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Looking for a sumptuous and moist chocolate cake? We have got one for you which is one of the quickest and easiest chocolate cake. Microwave chocolate cake is one-bowl cake recipe and is a savior for those who want to bake a super quick, easy, soft, moist and a rich chocolate cake.

This is a simple, fuss-free, easy to bake microwave chocolate cake perfectlybaked at 5 minutes. I’ve made this cake many times and each time it never disappoints me. So better late than never, finally I decided to shoot and blog it for my readers which was a long pending request. Trust me after the first trial, you are surely going to make this over again!

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My very first baking experience was in microwave oven as I was not having the microwave convection oven or OTG. So I used to cook the cake in microwave. It was a great experience with cakes getting ready from 2 to 7 minutes depending upon the types of cake you’re making.

5 Minutes Microwave Chocolate Cake makes a quick and easy celebration bake or an amazing anytime treat. Need a cake at the end moment for some surprise celebration or treat? This is it! This recipe comes to your rescue. Make this microwave chocolate cake on your own in just 5 minutes. You can make layers and decorate with whipped cream, ganache, cream cheese or simply garnish with fresh fruits, nuts or drizzle homemade chocolate sauce/syrup just like I did.

This eggless microwave chocolate cake gets cooked in 5 minutes. So in total it takes only 15 minutes from preparation to cooking to get a scrumptious and delicious whole cake cooked in no time at all.

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WHAT ARE THE INGREDIENTS NEEDED FOR MICROWAVE CHOCOLATE CAKE
Let’s briefly see what all ingredients goes inside this delicious cake and what are the ingredients substitution for making this microwave chocolate cake.
● Whole wheat flour – The recipe uses whole wheat flour. You can use all purpose flour or 50-50% ratio of both.
● Cocoa powder – Used Ossoro’s cocoa powder. ● Sugar – White sugar is used in the recipe. You can use healthier sweeteners like brown sugar, jaggery, cane sugar etc.
● Baking powder
● Baking soda
● Salt
● Oil – Used sunflower oil. You can use any neutral flavor oil.
● Milk – Used coconut milk to make it vegan chocolate cake. You can use any dairy milk as well. Recommend to use whole milk for extra richness.
● Vinegar – You can used lemon juice instead of vinegar.
● Chocolate truffle essence – I have used Ossoro’s chocolate truffle essence.  You can use other essence like vanilla or chocolate.
For serving:
● Homemade chocolate sauce
● 2 tbsp white chocolate melted

I made a simple recipe video of this quickest and easiest microwave chocolate cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

MICROWAVE CHOCOLATE CAKE VIDEO TUTORIAL

VARIATIONS
● If you want to make these microwave  cake even more decadent add in some chocolate chips in the batter.
● You can bake this microwave cake in mugs as well. Pour the prepared cake batter into individual coffee mugs and bake in microwave for 2  minutes.
● You can make this microwave chocolate cake with egg by replacing vinegar and baking soda with 2 eggs and will need to reduce the liquid by few tablespoons. ( 1 large egg will also work).
● You can add nuts and dry fruits in the cake batter.

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WHICH BAKING DISH CAN BE USED
Since we are making this cake in a microwave mode and not microwave convection mode so it is very important to note that the container or pan used is microwave safe. Use microwave safe glass ware, silicone ware, plastic ware or ceramic containers. I prefer glass or ceramic ware.
Never use regular metal oven pans for any of your microwave baking.

CAN THIS BE BAKED IN MICROWAVE CONVECTION MODE AND OVEN (OTG)?
This recipe is a versatile recipe so YES you can bake it in microwave convection mode, OTG and even in pressure cooker over a stove. The cake turns out beautifully. If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.

PRESSURE COOKER METHOD
Put a stand inside the cooker or pan then preheat it for 5-10 minutes. Remove the gasket and whistle from the cooker cover. Place the cake pan on the stand and just cover the cooker with the lid. Bake at low heat for 40 minutes or until a toothpick or skewer inserted comes out clean.

HELPFUL TIPS WHEN BAKING CAKES IN THE MICROWAVE
● When cooking and baking on microwave at full power it’s important to stop in between and check because timing can differ slightly depending on the microwave. If you are baking a cake check your bake by inserting a toothpick in the middle of the cake, if the toothpick comes out clean, your cake is done.
● My microwave is 1000 watt so the baking time in my recipe is based on my microwave watt. This means that your baking time will vary by either a few minutes more or less depending on your microwave.
● Do not overbake. Keep in mind that in microwave cooking the dish continues to cook for at least another 2 minutes after it has been removed from the microwave.
● It is very important that the container or pan used is microwave safe. You can use microwave safe glassware, silicone ware and plastic ware.

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TOPPINGS AND FROSTING SUGGESTIONS
These can be as simple as a tea cake or a snack drizzle with homemade chocolate sauce. Also you can elaborate and make it fancy depending on the occasion or your mood. Here are a few toppings if you would like to give it a try:
● You can use a simple sugar glaze for topping
● Simply dust with powdered sugar.
● Drizzle or spread a generous amount of chocolate sauce to make it more decadent and chocolatey.
● Sprinkle chopped nuts and dry fruits
● Make layer cakes with fresh fruits or fruit crush filling and frost it with your choice of frosting like whipped cream, cream cheese or buttercream.
● You can also top the frosted cake with seasonal fruits.
● You can use chocolate ganache for filling and frosting the cake.

THESE ARE FEW CHOCOLATE RECIPES EVERY CHOCOLATE LOVERS MUST TRY
● Banana Chocolate Chip Mug Cake
● Chocolate Ganache Cake
● Chocolate Sponge Cake
● Eggless Lamingtons
● Whole Wheat Chocolate Cake
● Cranberry Brownies
● Rajma Brownies (Kidney Beans Brownies)
● Chocolate Wine Fruit Cake
● Banana Chocolate Cake
● Double Chocolate Coffee Cake
● Chocolate Banana Muffins
● Double Chocolate Muffins
● Chocolate Lava Mug Cake
● Chocolate Caramel Cupcakes
● Chocolate Strawberry Chilly Whisky Cake
● Chocolate Snowballs Rum Infused
● Brownie Cookies

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

I hope you love this quickest and easiest chocolate cake recipe. Do give it a try and don’t forget to share your thoughts about the recipe with me here. So let’s get started with the recipe.

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Preparation time: 10 minutes
Cooking : 5 minutes
Serves: 8-10

9☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml           
☆ Dish size = 1 litre capacity

Ingredients to make 5 minutes  chocolate cake:

1 cup (125 grams) whole wheat flour
¼ cup (30 grams) cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sugar (100 grams)
¼ cup oil (60 ml)
200 ml coconut milk
2 tsp (10 ml) vinegar or lemon juice
¼ tsp Ossoro chocolate truffle essence (You can also use vanilla essence -1 tsp)
Homemade chocolate sauce as required for glaze
2 tbsp white chocolate chip melted

Step by step pictorial instructions to make 5 minutes chocolate cake:

Take a microwave safe bowl or pan and grease it with oil or butter.  You may line a parchment paper as well. Keep aside.

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In a mixing bowl add in the milk, sugar and oil. Stir nicely and let the sugar dissolve.

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Take a sift and add in the flour, cocoa powder, baking powder, baking soda and salt. Sieve the ingredients together. Gently fold and make a smooth batter.

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Add in the essence and vinegar or lemon juice and give a gentle quick mix.Pour the batter into the greased cake pan and tap the pan couple of times to release any air bubbles.

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Place the cake pan in the microwave and microwave on high powder for 5 minutes. A toothpick inserted should come out clean. If it’s not done then bake for 1 minute more. Keep an eye from 4 minutes onwards since the microwave heat differs from one another.

Take it out of the microwave and allow to stand for about 10 minutes. Demould it and allow to cool down completely.

Once the cake is completely cooled down, spread the chocolate sauce over the cake. Randomly drizzle the melted white chocolate and swirl it with a toothpick or skewer.

Cut and serve. Enjoy!

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NOTES:
● If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.
● Each microwave will vary so I recommend starting at 4 minutes and going for 30-60 seconds increments until it bounces back to the touch and a toothpick or skewer comes out clean.

Well, if you make this 5 minutes microwavechocolate cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

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Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

Ossoro Chocolate Truffle Flavour, 30ml

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Ossoro French Vanilla Flavour, 30 ml

• 

Sprig Extract of Natural Bourbon Vanilla | Natural Vanilla Extract | Better than Chemical Vanilla Essence | For Chefs & Home Cooks | Baking & Dessert making |100% Natural Vanilla | Alcohol free | Bourbon Processed | 50 ml

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Ossoro Cocoa Powder, 250 GMS, Dutch Processed Alkalised

• 

Femora Borosilicate Glass Rectangle Baking Dish Microwave Oven Safe, 1000 ml

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M T BROTHERS 1000 ml Glass Baking Dish Borosilicate Durable Glass Baking Pan Tray | Microwave Safe Pack of (1)

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Samsung 32 L Convection Microwave Oven (MC32J7035CT/TL, Grey)

• 

Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black

• 

QOAL Multipurpose Portable Electronic Digital Weighing Scale Weight Machine (10 Kg)

• 

JIG’sMART Popular Combo – 8Pcs Black Measuring Cups and Spoons Set, Foldable Plastic Whisk Beater & Silicone Non-Sticky Spatula and Oil Brush Set

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A perfectly baked banana raisin loaf cake that’s so moist and speckled with raisins. Soft and moist banana cake sweeten up with brown sugar for a healthy and simple breakfast, snack, or dessert! This banana raisin cake recipe makes a sweet yet nourishing treat that is easy to put together and delicious to eat.

This soft and moist banana raisin loaf cake is insanely delicious and ridiculously easy to make with a few easy steps. This is one of my favourite cake style snacks. Serve fresh out of the oven with a cup of tea or coffee and even ideal for a light simple breakfast, dessert or as tasty snack!

