Cakes

Eggless Plum Cake / Christmas Plum Cake

Ingredients

1½ cups plain flour 1 tsp baking powder

½ tsp baking soda 2 tbsp roughly chopped raisins (kismis)
2 tbsp roughly chopped black raisins (kismis) 2 tbsp roughly chopped sweet cherries
¼ cup tutti frutti ½ cup rum
½ cup soft butter ¾ cup condensed milk
½ tsp cinnamon (dalchini) powder ½ tsp nutmeg (jaiphal) powder
1½ tbsp cocoa powder ½ tsp vanilla essence
1 cup chopped mixed nuts (cashew, walnuts and 2 tsp grated orange rind
almonds)
6 tbsp orange juice

Method

1. Sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.

2. Combine the raisins, black raisins, sweet cherries, tutti frutti and rum in a deep bowl, mix well and
cover with a lid and keep aside for 24 hours.

3. Combine the butter and condensed milk in a deep bowl and mix well using a whisk till smooth.

4. Add the sieved flour mixture gradually and fold gently using a spatula. 5. Add the cinnamon powder,
nutmeg, cocoa powder, vanilla essence, soaked dry fruits, mixed nuts, orange rind and mix well.

6. Add the orange juice little by little to adjust the consistency.

7. Transfer the mixture in a greased 200mm. (8") aluminum tin and bake in a pre-heated oven at 180⁰ C
(360⁰ C) for 35 to40 minutes.

8. Cool slightly, loosen the edges using a knife and demould it by inverting the tin over a board and tap
gently to unmould the loaf.

9. Brush the loaf with little sugar syrup and keep aside for 10 to 15 minutes.

10. Cut into thick slices and serve immediately or store in an air-tight container. Use asrequired.

Handy Tip: 1) Use orange juice accordingly to adjust the consistency of the batter. 2) You can soak the
dry fruits in rum or orange juice for minimum 24 hours.

Pineapple Sponge
Cake Ingredients

½ cup chopped canned pineapple 3 tbsp canned pineapple syrup

1¼ cups plain flour (maida) 1½ tsp baking powder
½ tsp baking soda ¾ cup condensed milk
 4 tbsp melted butter 1 tsp vanilla essence
Melted butter for greasing Plain flour (maida) for dusting
Method

1. Sieve the plain flour, baking powder and baking soda together in a deep bowl and keep aside.

2. Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform
distribution of the flour. Shake and remove the excess flour. Keep aside

3. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a
spatula.

4. Add the sieved flour mixture and canned pineapple and mix gently with the help of a spatula.

5. Add the canned pineapple syrup and fold gently. The batter should be of dropping consistency.

6. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.

7. Bake in a pre-heated oven at 180°C (360°F) for 35 to 40 minutes.

8. The cake is ready when it leaves the sides of the tin and is springy to touch.

9. Keep aside to cool slightly. Once cooled, invert the tin over a rack and tap sharply to unmould the
cake. Cut into pieces and serve.

Eggless Red Velvet Cake with White Chocolate Ganache

Ingredients for Cake Batter Maida –

1 and half cups Cocoa Powder - 2 tbsp Salt

1/2 tsp Baking Soda 1/2 tsp Corn Flour

1 tbsp Sugar 1 cup Unsalted butter

1/2 cup Thick Buttermilk 3/4 cup Fresh Cream

1/4 cup Vinegar 1/2 tsp Vanilla Essence

1/2 tsp Red food colour few drops Ingredients for White Chocolate Ganache

Fresh Cream - 250ml

White Chocolate - 350g

Method

1. Sieve maida, cocoa powder, salt, baking soda and corn flour into a bowl.

2. In a separate bowl, add sugar, butter and cream it together.

3. To this add buttermilk, fresh cream, vinegar, vanilla essennce, red food color and beat it.

4. Once wet ingredients are combine, add the dry ingredients in small quantity and mix it.

5. Once all the flour mixture is incorporated, transfer it to the cake tin that is lined and greased.
6. Pre heat the oven for 15 mins at 180C.

7. Bake the cake for 1 hour at 180C.

8. For the white chocolate ganache, heat fresh cream and chopped white chocolate.

9. Once the chocolate is melted, let it cool down for an hour.

10. Remove the top layer of the cake.

11. Spread a layer of ganache and place the another layer of cake.

12. Cover the entire cake wth the white chocolate ganache and decorate it with cake crumble.

13. Place some strawberry slices and enjoy.

Eggless Vanilla Sponge Cake

Ingredients

1¼ cups plain flour (maida) 1½ tsp baking powder

½ tsp baking soda ¾ cup condensed milk

4 tbsp melted butter 1 tsp vanilla essence

Melted butter for greasing Plain flour (maida) for dusting Method

1. Sieve the plain flour, baking powder and soda bi-carb together. Keep aside.

2. Grease a 175 mm. (7") cake tin with melted butter, dust it with plain flour and sift to ensure uniform
distribution of the flour. Shake and remove the excess flour.

3. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a
spatula.

4. Add the sieved flour mixture and 5 tbsp of water mix gently with help of a spatula. The batter should
be of dropping consistency.

5. Pour the batter into a greased and dusted 175 mm. (7") diameter cake tin.

6. Bake in a pre-heated oven at 180ºC (360ºF) for 25 minutes.

7. The cake is ready when it leaves the sides of the tin and is springy to touch.

8. Invert the tin over a rack and tap sharply to unmould the cake.

9. Keep aside to cool and use as required.

Eggless Semolina and Coconut Cake

Ingredients

1 cup semolina (rava sooji) 1 cup freshly grated coconut

1 cup powdered sugar ½ cup melted butter

½ cup curds (dahi) 2 tbsp milk

1 tsp cornflour ½ tsp baking soda

1 tsp baking powder ½ tsp vanilla essence A pinch of salt

Melted butter for greasing Plain flour (maida) for dusting

Method

1. Grease a 225 mm. (9”) by 125mm. (5”) cake tin with melted butter, dust it with plain flour and sift to
ensure uniform distribution of the flour. Shake and remove the excess flour.

2. Combine all the ingredient in a deep bowl and mix well using a spatula.

3. Pour the batter into a greased and dusted cake tin and spread it evenly.

4. Cover it with an aluminum foil and keep aside for 2 hours.

5. Remove the foil and bake in a pre-heated oven at 180°C (360°F) for 40 minutes.

6. Allow it to cool for 15 minutes and de-mould.

7. Cut into square pieces and use as required.

Eggless Chocolate Sponge Cake Using Condensed Milk

Ingredients

1 1/4 cups plain flour (maida) 2 tbsp cocoa powder

1 1/2 tsp baking powder 1/2 tsp baking soda

3/4 cup condensed milk 4 tbsp melted butter

1 tsp vanilla essence 2 tsp melted butter for greasing

2 tbsp plain flour (maida) for dusting

Method

1. Sieve the plain flour, cocoa powder, baking powder and baking soda together and keep aside.

2. Combine the condensed milk, melted butter, vanilla essence and mix well.

3. Add the prepared sieved plain flour-cocoa mixture and 5 tbsp of water and mix gently with help of a
spatula.

4. The batter should be of dropping consistency.

5. Grease the cake tin with butter on all the sides.

6. Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to
remove the excess flour.
7. Pour the prepared cake batter into a greased and dusted 175 mm. (7") diameter tin and spread it
evenly.

8. Bake in a pre-heated oven at 180ºC (360ºF) for 25 to 30 minutes or till done.

9. The cake is ready when it leaves the sides of the tin and is springy to touch.

10. When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the
sponge.

11. Keep aside to cool and use as required.

Eggless Chocolate Mug Cake

Ingredients

1 tbsp chopped dark chocolate 3 tbsp plain flour (maida)

2 tbsp cocoa powder ¼ tsp baking powder

A pinch of baking soda 3 tbsp condensed milk

4 tbsp milk A few drops of vanilla essence

Method

1. Combine the plain flour, cocoa powder, baking powder and baking soda in a microwave safe mug and
mix well using a fork.

2. Add the condensed milk, milk and vanilla essence and mix very well using a fork till no lumps remain.
3. Add the dark chocolate, mix gently and microwave on HIGH on 2 minutes. Serve immediately.

Tip: You can also replace condensed milk with 3½ tbsp of powdered sugar.

Eggless Dates and Almond Healthy Cake

Ingredients Dry Ingredients:

1 Cup Whole Wheat Flour 18 pieces Pitted Dates (without seed)

1/2 cup Powdered Brown Sugar 1/4th cup Almond (chopped) (You could use any
other nuts or no nuts at all) 1 teaspoon Baking soda

1/4th teaspoon Baking powder 1 pinch salt

1 teaspoon Cinnamon powder 1/2 cup Powdered Brown Sugar

Wet Ingredients:

18 pieces Pitted Dates (without seed) ½ cup Vegetable Oil

3/4th cup - Milk 1 teaspoon Vanilla Essence (Optional) Dates

Mixture: Boil Milk, put the dates in it (cut or whole) Let it cool down overnight in the refrigerator Blend
it the next day

Method
1. Mix all dry ingredients together

2. Mix all wet ingredients together

3. Fold it all up (wet & dry)

4. Add almonds to the mixture.

5. Pour it in your cake tin after oiling the tin. 6. Add almonds on top of the batter. 7. Preheat oven at 180
degrees

8. Let it bake at 180 degrees for 35-40 minutes until your toothpick or fork comes out clean.

9. Enjoy & do write to me how it turned out.

Eggless Marble Cake

Ingredients

1¼ cups plain flour (maida) Melted butter for greasing Plain flour (maida) for dusting

1½ tsp baking powder ½ tsp baking soda

¾ cup condensed milk 4 tbsp melted butter

1 tsp vanilla essence 2 tbsp roughly chopped dark chocolate

1 tbsp milk

Method

1. Grease a 150 mm. (6”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform
distribution of the flour. Shake and remove the excess flour. Keep aside.

2. Sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.

3. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a
spatula.

4. Add the sieved plain flour mixture and approx. 9 tbsp of water and mix gently with the help of a
spatula to make the vanilla sponge batter of a dropping consistency. Keep aside.

5. Combine the dark chocolate and milk in a microwave-safe bowl, microwave on HIGH for 30 seconds
and mix well.

6. Add ½ cup of vanilla sponge batter and mix very well to form a chocolate sponge batter.

7. Divide the remaining vanilla sponge batter into 2 equal portions.

8. Pour one portion of the batter into the greased and dusted cake tin and spread it evenly.

9. Pour the chocolate sponge batter in the center.

10. Pour the remaining vanilla sponge batter on top of the chocolate sponge layer and spread it evenly.
11. Take a fork, pass it through the batter till the bottom and create circular swirls throughout without
lifting the fork.

12. Bake in a pre-heated oven at 180°C (360°F) for 40 minutes till the cake leaves the sides of the tin and
is springy to touch.

13. Keep aside to cool for 15 to 20 minutes. Once cooled, invert the tin over a rack and tap sharply to
unmould the cake.

