Showing posts with label Eggless. Show all posts
Showing posts with label Eggless. Show all posts

Sunday, 20 March 2016

Eggless Carrot Cake


One of my favorite cakes to bake is carrot cake. I love the moist dense texture of it with the aroma of all spice as you cut through a slice. The cake keeps well and its perfect for afternoon tea, a mid morning snack or to ice and take as a gift.


Eggless cakes tend to have a denser texture,so to ensure an even bake,  I always prefer to bake my carrot cake in a Kugelhopf / Bundt cake tin.  This type of cake tin has a hole in the middle so when you cake is baked it will cook more evenly and it will be in a shape of a ring. To get an even bake it is important to use a good quality solid cake tin that does not buckle in the oven. 




Le Creuset make a lovely Kugelhopf tin which is made from toughened non stick metal . It is solid, fairly robust and heavy and really well made. The non stick coating makes turning out the cake easy.The unique swirl pattern indentations on the cake tin  leaves a lovely pattern on the outside of the cake once it's baked.You can purchase the Le Creuset Kugelhopf pan from House of Fraser or many retailers at an approx  price of  £ 30.00 pounds.
House of Fraser stock some lovely bakeware which you can check out here.





print recipe
Eggless Carrot Cake
Aromatic all spice fragranced carrot cake.
Ingredients:
  • 1.25 cups Plain Flour
  • 1/2 teaspoon Bicarbonate of Soda
  • 1 teaspoon Baking Powder
  • 1/2 cup Butter (room temperature)
  • 397 g Sweetened condensed milk
  • 2 tablespoons Warm milk
  • 1 cup Grated carrot
  • 1 teaspoon Vanilla essence
  • 1/2 teaspoon All Spice
Method:
1. Preheat oven to 170 degrees C2. Grease a Kugelhof cake tin and keep aside.3. In a large bowl sieve together the flour, baking powder, bicarbonate of soda and all spice and keep aside4.Whisk together the condensed milk, vanilla, butter and warm milk util light and fluffy. Fold in the flour and stir in the carrots.Do not over mix.5. Transfer the mixture to the prepared cake tin and smooth the top of the cake mix, bake the cake in a preheated oven for 35-40 minutes until cake is golden brown and a skewer inserted comes out clean.6. Remove cake from oven and allow to cool in tin for a while.7. Turn out the cake on a wire rack and allow it to cool completely.8. If you like you can ice cake with a cream cheese topping I prefer to serve my cake plain.
Details
Prep time: Cook time: Total time: Yield: 1 cake


I was sent the Kugelhopf pan to review by House of Fraser. All the views and opinions are my own about the pan.

Tuesday, 9 February 2016

Eggless Pancakes with Strawberry, Mango and Chocolate Sauce.






print recipe

Eggless Pancakes
Delicious eggless pancakes served with fresh strawberries and mango and drizzled with chocolate sauce.
Ingredients:
  • 1 cup Plain Flour
  • 1 tablespoon Sugar
  • 1 teaspoon Vanilla
  • 2 tablespoons Melted Butter
  • Pinch of salt
  • 1 cup Skimmed milk
  • few squirts Sunflower spray oil
  • 10 Fresh strawberries diced
  • 1/2 cup Fresh mango diced
  • 3 tablespoons Chocolate sauce
Method:
1. In a large bowl add the flour, sugar, melted butter, vanilla, salt and milk and whisk the mixture together.Cover and leave to rest for 1 hour2. Heat a non stick pan and spray with sunflower cooking spray.3. Pour a ladle of pancake batter and swirl it around to form a thin pancake.4. Cook on medium heat until bubbles form and then flip the pancake. Transfer the cooked pancake on to a piece of greaseproof paper and cover and keep warm.5. Repeat for rest of batter.To serve place a pancake on a dish folded into quarter and spoon some chopped strawberries and mango on it. Drizzle with chocolate sauce.
Details
Prep time: Cook time: Total time: Yield: Serves 4

Friday, 21 March 2014

Eggless Strawberry Cupcakes



I am not a fan of rich butter cream frosting on my cakes and I always prefer to have a simple plain cake with my cup of tea. These eggless cupcakes are really easy to make and not too rich and sweet. They make the perfect guilt free teatime treat.

Simple easy and simply decadent eggless strawberry cupcakes that make any teatime special.

Ingredients:

Dry Ingredients:

1.75 cups plain flour
3/4 cup sugar
1/4 cup Nesquick strawberry flavour milkshake powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
6 strawberries hulled and diced.

Wet Ingredients:

1/3 cup  sunflower oil
1 tablespoon apple cider vinegar
1 cup water
1 teaspoon vanilla essence

Method:

1. Preheat the oven to 180 degrees C/ 375 degrees F
2. In a bowl add the sugar and Nesquick powder and mix together.
3. In the same bowl sieve together the flour, salt, baking powder and bicarbonate powder.
4. Fold the flour and sugar together.
5. In a jug add the water, oil, apple cider vinegar and the vanilla essence and whisk together.
6. Fold the wet ingredients into the dry gently.Fold in the chopped strawberries.
7. Spoon the mixture into cup cake liners and bake the cakes for 15-18 minutes until golden brown. You can check if the cakes are cooked by inserting a skewer into the centre of the cake , if it comes out clean cakes are baked.
8. Remove cakes from oven and transfer them to a wire cooling rack.


NB-This recipe is using American size cups later I will update it with grams and oz.






Monday, 3 March 2014

Strawberry and Chocolate Chip Pancakes~ Eggless




Soft spongy pancakes that are delicious with luscious strawberries and a drizzle of chocolate and strawberry sauce. 

Preparation time: 5 minutes
Cooking time 10 minutes
Makes 6 mini pancakes

Ingredients:

100 g ground oats
45 g rice flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
1 handful chocolate chips
Enough milk to make a semi-thick mixture (approx 100 ml)
1 tablespoon olive oil to fry with or spray oil

For serving:

6 Strawberries
Chocolate sauce
Strawberry Sauce

Method:

1. Mix the flour, baking powder, baking soda, ground oats and sugar.
2. Add the milk and mix to make a semi-thick mixture, stir in the chocolate chips.
3. Lightly oil a frying pan and set it on medium heat .Using a ladle  spoon the mixture into the frying pan.
3. Wait till bubbles appear and the edge of the pancake starts to lift, now flip the pancake to cook the underside.
4. Pancake is cooked when both sides should are golden brown in  colour.
5. Stack the pancakes I used three per serving (or as high as you like), garnish with sliced strawberries and a squirt of chocolate sauce and strawberry sauce.

Alternatively serve with cream  / ice-cream / jam for a sinful brunch.

This post is a guest Post by Roshni Kanabar.


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