The cake has a wonderful aroma as it bakes and even when you have a slice after a day. It’s a moist, soft, scrumptious cake with beautiful crumb which are to die for. The flavour of bananas is robust and the bits of the raisin you get in every bite takes it to another level.

Banana and raisin go very well together. This whole wheat banana raisin cake has a burst of flavor. The aroma from the banana and juicy bite of the raisin in each bite of the cake is drool worthy. This banana raisin loaf is insanely delicious that you can’t stop with just one slice! This scrumptious cake does not last more than 24 hours at my house.

Not a fan of raisins? You can try any other kind of dried fruit you enjoy. Or, skip them all together. You can even try it with your favourite nuts or chocolate chips!

If you’re a regular reader of my blog, by now you would have known that most of my cakes are eggless cakes. But this time I made this banana raisin cake with egg since my readers have requested for a egg based banana cake. I am happy to share this easy yet a no fail recipe. I am hoping you will love it as much as we!

But if you are looking for an eggless version of banana bread like cake then this banana nut bread is the closest one. Also I have couple of banana based cakes and muffins in my blog which I am sharing below. Do have a look at them I am sure you would.love to try some of them.

Banana Chocolate Chip Mug Cake
Banana walnut cake
Banana Oats Loaf Cake
Chocolate Banana Cake
Multigrain Banana Cake
Banana Cranberry Oats Cake
Muesli Banana Cake
Banana Chocolate Chip Muffins
Chocolate Banana Muffins

There are two main reasons why I like banana cake. One is taste, and the other is the simplicity of any banana cake recipe. And this banana raisin cake recipe is easy-to-make and tastes fantastic.

USE OVERRIPE BANANAS

When buying bananas, it is best to choose firm and unscarred bananas so you can monitor and figure out the best ways to use your bananas. I always let them over ripe at home when I want to use them kn my bakes. Over ripe bananas are perfect in recipes such as muffins, bread, and cakes. I always recommend to use overripe bananas in baking especially in cakes, muffins to make the very best banana cake with super moist, soft and flavorful outcome, The riper the bananas, the more moist your cakes will be and the more banana flavor it will have! The outcome of the cakes will be tender and packed with full of flavor.

HOW EASY IS THIS BANANA RAISIN LOAF CAKE?

This banana raisin cake recipe is super simple, easy and fuss-free. It doesn’t require a stand mixer or a hand mixer. There is no fancy equipment required. Just a bowl and a spatula or hand whisk does the work. The batter takes less than 15 minutes to throw together and gets perfectly baked in 35 minutes. This is one of the easiest banana cake recipe and the result is absolutely amazing. I am sure you’ll fall in love with it. Do watch the video tutorial below on how to make this moist banana raisin loaf cake. You will be surprised to see how easy it is to make at the comfort of your home with few easy steps.

● Mash the banana with fork. You can also use blender or mixie.
● In a mixing bowl beat the egg.
● Mix together the beaten egg, brown sugar, mash banana, essence, oil.
● Sieve in the flour, baking powder, baking soda, salt and mix.
● Add in the milk to loosen the batter.
● Add in the rasins and quick mix.
● Transfer the batter to prepared loaf pan and tap the pan for couple of times.
● Top up with rasins and bake as per the recipe.

I made a simple recipe video of this super easy banana raisin loaf cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

BANANA RAISIN LOAF CAKE VIDEO TUTORIAL

LETS TALK INGREDIENTS

It is a very basic banana bread recipe. It uses ingredients most commonly found in our pantries.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Banana – Used over ripe bananas. Over ripe bananas are best to use in baking.

● Brown Sugar – Brown sugar yields soft and moist cakes. It adds an awesome flavor and texture to the cake. No doubt a healthier option too as compared to refined sugar.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used refined sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents (Baking powder & baking soda) – There’s a combination of baking powder and baking soda in this banana raisin loaf cake to give it the perfect amount of lift.

● Egg – I have used only 1 large egg and that does the work as banana itself is a perfect substitute of egg.

● Vanilla Essence – Used vanilla essence. You can choose extract over essence.

● Salt – A dash of salt to balance out the sweetness.

● Raisins – The slightly sweet and tartness from the raisin in this banana cake is amazing. You can feel it in every bite of the cake.

INGREDIENTS SUBSTITUTION IN BANANA RAISIN LOAF CAKE

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio.
● You can use white sugar instead of brown sugar.
● You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use any dairy free milk or just even water for the liquid.
● To make an eggless version you may choose anyone of these
☆ Use 1 tbsp vinegar or lemon juice and use ½ cup milk altogether.
☆ Use ¼ cup curd/yogurt instead of egg.
● You may use black raisins instead of the regular rasins.
● You may use vanilla extract instead of essence.

BANANA RAISIN LOAF CAKE VARIATIONS

● If you want nutty taste and texture, add nut in the batter also once the batter is ready. Lightly coat the nuts with flour and just throw in the batter and give a quick gentle mix.
● Use nut of your choice like pecans or walnuts etc. You can also use mixed nuts as per your palate preference.
● You may also replace the raisins with chocolate chunks or chocolate chips to make it banana chocolate chips cake.
● You can spice up the cake by adding cinnamon powder. The sweet aroma of the cinnamon adds extra flavor to your cake which will make you drool.
● You can use rum soaked raisins which will take your loaf cake to a different level. Its yummilicious!
● You can also soak the raisin in fruit juice. Any juice you love.
● You can put this batter into muffin tins and make banana raisin muffins.

To make muffins, line a muffin tin with paper liners or just grease it with oil or butter and fill each cup to roughly ¾ full, and bake for 20 minutes. Makes 12 muffins.

HOW TO STORE BANANA RAISIN LOAF CAKE?

Let the cake cool down completely and store it in airtight container. Banana raisin cake can be kept for upto 2-3 days at room temperature depending upon the temperature of your place. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.

HOW TO FREEZE BANANA RAISIN LOAF CAKE?

Cling wrap the cake and put it in a ziploc bag or airtight container then store in the freezer. I prefer to freeze sliced cake so it is much easier to take out the required servings and thaw them for breakfast or snacking. Freeze them for upto 3 months. It goes more than 3 months but best to use it within three months. To thaw the cake, remove from the freezer and allow it to come to room temperature and serve. You can also pop it in the microwave for few seconds and serve.

HERE ARE MORE AWESOME RECIPES TO INSPIRE YOUR NEXT BAKE:

■ Semolina Coconut Cake
■ Gluten Free Vanilla Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Vanilla Cake With Condensed Milk
■ Vegan Coconut Cake
■ Mango Semolina Cake
■ Protein Rich Nut & Seed Cake
■ Eggless Lamingtons
■ Chocolate Ganache Cake
■ Chocolate Chip Bundt Cake
■ Whole Wheat Fruit And Nut Cake
■ Chocolate Sponge Cake

CONCLUSION

If you’re just starting to get into baking, or a novice, nothing could be easier than banana cake. It’s a real confidence booster! Especially when it seems almost too easy to make one that turns out this good.

So try my banana cake with raisins recipe and let me know what you think.

Let’s get started!

Preparation time – 15 minutes
Cooking time – 35 minutes
Serves – 8-10

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml
☆ Pan size = 7×4×3 inches

Ingredients to make banana raisin loaf cake:

1 cup whole wheat flour (125 gms)
2 ripe banana (½ cup mashed banana)
½ cup brown sugar (90 gms)
1 large egg
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup oil (60 ml)
¼ cup whole milk (60 ml)
1 tsp vanilla essence
50 gms raisins or more + some extra for garnish

Step by step pictorial instructions to make banana raisin cake:

PREPARING THE OVEN AND PAN

Preheat oven at 180° C for 10 minutes with both the filaments (rods) switch on.

Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.

PREPARING THE WET INGREDIENTS

Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.

In a mixing bowl add in the egg and beat it well. Add in the brown sugar and mix well until combined. Add in vanilla essence and mash banana. Mix well to combine.

PREPARING THE BATTER

Sieve in the whole wheat flour, baking powder, baking soda, salt into the wet ingredients. Add in the oil. ( oil can be added while preparing the wet ingredients. I missed to add it before hence added at this stage). Mix to incorporate into a thick batter. Add milk in batches and make into a semi-thick smooth batter. Add in the raisins and give a gentle quick mix.

BAKING THE LOAF CAKE

Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside. Sprinkle some raisins on the top.

Place the cake pan in the middle rack with both filaments (rods) on. Bake the cake at preheated oven @180° C for 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.

Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Brown sugar can be substituted with regular refined sugar.
● If you like more sweeter bread, increase the sugar quantity.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Other healthier sweeteners like jaggery or cane sugar can be used.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake without egg use either of these mentioned below –
☆ Use 1 tbsp vinegar or lemon juice and use ½ cup milk altogether.
☆ Use ¼ cup curd yogurt instead of egg

Well, if you make this banana raisin loaf cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

SKE Iron Sandwich Bread Mould/Tin Box with Cover for Baking- Small 400gms Size 7×3.5×3.5 inch

Syga Carbon Steel Cake Mould Pan, 1 Piece, Black

Ossoro French Vanilla Flavour, 30 ml

Sprig All Natural Bourbon Vanilla Extract Bottle, 50 ml

OMORTEX Kitchen Tools Combo 8 pcs Color Measuring Cups and Spoon Set and Spatula and Brush for Kitchen

QOAL Multipurpose Portable Electronic Digital Weighing Scale Weight Machine (10 Kg)

Inalsa Kratos 1000W Stand Mixer with Whisking Cone, Mixing Beater & Dough Hook, Champagne

Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black

Bajaj 4500TMCSS 45L Oven Toaster Grill, Silver

Kraftlytouch Handcrafted Square Platter || Food Safe || Acacia Wood || 8 inch || Water Resistant

Craftize Mstore Decorative Colorful Rustic Wooden Serving Tray for Coffee/Tea/Drinks for Living Room/Restaurant (11.5x7x1.5 inch)

T One Woods Round DIY Craft Wooden Log Natural Bark Coaster/Slices, 3 Inches Size – Set of 6

M VILLA Colorful Plastic Mixing Bowl Set for Kitchen | Plastic Soup Bowls | Microwave Safe, Freezer Safe Great for Cooking Serving Salads, Snack, Fruits- Multicolor (750 ml, Set – 4 pcs)

Eggless semolina coconut cake is a soft, moist and slightly dense cake. This egg free semolina coconut cake has a lovely aroma and taste of the coconut. It has a melt in mouth coconutty flavor which would make you love this cake even more!