14. Cut into pieces and serve.

Eggless Lemon Cake

Ingredients

1 +1/2 cup (180g) all purpose flour (maida) ½ teaspoon (3g) baking soda

1 teaspoon (4g) baking powder 1 tablespoon (6g) lemon zest

¾ cup (180mL) vegetable oil 1 ½ cup (300g) castor sugar
1 cup (285g) Greek yogurt ½ teaspoon vanilla extract
5 tablespoon (75mL) lemon juice ½ cup (120mL) milk
1 tsp white vinegar, rested for 5 minutes

Method

1. Pre-heat the oven to 180*C. Line a 9" cake pan with parchment paper

2. In a large bowl, combine flour, baking soda, baking powder and lemon zest

3. In a separate bowl, beat vegetable oil and sugar.

4. Beat in the Greek yogurt, vanilla extract and lemon juice.

5. Add dry ingredients to the wet ingredients in three batches, alternating with milk. Use a spatula to
fold the dry ingredients into the wet ingredients. Do not over mix.

6. Transfer the batter into the prepared cake pan. Bake at 180*C for 35-40 minutes.

Mini Cherry Cream Cake (Eggless Dessert Recipe)

Ingredients

1 eggless vanilla sponge cake (7”) 6 tbsp canned cherry topping

1 ½ cup beaten whipped cream To be mixed into a soaking syrup ¾th cup warm water

2 tbsp sugar For the Topping A few almond (badam) flakes

Method 1. Cut the cake into a 62 mm. (2 ½”) round cake using a cookie cutter.

2. Repeat the same process to get 2 more mini cakes.

3. Soak a cake piece evenly with 1/3 of the soaking syrup.

4. Make a shell border with 1/3rd of the whipped cream around the circumference of the cake.
5. Sprinkle the almond flakes on the shell border.

6. Spread 2 tbsp of the cherry topping in the centre of the cake.

7. Repeat steps 3 to 6 to make 2 more mini cakes.

8. Refrigerate till serving and serve chilled.

Eggless Vanilla Cake Using Oil

Ingredients

1 ½ cups plain flour (maida) 1 tsp baking powder

¾ tsp baking soda ½ cup poweddered sugar

3 tbsp melted butter ¾ tsp vanilla essence

3 tbsp oil

Method

1. Sieve the plain flour, baking powder and baking soda together. Keep aside.

2. Combine the sugar, butter and oil in a deep bowl and whisk well.

4. Add the vanilla essence and add approx. ½ cup water and whisk well.

5. Pour the batter into a greased and dusted 175 mm. (7") diameter cake tin.

6. Bake in a pre-heated oven at 160ºC (320ºF) for 35 minutes.

7. The cake is ready when it leaves the sides of the tin and is springy to touch.

8. Invert the tin over a rack and tap sharply to unmould the cake.

9. Keep aside to cool and use as required.

Eggless Vanilla Cake Using Curd

Ingredients

2 ½ cups plain flour (maida) 1 tsp baking powder

½ tsp baking soda 6 tbsp sour curds (khatta dahi)

¾ cup melted butter 1 ½ tsp vanilla essence

1 ¼ cups powdered sugar

Method

1. Sieve the plain flour and baking powder and Keep aside.

2. Mix the curds and baking soda in a bowl and keep aside.

3. Combine the butter, sugar and ¾ cup of hot water in another bowl and whisk well till the sugar
dissolves completely.
4. Add the flour mixture, curds and vanilla essence and mix to make a smooth batter with help of a
spatula, batter should be of pouring consistency. Mix well.

5. Put the batter in a 200 mm. (8") diameter greased cake tin.

6. Bake in a pre-heated oven at 180ºC (360ºF) for 45 minutes or until a knife inserted in that cake comes
out clean.

7. Remove the eggless vanilla cake using curd from the oven, keep aside to cool and use as required.

Eggless Vanilla Sponge Cake in a Microwave

Ingredients

1 cup plain flour (maida) 1 tsp baking powder

½ tsp baking soda soft butter for greasing

4 tbsp sour curds (khatta dahi) ½ cup melted butter

¾ cups powdered sugar 1 tsp vanilla essence

Method

1. Sieve the plain flour and baking powder. Keep aside.

2. Grease a 150 mm. (6") diameter shallow microwave safe dish using soft butter. Line it with a piece of
greaseproof paper at the bottom of the dish and again grease it using a little soft butter.

3. Combine the curds and baking soda in a bowl and mix well using a spatula. Keep aside.

4. Combine the butter, sugar and ¼ cup of hot water in another bowl and mix well using a whisk.

5. Add the curds, baking soda mixture, plain flour, baking powder mixture and vanilla essence and mix
well to make a smooth batter.

6. Pour the batter into a greased microwave safe glass dish and microwave on high for 4 minutes.

7. Remove from the microwave and keep aside to cool for 5 minutes.

8. Loosen the edges with help of butter knife and unmould. Remove the butter paper and discard it.

9. Use as required.

Eggless Orange Cake

Ingredients

¼ cup fresh orange juice ¼ tsp orange essence

A few drops of orange colour 1½ tsp orange rind

½ cup soft butter ½ cup condensed milk

1¼ cups plain flour (maida) 2 tsp baking powder

1 tsp baking soda

Method

1. Combine the butter and the condensed milk in a deep bowl, mix well using a spatula.

2. Add the orange essence, orange colour and orange rind and mix well.

3. Add the plain flour, baking powder, baking soda and orange juice and mix well.

4. Pour the batter into a greased and dusted 175mm. (7”) rectangle aluminium loaf tin and tap it lightly.
Bake in a pre-heated oven at 180°C (360°F) for 35 minutes.

5. Cool slightly, loosen the sides with the help of a knife and demould it.

6. Cut the cake into 13 mm. (½“) slices. Serve immediately or store in an air-tight container.

Layered Chocolate Mousse Cake

Ingredients

For the milk chocolate layer

¾ cup grated milk chocolate ½ cup peanut butter

1 tsp coffee powder ½ cup coarsely crushed chocolate cream wafer biscuit
For the dark chocolate layer

1¼ cups grated dark chocolate ¾ cup beaten whipped cream

For the topping

½ cup coarsely crushed chocolate cream wafer biscuits

Method

For the milk chocolate layer 1. Combine the coffee and 2 tbsp warm water in a bowl, mix well and keep
aside. 2. Combine the milk chocolate and peanut butter in a deep non-stick pan, mix well and cook on a
medium flame for 1 to 2 minutes or till its smooth, while stirring continuously. 3. Add the coffee-water
mixture, mix well and cook on a medium flame for a few seconds. 4. Switch off the flame, add the
chocolate wafer cream biscuits and mix well. 5. Transfer the mixture into a loose-bottomed cake tin,
spread it evenly and keep aside to cool for 10 minutes. 6. Refrigerate for 1 hour or till set.

For the dark chocolate layer 1. Put the chocolate in a microwave safe bowl and microwave on high for 1
minute and mix well using a spatula. 2. Add the whipped cream and fold gently. 3. Pour this mixture
over the milk chocolate layer and spread it evenly. 4. Refrigerate for 1 hour.

How to proceed 1. Unmould the mousse cake and place on a serving plate. 2. Finally top it with the
coarsely crushed chocolate cream wafer biscuits evenly over it and press it lightly. Cut into 6 equal
wedges and serve immediately.

Eggless choco lava cake whole wheat lava cake

Dry Ingredients
½ cup whole wheat flour (atta), 60 to 65 grams 3 tablespoons cocoa powder

1 pinch salt ¼ teaspoon baking soda

Wet Ingredients

⅓ cup sugar, 75 grams, about 5 to 5.5 tablespoons sugar ½ cup cold water

2 tablespoons oil, sunflower or olive oil

½ tablespoon lemon juice or vinegar ½ teaspoon vanilla extract or

¼ teaspoon vanilla essence To Be Added Later 90 to 100 grams semi sweet,

bitter sweet or sweet chocolate

Method Sifting Dry Ingredients For Cake

Take a bowl and place a sieve on it. Add whole wheat flour, salt, cocoa powder and baking soda.
2. Sift directly in the bowl. Keep aside. Preparing Wet Ingredients Solution 1. In another bowl
take sugar and cold water. 2. Stir till all the sugar is dissolved. 3. Then add oil and stir very well.
4. Next add vanilla extract and lemon juice. Again mix.
Making Chocolate Lava Cake Batter

Now add the wet ingredients in the dry ingredients. 2. Mix very well with a wired whisk. However, do
not over do the mixing. 3. Pour the batter in greased ramekins or muffin cups. 4. Then place chocolate
squares in the batter. Gently press the chocolate squares, so that they get immersed in the batter.

Baking Choco Lava Cake

1. Place the ramekins/ muffin cups in a preheated oven and bake for 200 degrees celsius for 30 to 35
minutes. Preheat oven for 15 to 20 minutes at 200 degrees celsius before you start baking. 2. Once
done, remove the ramekins from the oven. Let the cake cool for 2 to 3 minutes. 3. Then gently invert the
ramekins on a serving plate or tray. Be careful as the ramekins will be hot. 4. Tap the base of the
ramekins and let the lava cake slid through and fall on the plate. 5. Using a small sieve, dust some cocoa
powder or powdered sugar on the choco lava cakes. 6. Serve choco lava cake immediately.

Orange Jelly Mousse Cake

Ingredients

1/2 cup of orange juice 1 tbsp. of sugar

6 gelatine sheets 1/2 cup of milk 1 + 1/2 cup of heavy cream

1 cup of chocolate

Method 1. In a bowl combine orange juice and sugar. Beat it with a whisk. Add gelatine sheets while
continuously beating the mixture.

2. Transfer the orange juice mixture into a holder. Freeze it for 20 minutes.

3. In a pot combine milk, heavy cream, and chocolate. Keep heating & stirring the ingredients until they
melt completely. Add gelatin sheets and proceed to stir.
4. Mixer the heavy cream in a bowl. Combine it with the chocolate cream. Keep stirring until both
mixtures are perfectly combined.

5. Place the cake base in a pan. Pour half of the chocolate cream on top. Freeze it for 20 minutes.

6. Place the frozen orange juice mixture right in the middle of the cake after removing it from its holder.
Pour the remaining chocolate cream on top. Make sure the surface is smooth. Freeze it for 20 minutes.
7. You can place slices of oranges on top of your cake.

Eggless Coconut Sponge Cake

Ingredients

½ cup coconut milk (nariyal ka doodh) ½ cup desiccated coconut

1 cup plain flour (maida) ½ tsp baking powder

½ tsp baking soda ½ cup soft butter

½ cup powdered sugar

Method

1. Combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside.

2. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula.

3. Add the plain flour mixture gradually and fold gently.

4. Add the coconut milk gradually and mix well using a spatula.

5. Add the desiccated coconut and mix gently, using a spatula.

6. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin.

