetned with brown sugar. 

Notes:

* Sieve whole wheat flour for 6-7 times.

* I've used bread tin to bake you may use even cake tin.

* Baking tin size 7×3.

* If you don't have spice powders can add vanilla essence.

Ingredients:

Whole wheat flour - 1.5 cups

Brown sugar - 3/4 cup

Baking powder - 1 tsp

Baking Soda - 1/4 tsp

Milk - 1/2 cup

Curd - 1/4 cup

Oil -1/4 cup

Grated carrots - 3/4 cup

Ginger powder - 1/4 tsp

Clove powder- 1/4 tsp

Cinnamon powder - 1/4tsp

Crushed walnuts - 2 tablespoons

Raisins - 2 tablespoons

Frosting:

Cream Cheese - 250 gms

Icing sugar - 250gms

Unsalted butter - 2 tablespoons

Vanilla essence - few drops

Method:

# Sieve whole wheat flour, baking powder and baking soda for 6-7 times. (dry ingredients)

# Mix milk, curd, oil, brown sugar, grated carrots, crushed walnuts, raisins and spice powders.(wet ingredient)

# Grease your baking tin with oil/ butter.

# Preheat microwave convection mode @160'c.

# Mix dry ingredients and wet ingredients in small batches. Cut and fold method.

# Cake mixture should be thick in consistency.

# Pour the cake mixture in baking tin.

# Bake @160'c for 40-45 minutes. Check by inserting a tooth pick comes out clean it's baked well.

# Allow it to cool for some time then Demould.

# Allow it to cool down completely.

Frosting:

# Using electric beater, cream icing sugar and cream cheese on low speed for 1 minute.

# Add butter and vanilla essence and increase the speed. 

# After 2-3 minutes you can see a nice creamy texture of cream cheese. The quantity will double in size.

# In a cake board place the cake. Trim the cake slightly and make a crumb coating with cream cheese frosting.

# Use your favorite nozzle and decorate your cake. Chill the cake in refrigerate.

Enjoy your cake. Please do provide your comments.

Thank you!

Chocolate Cake (neutral gel)

Chocolate Cake (neutral gel)

Neutral gel is used as a decorating glaze for cakes, pudding, custard etc. This gel can be used for  preparing cakes as it gives a super soft, moist texture for eggless version.

Notes:

* Sieve dry ingredients for 7-8 times.

* All ingredients should be in room temperature.

* I've used 1 cup =  120 gms

* You can skip milk and add 2 tablespoons of milk powder and mix with dry ingredients.

Ingredients:

Whole wheat flour - 1 cup or 120 gms

Sugar - 3/4 cup

Cocoa powder - 2 tablespoons or 30 gms

Baking powder - 1 tsp

Salt - 1/4 tsp

Neutra gel - 1 tablespoon

Oil - 1/4 cup or 60 ml

Water + milk - 1/2 cup or 120 ml

Vanilla essence - 1 tsp

Method:

# Sieve whole wheat flour, baking powder, salt, cocoa powder for 7-8 times. (dry ingredients)

# Mix sugar, milk water. (sugar must dissolve well) Add neutral gel and mix well, you can use electric beater or whisk to get frothy texture. It takes 5-7 minutes.  Add oil + vanilla essence and whisk well.(wet ingredients)

# Mix dry ingredients and wet ingredients in small batches to form a smooth cake batter (pouring consistency)

# Grease the baking tin with oil. Baking tin size 6×3.

# Preheat microwave convection mode @ 160'c.

# Pour the cake batter into the greased tin.

# Bake @ 160'c for 30 minutes.

# Check by inserting a knife / toothpick.

# Demould and 5 minutes.

# Allow it to cool on wire rack.

Once it comes to room temperature can Slice your cake or add icing of your choice and serve.

Please do try and provide your comments.

Thank U!

Tutti Frutti Cake

Tutti Frutti Cake

Tutti Frutti Cake is a simple, easy, super soft, moist cake perfect for tea-time. This is an eggless tea-time cake with whole wheat flour. You can add raisins, berries, nuts if you don't have tutti frutti.

Notes:

* Sieve dry ingredients for 7-8 times. Which is a very important step for eggless whole wheat flour cakes.

* Do not over mix the batter.

* Dust some flour with tutti frutti so that it doesn't sink to the cake batter.

* Do not bake cake at high temperature.