If you’re looking for a simple yet absolutely delicious cake recipe which can be quickly whipped up and bake, then you’ve landed at the right place and this cake is for you! This is one of the simplest and easiest cake that one can make. This easy eggless sooji coconut cake will not disappoint you and I bet you’ll end up making it over and over again.

To me it makes the best tea time cake and perfect to pair it with some coffee or tea. But it doesn’t end up there itself. You can top it up with your choice of frosting or glaze to suit the occasion and make it as fancy as possible. Nevertheless a simple sugar syrup or glaze does wonders to this amazingly delicious rava coconut cake. Even I have cut the cake into halves and serve one part of the cake soaked in simple sugar syrup.

Semolina coconut cake aka rava coconut cake is a super easy, simple, absolutely delicious and one bowl cake recipe. It doesn’t require any fancy technique or equipment to bake this cake, hence even a novice baker can nail it.

The texture of the cake is soft and slightly dense with lovely aroma and flavor from the coconut. I especially loved the nicely brown coconut on the top of the cake. I am sure you will love it as much as we did!

This semolina coconut cake has a mild sweetness. If you are the kind of person who likes very sweet cakes, then you will have to increase the quantity of sugar by another few tablespoons.

I loved the beautiful texture of this cake. The semolina gave it a slight grainy texture, obvious as it doesn’t have any other flour added in large quantity apart from the 2 tablespoons cornstarch added to the batter. You can clearly make out from the crumbs.

My son and hubby loved the cake. The cake disappeared as soon as I served them after the cake cooled down. Infact my son was like mummy please don’t click photos today, he was not able to wait. So I had to hurry up and could able to click some.

LETS TALK INGREDIENTS

I really wanted to keep this semolina coconut cake super simple and easy for everyone, so you only need a few key ingredients here that are easily available in your pantry:

● Flour – Semolina is used to make this cake. You can use fine variety of semolina (rava/sooji)

● Cornstarch – Just 2 tablespoons of cornstarch is used which will help in softness and binding of the cake.

● Sugar – I used granulated white sugar here.

● Oil – I have used refined sunflower oil. I prefer using oil than butter for a soft and moist outcome.

● Curd/Yogurt – Hung curd (thick curd) is used here. Curd is used as an egg substitute.

● Coconut – Fresh coconut which is finely grated and air dried is used here. Your cake will come out extra rich and more flavorful.

● Milk – I have used full fat milk. Whole milk gives an extra richness, taste and texture to the cake.

● Essence – Vanilla essence is used here.

● Leavening agents – Both baking powder and baking soda is used here to give a good rise to the cake.

● Salt – A pinch of salt is used to balance out the sweetness in any dessert. You can skip this totally if you don’t want.

INGREDIENTS SUBSTITUTION

● You can use cake flour, all purpose flour or whole wheat flour to make this coconut cake.

● You can also use coconut sugar, brown sugar, cane sugar etc. Just keep in mind that your cake will be more tan in color!

● You can use butter or coconut oil instead of sunflower oil. Using coconut oil will give your cake a more coconut flavor and is more healthier than refined oil.

● You replace the yogurt with 2 eggs if you want to make the cake egg based. Still prefer eggless and want to replace yogurt then you can use apple sauce, buttermilk. You can also use 1 tablespoon vinegar or lemon juice and increase the quantity of the milk.

● You can use store bought dessicated coconut.

● Instead of vanilla essence you can use coconut extract or real vanilla extract.

VARIATIONS

● Along with coconut you can add flavors like orange, lime, cocoa etc.

● You can also make orange, mango or chocolate semolina cake without the coconut.

● You can add nuts to make a nutty coconutty cake.

I made a simple recipe video of this super easy eggless semolina coconut cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

EGGLESS SEMOLINA COCONUT CAKE VIDEO TUTORIAL

HOW TO USE FRESH COCONUT IN THIS RECIPE:

To use fresh coconut in this recipe first you need to grate the coconut. You can air dry inside the house or if have access to sunlight you can sun dry them which is more faster. If you are using coconut grater you will get finely grated coconut but if you are using normal grater your coconut will not be finely grated. Finely grate the coconut. Spread them nicely and let it dry inside the house or in the sun. Drying them in the sun will take only few minutes. Once the coconut is dried, store them in airtight container in the fridge for longer days.

To use in the cake if your dried coconut is not finely grated, you can pulse them for few seconds in your mixie or blender. This will make your coconut like a store bought desiccated coconut.

HOW TO. MAKE THIS VEGAN

This is a versatile recipe and can be easily adapted as vegan cake. In place of dairy milk, you can use plant-based milk like almond milk, cashew milk, oats milk, coconut milk etc. And inplace of curd aka yogurt use 1 tablespoon vinegar or lemon juice. Only thing is you need to increase the milk quantity a little bit more to get the correct batter consistency.

HOW TO STORE THE CAKE

The cake stays good over the counter for 2-3 days. You can refrigerate the cake in an airtight container for upto one week Freezing the cake will stay for longer days.

SERVING SUGGESTIONS

You can serve the cake as a tea cake simply with tea or coffee.

You can soak the cake with simple sugar syrup. This is another amazing way if serving this cake.

You can even serve with simple sugar glaze.

You can make the cake more fancy by frosting it with your favourite frosting like cream cheese, whipped cream or chocolate ganache. The sky is the limit!

If you’re looking for more semolina based recipe, here’s some few recipes you might like to try

Mango Semolina Cake
Semolina Savoury Cake
Hot Milk Semolina Cake
Semolina Carrot Cake
Fruit And Nut Cake
Suji Ka Halwa

MORE EGGLESS CAKE RECIPES YOU MIGHT LIKE TO TRY

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Multigrain Banana Cake
■ Vegan Coconut Cake
■ Banana Chocolate Cake
■ Protein Rich Nut & Seed Cake
■ Eggless Lamingtons
■ Chocolate Ganache Cake
■ Chocolate Chip Bundt Cake
■ Banana Oats Loaf Cake
■ Chocolate Sponge Cake

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So whip up this super easy and delicious sooji coconut cake. It’s a great tea cake and can be served as a dessert that everybody can enjoy and dig into. I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here.

So let’s get started with the recipe. Please do read the recipe notes given below for tips and tricks to make the very best eggless semolina coconut cake.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 8-10

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml
☆ Pan size = 7″ diameter 3″ height

Ingredients to make semolina coconut cake:

1 cup fine semolina (rava/suji)
2 tablespoon cornstarch
½ cup curd/yogurt
½ cup sugar
¼ cup oil
½ cup desiccated coconut (for batter) + ¼ cup for topping
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup full fat milk
1 teaspoon vanilla essence

Sugar Syrup (optional) – Make a simple syrup as required by mixing same proportion of water and sugar. Boil them together for 2-3 minutes and allow to cool down. You can add flavors like vanilla essence or cardamom powder.

Step by step pictorial instructions to make semolina coconut cake:

In a mixing bowl add in curd (yogurt), sugar and oil. Mix until well combined and smooth mixture.

Add in semolina (rava/suji) to the mixture and mix well. Let the mixture stand for 10-15 minutes.

(Please use fine variety of semolina. You can also grind them in the mixie or blender for few minutes).

Meanwhile grease the cake tin with oil and line with parchment paper. You can also grease the pan and dust with little flour.

Preheat oven @180° C for 10 minutes with both filaments.

Now add in cornstarch, desiccated coconut, baking powder, baking soda, salt and vanilla essence. Mix well.

Add in milk in batches and make a smooth batter.

Pour the batter into the prepared pan. Tap the pan for 3-4 times to release any air bubbles. Sprinkle the reserved desiccated coconut all over on the top.

Bake at preheated oven @180° C for 35 minutes or until a skewer inserted comes out clean. On the last 1-2 minutes of baking I turned on only the top filaments (rod) to nicely brown the desiccated coconut topping.

Remove from the oven and allow the cake to stand for about 10 minutes. Demould the cake and allow to cool down completely.

You can pour sugar syrup on the cake if you like. Cut and serve. Enjoy

I cut the cake into half. Soaked one part with sugar syrup. The cake taste absolutely delicious both ways.

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Semolina can be replaced with whole wheat flour or all purpose flour or can bake with 50% of either all purpose flour or whole wheat flour.
● White sugar can be substituted with coconut sugar, brown sugar or cane sugar.
● You can increase the sugar with few tablespoons if you prefer very sweet cakes.
● You can use fresh finely grated coconut or store bought desiccated coconut.
● Oil can be substituted with butter or coconut oil.
● Use whole milk for extra richness, taste and texture.
● Yogurt can be substituted with buttermilk or Vinegar/lemon juice.
● To make with egg, use 2 eggs and omit the baking soda.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can soak the cake with simple sugar syrup before serving.

Well, if you make this semolina coconut cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

Ossoro French Vanilla Flavour, 30 ml

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Watermelon muffins with fresh watermelon are the perfect summer dish which is great to serve as a snack, for tiffin box or have it with your morning or evening tea or coffee. These delicious, soft and moist muffins are sure to be a hit for your kids and even adult will enjoy it as much as the kids.

We’ve been cooking and baking more since we’re spending a lot of time at home now. This has been a great way to spend quality time together. Well, my experiment with food continues and this time it is fresh watermelon in my bakes. Yes! It is watermelon muffins which is eggless and made with whole wheat flour and cane sugar as sweetner. I experimented and it worked! My kiddo is a picky eater but with the first small bite itself he loved it and finished off couple of muffins.