7. Tap it slightly to even out the mixture.

8. Bake it in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes. Keep aside to cool slightly.

9. Demould the cake, cut it into 6 equal wedges and serve.

Eggless Chocolate Truffle Cake

Ingredients For the chocolate sponge

6 tbsp cocoa powder 1 tsp instant coffee powder

½ cup curds (dahi) 5 tbsp oil

1 cup plain flour (maida) ¼ tsp baking powder

½ tsp baking soda 1 cup powdered sugar

A pinch of salt
For the chocolate ganache

1½ cups fresh cream 2 cups roughly chopped dark chocolate

For the chocolate decoration

¾ cup melted dark chocolate

Other ingredients

½ cup sugar syrup for soaking ½ cup sliced strawberries

3 chocolate coated strawberries

Method For the chocolate sponge

1. Combine the instant coffee powder and ¼ cup of warm water in a small bowl and mix well.

2. Combine the curds, oil and coffee-water mixture in a deep bowl and mix well using a whisk. Keep
aside.

3. Sieve the plain flour, cocoa powder, baking powder, baking soda, sugar and salt in a deep bowl and
mix well.

4. Add the curd mixture and 2 tbsp of water and fold gently using a spatula.

5. Pour the batter into a greased 175 mm. (7”) diameter tin lined with butter paper and dusted with
plain flour.

6. Tap it slightly to even out the mixture.

7. Bake it in a preheated oven at 200°C (400°F) for 40 minutes. Keep aside to cool completely.

For the ganache

1. Heat the fresh cream in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while
stirring occasionally.

2. Switch off the flame, add the chocolate, wait for 2 minutes.

3. Mix very well using a flat spoon, till the mixture is smooth.

4. Keep aside to cool completely.

For the chocolate decoration

1. Line a tray with butter paper and keep aside.

2. Pour the melted chocolate in the piping bag, cut the tip of the bag (as per the thickness required)

3. Pipe out different shapes and design, as per you likings on the butter paper.

4. Refrigerate it for 30 minutes or till it sets.

5. Peel it off the butter paper and refrigerate till use.

How to proceed

1. Demould the cake on a flat surface and cut into two equal parts horizontally.

2. Sprinkle a little the sugar syrup on the inner side of both the cake halves.

3. Spread little chocolate ganache on the lower half and spread it evenly using a palette knife.

4. Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly.

5. Spread the remaining ganache evenly on top and at the sides of the cake with the help of a palette
knife, to cover the cake.

6. Decorate the strawberry slices on the sides, place the chocolate coated strawberries over the cake
and finally place the prepared chocolate decoration over it.

7. Serve immediately or refrigerate till use.

Handy Tip:

To make the sugar syrup, combine ⅓ cup of sugar and ¼ cup of water in a broad non-stick pan and cook
on a medium flame for 2 to 3 minutes.

Vegan Chocolate Cake

Ingredients

½ cup oil 1 ½ tsp vinegar

1 tsp vanilla essence 1 ½ cups plain flour (maida)

½ cup cocoa powder 1 cup castor sugar

1 tsp baking powder A pinch of salt

Method

1. Combine 1 cup of warm water, oil, vinegar and vanilla essence in a deep bowl and mix well. Keep
aside.

2. Combine the plain flour, cocoa powder, castor sugar, baking powder and salt in another deep bowl
and mix well using a whisk.

3. Add the prepared water-oil mixture to it and mix well using a whisk.

4. Pour the batter into a greased and dusted rectangle aluminium cake tin of 250 mm. (10”) x 150 mm.
(6”).

5. Bake in a pre-heated oven at 180°C (360°F) for 25 minutes.

6. Cool slightly and loosen the edges using a sharp knife. Demould the cake and cut it into 15 equal
square pieces. Serve or use as required.
Chocolate Devil Cake
Ingredients

For the base 12 dark chocolate biscuits 2 tbsp roasted and almond(badam) silvers

3 ½ tbsp. melted butter

For the Chocolate Mousse

2 cups roughly chopped dark chocolate ½ cup milk

½ tsp vanilla essence 1 ¾ cups beaten whipped cream

2 tbsp powder sugar 1 recipe chocolate truffle For the Garnish Edible coloured vermicelli

Method For the Base .

1. Open each dark chocolate biscuit and scrape and discard the middle creamy layer.

2. Place the biscuits on a butter paper or rolling board and crush the biscuits to a coarse powder with
the help of a rolling pin.

3. Transfer the crushed biscuit powder to a bowl, add the almonds and butter and mix well.

4. Spread and press the mixture into the base of a 175mm. (7”) loose bottomed cake tin and refrigerate
for 10 minutes.

For the Chocolate Mousse

1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 1 minute.
Remove from the microwave and mix gently.

2. Strain the chocolate-milk mixture using a sieve. Allow to cool at room temperature.

3. Add the vanilla essence, beaten whipped cream and sugar and fold gently. Keep aside. How to
proceed

1. Pour the mousse mixture evenly over the prepared biscuit base and spread it evenly using a palate
knife.

2. Refrigerate for 1 hour or till the mousse sets.

3. Pour the chocolate truffle on the mousse cake and spread it evenly using a palate knife.

4. Refrigerate for another 15 minutes.

5. Demould the mousse cake and garnish with coloured vermicelli.

6. Cut into 6 equal wedges ans serve chilled.

Handy tip 1. You can also melt the chocolate milk mixture on a double boiler.
Pressure Cooker Rava Cake
Ingredients

¾ cup semolina (rava / sooji) ½ tsp cardamom (elaichi) powder

½ cup powdered sugar 2 tbsp oil

¼ cup thick curds (dahi) ½ cup milk

2 tbsp chopped mixed nuts (walnuts, cashewnuts and, almonds)

¼ tsp baking powder A pinch of baking soda

Method

1.Combine the semolina, cardamom powder and powdered sugar in a deep bowl and mix well using a
spoon.

2. Add the oil, curds, ¼ cup of milk and mixed nuts and mix gently using a spatula.

3. Cover the batter with a lid and keep aside for 15 minutes.

4. Add the baking powder, baking soda and the remaining ¼ cup of milk and mix well.

5. Pour the batter into a greased aluminium 150 mm. (6”) diameter cake tin.

6. Heat 2 cups of water in a pressure cooker and keep a stand in it.

7. Slowly place the cake tin on the stand in the pressure cooker.

8. Close the lid of the pressure cooker and cook on a slow flame for 20 minutes, without using the ring
and whistle.

9. Open the lid and check the cake with help of a knife. If it comes out clean, then the cake is done.

10. Remove the cake tin and keep aside to cool slightly.

11. Oce cooled, loosen the edges using a knife. 12. Invert the cake tin over a plate and tap sharply to
unmould the cake.

13. Invert the cake, cut into pieces and serve.

Chocolate Banana Cake

Ingredients

1 1/2 cups plain flour (maida) 2 tbsp cocoa powder

1/2 tsp baking soda 1/4 tsp baking powder

1/2 cup melted butter 1/2 cup condensed milk

1/2 cup brown sugar 1 cup mashed banana

1 tsp vanilla essence 3/4 cup fresh cream melted butter for greasing plain flour (maida) for dusting
Method

1. Sieve the plain flour, cocoa powder, baking soda and baking powder. Keep aside.

2. Combine the melted butter, condensed milk, brown sugar, mashed banana and vanilla essence in a
bowl and mix well with a spatula.

3. Add the sieved flour mixture and fresh cream and fold gently. Keep aside.

4. Grease a 175 mm. (7") cake tin with melted butter, dust it with plain flour and sift to ensure uniform
distribution of the flour. Shake and remove the excess flour.

5. Pour the prepared batter into it and spread it evenly.

6. Bake in a pre-heated oven at 180°c (360°f) for 40 to 45 minutes or until a knife inserted in the cake
comes out clean.

7. Remove from the oven and demould it and serve warm.

Eggless Apple Cinnamon Cake

Ingredients Dry Ingredients

1.5 cups whole wheat flour – 180 grams ½ teaspoon baking soda

1 teaspoon baking powder 1 pinch salt ½ teaspoon cinnamon powder

½ teaspoon ground allspice ¼ teaspoon ginger powder (ground ginger)

¼ teaspoon grated nutmeg or ground nutmeg

For Apple Puree 2 cups chopped apples – 300 grams or 2 medium -sized

¾ cup raw sugar – 150 grams

Other Ingredients

½ cup water or any nut milk – at room temperature

¼ cup oil – use oil which has a neutral taste and flavour 1 teaspoon vanilla extract

1 tablespoon apple cider vinegar or lemon juice or white vinegar

Method Sifting Dry Ingredients

1. First, combine the flour, salt, ground spices, baking soda and baking powder in a sieve.

2. Sift the dry ingredients twice and set aside.

3. Brush or grease a round 7.5 to 8-inch pan with a neutral flavoured oil. You can also line the pan with
parchment. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 20 minutes.

Making Apple Puree

1. Take the chopped apples (rinsed, cored and peeled) and raw sugar in a blender jar or container.
2. Blend to a smooth purée without any chunks.

3. Use a spatula to pour the apple puree into a mixing bowl. Making Liquid Mixture

1. Add oil, water, vanilla extract and apple cider vinegar or lemon juice.

2. With a wired whisk, stir this mixture briskly for 2 to 3 minutes so that the oil is incorporated evenly in
it.

3. Add the sifted dry ingredients to this wet ingredients liquid mixture.

Mixing Dry Ingredients

1. Gently mix the dry ingredients in the wet ingredients with light pressure from your hands. Don't over
work the batter. It should feel light and have volume.

2. The batter has a medium flowing consistency.

3. Break large lumps of flour if any by tapping on them with wired whisk. Tiny lumps are fine in the
batter.

4. Pour the batter in the prepared pan.

Eggless Date and Walnut Cake

Ingredients

1 cup sliced dates (khajur) ¾ cup chopped walnuts (akhrot)

1 tbsp instant coffee powder ½ cup soft butter

½ cup condensed milk 1¼ cups plain flour (maida)

½ tsp baking powder 1 tsp baking soda

1 tsp vanilla essence

Method

1. Combine the coffee powder and 1 tbsp of hot water in a small bowl, mix well and keep aside.

2. Combine the dates and 1 cup of hot water in a bowl, cover with a lid and keep aside to soak for 30
minutes. Drain and keep aside.

3. Combine the butter and condensed milk in a deep bowl and beat it using an electric beater till
smooth.

4. Add the plain flour, baking powder and baking soda and mix well using a spatula.

5. Add the dates, ½ cup of walnuts, vanilla essence and coffee-water mixture and mix well using a
spatula.

6. Pour the batter into a greased and dusted bread loaf tin of 200 mm. (8”) bread loaf tin and tap it
lightly.
7. Sprinkle the remaining ¼ cup of walnuts evenly over it and bake it in a pre-heated oven at 180°C
(360°F) for 50 to 55 minutes.

8. Cool slightly, loosen the sides with the help of a bread knife and demould it.

9. Cut the cake into 13 mm. (½“) slices. Serve or store in an air-tight container.

Eggless Black Forest Cake

Ingredients For The Sugar Syrup

1/2 cup sugar

For The Cake

1 readymade chocolate sponge cake 4 cups beaten whipped cream (beaten)

14 to 16 canned cherries , cut into halves For The Garnish 1 1/4 cups chocolate curls

8 to 10 whole canned cherries

Method For the sugar syrup

1. Combine the sugar and 3/4 cup of water in a broad non-stick pan and cook on a medium flame for 4
to 5 minutes, while stirring occasionally.