Ingredients:

Whole wheat flour - 1.5 cups + 2 tablespoons (dust the greased baking tin & mix with tutti frutti)

Powdered sugar - 3/4 cup

Baking powder - 1 tsp

Salt - 1/4 tsp

Butter - 1/2 cup 

Curd - 1/4 cup

Milk - 1/2 cup 

Tutti Frutti - 3 tablespoons

Vannila essence - few drops

Method:

# Grease baking tin with oil / butter and dust some whole wheat flour. 

# Mix 1 tablespoon of whole wheat flour with tutti frutti.

# Sieve whole wheat flour, baking powder and salt for 7-8 times. (dry ingredients)

# Melt butter, add powdered sugar mix well.

# Add curd, milk, vannila essence to butter sugar mixture. (wet ingredients)

# Mix dry ingredients and wet ingredients in small batches. (cut and fold method)

# Add tutti frutti to the cake batter. Mix well.

# Pour the cake batter in baking tin.

# Preheat oven/ microwave convection mode @ 170'c.

# Bake at same temperature for 35-40 minutes.

# Once baked check by inserting a knife. If it comes out clean means it's baked well.

# After 5 minutes unmold the cake.

# Allow it to cool on wire rack.

# Slice your cake once it cools down completely.

Do try and provide your comments.

Thank U!

Rose Milk Cake

Rose Milk Cake

Rose Milk Cake is a super soft, moist, rich cake. Creamy rose milk enhances it's taste...an eggless whole wheat cake with minimum ingredients.

Ingredients for cake

Whole wheat flour - 1 cup

Baking powder - 1/2 tsp

Salt - 1/4 tsp

Fresh cream - 1/2 cup

Powered Sugar / jaggery/ cane sugar - 3/4 cup

Curd - 1/4 cup

Rose essence - 1/2 tsp

Milk - 2 tablespoons

Rose colour - few drops

Rose Milk:

Milk -1 cup

Sugar - 2 tablespoon

Rose essence - 1/2 tsp

Rose / pink colour - few drops.

Frosting:

Non-diary whipping cream - 250 ml

Rose essence - few drops

Pink / rose colour - few drops

Method:

Rose Milk - Boil and chill the milk. Mix sugar, rose essence and pink colour. Let sugar dissolve well. Refrigerate the rose milk. Rose milk is just to drizzle over cake. 

For Cake Batter:

# Sieve whole wheat flour, baking powder, salt for 6-7 times. (dry ingredients)

# Mix powdered sugar/jaggery/cane sugar, fresh cream, rose essence, curd together. (wet ingredients)

# Mix dry ingredients with wet ingredients. Cut and fold method. If batter is thick add two tablespoons of milk and mix well.

# Preheat your microwave convection mode @ 170'c.

# Grease your baking tin with oil / butter. Dust some whole wheat flour.

Consistency of batter should be thick like idli batter.

# Pour the batter in greased tin.

# Bake @ 170'c for 35-40 minutes.

# Check by inserting a knife, if it comes out clean, your cake is baked well.

Allow it to cool. Demould your cake on wire rack and let it cool completely.

Pressure cooker method:

Add 1/2 ich salt in pressure cooker, place the ring mould close the pressure cooker without gasket and whistle. The flame should be medium. Preheat for 10-15 minutes. Place the baking tin on the ring mould close pressure cooker without gasket and whistle and bake for 45-50 minutes on medium low flame. Check by inserting a knife in the centre. If it comes out clean means cake is baked well. Leave it for 5-10 minutes and demould. Let it cool completely on wire rack. Slice your cake once it cools down.

Frosting:

# Before you start whipping cream. Keep your whipping blades, bowl in freezer for 1/2 hr.

# Start whipping the non- diary whipping cream on low speed for 1/2 minute. Increase your speed....you can see the cream becomes thick.

Whip until you get a stiff peaks.

Add essence and colour to your whipped cream.

# Slice the cake in two halves. Use a cerrated knife.

# In a cake board apply some frosting and place one half of the cake. Poke the cake... drizzle rose milk. Apply frosting, place the other half of cake slice, poke and drizzle rose milk. Apply frosting on top of it. Cover the cake well with frosting. Place a nozzle in piping bag fill the frosting and start decorating your cake. 

While serving add rosemilk which enhances the taste.

Refrigerate your cake for atleast 2 hrs. 

Hope you like it. Please do try and provide your comments.

Thank U!