These muffins are made with regular pantry staples that most pantry already have like flour, sugar, baking powder, baking soda, salt, essence and chocolate chips. Since watermelon is in season and I had a whole watermelon in my fridge I decided to experiment something with fresh watermelon. I thought it’s a great idea to make something that reminded of summer since the whether is warm and the heat is scorching higher.

These whole wheat fresh watermelon muffins are something to die for. The combination of sweetness from the chocolate and watermelon worked really well. Watermelons adds colour, freshness and sweetness to the muffins. This is a healthier recipe. I have used whole wheat flour instead of refined flour, fresh watermelon which adds to most of the sweetness in the muffis and cane sugar to add in sweetness to the muffins.

LET’S TALK INGREDIENTS

This super easy and refreshing watermelon muffins uses ingredients most commonly found in our kitchen pantry which we regularly use in baking. Let’s go through briefly the ingredients that goes inside the muffins.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Watermelon – Used fresh sweet watermelon. Riped watermelon are best for this recipe which adds sweetness, freshness and colour.

● Chocolate Chips – Semi-sweet standard sized chocolate chips is used.

● Cane Sugar – Cane sugar yields soft muffins and adds incredible flavor and texture to the muffins. It’s a healthier option too.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of lift.

● Vinegar – Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda release carbon dioxide, which helps the cake rise as they bake.

● French Vanilla Essence – This is amazing flavor from Ossoro. You need to try this one. I’ll add a link below from where you can buy, if you buy from one of our links, we may earn a commission.

● Salt – A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

HOW TO MAKE WATERMELON MUFFINS

This is a easiest muffin recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula. We would just need a mixie or blender to make the watermelon pulp or puree. Do watch the video tutorial below on how to make this soft, spongy and moist watermelon muffins. You will be surprised to see how easy it is to make at the comfort of your home.

● Deseed the watermelon and chopped them into pieces. Blend them into a pulp using a mixie or blender.
● In the mixing bowl mix together watermelon pulp, cane sugar, oil, essence, milk and vinegar.
● Sift together dry ingredients: flour, salt, baking powder and baking soda into the wet ingredients and make a lumps free batter.
● Stir in flour coated chocolate chips and give a quick mix.
● Pour the batter into lined muffin tray.
● Top up with chocolate chips and bake.

You can use this batter to bake tea cake or layer cake in any shape pan. This recipe can be used to make cupcakes too. You can frost it with your favourite frostings like whipping cream, cream cheese, butter cream or chocolate ganache.

To make tea cake or layer cake, line a cake tin with parchment paper or just grease it with oil or butter. Pour the batter into the prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean.

I made a simple recipe video of incredibly soft and moist watermelon muffins for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

WATERMELON MUFFINS VIDEO TUTORIAL

VARIATIONS

● The other way to use watermelon in this recipe is – In a pan add the watermelon peices and cook over low-medium heat till the moisture is absorb completely and watermelon peices turns soft. Grind or blend them into a puree and use. You need to either increase the watermelon peices or use the same amount as mentioned in the recipe and increase the milk in the recipe to adjust the batter consistency. I would suggest to use 2-2½ cup watermelon peices if using this method, that would add more watermelon flavor to the muffins.
● If you want more nutty taste and texture, add nut sof your choice in the batter once the batter is ready. Lightly coat the nuts with flour and just throw in along with the chocolate chips and give a quick gentle mix.
● You can either use nuts or chocolate chips or a mixture of both.
● Use nut of your choice like pecans, walnuts, almonds, cashewnuts etc. You can also use mixed nuts as per your palate preference.
● You can also make a simple watermelon muffins by just omitting the chocolate chips.

SUBSTITUTIONS:

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 of both.
● You can use white sugar, brown sugar or jaggery instead of cane sugar.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use dairy free milk like almond milk or just water. You can also omit the milk and completely use watermelon puree or juice.
● You may make this cake with egg. Use 2 eggs and omit the milk, baking soda and vinegar from the recipe.
● French vanilla essence can be substituted with regular vanilla essence or extract.

MAKE IT VEGAN

This cake is easily adapted to vegan. Simply omit the milk and replace the milk with watermelon pulp or juice.

FEW MUFFINS, CUPCAKES AND MUG CAKE YOU WOULD LOVE

● Banana Chocolate Chips Mug Cake
● Choco Lava Mug Cake
● Eggless Vanilla Muffins
● Banana Chocolate Chip Muffins
● Double Chocolate Muffins
● Chocolate Banana Muffins
● Chocolate Chunk Muffins
● Chocolate Caramel Cupcakes

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Hope you are excited to try this recipe. Please do share your thoughts about the recipe with me here, I would love to read it.

Let’s get started with the recipe. Please watch he video tutorial and also read the recipe notes given below.

Preparation time: 15 minutes
Cooking time: 20-35 minutes
Yields: 10-12

1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

Ingredients to make watermelon muffins

1 cup whole wheat flour
1½ cup watermelon chopped
50 ml whole milk
1 tbsp vinegar
¼ cup (60 ml) oil
⅓ cup (80 ml) cane sugar/white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips + 2 tbsp for topping
½ tsp vanilla essence

Step by step pictorial instructions to make watermelon muffins:

Preheat oven at 180° C for 10 minutes. Line the muffin tray with liners or simply grease it with oil or butter.

In a bowl add the chopped watermelon and blend it until pulpy. You can use a mixie but we dont want to blend the watermelon completely. Keep it pulpy.

Add sugar, oil, milk, vinegar and mix until well combined.

Sieve in the flour, baking powder, baking soda, salt into the wet ingredients. Fold the mixture and make a batter.

Coat the chocolate chips in little flour. Stir in the chocolate chips into the batter and give a quick gentle mix.

Scoop the batter into the prepared muffin tray till ¾th of the cavity. Tap the muffin tray for 3-4 times to release any air bubbles inside. Garnish with some chocolate chips.

Bake the muffins at preheated oven @180° C for 20-25 minutes or until a skewer or toothpick inserted comes out clean.

Remove from oven and allow to rest for 5-10 minutes. Transfer to cooling rack and allow to cool down completely and serve. Enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Always sieve the flour atleast twice.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Cane sugar can be substituted with regular refined sugar, jaggery or brown sugar. You can increase the sugar to ½ cup if your watermelon is very sweet.
● Try using riped sweet watermelon.
● You can add nuts of your choice too.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Vinegar can be substituted with lemon juice.
● To make with egg, use 2 eggs and omit the milk, baking soda and vinegar.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can make plain watermelon muffins by omitting the chocolate chips.
● You can make tea cake, layer cake or cupcakes with this recipe and frost it with your favourite frosting like whipped cream, cream cheese, butter cream or chocolate ganache.

Well, if you make this watermelon muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Orpat HHB-100E WOB 250-Watt Hand Blender (White)

This easy cranberry banana cake is delicious & simple to make. It is incredibly tender and beautifully balanced. The mild sweetness and tartness from the cranberries in this banana cake is fabulous and tastes amazing. You can feel it in every bite of the cake.

This cranberry banana cake is soft, moist, flavorful and loaded with cranberries! I love a sweet-tart combo. You will love the taste of sweet bananas combined with slightly tart cranberries. 

Do you ever find yourself with left over bananas that you just don’t know what to do with?! If so, you’re not alone! Why not pair them with cranberries to make an unexpectedly delicious cake! This simple, easy and flavor pack recipe is sure to become a staple in your kitchen! Give it a try!

My recipe calls for dried cranberries. However, you can also use fresh or frozen cranberries. Banana cranberry cake can be made with frozen cranberries, fresh cranberries or dried cranberries.

Banana cake is one of my favorite treats to make. I make variations of banana cakes like eggless banana walnut cake eggless banana nut muffins eggless banana walnut brownies eggless double chocolate banana cake eggless chocolate banana caramel cake eggless mocha banana chocolate chip muffins banana raisin loaf cake eggless banana chocolate chips mug cake whole wheat banana nut cake

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

If you’re a big fan of both banana cake and cranberries just like us, you’ll love this combination. The cake is sweet and moist, with plenty of banana flavor coming through with slightly sweet and tart cranberries.

Whether you need a dessert for your family or something sweet to take with you to your next gathering, I am sure this cranberry banana cake will hit the spot. If you end up making this recipe, please leave a comment below and let me know what you think. I can’t wait to hear all about it.

INGREDIENTS YOU’LL NEED

To make my cranberry banana cake, you will need:

FLOUR – All purpose flour was used in the recipe. For a healthier version use whole wheat flour.

BANANA – Used over ripe bananas. Over ripe bananas are best to use in baking cakes.

CRANBERRY – The recipe uses dried whole cranberries.

BUTTER –  I used salted butter and in melted form. Unsalted butter works too.

OIL – I have used refined sunflower oil. You can use any flavorless oil. Oil gives the cake a soft and moist outcome.

SUGAR – Granulated sugar is used.

CURD / YOGURT –  Thick curd aka yogurt is used. Recommend to use fresh curd which is thick and not sour.

MILK – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

LEAVENING AGENTS (Baking powder & baking soda) – There’s a combination of baking powder and baking soda in this banana raisin loaf cake to give it the perfect amount of lift.

VANILLA ESSENCE – Used vanilla essence. You can choose extract over essence.

SALT – A dash of salt to balance out the sweetness.

HOW TO MAKE CRANBERRY BANANA CAKE

This section shows how to make cranberry banana cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this cranberry banana cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Cranberry Banana Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CRANBERRY BANANA CAKE:

PREPARING THE OVEN AND PAN

Preheat oven at 180° C for 10 minutes with both the filaments (rods). Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.

PREPARING THE WET INGREDIENTS

Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.

In a mixing bowl add in the curd and baking soda. Mix and keep aside for 5 minutes. After a few minutes the mixture will be bubbly.

Add in the sugar, melted butter, oil, vanilla essence and mix well until combined. Add in mash banana and mix well to combine.

PREPARING THE BATTER

Sieve in the flour, baking powder,, salt into the wet ingredients. Mix to incorporate into a thick batter. Add milk in batches and make into a semi-thick smooth batter.