2. Remove from the flame and keep aside to cool.

How to proceed

1. Place the chocolate cake on a turntable and slice it horizontally into 3 equal layers. Keep aside.

2. Place the bottom layer of the chocolate cake on the turntable and soak it with 2 tbsp of the soaking
syrup.

3. Spread 1 cup of whipped cream evenly on the soaked layer of the cake with the help of a spatula.

4. Arrange half of the canned cherries at equal distance over it.

5. Repeat the steps 2 to 4 to make 1 more layer on top.

6. Finally place the topmost layer of the cake on top and soak it with the remaining soaking syrup.

7. Spread the remaining beaten whipped cream evenly on top and at the sides of the cake with the help
of a spatula.

8. Sprinkle 3/4 cup of the chocolate curls on top of the cake leaving 1 inch from the circumference of the
cake.

9. Gently pat the remaining 1/2 cup of chocolate curls evenly along the sides of the cake.

10. Place the whole canned cherries evenly along the circumference of the cake and refrigerate till use.
11. Cut into 6 equal wedges and serve chilled.
Eggless Multigrain Mango Jaggery Cake
Ingredients

3 cups Multigrain atta 1 1/2 cups Grated red jaggery

1 cup Mango puree 1 cup Yogurt

1/2 cup Milk 1 tsp Cardamom powder

2 tbsp Water 1 tsp Baking powder

1 tsp Baking soda pinch of Salt 1 tsp Maida

1 tsp Oil for greasing

Method

HOW TO BAKE A CAKE IN A PRESSURE COOKER

1. Take a pressure cooker and just remove the whistle from the lid.

2. Now keep the cooker plate inside it or any plate which has a width of 1-2 inches this would prevent
the cake from getting burned.

3. Fill 1/3rd of the cooker with water.

4. Now close the pressure cooker and keep it on a medium flame for 15 -20 minutes.

FOR THE BATTER

1. Take a flat bottomed round tin and grease it with oil and sprinkle some flour inside the tin and keep it
aside.

2. Sieve the flour, baking powder, and baking soda together in a bowl and keep it aside.

3. Meanwhile, for the batter, put the jaggery and 2 tablespoon water in a mixer and blend it into a fine
solution.

4. Take a bowl add the jaggery solution, oil and mix it nicely then add curd, milk, and mango puree in it
and mix it again till a fine mixture is formed.

5. Now add the cardamom powder and slowly add the flour mixture in the wet ingredients and mix it
gently.

6. If you feel the batter is too dry you can add some more milk and mix it.

7. Now pour the entire batter in the greased tin, now carefully open the cooker and keep the cake tin
inside it and close the lid.

8. Let the cooker be on a medium flame for another 15 minutes then you can reduce it to low flame and
let it cook for 40 minutes.
9. Once done you can just open the lid and check if the cake is done by inserting a skewer or a knife
inside it if it comes out clean then your cake is done if not then let it cook on low flame for 10 more
minutes.

10. Once the cake is completely cooked just remove the tin outside and keep it aside for cooling.

11. Once the cake is cooled down, carefully remove the cake out of the tin and serve it.

Eggless Coffee Sponge

Cake Ingredients

75g (1/4 cup + 1 tbsp) whole milk, hot 2 tsp instant espresso

240g (2 cups) cake flour 1 ½ tsp baking powder

½ tsp baking soda ¼ tsp salt

150g (3/4 cup) fine sugar 112g (1/2 cup) vegetable oil

122g (1/2 cup) plain yogurt

Coffee Cream Cheese Frosting

2 ½ tsp instant espresso 1 tbsp hot water 250g (1 cup + 2 tbsp) unsalted butter, softened

113g (1/2 cup) cream cheese 150g (1/2 cup) sweetened condensed milk Coffee syrup

2 tsp coffee + 2 tsp sugar

1 tbsp hot water ½ cup roasted crushed walnuts (to cover the cake sides)

Grated chocolate Piping tip: 1M

Method Eggless Coffee Sponge Cake

1. Preheat oven at 180°C/355°F.

2. Dissolve the instant espresso in the hot milk. Set aside.

3. Sift the flour, baking powder, baking soda and salt. Set aside.

4. In another bowl, add sugar, oil and yogurt. Mix vigorously until combined.

5. Add in the sifted dry ingredients in 3 batches. Mix until combined, do not over mix.

6. Add in the coffee milk mixture in 3 batches, alternate with the sifted dry ingredients. Mix until
combined. Do not over mix.

7. Transfer the batter into a 6-inch pan, greased and lined with parchment paper. Tap the pan on the
table a few times to release air bubbles.

8. Bake in preheated oven at 180°C/355°F for about 30-35 min, or until inserted skewer comes out
clean.

9. Let the cake cool completely before slicing.

10. Slice into the 4 sheet about 1cm height each.

Coffee Cream Cheese Frosting

1. Dissolve the instant espresso in the hot water. Set aside.

2. In a bowl, add butter. Set aside and wait until it’s softened. Once it’s softened, mix until creamy fluffy
and pale.

3. In another bowl, add cream cheese. Mix until it’s soft and creamy. Add in the condensed milk. Mix
until it’s well combined.

4. Add the cream cheese mixture into the creamed butter. Mix until combined.

5. Add the coffee mixture. Mix until combined.

Assemble the cake 1. Spread the coffee syrup on each layer of the cake. 2. Cover cake sides with roasted
crushed walnuts. 3. Grate some chocolate on top.

DARK CHOCOLATE QUINOA CAKE

METHOD:

• MIX WHEAT FLOUR, QUINOA FLOUR, COCO PD,SALT AND SEIVE THIS THEN ADD CHOPPED CHOCOLATE
AND KEEP ASIDE • WHISK CURD, BROWN SUGAR, B.P, B.S , KEEP FOR SOME TIME • THAN ADD
DISSOLVED COFFEE TO IT AND ADD OIL AND VANILLA • NOW ADD DRY MIXTURE TO IT • PUT IN TIN ( 7
INCH TIN ) • TOP WITH ALMONDS AND CHOCOLATE CHUNKS BAKE IT AT 180 DEGREE FOR 25-30 MIN
MULTIGRAIN CAKE

METHOD:  BOIL DATES IN MILK OR MICROWAVE IT AND GRIND IT . USE ONLY DATES TO GRIND IT THEN
ADD MILK AND GRIND IT  ADD OIL, JAGGERY THEN GRIND IT  TO THIS ADD GRATED CARROT AND
ESSENCE  MIX MULTIGRAIN FLOUR, BS, WALNUTS, CHOPPED DATES, SALT IN ANOTHER BOWL  NOW
MIX BOTH THE MIXTURE… CAN ADD 2TBSP MILK IF ITS TOTHICK  PUT IN CAKE TIN  TOP WITH
WALNUTS  BAKE AT 180 DEGREE FOR 45-50 MIN

FINGER MILLET CHOCOCHIPS CAKE

METHOD: 1 SEIVE RAGI,,WHEAT FLOUR,SALT,B.P,B.S, COCO POWDER 2.MIX ALL WET INGREDIENTS IN
OTHER BOWL ( JAGGERY POWDER,MILK, VANILLA ESSENCE) 3.MIX BOTH DRY AND WET INGREDIENTS
WITH WISK. 4.ADD CHOCOCHIPS 5.POUR IN GREASED TIN 6.BAKE AT 180 DEGREE FOR 45-50 MIN
RED VELVET HEALTHY JOWAR CAKE

METHOD: • MIX ALL DRY INGREDIENTS (JOWAR FLOUR,COCOA POWDER, BAKING POWDER, SALT) • MIX
ALL WET INGREDIENTS IN OTHER BOWL (CURD,MILK, RED COLOUR, BROWN SUGAR,BUTTER, VANILLA
ESSENCE) • MIX BOTH • ADD MILK IF NEEDED • POUR IN TIN • WHISK CREAM CHEESE,CORN FLOUR AND
MILK • MIX IN BATTER • FIRST POUR BATTER, THEN CREAM CHEESE MIXTURE THEN CAKE BATTER •
BAKE IT AT 180 DEGREE FOR 45-50 MIN USE 8-9 INCHTIN

WHOLE WHEAT BROWNIE

METHOD: • MIX ALL DRY INGREDIENTS AND SEIVE IT • MELT CHOCOLATE ADD BUTTER THAN ADD
ESSENCE ,ADD SUGAR • MIX BOTH • ADD MILK SLOWLY • POUR IN 8*10 TIN SIZE • BAKE AT 180 DEGREE
FOR 25-30 MIN

SUGARFREE POPPY SEED CAKE

METHOD: • MIX ALL DRY INGREDIENTS ( WHEAT FLOUR,POPPY SEED, BAKING POWDER, BAKING
SODA,PISTA MEAL, SALT) • MIX ALL WET INGREDIENTS • NOW MIX BOTH AND BEAT IT • TAKE A BUNDT
TIN, PUT SOME POPPY SEEDS, NUTS AND PISTA SLICES,SEEDS AND POUR BATTER AND BAKE • USE 6
INCH TIN • BAKE AT 180 DEGREE FOR 35-40 MIN
ALMOND CAKE

METHOD: • MIX
CURD ,BAKING POWDER,BAKING SODA AND JAGGERY AND KEEP FOR 2 MIN , MIX IT WITH WHISK •
NOW ADD MILK POWDER AND ALMOND POWDER • ADD OIL ,ESSENCE • SEIVE WHEAT FLOUR,SALT AND
CHERRIES MIX IT WELL • NOW ADD MILK IN THIS AND MIX • POUR IN 6 INCH TIN • BAKE AT 180 DEGREE

BANANA CHOCOCHIPS CAKE

METHOD: • TAKE BANANA ,BROWN SUGAR,MILK AND WATER AND CHURN IN MIXE • ADD
BUTTER,VANILLA AND VINEGAR • NOW MIX WHEAT FLOUR, SALT,B.P, B.S, WALNUTS AND
CHOCOCHIPS,CINNAMON PD • NOW MIX BOTH MIXTURE
HEALTHY OATS PAAN CUPCAKE

METHOD: • SEIVE ALL DRY INGREDIENTS ( WHOLE WHEAT,OATS,BAKING POWDER,BAKING SODA,SALT)

• ADD CHOPPED PAAN (READYMADE PAAN) • MIX ALL WET INGREDIENTS
(CURD,BUTTER,OIL,SUGAR,COLOUR,ESSENCE) • MIX BOTH MIXTURE WITH WHISK • POUR IN 6 INCH TIN
OR CUPCAKE MOULD • TIN BAKING FOR 30-35 MIN • CUPCAKE BAKING 15-17 MIN

Pound Cake
Ingredients of Pound Cake: -

• Soften Butter 100g • Vanilla Essence ½ tsp (2g) • Powder Sugar ½ Cup(2g)
• 1/2 cup Curd or Condensed Milk • Flour ½ Cup (64 g) • Milk Powder 1 Tbsp (21.25g)
• Corn Flour 1 tsp (4g) • Baking Powder ½ tsp (2g) • Baking Soda 1/8 tsp (1g)

Method of Pound Cake: - Sieve all the dry ingredients 2 times in a bowl together. Beat butter until it
becomes fluffy, add eggs/curd/c.m, beat till it turns smooth. Add vanilla essence Add dry mixture in
batches Now mix with whisker or spatula in cut & fold process. Grease and dust your Bread tin of 7 Inch
Pour the Batter put it in pre heated oven Bake it for 30-35 min in 180 degree (If you are using
Condensed Milk then add 1/4th cup sugar)

WHITE CHOCOLATE WITH PEANUT BUTTER CAKE

INGREDIENTS

• Wheat flour- 150 gms • Refined flour- 150 gms • Baking powder- 1 tablespoon •
Salt- 1 teaspoon • Corn flour- 1 tablespoon • Roasted peanuts- 100 gms •
Brown sugar- 150 gms • Peanut butter- 100ml (organic) • Oil/ butter/ ghee- 50 ml •
Melted white chocolate- 100 gms • Milk- 150ml

METHOD
1. Preheat the oven for 10 minutes at 180°C. 2. Sift all dry ingredients, refined flour, Corn flour, baking
powder, salt and Keep aside. 3. Beat peanut butter and sugar until light and fluffy. 4. Combine melted
white chocolate and milk into the above mixture and beat again. 5. Add dry ingredients and milk
gradually. Add some roasted peanuts. Do not over mix. Batter is ready now. 6. Pour batter into a greased
tin. spread some roasted peanuts on the top. 7. Bake the batter in oven at 180°C for 25- 30 minutes
(Time can be ± 5 minutes depending on the oven) or until a toothpick inserted in the centre of the cake
comes out clean. 8. Cool the cake and serve it.