BAKING THE CAKE

Lightly coat the cranberries with flour. Add in the cranberries reserving some for garnish and give a gentle quick mix.

Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside. Sprinkle some cranberries on the top. Place the cake pan in the middle rack with both filaments (rods) on.

Bake the cake at preheated oven @180° C for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.

Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● You can use either all purpose flour  or whole wheat flour or can bake with 50-50 ratio of both.
● Brown sugar, cane sugar or jaggery can be used in place of regular refined sugar.
● I used both butter and oil but you can bake with either butter or oil.
● Use whole milk for extra richness, taste and texture.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake with egg use 2 eggs and opt out yogurt and baking soda.

RECIPE CARD

SUBSTITUTION

● Whole wheat flour can be used or you can use 50-50 ratio.
● You can use brown sugar, cane sugar or jaggery instead of white sugar.
● You can bake with butter or oil.
● To bake with egg you may use 2 eggs and opt out the curd (yogurt) and baking soda.
● You can bake with fresh and frozen cranberries as well.
● You may use raisins or other berries instead of the cranberries.
● Curd/yogurt can be replaced with same quantity of butter milk. To make your buttermilk at home for this recipe , take ½ cup (120 ml) milk and add 1 teaspoon vinegar or lemon juice. Stir and keep aside for about 5 minutes. Your buttermilk is ready to use.

VARIATIONS

● If you want nutty taste and texture, add nut in the batter. Lightly coat the nuts with flour and add in onto the batter and give a quick gentle mix.
● Use nut of your choice. You can also use mixed nuts as per your palate preference.
● You may also replace the cranberries with chocolate chunks or chocolate chips to make it banana chocolate chips cake.
● You can spice up the cake by adding cinnamon powder. The sweet aroma of the cinnamon adds extra flavor to your cake which will make you drool.
● You can use rum soaked cranberries which will take your cake to a different level.
● You can use chocolate chips as add-ons.
● You can put this batter into muffin cups and make cranberry banana muffins.

To make muffins, line a muffin tin with paper liners or just grease it with oil or butter and fill each cup to roughly ¾ full, and bake for 20 minutes. Makes 12 large muffins.

FREQUENTLY ASKED QUESTIONS

CAN WE THAW THE FROZEN CRANBERRIES

Frozen cranberries do not have to be thawed before baking the cranberry banana cake. They can be added directly to the batter and will thaw during the baking process. However, you need to make sure that you remove any ice crystals attached to the frozen cranberries or you will be end up adding extra liquid to the recipe. I like to wipe off the ice crystals if any in order to make sure there is no extra moisture.

HOW TO STORE THE CAKE?

Allow the cake to cool down completely. Place the cake in an airtight container and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

CAN WE FREEZE THIS CRANBERRY BANANA CAKE?

You can freeze the cake for longer storage. Slice the cake and wrap the individual cake slices with plastic wrap  preferably double wrap them. Place them in a zip-lock freezer bag or in an airtight container and freeze for up to 3 months. Before enjoying, unwrap a slice and microwave it for 30-60 seconds to thaw it and warm it through or simply let it thaw at room temperature over the counter for a couple of hours.

Well, if you make this eggless cranberry banana cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Eggless ragi chocolate cake is delicious, soft, moist cake and is a great way to use millets. Indulge in a guilt-free ragi chocolate cake made with wholesome ingredients like ragi flour aka finger millet flour, cane sugar, curd (yogurt) along with a few basic baking ingredients. Soft, moist and chocolatey, it’s a perfect snack for kids and adults alike.

WHAT IS RAGI CAKE?

Ragi cake is a finger millet cake. It is made with 100% ragi flour (finger millet flour). It is a delectable snack or dessert that combines the goodness of ragi flour, cane sugar, curd, chocolate, oil, milk l, leavening agents and with a hint of vanilla essence resulting in a moist and flavorful treat that is also healthy and nutritious.

Ragi chocolate cake or finger millet chocolate cake is gluten-free and also refine sugar free hence a healthier cake recipe. Despite being gluten free, this cake turns out to a perfect moist textured cake. You can hardly find out that it’s made of ragi if you are not told before hand, but just lots of chocolatey goodness.

Since this ragi cake is made of no refined ingredients so it is quite healthy if eaten in moderation. This can also be served to kids as an evening snack or as a tea/coffee snacks.

This ragi cake is a great way to include millets in your diet. The flavor combination of chocolate and ragi is undoubtedly amazing resulting is this beautiful millet cake which is really moist, rich and flavorful treat that is also healthy and nutritious.

Gluten free ragi cake recipe is so delicious just like my gluten free banana brownies, gluten free vanilla cake and rajma brownies (gluten free brownies).

Whenever I share any cake recipes, one request I receive often from my readers and followers is gluten-free cakes. So I made a cake using 100% ragi flour (finger millet flour) and chocolate which is an eggless version. Next I will bake an egg version with frosting. Do keep a watch at my blog!

Today we’re going to bake a delicious homemade chocolate cake using a unique ingredient –ragi flour aka finger millet flour! It’s a powerhouse of the good stuff like protein, fiber, vitamins and nutrients, and is the perfect healthy alternative to all your sweet cravings.

Read a detailed article about ragi (millets) by Healthline here

WHY YOU’LL LOVE RAGI CHOCOLATE CAKE?

* Easy To Make And Fuss Free– This ragi chocolate cake is a one bowl recipe making it super easy to make and a fuss free recipe.
* Deliciously Soft, Moist And Chocolatey– This ragi chocolate cake recipe results in a moist and soft texture that is sure to impress. The combination of ragi flour and chocolate creates a wonderful texture and flavor that will leave you craving for more.
* Gluten-Free– Ragi flour is naturally gluten-free, making this cake a great option for those with gluten sensitivities.
* No Refined Sugar– The use of cane sugar instead of refined sugar makes the cake healthier making it a better option for those looking to manage their blood sugar levels.
* Packed with Nutrients– Ragi, also known as finger millet, is a superfood that is rich in calcium, iron, and fiber. By incorporating ragi flour into the cake, you are adding a nutrient boost to your sweet treat.
* Perfect for Snacking or Dessert– Whether you enjoy it as a morning or evening snack with a cup of tea or coffee or as a guilt-free dessert, this ragi cake is a versatile treat that can be enjoyed at any time of the day.
* Great for Overall Health– The use of ragi flour, and cane sugar makes this cake a healthier option compared to cakes, making it a great choice for those looking at the overall well-being of health while enjoying a sweet treat.

VARIATIONS FOR RAGI CHOCOLATE CAKE

* Nutty Twist– Try adding a variety of nuts like almonds, cashews, pistachios or walnuts to the cake batter for a crunchy texture and added nutrition.
* Fruity Flavors– You can also give a fruity twist by adding dried fruits like raisins, cranberries, cherries, blueberries or any candied fruits in the cake batter for a nutritious and fruity flavor.
* Frosting- Frost the ragi chocolate cake with chocolate ganache, vanilla/chocolate whipped cream, cream cheese or simply drizzle melted chocolate or chocolate sauce all over to elevate the cake to a different level.
* Gluten-Free Flour Blend– You can mix and match ragi flour with other gluten free flours like blend of millet flour, almond flour, oat flour, etc to cater to dietary restrictions.

INGREDIENTS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

This section explains what all ingredients are used in making eggless ragi chocolate cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

* RAGI FLOUR– Used store bought ragi flour. Ragi is nutty in flavor and gives a healthy twist to the cake with its high nutritional value.
* COCOA POWDER– Used unsweetened cocoa powder. It adds a rich taste, texture and gives the cake a deep brown color.
* CHOCOLATE– Uses dark chocolate chopped into chunks. Adding chocolate takes the simple cake to another level because of the chocolate chunks loaded in the batter and you can feel the chocolatey taste in every bite of the cake.
* SALT– To enhance the overall flavor and helps to balance out the sweetness too.
* BAKING POWDER– Baking powder is used to lighten the texture of the cake. The carbon dioxide released into the cake helps make it light and airy.
* BAKING SODA– The reaction between the yogurt and baking soda helps the cake rise
* CURD / YOGURT– Used  plain thick curd aka yogurt. Curd is used as a substitute to egg. Curd is a key ingredient to achieve the softness and lightness. Also the reaction of baking soda and curd allows the cake a perfect rise and turns out a soft and spongy cake.
* CANE SUGAR– Sweetens the cake with its natural sweetness and imparts a caramel-like flavor.
* OIL– You can use a 50-50 ratio of oil and butter. The oil adds moisture to the cake and the butter will enhance the taste and add a nice buttery taste. You can use any one or use both.
* MILK– Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
* VANILLA ESSENCE– Vanilla essence is used here. It adds a nice vanilla flavor to the cake.

HOW TO MAKE EGGLESS RAGI CHOCOLATE CAKE:

This section shows how to make eggless ragi chocolate cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this eggless ragi chocolate cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Ragi Chocolate Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

Preheat oven to 180° C for 10 minutes. Grease cake tin and line with parchment paper. (If you don’t have parchment paper grease and just dust it with some flour).

In a mixing bowl add the curd (yogurt) and baking soda. Mix and keep aside for 5 minutes. The mixture will foam up after few minutes.

Add in cane sugar, oil, milk and vanilla essence to the curd mixture. Mix together until well combined.

Sift in the flour, cocoa powder, baking powder, salt and sieve them.

Gently fold  and mix until everything is well combined and form a smooth batter without lumps.

Coat the chocolate chunks lightly with some flour. Add in the chocolate chunks and give a quick mix. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Top up with some chopped chocolate.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

Remove from oven and allow the cake to stand for 5 minutes.

De-mould the cake and allow the cake to cool down completely. Slice and serve. Enjoy!

NOTES:

* Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking
* Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
* All ingredients should be at room temperature for the cake.
* If you are okay, you can use ¾ of ragi flour and ¼ cup of whole wheat or all purpose flour. 
* You can use brown sugar or jaggery instead of cane sugar. Use whichever is available.
* You can swap butter with oil.
* If you want to make egg version use 2 eggs and skip the curd and baking soda.
* Baking time will differ depending upon your oven temperature.

RECIPE CARD

SERVING SUGGESTIONS

* Serve with a scoop of vanilla ice cream. They both compliment together so well creating a delightful dessert combination.
* Pair with a warm cup of tea or coffee. The rich flavors of the cake pair beautifully with the aromatic notes of the tea or the boldness of coffee.
* Top with a dollop of whipped cream for an indulgent touch.
* Serve with fruit compote or sauce.
* Enjoy with a drizzle of honey or maple syrup.

HOW TO STORE RAGI CAKE?

* Countertop– Once the cake has cooled completely, store it in an airtight container to prevent it from drying out and to maintain the freshness over the counter. It will last for at least 3 days in room temperature.

* Refrigeration– If you plan to keep the ragi cake for a couple of days, it’s best to store it in the refrigerator. Place the cake in an airtight container and store in the refrigerator for at least one week

* Freezing– If you want to store the cake for a longer period of time, you can freeze the ragi cake for at least one month or more. Slice the cake and wrap individual slices in cling wrap or aluminum foil to prevent any moisture in the cake. To thaw, simply remove it from the freezer and let it come to room temperature before serving. You can also pop them up in a microwave for few seconds and serve warm.

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless ragi chocolate cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

 

https://youtu.be/IR2zh5VUy90

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding). 

PREPARE THE OVEN:

Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Add in the blueberries into the cake batter and give a quick mix. Do not over mix. 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. 

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. Just  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too! 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size. 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter. 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.  

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven. 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

This easy cranberry banana cake is delicious & simple to make. It is incredibly tender and beautifully balanced. The mild sweetness and tartness from the cranberries in this banana cake is fabulous and tastes amazing. You can feel it in every bite of the cake.

This cranberry banana cake is soft, moist, flavorful and loaded with cranberries! I love a sweet-tart combo. You will love the taste of sweet bananas combined with slightly tart cranberries. 

Do you ever find yourself with left over bananas that you just don’t know what to do with?! If so, you’re not alone! Why not pair them with cranberries to make an unexpectedly delicious cake! This simple, easy and flavor pack recipe is sure to become a staple in your kitchen! Give it a try!

My recipe calls for dried cranberries. However, you can also use fresh or frozen cranberries. Banana cranberry cake can be made with frozen cranberries, fresh cranberries or dried cranberries.

Banana cake is one of my favorite treats to make. I make variations of banana cakes like eggless banana walnut cake eggless banana nut muffins eggless banana walnut brownies eggless double chocolate banana cake eggless chocolate banana caramel cake eggless mocha banana chocolate chip muffins banana raisin loaf cake eggless banana chocolate chips mug cake whole wheat banana nut cake

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

If you’re a big fan of both banana cake and cranberries just like us, you’ll love this combination. The cake is sweet and moist, with plenty of banana flavor coming through with slightly sweet and tart cranberries.

Whether you need a dessert for your family or something sweet to take with you to your next gathering, I am sure this cranberry banana cake will hit the spot. If you end up making this recipe, please leave a comment below and let me know what you think. I can’t wait to hear all about it.

INGREDIENTS YOU’LL NEED

To make my cranberry banana cake, you will need:

FLOUR – All purpose flour was used in the recipe. For a healthier version use whole wheat flour.

BANANA – Used over ripe bananas. Over ripe bananas are best to use in baking cakes.

CRANBERRY – The recipe uses dried whole cranberries.

BUTTER –  I used salted butter and in melted form. Unsalted butter works too.

OIL – I have used refined sunflower oil. You can use any flavorless oil. Oil gives the cake a soft and moist outcome.

SUGAR – Granulated sugar is used.

CURD / YOGURT –  Thick curd aka yogurt is used. Recommend to use fresh curd which is thick and not sour.

MILK – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

LEAVENING AGENTS (Baking powder & baking soda) – There’s a combination of baking powder and baking soda in this banana raisin loaf cake to give it the perfect amount of lift.

VANILLA ESSENCE – Used vanilla essence. You can choose extract over essence.

SALT – A dash of salt to balance out the sweetness.

HOW TO MAKE CRANBERRY BANANA CAKE

This section shows how to make cranberry banana cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this cranberry banana cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Cranberry Banana Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CRANBERRY BANANA CAKE:

PREPARING THE OVEN AND PAN

Preheat oven at 180° C for 10 minutes with both the filaments (rods). Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.

PREPARING THE WET INGREDIENTS

Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.

In a mixing bowl add in the curd and baking soda. Mix and keep aside for 5 minutes. After a few minutes the mixture will be bubbly.

Add in the sugar, melted butter, oil, vanilla essence and mix well until combined. Add in mash banana and mix well to combine.

PREPARING THE BATTER

Sieve in the flour, baking powder,, salt into the wet ingredients. Mix to incorporate into a thick batter. Add milk in batches and make into a semi-thick smooth batter.

BAKING THE CAKE

Lightly coat the cranberries with flour. Add in the cranberries reserving some for garnish and give a gentle quick mix.

Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside. Sprinkle some cranberries on the top. Place the cake pan in the middle rack with both filaments (rods) on.

Bake the cake at preheated oven @180° C for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.

Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● You can use either all purpose flour  or whole wheat flour or can bake with 50-50 ratio of both.
● Brown sugar, cane sugar or jaggery can be used in place of regular refined sugar.
● I used both butter and oil but you can bake with either butter or oil.
● Use whole milk for extra richness, taste and texture.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake with egg use 2 eggs and opt out yogurt and baking soda.

RECIPE CARD

SUBSTITUTION

● Whole wheat flour can be used or you can use 50-50 ratio.
● You can use brown sugar, cane sugar or jaggery instead of white sugar.
● You can bake with butter or oil.
● To bake with egg you may use 2 eggs and opt out the curd (yogurt) and baking soda.
● You can bake with fresh and frozen cranberries as well.
● You may use raisins or other berries instead of the cranberries.
● Curd/yogurt can be replaced with same quantity of butter milk. To make your buttermilk at home for this recipe , take ½ cup (120 ml) milk and add 1 teaspoon vinegar or lemon juice. Stir and keep aside for about 5 minutes. Your buttermilk is ready to use.

VARIATIONS

● If you want nutty taste and texture, add nut in the batter. Lightly coat the nuts with flour and add in onto the batter and give a quick gentle mix.
● Use nut of your choice. You can also use mixed nuts as per your palate preference.
● You may also replace the cranberries with chocolate chunks or chocolate chips to make it banana chocolate chips cake.
● You can spice up the cake by adding cinnamon powder. The sweet aroma of the cinnamon adds extra flavor to your cake which will make you drool.
● You can use rum soaked cranberries which will take your cake to a different level.
● You can use chocolate chips as add-ons.
● You can put this batter into muffin cups and make cranberry banana muffins.

To make muffins, line a muffin tin with paper liners or just grease it with oil or butter and fill each cup to roughly ¾ full, and bake for 20 minutes. Makes 12 large muffins.

FREQUENTLY ASKED QUESTIONS

CAN WE THAW THE FROZEN CRANBERRIES

Frozen cranberries do not have to be thawed before baking the cranberry banana cake. They can be added directly to the batter and will thaw during the baking process. However, you need to make sure that you remove any ice crystals attached to the frozen cranberries or you will be end up adding extra liquid to the recipe. I like to wipe off the ice crystals if any in order to make sure there is no extra moisture.

HOW TO STORE THE CAKE?

Allow the cake to cool down completely. Place the cake in an airtight container and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

CAN WE FREEZE THIS CRANBERRY BANANA CAKE?

You can freeze the cake for longer storage. Slice the cake and wrap the individual cake slices with plastic wrap  preferably double wrap them. Place them in a zip-lock freezer bag or in an airtight container and freeze for up to 3 months. Before enjoying, unwrap a slice and microwave it for 30-60 seconds to thaw it and warm it through or simply let it thaw at room temperature over the counter for a couple of hours.

Well, if you make this eggless cranberry banana cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Eggless ragi chocolate cake is delicious, soft, moist cake and is a great way to use millets. Indulge in a guilt-free ragi chocolate cake made with wholesome ingredients like ragi flour aka finger millet flour, cane sugar, curd (yogurt) along with a few basic baking ingredients. Soft, moist and chocolatey, it’s a perfect snack for kids and adults alike.

WHAT IS RAGI CAKE?

Ragi cake is a finger millet cake. It is made with 100% ragi flour (finger millet flour). It is a delectable snack or dessert that combines the goodness of ragi flour, cane sugar, curd, chocolate, oil, milk l, leavening agents and with a hint of vanilla essence resulting in a moist and flavorful treat that is also healthy and nutritious.

Ragi chocolate cake or finger millet chocolate cake is gluten-free and also refine sugar free hence a healthier cake recipe. Despite being gluten free, this cake turns out to a perfect moist textured cake. You can hardly find out that it’s made of ragi if you are not told before hand, but just lots of chocolatey goodness.

Since this ragi cake is made of no refined ingredients so it is quite healthy if eaten in moderation. This can also be served to kids as an evening snack or as a tea/coffee snacks.

This ragi cake is a great way to include millets in your diet. The flavor combination of chocolate and ragi is undoubtedly amazing resulting is this beautiful millet cake which is really moist, rich and flavorful treat that is also healthy and nutritious.

Gluten free ragi cake recipe is so delicious just like my gluten free banana brownies, gluten free vanilla cake and rajma brownies (gluten free brownies).

Whenever I share any cake recipes, one request I receive often from my readers and followers is gluten-free cakes. So I made a cake using 100% ragi flour (finger millet flour) and chocolate which is an eggless version. Next I will bake an egg version with frosting. Do keep a watch at my blog!

Today we’re going to bake a delicious homemade chocolate cake using a unique ingredient –ragi flour aka finger millet flour! It’s a powerhouse of the good stuff like protein, fiber, vitamins and nutrients, and is the perfect healthy alternative to all your sweet cravings.