SUGAR FREE APPLE & WALNUT CAKE

INGREDIENTS

• Whole wheat flour- 1 ½ cup • Cornflour- ½ cup • Oil- ½ cup

• Honey- 1 cup or honey ½ cup + maple syrup- ½ cup

• Yogurt- 1 cup • Milk- 1 cup • Baking powder- 1 tsp

• Baking soda- ½ tsp • Apples- 2 (Peeled & grated) • Walnuts- ½ cup (Chopped)
METHOD 1. Preheat the oven for 10 minutes at 180°C. 2. Sieve the whole wheat flour, corn flour, baking
powder and baking soda in a bowl and keep aside. 3. Take a bowl and add honey, oil, yogurt, milk. Whisk
everything well until they get well mixed. 4. Add gradually the flours into the wet ingredients. Mix well
with a spatula, do not over beat. 5. Finally add grated apple, chopped walnuts, quick mix and pour the
batter into a greased tin. 6. Bake the batter in oven at 180°C for 25- 30 minutes (Time can be ± 5 minutes
depending on the oven) or until a toothpick inserted in the centre of the cake comes out clean. 7. Cool
the cake and serve it.

WHOLE WHEAT PEANUT BUTTER/NUTELLA CHOCOLATE MARBLE CAKE

INGREDIENT

• Whole wheat flour- 1 cup • Maida- ½ cup • Salt- ¼ tsp

• Baking powder- 1 teaspoon • Baking soda- ¼ teaspoon • Non-dairy milk- 1 cup

• Sugar – 2/3 cup • Vanilla essence- 1 teaspoon • Oil- ¼ cup

• Flax seed powder- 1 tablespoon • Cocoa powder – 2 ½ tablespoon

• Peanut or almond butter/Nutella- 3 tablespoon

• Chocolate chips- ¼ cup • walnuts- ¼ cup

METHOD

1. Preheat the oven for 10 minutes at 180°C.

2. In a bowl, mix all dry ingredients.

3. In another bowl, mix the milk, sugar, oil, vanilla essence, flax seeds. mix until sugar is fully dissolved. 4.
Add dry ingredients into wet ingredients and mix well.
5. Transfer half of the batter to other bowl.

6. Sprinkle cocoa powder to one bowl and mix until just combined. Add 2 tbsp chocolate chips and fold
in.

7. Soften the peanut butter /Nutella and add to another bowl. Mix to combine.

8. Grease or line baking pan with parchment paper.

9. Add half of the chocolate batter and spread it with spatula. Then add the peanut butter layer and
slightly spread with the spatula. Then chocolate then peanut butter again.

10. Sprinkle chocolate chips and walnuts on the top.

11. Bake the batter in oven at 180°C for 25- 30 minutes (Time can be ± 5 minutes depending on the
oven) or until a toothpick inserted in the centre of the cake comes out clean.

12. Cool, slice and serve.

SUPER HEALTHY MULTIGRAIN CAKE

INGREDIENTS

• Extra ripe bananas(mashed)- 4 • Multigrain atta- 1 cup • Ragi atta- ½ cup •

Butter-1/4 cup • Vanilla essence- ½ tbsp • Almond- 15 •
Brown sugar-1/2 cup • Baking powder-1 teaspoon • Baking soda- ½ teaspoon •
Assorted seeds- pumpkin seeds, flaxseeds, melon seeds and sesame seeds

METHOD 1. Preheat the oven for 10 minutes at 180°C. 2. Take a bowl. Mix ripe bananas, sugar and
butter. 3. Mix all the ingredients well & form a batter. Add some water if needed. 4. Pour the batter into
a greased tin. 5. Bake the batter in oven at 180°C for 25- 30 minutes (Time can be ± 5 minutes depending
on the oven) or until a toothpick inserted in the centre of the cake comes out clean. 6. The cake is
aromatic & filled with flavours. 7. This cake stays well for a week in fridge.

WHOLE WHEAT RAGI CHOCOLATE CAKE

INGREDIENTS

• Whole wheat flour-1 cup • Finger millet/ragi flour- ½ cup

• Powdered brown sugar- 1 cup or white sugar- ¾ cup • Baking soda - ¾ teaspoon
• Cocoa powder- 2 tablespoon • Salt – a pinch
• Thick yogurt- ¾ cup • Milk- ¼ cup+2 tablespoon
• Oil- ¼ cup • Vanilla essence- 1 teaspoon
• Honey-2 teaspoon
• Walnuts roasted and chopped- ½ cup (optional) • Chocolate curls- 1 bar

FOR CHOCOLATE SAUCE • Milk-2 cup • Sugar -4 -5 tablespoon • Cocoa powder- 4 tablespoon • Butter- 1
tablespoon • Vanilla essence- ½ teaspoon

METHOD

1. Preheat the oven for 10 minutes at 180°C. 2. Sieve together ragi flour, wheat flour, baking soda,
cocoa powder and salt. Add powdered sugar and keep aside. 3. Take another bowl and mix well
 yogurt, honey. Add oil, milk, and vanilla essence. 4. Mix the wet ingredients with the dry
ingredients until well combined. Do not over mix. if using chopped walnuts, dust it with a little
flour and mix gently with the batter. 5. Pour it in a greased baking tin and tap the pan slightly so
that the mixture settles evenly. Batter is ready now. 6. Bake the batter in oven at 180°C for 25-
30 minutes (Time can be ± 5 minutes depending on the oven) or until a toothpick inserted in the
centre of the cake comes out clean. 7. Cool the cake on wire rack. 8. Once the cake cools
completely, pour the chocolate sauce over the cake. 9. Sprinkle chocolate curls over the cake
and serve it.
FOR CHOCOLATE SAUCE 1. Mix together milk, 4 tbsp cocoa powder and sugar well. Make sure
that there are no lumps. 2. Now heat the mixture on medium flame until it starts boiling. Once it
starts boiling, reduce the flame and keep stirring the mixture continuously until it gets thicken
and reaches a sauce like consistency. 3. Switch off the gas. Add butter and vanilla essence to the
mixture. Stir well and let it cool completely.

COCONUT MALAI CAKE INGREDIENT

• Desiccated coconut - 50 gms • Sooji - 100 gms • Maida - 85-90 gms
• Castor sugar – 125 gms • Cream - ¼ cup (68gms) • Milk - ¼ cup (62 gms)
• Milk powder – 1/3 cup (55gms) • Curd - ½ cup (113 gms) • Butter - 100 gms •
Baking powder - ½ tbsp/ 1 ½ tsp • Vanilla essence - ½ tsp • Pista & Almonds METHOD
1. Preheat the oven for 10 minutes at 180°C. 2. Sift Maida and baking powder. Mix milk
powder and keep aside. 3. Beat butter and sugar till creamy & fluffy. 4. Add curd and cream,
then beat again. 5. Add vanilla essence, half milk and beat it well. 6. Add semolina, coconut,
Maida. mix & beat again. Add milk & mix well. Batter is ready now. 7. Pour the batter into a
greased tin. Sprinkle Pista and almonds slivers. 8. Bake the batter in oven at 180°C for 25- 30
minutes (Time can be ± 5 minutes depending on the oven) or until a toothpick inserted in
the centre of the cake comes out clean. 9. Cool, slice and serve.

APRICOT AND ALMOND CAKE

INGREDIENTS

• 18-20 Dried Apricots • Kesar Pista soya milk - 1 ¼ cup (you can use almond milk also)
• Sugar- 2-3 teaspoon • Gluten free Flour -1cup (or add ½ cup atta, ½ cup Maida ,all atta recipe
make it dense) • Oil – ½ cup • Baking soda- 1 teaspoon • Baking powder- ½ teaspoon •
Almonds- 1 tablespoon • Cardamom powder- 1/8 teaspoon

METHOD 1. Preheat the oven for 10 minutes at 180°C. 2. Chop 2-3 Apricots and keep aside,
these will be added into batter. 3. Soak the remaining apricots in warm milk for 3-4 hours. 4.
Blend the apricots to a smooth paste along with the milk in which it is soaked in. 5. Add oil,
sugar and essence and mix well. Add cardamom powder. 6. Sieve together flour and baking
powder and soda. Add the flour one spoon at a time and don’t overmix. Batter is ready now. 7.
Add chopped apricots to the batter. 8. Pour the batter in a greased tin. 9. Bake the batter in
oven at 180°C for 25- 30 minutes (Time can be ± 5 minutes depending on the oven)

LA SPONGE WHOLE WHEAT BANANA CAKE

LEMON TEA CAKE
Ingredients: Sugar – ½ cup Hung curd – ½ cup Lemon zest -1tsp Melted butter – 1/4 cup Flour – 1 cup
Baking soda – 1/2 tsp Baking powder – 1tsp Lemon juice – 2tbsp Milk – 1/3 cup Green food
colour(optional) – few drops

METHOD: Grate the lemon zest & keep it aside also squeeze the lemon juice & kept aside. Take a big
bowl & add sugar, curd mix them very well then add melted butter & lemon juice again give a nice mix
so that the sugar completely dissolve. Now take a strainer & sieve the dry ingredients i.e. Flour, baking
soda, baking powder & mix them with the dry ingredients ,now add lemon juice give a nice mix then add
the milk gradually. Mix them well so that their should not any lumps present in the batter. Batter is
ready ,pour it into 7 inch tin. Place a stand &heat the pan on high flame for 10 mins, after10 mins place
the cake mold & cook it on low flame for 30-40 minutes.

TUTTI FRUTI TEA CAKE

INGREDIENTS: Powder sugar – 1/2 cup Vegetable oil – 1/2 cup Flour- 1 cup Baking powder- 1tsp Baking
soda- ½ tsp Salt-1/4tsp Milk-1/3 cup Vanilla essence-1/2 tsp Tutti frutti-2tbsp Flour- 1tsp

METHOD: In a bowl add oil & powder sugar, mix it well so that sugar completely combined with oil &
give a very silky, smooth texture. Place a strainer & sieve the dry ingredients, flour, baking powder,&
salt, baking soda, mix them very well with the wet ingredients. After that add milk & mix them all
together very well. Add vanilla essence into the batter& give a quick mix. Coat tutti-frutti with 1tsp flour
and add it into the batter. Pour the batter into 7 inch cake mold & cook for 40- 45 minutes in low flame.

CHOCOLATE BANANA CAKE

INGREDIENTS: Ripe banana(big one) – 2 piece Curd- 1/2 cup Sugar-1/2 cup Oil -1/4 cup Milk – 1/2 cup
Flour - 1&1/2 cup Vanilla essence – 1tsp B. powder- 1tsp B. Soda- 1tsp Salt- 1/2tsp Cocoa- powder-
2tbsp Water2tbsp In a bowl mashed the banana very well & add sugar, oil, give a nice mix then add
vanilla essence & milk.

METHOD: Mix the all together very well so that the sugar dissolve completely. Now take a strainer &
sieve the dry ingredients & mix the into the wet ingredients. Give a nice mix. Take a small bowl & add
cocoa powder mix it with water then add 1 cup of ready cake batter & mix them all well together, your
chocolate batter is ready. Take a 9inch mold & pour half of the cake batter first , then pour whole
chocolate batter, again pour the remaining cake batter on the top & mix it gently with the help of knife.
Cook on a low flame for 40-50minutes.

HONEY CAKE
INGREDIENTS: Condensed milk1/4cup Powder sugar- ½ cup Honey- ¼ cup Oil-1/2 cup Flour- 1 cup
Powder milk1tbsp Baking powder-1/2tsp Baking soda-1/4tsp Milk1/2 cup FOR DRESSING: Boiled water-
1/4cup Powder sugar1tbsp Honey- 1tbsp

METHOD: In a large bowl pour the condensed milk, powder sugar, honey& mix them all together very
well. After that add oil & give a good stir. Sieve flour, milkpowder, baking soda, baking powder &mix
them all together with wet ingredients. Add milk gradually & mix it ,our cake batter is ready, now pour it
into 6inch greased cake tin. Cook it in low flame for 45-50 minutes.
SUPER SPOUNGE HOT MILK CAKE
INGREDIENTS: Milk-1 cup Butter-1/4cup Curd-1/4cup Flour-1&1/2cup Baking powder-1tsp Baking soda-
1/4tsp Powder sugar-1cup Vanilla essence/ milk essence-4-5 drops

METHOD: Heat a pan & pour the milk give a mix as the milk get warm add butter into it & give a nice stir
so that the butter completely mixed with milk, after that turn off the gas & remove the milk& butter into
a bowl. In a large bowl add beaten curd,& sieve all the dry ingredients , mix them all with the curd, then
add warm milk& butter into it, add essence too, mix them all together very well. Now pour the batter
into 8inch greased cake mold & cook it for 50-55 minutes on medium to low flame.

ROSE PISTACHIO CAKE

INGREDIENTS: Condensed milk-1/2cup Oil-1/2cup Flour1.5cup Powder sugar-3/4 cup Baking powder-
1tsp Baking soda-1/4tsp Milk-3/4cup Dry rose petals-1/2tbsp Chopped pistachio1tbsp Pink food colour-
1/4tsp Rose essence- 1/8tsp

METHOD: In a bowl add condensed milk, oil & mix them well together. Now sieve the dry ingredients &
milk it with condensed milk & oil, give them a nice mix ,now add milk gradually,& ix it. After that add dry
rose petals, chopped pistachio, food colour & essence into the batter give them a good mix. Cake batter
is ready pour it into 7inch greased cake tin & cook for 40-45 minutes on low flame.

RAWA (SIMOLINA CAKE)

INGREDIENTS: Fine semolina- 200 gms Powder sugar150gms Baking powder-1/2tsp Baking soda-1/2tsp
Salta pinch Oil-5tbsp Curd-200 gms Vanilla essence-1/2tsp Milk-80ml Chopped dry fruits 1tbsp

METHOD: In a large bowl add rava, powder sugar, half of curd& mix it. After that add baking soda,
baking powder, salt into the bowl & give a nice mix. Add milk gradually & mix them very well
together ,add vanilla essence & give a mix. Cover it & give a rest for 30-40 minutes. After 30 minutes mix
half of the curd into the batter & mix them all together very well. Pour the batter into 6inch greased
cake tin & cook for 35- 40minutes in low flame.

CARROT CAKE
INGREDIENTS: Flour-3/4cup, Whole wheat flour1/4cup Baking powder-1/2tsp, Baking soda-1/2tsp, Salt-
1/4tsp Cinnamon powdet1/4tsp, Nutmeg powder-a pinch, Powder sugar-1/2cup, Curd-3/4cup, Oil-
1/4cup, Milk3tbsp, Vanilla essence-1/2tsp, Grated carrot-1/2cup

METHOD: In a bowl sieve all the dry ingredients & keep them aside. Except powder sugar. In another
bowl take powder sugar add curd, milk,& oil mix them all together so that it become very creamy, after
that add vanilla essence & mix. Mix all the dry ingredients with wet ingredients give a nice mix & add
grated carrots again stir it. Pour batter into 7inch greased cake tin & cook it for 40-50 minutes in low
flame.

MARBEL TEA TIME CAKE

INGREDIENTS: Milk-1/2cup Vinegar-1tsp Oil-1/2cup Flour-1cup Baking powder-1tsp Baking soda-1/4tsp
Cocoa powder-2tbsp Powder sugar-1cup Milk-2tbsp Cake batter-1/4cup

Method: In a small bowl add milk & vinegar stir it & keep aside for 10-15 minutes. In an another large
bowl add oil,& ready butter milk mix them well, after that add the sieved dry ingredients(except cocoa
powder) & give a good mix. In an another bowl take cocoa powder & 2tbsp milk mix it well, than add
1/4cup of ready cake batter & mix them all well, our chocolate cake batter is ready keep it aside. Take a
6inch greased cake tin and add ½ cup white batter spread it well, than pour the chocolate batter spread
well again pour the left over white cake batter. With a help of knife make a swirl & cook the cake for 50-
55 minutes on low flame.

RED VELVET CAKE

INGREDIENTS: Flour-1cup Cocoa powder-1.5 tsp Baking powder-1tsp Baking soda-1/4tsp Salt- a pinch
Powder sugar-1/2cup Vanilla essence-1tsp Oil-1/2cup Milk1/2cup Lemon juice-2tsp Red food colour-
1tsp

METHOD: In a small bowl pour half of milk & add lemon juice stir it & keep it aside for 10-15 minutes. In
an another bowl sieve dry ingredients. After 15 minutes when our butter milk is ready take a bowl add
oil, butter milk, powder sugar, vanilla essence give them a nice mix so that sugar dissolve completely,
now add the sieved dry ingredients & mix them all together. At last add red food colour & mix it well
with batter. Pour the batter in 6 inch greased cake tin & cook it for 35-40 minutes in low flame.

CHOCOLATE OMBREE CAKE

INGREDIENTS:

Condensed milk-1/2cup Oil-1/4cup

Powder sugar-1/4cup Flour-1cup

Baking powder-1tsp Baking soda-1/4tsp

Milk-1/2 cup Vanilla essence-1tsp

Chocolate syrup-2tbsp Cocoa powder-1tbsp

METHOD: In a bowl add condensed milk, oil& powder sugar mix it very well& keep aside. Take a strainer
& sieve the dry ingredients& mix it with wet ingredients, after that add milk gradually & mix it all very
well. Divide the batter into three equal parts. In one part add chocolate syrup in batter & mix & in
another part add cocoa powder in the batter & mix it well. Grease a 6inch cake tin & pour the chocolate
batter in bottom then pour white batter after that pour the chocolate syrup mix batter on top of tin.
Cook it for 30-40 minutes in low flame.

ORANGE TEA TIME CAKE

INGREDIENTS:

Flour-1.5cup Sugar-3/4cup

Hung curd3/4cup Fresh orange juice1/2cup

Oil-1/2cup Baking powder1&1/2tsp

Baking soda-1/2tsp Orange zest-1tsp

METHOD: Sieve all dry ingredients for at least 3times & keep aside. In a large bowl add sugar, hung curd,
oil& ix it very well now add fresh orange juice & give a nice mix. After that add orange zest & give a mix.
Now add dry ingredients in 3 batches & mix it . If require add little orange juice or milk to smoothen the
batter. Now pour batter in 7inch greased cake tin & cook it for 40-45 minutes in low flame.
COCONUT CAKE
INGREDIENTS:

Flour-1cup Fine rava-1/4cup

Desiccated coconut powder-1/2cup Baking powder-1tsp

Baking soda-1/2tsp Powder sugar-1/2cup

Oil-1/4cup Vanilla essence-4-5 drops

Curd-1/2 Milk-1/2 cup

METHOD: First sieve dry ingredients flour, rava & coconut & keep aside. In a bowl add oil, powder sugar,
curd & half milk mix it very well. Now mix the sieved ingredients in wet ingredients & give a rest of 15-20
minutes. After 20 minutes add baking soda, baking powder & rest of milk in the batter, give a good ix &
pour the batter in a 7inch greased cake tin. Cook it for 30-35 minutes in low flame.

OREO TEA TIME CAKE

INGREDIENTS:

Oreo biscuits-1 big packet Eno-1tbsp

Powder sugar-2tbsp Milk-1/4cup Butter –1tsp

METHOD: In a mixture jar add Oreo biscuits(with cream),powder sugar,& milk & grind it make a smooth
paste. Remove the batter in a bowl & add 1tbsp eno in batter & give a nice mix. Now greased a 4inch
cake tin with butter/oil & pour batter . Cook it for 20-25 minutes in low flame.

MANGO MASTANI CAKE

INGREDIENTS:

Fine sooji/rava-1cup Powder sugar3/4cup

Fresh mango puree1/2cup Cardamom powder1tsp

Ghee-2tbsp Milk-1 cup

Chopped dry fruits 1tbsp Baking soda-1tsp

Baking powder-1tbsp

METHOD: In a bowl add semolina, powder sugar give them a nice mix, in the same bowl add mango
puree, cardamom powder,& mix. Now add half of the milk in mixture& ghee then mix it. Keep it in rest
for 15-20 minutes . After 20 minutes add remaining milk, baking soda& baking powder in the batter &
mix it very well. Now pour the batter in 6inch cake tin & cook it for 30- 35 minutes in low flame.

MAWA KHOYA CAKE

INGREDIENTS:

Condensed milk-3/4cup Butter-3tbsp

Flour-1 cup Baking soda-1/2tsp

Baking powder-1tsp Milk-1/2cup

Cardamom powder1tsp Mawa-1/2cup

grated Pistachio slice-1tbsp Almonds slice-1tbsp

METHOD: In a large bowl add condensed milk,& butter mix it for 5-6 minutes so that it become floppy.
Now sieve dry ingredients ,& mix it with condensed milk & butter mixture. Now add milk gradually & mix
after that add cardamom powder & mix. Batter is ready pour it in 7inch tin & add chopped pistachio&
almonds 0n top of batter. Now cook it for 35-40 minutes in low flame.

PAAN TEA TIME CAKE

INGREDIENTS:

Flour-1.5cup Powder sugar-3/4cup

Curd1/2cup Oil

Gulkand-2 tbsp. Green food colour4drops

Pan essence-3-4 drops Baking powder-1tsp

Baking soda1/2tsp Tuttifruti-1tbsp

Pan leaves-2 piece

METHOD: In a bowl add oil, powder sugar & curd , mix it very well so that sugar dissolve completely.
Now sieve the dry ingredient for 2 times & mix it with wet ingredients. Now add chopped pan leaves &
gulkand & tutti frutti, food colour with wed ingredients. Mix dry ingredients with the wet ingredients
very well. Pour it in 7inch cake tin & cook it for 35-40 minutes.