Read a detailed article about ragi (millets) by Healthline here

WHY YOU’LL LOVE RAGI CHOCOLATE CAKE?

* Easy To Make And Fuss Free– This ragi chocolate cake is a one bowl recipe making it super easy to make and a fuss free recipe.
* Deliciously Soft, Moist And Chocolatey– This ragi chocolate cake recipe results in a moist and soft texture that is sure to impress. The combination of ragi flour and chocolate creates a wonderful texture and flavor that will leave you craving for more.
* Gluten-Free– Ragi flour is naturally gluten-free, making this cake a great option for those with gluten sensitivities.
* No Refined Sugar– The use of cane sugar instead of refined sugar makes the cake healthier making it a better option for those looking to manage their blood sugar levels.
* Packed with Nutrients– Ragi, also known as finger millet, is a superfood that is rich in calcium, iron, and fiber. By incorporating ragi flour into the cake, you are adding a nutrient boost to your sweet treat.
* Perfect for Snacking or Dessert– Whether you enjoy it as a morning or evening snack with a cup of tea or coffee or as a guilt-free dessert, this ragi cake is a versatile treat that can be enjoyed at any time of the day.
* Great for Overall Health– The use of ragi flour, and cane sugar makes this cake a healthier option compared to cakes, making it a great choice for those looking at the overall well-being of health while enjoying a sweet treat.

VARIATIONS FOR RAGI CHOCOLATE CAKE

* Nutty Twist– Try adding a variety of nuts like almonds, cashews, pistachios or walnuts to the cake batter for a crunchy texture and added nutrition.
* Fruity Flavors– You can also give a fruity twist by adding dried fruits like raisins, cranberries, cherries, blueberries or any candied fruits in the cake batter for a nutritious and fruity flavor.
* Frosting- Frost the ragi chocolate cake with chocolate ganache, vanilla/chocolate whipped cream, cream cheese or simply drizzle melted chocolate or chocolate sauce all over to elevate the cake to a different level.
* Gluten-Free Flour Blend– You can mix and match ragi flour with other gluten free flours like blend of millet flour, almond flour, oat flour, etc to cater to dietary restrictions.

INGREDIENTS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

This section explains what all ingredients are used in making eggless ragi chocolate cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

* RAGI FLOUR– Used store bought ragi flour. Ragi is nutty in flavor and gives a healthy twist to the cake with its high nutritional value.
* COCOA POWDER– Used unsweetened cocoa powder. It adds a rich taste, texture and gives the cake a deep brown color.
* CHOCOLATE– Uses dark chocolate chopped into chunks. Adding chocolate takes the simple cake to another level because of the chocolate chunks loaded in the batter and you can feel the chocolatey taste in every bite of the cake.
* SALT– To enhance the overall flavor and helps to balance out the sweetness too.
* BAKING POWDER– Baking powder is used to lighten the texture of the cake. The carbon dioxide released into the cake helps make it light and airy.
* BAKING SODA– The reaction between the yogurt and baking soda helps the cake rise
* CURD / YOGURT– Used  plain thick curd aka yogurt. Curd is used as a substitute to egg. Curd is a key ingredient to achieve the softness and lightness. Also the reaction of baking soda and curd allows the cake a perfect rise and turns out a soft and spongy cake.
* CANE SUGAR– Sweetens the cake with its natural sweetness and imparts a caramel-like flavor.
* OIL– You can use a 50-50 ratio of oil and butter. The oil adds moisture to the cake and the butter will enhance the taste and add a nice buttery taste. You can use any one or use both.
* MILK– Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
* VANILLA ESSENCE– Vanilla essence is used here. It adds a nice vanilla flavor to the cake.

HOW TO MAKE EGGLESS RAGI CHOCOLATE CAKE:

This section shows how to make eggless ragi chocolate cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this eggless ragi chocolate cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Ragi Chocolate Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

Preheat oven to 180° C for 10 minutes. Grease cake tin and line with parchment paper. (If you don’t have parchment paper grease and just dust it with some flour).

In a mixing bowl add the curd (yogurt) and baking soda. Mix and keep aside for 5 minutes. The mixture will foam up after few minutes.

Add in cane sugar, oil, milk and vanilla essence to the curd mixture. Mix together until well combined.

Sift in the flour, cocoa powder, baking powder, salt and sieve them.

Gently fold  and mix until everything is well combined and form a smooth batter without lumps.

Coat the chocolate chunks lightly with some flour. Add in the chocolate chunks and give a quick mix. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Top up with some chopped chocolate.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

Remove from oven and allow the cake to stand for 5 minutes.

De-mould the cake and allow the cake to cool down completely. Slice and serve. Enjoy!

NOTES:

* Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking
* Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
* All ingredients should be at room temperature for the cake.
* If you are okay, you can use ¾ of ragi flour and ¼ cup of whole wheat or all purpose flour. 
* You can use brown sugar or jaggery instead of cane sugar. Use whichever is available.
* You can swap butter with oil.
* If you want to make egg version use 2 eggs and skip the curd and baking soda.
* Baking time will differ depending upon your oven temperature.

RECIPE CARD

SERVING SUGGESTIONS

* Serve with a scoop of vanilla ice cream. They both compliment together so well creating a delightful dessert combination.
* Pair with a warm cup of tea or coffee. The rich flavors of the cake pair beautifully with the aromatic notes of the tea or the boldness of coffee.
* Top with a dollop of whipped cream for an indulgent touch.
* Serve with fruit compote or sauce.
* Enjoy with a drizzle of honey or maple syrup.

HOW TO STORE RAGI CAKE?

* Countertop– Once the cake has cooled completely, store it in an airtight container to prevent it from drying out and to maintain the freshness over the counter. It will last for at least 3 days in room temperature.

* Refrigeration– If you plan to keep the ragi cake for a couple of days, it’s best to store it in the refrigerator. Place the cake in an airtight container and store in the refrigerator for at least one week

* Freezing– If you want to store the cake for a longer period of time, you can freeze the ragi cake for at least one month or more. Slice the cake and wrap individual slices in cling wrap or aluminum foil to prevent any moisture in the cake. To thaw, simply remove it from the freezer and let it come to room temperature before serving. You can also pop them up in a microwave for few seconds and serve warm.

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless ragi chocolate cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

 

https://youtu.be/IR2zh5VUy90

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding). 

PREPARE THE OVEN:

Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Add in the blueberries into the cake batter and give a quick mix. Do not over mix. 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. 

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. Just  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too! 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size. 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter. 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.  

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven. 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Rasmalai Tres Leches Cake is the fusion version of the Mexican Tres Leches Cake. This is a super soft, moist and melt in the mouth cake. The ultimate perfect dessert for the festive season, mashup of Indian rasmalai and Mexican tres leches. If you love soft moist or fusion cake, then I’m sure you’ll absolutely love this one!

Vanilla sponge cake is soaked in rasmalai flavored mixture of three milk. It is then topped with vanilla whipped cream frosting. Here a fusion touch is given by adding rasmalia flavors in the milk mixture by adding cardamom, saffron and garnish the cake with pistachios, dried rose petals and saffron.

The cake taste amazing with rasmalai flavor blasting in every bite. It just taste like rasmalai and it was a melt in mouth dessert. Everyone in the home love this rasmalai flavored tres leches cake.

They are easy to make and perfect to bring to potlucks and parties.

Making tres leches has been on my to-do list from a while now. I came across a festive recipe contest using nestle milkmaid (condensed milk). That is when I decided to try my hands on tres leches and giving it a fusion touch. So making a rasmalai flavored tres leches seems perfect to try something new for the festive season. I decided to go fusion and hence this rasmalai tres leches was created.

WHAT IS TRES LECHES?

Tres Leches literally means three kinds of milk. Tres Leches cake is a ultra light vanilla sponge cake soaked in three different types of milk – whole milk, evaporated milk and condensed milk. A tres leches cake is very light with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. It’s popular in Mexico and Latin America and throughout the United States as it’s often available at Mexican restaurants.

WHAT IS RASMALAI?

Rasmalai is a very popular and favourite Indian dessert. Almost all Indian love this dessert. For Indians this dessert needs no introduction. But for those not aware,  here’s a brief description. Rasmalai is made of homemade paneer/cottage cheese by curdling the milk. The curdled milk is sharped into balls which is then cooked in sugar syrup and then further soaked in sweetened evaporated milk which is flavored with saffron and cardamom.

Are you a big fan of desserts with an Indian twist? Then you should also check out my Mawa Pistachios Cake, Rasmalai Tart and Black Rice Pudding Tartlets.

COMPONENTS OF EGGLESS RASMALAI TRES LECHES CAKE

THE SPONGE

My vanilla sponge for making this tres leches is eggless but traditionally, a tres leches is made with eggs especially egg whites which result in airy, bubble and whitish sponge. I’ve made an eggless version which is equally good! I make this sponge using yogurt and baking soda- which acts as a perfect substitute for eggs! It is light, fluffy, and gets perfectly soaked in the milk mixture.

THE MILK MIXTURE

This milk mixture is the essence of our rasmalai tres leches. The sponge is infuse with three types of milk flavored with the goodness of saffron and cardamom. I infuse the three milks with saffron and cardamom powder to give  a rasmalai flavor.

TOPPING

Topping is simple whipped cream frosting. Then garnished with pistachios, kesar(saffron strands) and dried rose petals.

INGREDIENTS THAT GOES INSIDE THE RASMALAI TRES LECHES CAKE:

For measurements, see the recipe card below.

INGREDIENTS FOR SPONGE
All purpose flour
Baking powder
Salt
Baking soda
Curd / Yogurt
Sugar
Oil
Whole milk
Vanilla essence

INGREDIENTS FOR MAKING THE MILK MIXTURE

● Whole milk – used full fat milk.
● Evaporated milk (You can use fresh cream or heavy cream if you’re not able to source the evaporated milk).
● Condensed milk – Used nestle milkmaid. You can also use homemade condensed milkmaid.
● Cardamom powder – You can use cardamom pods if you dont have the powder. Pound them and add.
● Saffron – Use good quality saffron for rich flavor and colour.