COFFEE CHOCOLATE CAKE

INGREDIENTS:

Flour-1cup Baking powder-1tsp

Cocoa powder-2tbsp Baking soda-1/2tsp

Coffee powder-1tbsp Condensed milk-1/2cup

Butter –1/2cup Powder sugar2tbsp

Curd-1tbsp Coffee essence-1/2tsp

Milk-1/2cup

METHOD: Sieve the dry ingredients for 2-3 times for better result & keep aside. In a large bowl add
condensed milk, oil, powder sugar, mix them well ,then add curd, milk,& coffee essence& mix. Now add
dry ingredients with wet ingredients & give a nice ix. Now pour the batter in 6inch greased cake tin &
cook it for 35-40 minutes in low flame. PINEAPPLE CAKE INGREDIENTS: Flour-1cup Condensed milk-
1/4cup Powder sugar-1/8cup Vinegar-1/2tsp Oil-1/4cup Milk1/2cup Baking soda-1/2tsp Baking powder-
1tsp Pineapple essence-1tsp Yellow food colour-3- 4drops METHOD: In a small bowl add milk & vinegar
mix it & keep it aside for 10-15 minutes . Sieve dry ingredients for2 times. After 15 minutes pour curdle
milk in a bowl &add powder sugar into it& give a nice mix. After that add milkmaid into the bowl&
mix ,now add colour, oil & essence into the wet ingredients & mix them very well. After that add dry
ingredients gradually & give a good mix. Pour the batter into 6inch cake tin & cook it for 35- 40 minutes
in low flame.

WHOLE WHEAT CAKE WITH JAGGERY

INGREDIENTS:

Milk-1cup Vinegar-1tsp

Whole-wheat1.5cup Jaggery-1/2cup

Oil-1/4cup Baking powder-1tsp

Baking soda-1/2tsp Cinnamon powder1/4tsp

Salt-1/4tsp Chopped dry fruits2tbsp Rasins-1tbsp

METHOD: In a bowl add milk & vinegar mix it & keep aside for 10 minutes. In a large bowl sieve dry
ingredients & keep aside. In another bowl add jiggery &oil give a nice mix. After 10 minutes add the
curdle milk with oil & jiggery & give a good mix, now add dry ingredients in 3 batches. Mix dry fruits in
batter & also on top of the cake in cake tin. Now pour the batter in a 6inch cake tin for 20-25 minutes on
low flame.

THANDAI TEA TIME CAKE INGREDIENTS: Flour-1 cup Powder sugar-1/2cup Curd1/4cup Baking powder-
1tsp Baking soda-1/2tsp Milk powder-1/4cup Oil-1/4cup Thandai powder-3tbsp Milk1/4cup Dry rose
petals-10-15 Chopped pistachio1tbsp METHOD: In a large bowl add oil, curd & powder sugar then mix
the very well so that powder sugar completely dissolve. Now sieve the dry ingredients & mix it with the
wet ingredients. Add thandai powder in the bowl& give a nice mix. Now add milk gradually & mix, after
that add rose petals & chopped pistachio & mix the. Now pour the batter in 6inch cake tin & decorate it
with rose petals ,chopped pistachio on top. Now cook the cake for 35-40 minutes in low flame.

SOFT VANILLA SPONGE

INGREDIENTS:

Flour-1.5 cup Milk-1cup

Lemon juice1/2tbsp Baking powder-1tsp

Baking soda-1/2tsp Powdersugar-1cup

Oil-1/2cup Milk powder-2tbsp

Vanilla essence-1/2tsp Salt-a pinch

METHOD: In a bowl add milk& lemon juice mix it & keep aside for 10 minutes. In a large bowl add oil,
powder sugar, curdle milk, salt & mix it very well for at least 7-8 minutes. Now sieve dry ingredients for 2
times. Add dry ingredients with wet ingredients in 3 batches & mix, now add milk gradually & give a nice
mix. Now add vanilla essence in batter & pour the batter into 7inch greased cake tin. Cook it for 40-45
minutes in low flame.
WHOLE WHEAT BANANA CAKE
INGREDIENTS:

Ripe banana-2piece Sugar-3/4cup

Oil1/2cup Whole wheat flour 1.5cup

Baking powder-1tsp Baking soda-1/2tsp

Cinnamon powder1/2tsp Vinegar1tsp

Milk-1/4cup Chocolate chips-1/2cup

METHOD: In a jar add peeled & sliced banana also add sugar into it & grind them very well together.
After grinding pour it into a bowl & add oil after that give a good mix . Sieve the dry ingredients & mix
them with wet ingredients & give a good mix. Now add vinegar into the batter & also add milk & give a
nice mix to the batter. At last add coated chocolate chips into the batter. Now pour the batter into 7inch
greased cake tin& bake it for 35-40 minutes in low flame. Cake is ready to enjoy

Walnut Banana Cake

Ingredients of Walnut Banana Cake

• 3 Banana • 3/4th Cup Sugar (96g)

• 3/4th Cup Oil (96g) • Vanilla Essence

• 1 Cup Maida (340g) • 1 Cup Wheat Flour (340g)

• 1 tbsp Baking Powder (21.25g) • 1/4th tsp Baking Soda (1.4g)

• 1 tbsp Cinnamon Powder (21.25g) • ½ Cup Chopped Walnut (170g)

Method of Walnut Banana Cake • Sieve all the dry ingredients 2 times in a bowl together. • Mashed
Banana’s & add Milk in it. • Beat it well • Beat Oil and powder sugar in a creamy texture. • Add Vanilla
essence. • Mix mashed banana mixture into butter and sugar cream and beat well. • Add all dry
ingredients into it and mix in cut and fold process. • Grease and Dust a 6-inch cake tin • Transfer the
batter into it. • Spread Walnuts and bake it 180 degree Celsius for 35-40min in pre heated oven.

Pistachio Rose Cake

• 1/2 Cup Milk (170g) • Green Food Color • ½ Cup Sugar (170g) • ½ Cup Curd (170g) • 1/4th Cup Oil
(85g) • 1 Cup Flour (340g) • 1 tsp Baking Powder (5.69g) • ½ tsp Baking Soda (2g) • Pistachio Powder •
Pistachio Essence • For sugar Glaze: - • 1/4th Cup Powder Sugar (85g) • 2 tbsp Milk (42.5g) • Garnish
with Chopped Pista & rose petals

Method of Pistachio Rose Cake • Add Green food color in ½ Cup of Milk. • Beat Curd, sugar and oil
together. • Sieve all the dry ingredients 2 times in a bowl together. • Mix it with Curd Mixture • Add
Milk, Pistachio powder and essence. • Grease and Dust a 7-inch Bread tin • Transfer the batter into it. •
Spread Pistachio Powder and bake it 180 degree Celsius for 35- 40min in pre heated oven. Mix all sugar
glaze ingredients together and pour it over the cake when it cools down.
Oreo Chunks Bundt Cake
Oreo Filling:
• 1/3 cup crushed Oreo (43g) • 100g soften cream cheese

• 50g Butter • 3 Eggs Yolk

• 1 tsp Vanilla (5.69g) • 1/3 Cup sugar (43g)

• 2 tbsp all-purpose flour (42.5g)

Ingredients of simple chocolate sponge

• 1 cup Maida (340g) • 1 cup Sugar powder (340g)

• 1 tsp Baking Powder (5.69g) • ½ tsp Baking Soda (2.8g)

• ½ Cup oil (170g) • Milk as required

• Chocolate Essence • 2 tbsp Cocoa powder (42.5g)

• Boiling Water Method of Oreo Chunks Bundt Cake Crush Oreo in a food processor or with the help of
rolling pin and Ziplock bag. Beat cheese cream till it becomes fluffy Add sugar powder again beat Add
egg yolks, Beat Add other ingredients and make smooth paste Put it in piping bag and store it in freeze
till used. Whisk Flour, Soda, Salt, and keep it aside. Take another bowl add boiling water add coco
powder in it and whisk it till it became smooth. Add Butter milk in it and whisk Another Bowl Beat sugar
and butter. Add Eggs vanilla essence, dry mix & cocoa mix to the bowl with butter. Dust the Bundt cake
pan with cocoa powder Spread a layer of chocolate cake batter, then pipe out Oreo filling again spread
chocolate bater. Bake it for 35-40 min

Sugar Free Atta Cake

• 1+1/4th cup Milk (425g) • 25 pieces Dates

• 1 Cup Whole wheat flour (340g) • ½ Cup Oil (170g)

• 1/3rd Cup Chopped Walnut (43g) • 1tsp Baking Soda (5.69g)

• ½ tsp Baking Powder (2.8g) • 1 tbsp Coffee Powder (21.25g)

• 1/4th tsp salt (1.4g) • White Chocolate Chips

Method of Sugar Free Atta Cake Coat chopped walnut and white Choco chips in dry flour. Add seed less
dates & coffee powder in warm milk, keep it aside till dates become soft. Blend it into paste. Add oil in
the paste and mix it well. Add other dry ingredients and mix it with spatula. Add dry coated walnut and
white Choco chips. Bake it for 30-350 minutes

Cream Cheese Filled Red Velvet Marble Cake

For Cheese Cream

• 100g Cheese • 50g Butter

• 1 Egg • 1 tbsp flour (21.25g)

• Vanilla essence. For Red Velvet Marble Cake

• 1 Cup Flour (340g) • ½ Cup Oil (170g)

• 1 Cup Sugar Powder (340g) • 1 Egg

• Vanilla Essence • 2 tbsp Curd (42.5g)

• Red gel color • 1 tbsp Coco Powder (21.25g)

• 1 tsp Baking Powder (5.69g) • ½ tsp Baking Soda (2.8g)

Method of cream cheese red velvet cake • Beat curd egg Oil Sugar Powder and essence together. •
Sieve all the dry ingredients 2 times in a bowl together. • Mix it with Curd Mixture • Add Red food color
in it. • Red velvet cake base is ready. • Time to prepare cheese cream. • Mix all the ingredients of cheese
cream together with beater. • Grease and dust Bundt cake pan. • Pour a layer of red velvet cake base
then spread cheese cream over it, then again pour red velvet sponge base. • Bake it in pre heated oven
for 35-40 min

Chocolate Mud Cake

Ingredients of Chocolate Mud Cake

1+1/4th cup Maida (425g) 1/4th Cup Powder Sugar(85g)

1/4th Cup oil (85g) ½ Cup Milk (170g) 1tsp Baking Powder (5.69g) 1/4tsp
Baking Soda (1.4g) 125g Dark Chocolate

1 tsp Lemon Juice (5.69g)

White Ganache: - ¼th cup Milk (85g) 100g White Compound (keep in fridge)

Method of Chocolate Mud Cake • Sieve all the dry ingredients 2 times in a bowl together. • Melt the
dark chocolate in double boiling method. • Add Milk In It. Prepare Chocolate Sauce • Pour the chocolate
Sauce in a bowl and save 2 tbsp of it for further garnishing. • Store the 2 tbsp of chocolate sauce in
fridge. • Add sugar powder and oil in the chocolate sauce bowl and mix it well. • Add other dry
ingredients into it. • Beat it as it will be lump free. • Add lemon juice into the batter. • It will be of
Ribbon Consistency. • Grease & dust the cake pan of 6 inch. • Pour the batter • Bake it in a preheated
oven for 30 – 35 min • Let it be cool • By the time make White chocolate sauce just as dark chocolate
sauce made. Keep it in fridge to make it quite thick. • Unmould the cake • Pour white chocolate sauce
on top of the cake. • Drizzle dark chocolate sauce over it • Take a tooth pic and make a zig zag pattern. •
Put the Cake in Fridge to set

Irani Mawa Cake

Ingredients of Irani Mawa Cake

• 1 tbsp Butter (21.25g) • 1/4th Cup Milk (85g)

• ½ Cup Milk Powder (170g)

(Cook all together for mawa till it separates from pan)

• 120g Butter • 1 Cup Powder sugar (340g)

• 1.5 Cup Maida (510g) • 1 tsp Baking Powder (5.69g)

• 1/4th Baking Soda (1.4g) • 1/4th Cup Curd (32g)

• 3/4th cup Milk (96g) • Pinch of Cardamom Powder

• Chopped Cashew and Almond for Garnish • Bake for 60 min

Method of Irani Mawa Cake

• Sieve all dry ingredients in a bowl. • Beat Butter and sugar powder till it becomes creamy. • Add All dry
ingredients and mix. • Add curd and milk into it. • Mix it in cut and fold process. • Make it Lumps free. •
Now add instant made mawa. (Before Adding homemade mawa break it crumble it.) • Grease and Dust
a 6-inch cake tin • Transfer the batter into it. • Spread cashew and almond slices and bake it 180 degree
Celsius for 60 min in pre heated oven.

Rose Pistachio Travel Cake

Ingredients for sponge
• 150 g Maida • 40 g pista flour
• 1 tsp baking powder • ½ tsp baking soda
• 120 g thick yogurt • 140-170 g milk
• 85 g butter or oil • 150 g sugar
• Few drops rose essence
Method
• Mix together butter and sugar and whisk well then add curd and mix again
• Sieve together flour, baking soda, baking powder then keep aside
• Mix together the dry mixture in batches and make batter using milk
• Lastly add essence
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre-heated oven
Filling
• 100 g white chocolate • 30 g crème
• Few drops rose essence and pink color • 1 tbsp Gulkand
• Melt white chocolate and add crème mix well and then add other ingredients and mix well
Glazing
• 200 g white chocolate • 40g coco butter or oil
• Green color chopped pistachios
• Melt chocolate add oil and pistachios and pour over cake
Vanilla Blue Berry Travel Cake
Ingredients for sponge
• 180 g Maida • 1 tsp baking powder
• ½ tsp baking soda • 110 g thick yogurt
• 140-170 g milk • 85 g butter or oil
• 150 g sugar • Few drops vanilla essence
Method
• Mix together butter and sugar and whisk well then add curd and mix again
• Sieve together flour, baking soda, baking powder then keep aside
• Mix together the dry mixture in batches and make batter using milk
• Lastly add essence
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre-heated oven
Filling
• Blue Berry Squash • White Chocolate

Covering
• 150g white chocolate • 40 g oil or coco butter
• Few drops purple color • Desiccated Coconut

Covering
• • Melt white chocolate add color n oil mix well drizzle over cake
• • Spread Desiccated Coconut

BELGIAN TRUFFLE CAKE INGREDIENTS

For chocolate sponge
• 1 ¼ cup all-purpose flour • ¼ cup cocoa powder
• ½ cup oil or butter • ¾ cup powder sugar
• 1 tsp baking powder • ½ tsp baking soda
• ½ tsp vanilla essence
Method
• Mix together oil and sugar and whisk well
• Sieve together flour coco powder, baking soda , baking powder
• Mix together in batches and make batter using milk
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre-heated oven
Filling
• 100 g fresh crème • 150 g pure chocolate
• Bring crème to full boil add crème to finely chopped chocolate and mix
• Fill in piping bag and insert
Glazing
• 200 g white chocolate
• 40 g coco butter / oil
• Pink colour few drops
• Melt chocolate add oil and color and mix well
Lemon Oreo Travel Cake
Ingredients for sponge
• 160 g all-purpose flour
• 40 g crème less roughly broken Oreo
• 120 g thick yogurt
• 85 g butter or oil
• 50-100 ml milk
• 150 g sugar
• Few drops lemon essence
• Few drops yellow color
• ½ tsp baking soda
• 1 tsp baking powder
Method
• Mix together butter and sugar and whisk well then add curd and mix again
• Sieve together flour , baking soda , baking powder then keep aside
• Mix together the dry mixture in batches and make batter using milk
• Lastly add essence , color , oreo pieces
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre heated oven
Filling
• 50 g white chocolate
• 15 g crème
• 2 tbsp crème cheese
• 2 tbsp oreo cookie powder
• Melt white chocolate and add crème mix well and then add other ingredients and mix well
Glazing
• 150 g white chocolate
• 40 g oil or coco butter
• 50 g dark chocolate
• Yellow color
• Melt white chocolate add oil and dark chocolate to it and pour over cake
Coffee Caramel Travel Cake
Sponge
• 150 g Maida • 1 tsp baking powder
• ½ tsp baking soda • 1 tbsp coffee powder
• 15 g coco powder • 110 g thick yogurt
• 140-170 g milk • 85 g butter or oil
• 150 g sugar • Few drops vanilla essence
Method
• Mix together butter and sugar and whisk well then add curd and mix again
• Sieve together flour, baking soda, baking powder, coffee, cocoa powder then keeps aside
• Mix together the dry mixture in batches and make batter using milk
• Lastly add essence
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre-heated oven
Filling
• 125 g fine powder sugar • 25 g butter
• 50 g crème
• Melt sugar in a pan and turn stove off when it turns golden
• Add crème and butter and mix well
Glazing
• 200 g milk chocolate
• 40 g coco butter or oil
• Melt chocolate add butter and pour over cake
Red Velvet Travel Cake
Ingredients – for sponge
• 165 g Maida • 5 g coco powder
• 10 g cornflour • 1 tsp baking powder
• ½ tsp baking soda • 110 g thick yogurt
• 140-170 g milk • 85 g butter or oil
• 150 g sugar • Few drops red gel color
• Few drops vanilla essence
Method
• Mix together butter and sugar and whisk well then add curd and mix again
• Sieve together flour, baking soda, baking powder , coffee , cocoa powder then keep aside
• Mix together the dry mixture in batches and make batter using milk
• Lastly add essence and color
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre-heated oven
Filling
• 50 g white chocolate
• 15 g amul crème
• 2 tbsp crème cheese
• Melt white chocolate and add crème mix well and then add other ingredients and mix well
For glazing use
200g melted white chocolate
Red Velvet Cake Crumb
Plum Travel Cake
For Sponge
• 750 gms mixed dry fruits (raisins, black currants, cranberries, sultana, prunes, figs)
• 200 ml Orange Juice • 1/4 tsp clove powder
• 1/2 tsp ginger powder • 1/2 tsp cinnamon powder
• 50 gms tooti fruity • 250 gms butter
• 200 gms brown sugar • 1/2 tsp baking powder
• 100 gms almond powder • 1 tsp vanilla essence
• 4 tbsp yogurt

Filling Chocolate Ganache

Glazing
• 200g Dark Chocolate • 40g Oil or butter
• Add mix dry Fruits

Chocolate Strawberry Travel Cake

For chocolate sponge
• 1 ¼ cup all-purpose flour • ¼ cup cocoa powder
• ½ cup oil or butter • ¾ cup powder sugar
• 1 tsp baking powder • ½ tsp baking soda
• ½ tsp vanilla essence
Method
• Mix together oil and sugar and whisk well
• Sieve together flour coco powder, baking soda , baking powder
• Mix together in batches and make batter using milk
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre-heated oven
Filling
Strawberry Jam 100g
Mix it well
Pour into Piping Bag and insert into the cake
Glazing
200 g white chocolate • 40 g coco butter / oil
Few drops of Red Colour
Melt chocolate add oil and color and mix well
Rashmalai Travel Cake
Ingredients - for sponge
• 1 ½ cup all-purpose flour • ¾ cup powder sugar
• ¾ cup malai / fresh crème • 100-150ml milk
• 1 tsp baking powder • ½ tsp baking soda
• 2 tbsp pista powder • ½ tsp rash malai or vanilla essence
Method
• Mix together malai and sugar and whisk well
• Sieve together flour, baking soda , baking powder then add pista powder keep aside this dry mixture
• Mix together the dry mixture in batches and make batter using milk
• Lastly add essence and mix well
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre-heated oven
Filling
• 100 g white chocolate • 35 g crème
• 1 tbsp milk powder • 2 tbsp rabri
• Few kesar strands • Pinch Elaichi powdr
• Melt white chocolate and add crème mix well and then add other ingredients and mix well
Glazing
150 g white chocolate Pistachio flakes
Few drops yellow color
Royal Cashew Travel Cake
Ingredients
• 1 ½ cup all-purpose flour • ¾ cup powder sugar
• ½ cup milk powder • ½ cup butter or oil
• Milk ¾ to 1 cup • Cashew powder ¼ cup
• 1 tsp baking powder • ½ tsp baking soda
Method
• Mix together butter and sugar and whisk well
• Sieve together flour, baking soda , baking powder then add cashew powder and milk powder t to dry
mixture
• Mix together in batches and make batter using milk
• Pour in parchment paper lined tin and bake at 165-70 degree for 30-35 min
Filling
• 100 g white chocolate • 35 g fresh crème
• 1 tbsp milk powder • 2 tbsp cashew powder
• Melt white chocolate and add crème mix well and then add other ingredients
Glazing
• 200 g white chocolate • 40 g coco butter or oil
• Silver foil
• Melt chocolate and pour over cake stick silver foil
German Forest Travel Cake
Ingredients – sponge
• 1 ¼ cup all-purpose flour • ¼ cup cocoa powder
• ½ cup oil or butter • ¾ cup powder sugar • 1 tsp baking powder
• ½ tsp baking soda • ½ tsp vanilla essence
Method
• Mix together oil and sugar and whisk well
• Sieve together flour coco powder, baking soda, baking powder
• Mix together in batches and make batter using milk
• Pour in parchment paper lined tin and bake at 165- 170 degree for 30-35 min in a pre-heated oven
Filling
• Cherry compote • 1 cup deseeded and chopped cherry
• ¼ cup sugar • 1 tbsp cornflour
• ½ tsp lemon juice • Chop cherry or churn in mixer ( do not make paste )
• Cook on slow flame with 1 tbsp water
• When cooked and soft add sugar and little water if required
• After sugar is dissolved add corn flour mixture ( 1tbsp cornflour + 2 tbsp water )
• Cook for a few min
Glazing
150 g white chocolate Few drops pink color

Best ever eggless atta chocolate cake

Ingredients

1 cup (285gms) yogurt

½ tsp (3gms) baking soda
1+1/4 cup (150gms) whole wheat flour
¼ cup (30gms) cocoa powder
1 tsp (4gms) baking powder
¾ cup (150gms) castor sugar
½ cup (120ml) vegetable oil
1 tsp (5ml) vanilla
⅓ cup (75ml-80ml) milk
1 tbsp (12gms) coffee powder
½ cup (50gms) walnuts
Instructions
1. Line a 9inch cake pan with oil and parchment paper. Preheat the oven at 189 degree c.

2. In a small bowl combine yogurt and baking soda. Let this sit aside for 5 minutes or until it
foams up.

3. Meanwhile, in another bowl add in whole wheat flour, cocoa powder, baking powder. Give
this a good mix and set it aside.

4. In a big bowl add in oil and caster sugar. Whisk this at medium high speed till the
mixture becomes slightly pale. Add in the yogurt and baking soda mixture and whisk
again.

5. To the same bowl, add in vanilla and warm milk and coffee and combine all wet
ingredients.

6. Once combined, add in dry ingredients and bring the cake batter together.

7. Pour the batter into the prepared pan and top it off with some walnuts.

8. Bake for 30-35 minutes or until a skewer inserted comes out clean.