The Rasmalai liquid is made with three types of milk- whole milk, evaporated milk and condensed milk. This milk mixture is further infused with saffron and cardamom powder to give a rasmalai flavor. Hence the rasmalai tres leches has so much flavor and adds a perfect flavor and texture to the cake.

INGREDIENTS FOR TOPPING
● Whipping cream (heavy cream)
● Pistachios chopped
● Saffron strands
● Dried rose petals

PROCESS OF MAKING EGGLESS RASMALAI TRES LECHES

● Start by Baking the sponge cake following the recipe.
● While the cake is baking, make the rasmalai flavored milk mixture.
● Once the cake is baked remove from oven, allow to cool down a bit and prick the cake all over with a fork.
● Pour the milk mixture, making sure it covers the entire cake.
● Allow the cake to set for atleast 1-2 hour.
● Whip the cream untill stiff peak.
● Pipe or spread the whipped cream and garnish it with chopped pistachios, dried rose petals and saffron strands.

HOW TO MAKE EGGLESS RASMALAI TRES LECHES:

This section shows how to make eggless rasmalai tres leches cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of rasmalai tres leches cake for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Rasmalai Tres Leches Cake Video Tutorial

https://youtu.be/ZkLb7cc1sVY

HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RASMALAI TRES LECHES

MAKING THE CAKE:

Pre -heat the oven to 180° C for 10 minutes. Grease and line 7 inches square cake pan with parchment paper.

In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.

Now add in sugar, oil, vanilla essence and milk in the same mixing bowl. Mix together until well combined.

Sift in the flour, baking powder, salt and sieve them.

Gently fold mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

MAKING THE MILK MIXTURE:

Meanwhile make the milk mixture.  In a mixing bowl add in warm milk, saffron strands, cardamom powder, heavy cream and milkmaid (condensed milk). Whisk well until well combined. Your rasmalai flavored tres leches is ready.

MAKING THE WHIPPED CREAM:

In a mixing bowl add in the chilled whipping cream.

With electric hand beater start beating the cream on low-medium speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.

Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.

Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.

SOAKING AND DECORATING:

Take the cake out of the oven and allow to stand for 5-10 minutes.

Now prick it with a skewer or fork all over.

Pour the milk mixture on the cake and tilt the pan so that the milk covers the entire cake. You can do in 2-3 batches allowing the cake to absorb the milk mixture nicely.

Let it set in the fridge for 1-2 hours and then decorate the cake with whipped cream.

Garnish with pistachios, rose petals and saffron strands. Cut into slices, drizzle some milk mixture and serve.

TIPS FOR MAKING PERFECT EGGLESS RASMALAI TRES LECHES

● All ingredients to be at room temperature for baking the sponge.
● Always bake at preheated oven so don’t forget to preheat your oven before starting to bake.
● It is important to line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan well with oil or butter.
● Pour the milk mixture onto the cake while it is still warm. Allow the cake to stand for few minutes after taking out from the oven and then pour the milk mixture.
● Don’t forget to prick the cake before adding the milk mixture. You poke holes into the cake before pouring over the syrup so every bite is decadently moist.
● Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
● Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
● Once the cake is topped with cream allow the rasmalai tres leches to set in the fridge for sometime, doing this will allow the cream to set well and you get a clean cut.

RECIPE CARD

HOW TO STORE RASMALAI TRES LECHES CAKE?

This cake needs to be stored in the refrigerator. Cover the cake, to help keep in the moisture, and store in the fridge.

HOW LONG CAN THIS CAKE BE STORED?

This cake can be stored in the refrigerator for up to 3-4 days. It is best when eaten within 2 days.

CAN I FREEZE THIS RASMALAI TRES LECHES?

Yes!! You can freeze this cake but without soaking and the frosting. Before you drench it with the milk mixture. So once the cake has been baked, you can wrap with cling film and place in a airtight container or zip lock bag and freeze it for upto 3 months. Then when you are ready to use, bring to room temperature, drench with the milk mixture, let it soak for few hours and then top with the whipped cream.

YOU MIGHT ALSO LIKE

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Eggless Chocolate Sponge Cake
■ Chocolate Banana Caramel Cake
■ Chocolate Wine Fruit Cake
■ Chocolate Ganache Cake
■ Christmas Fruit Cake ■ Eggless Lamingtons
■ Dutch Truffle Cake
■ Eggless Pineapple Cake
■ Glazed Orange Bundt Cake
■ Tutti Frutti Cake
■ Custard Powder Cake

Well, if you make this eggless rasmalai tres leches cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

This coffee cake is a rich coffee infused sponge with a coffee flavored dark chocolate ganache topping. Coffee cake with coffee chocolate ganache is an absolutely delicious soft, moist and easy to make cake. Every bite is bursting with flavour, a lovely decadent cake perfect to serve as a dessert and goes perfect with a hot cup of coffee too.

Today I’m back with another simple, easy and quick cake recipe – coffee cake topped with coffee datk chocolate ganache. A super soft and easy coffee cake topped with coffee chocolate ganache. The coffee chocolate ganache here is creamy, silky and so much flavor. This coffee cake with coffee chocolate ganache is worth baking for sure. I hope you love it as much as we do!

The recipe is a simple eggless sponge with basic ingredients such as flour, leavening agents, sugar, oil and milk. The chocolate ganache is a two ingredient ganache – chocolate and cream. Then we infuse coffee flavor into the cake and the chocolate ganache and there you have a coffee-flavored cake packed with full of flavor.

Don’t have an oven or microwave? No worries!! Here is an absolutely easy, simple and quick coffee cake recipe made without an oven or microwave. This delicious coffee cake is bake in a pan over gas top. You can also use heavy bottom kadai or wok or pressure cooker.

This eggless coffee cake without oven is so simple to make and packed with flavor. The aroma that filled the house while baking this cake is really out of this world!

Coffee and chocolate is one such flavor combinations that feel like a match made in heaven. It’s amazing how the two flavors complement each other and bring out the best taste. This coffee cake topped with chocolate ganache is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent.

One of the reasons I love this coffee cake recipe is that both the sponge and the ganache are absolutely jam-packed with coffee flavor. If you’re a coffee lover you need to try this one!

Do try this delectable coffee cake, I am sure you will love it and make it over again. This moist coffee cake is perfect with a hot cup of tea or coffee, and even a perfect after meal dessert. Make it for your family, friends and get-togethers. i bet they will enjoy a slice I’m sure!

INGREDIENTS FOR COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE

This section explains what all ingredients is used in making the eggless coffee cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● FLOUR – Whole wheat flour (atta) is used for more healthier version instead of all purpose flour (maida). The cake turned out moist and soft. You can’t find the taste of atta in this cake.

● MILK POWDER – To enhance the taste and texture.

● LEAVENING AGENTS – Both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cake. Also the reaction of baking soda and vinegar allows the cake a perfect rise and turn out a soft, spongy and moist cake.

● SALT – To enhance the overall flavor and helps to balance out the sweetness

● MILK – The recipe uses whole milk. Recommend to use whole milk for extra richness and taste.

● SUGAR – The recipe uses cane sugar making the cake a healthier version. It adds a beautiful colour and flavor to the cake.

● OIL – Sunflower oil is used here. The oil adds moisture to the cake and makes the cake soft and moist. If you’d like to add a buttery taste, swap the oil with butter or half the oil for butter, it works like magic!

● COFFEE POWDER – Instant coffee powder is in the recipe.

● ESSENCE – Vanilla essence is used here. It adds a nice vanilla flavor to this cake.

● VINEGAR – Regular white vinegar is used here.

FOR FROSTING:

● CHOCOLATE GANACHE – I have used my two ingredients chocolate ganache – dark chocolate and cream. You can find a detailed blog post on chocolate ganache here.

● COFFEE POWDER – Instant coffee powder is added to give the chocolate ganache a coffee flavor.

● WATER – A dash of water is used to dilute the coffee and make a coffee decoction.

INGREDIENT SUBSTITUTION

● Use all purpose flour instead of whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
● Cane sugar can be substituted with brown sugar or jaggery or granulated sugar.
● You can use butter instead of oil.
● You can swap the milk powder with condensed milk.
● You can use 1 large egg or 2 small eggs if you want to make it with egg. Simply skip the baking soda and vinegar.
● You can use lemon juice instead of vinegar.

HOW TO MAKE COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE

This section shows how to make coffee  cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.

I made a simple recipe video of this decadent coffee cake with coffee chocolate ganache recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE VIDEO TUTORIAL

Here’s a step by step pictorial instructions to make coffee cake without oven:

Preheat The Pan:

Place the pan over the gas top. Place a stand or a separator for the cake pan on the bottom so that the cake pan does not directly touch the bottom of the pan.

Preheat the pan on medium flame for 10 minutes.

(If you are using pressure cooker remove the gasket and whistle from the cooker cover).

Prepare The Cake Tin:

I have used 6 inches baking tin. Grease the tin with oil or butter. Line with parchment paper at the bottom. Or simply dust it with flour.

Prepare The Cake Batter:

In a mixing bowl add in the milk, cane sugar, instant coffee, oil and vanilla essence.

Mix well to combine together. Whisk it for about a minute using a wired hand whisk.

Place a sieve over the mixing  bowl. Add in the flour, milk powder, baking powder, baking soda and salt. Sift them together.

Gently fold to make a lumps free batter. Add in the vinegar and give a quick mix.

Pour the batter onto the prepared cake pan. Tap the cake pan to release any air bubbles trapped inside.

Bake The Cake:

Carefully place the cake pan onto the preheated pan. Cover it and bake on a low-medium flame but not simmer for 40 minutes. Start checking from 40 minutes onwards. A tooth pick inserted should come out clean.

Turn off the heat. Carefully take out the cake pan and allow to stand for 5-10 minutes.

Demould the cake and allow to cool down completely.

Frosting:

In a small bowl add in the instant coffee and water. Mix well and allow coffee to dissolve completely.

Take the room temperature chocolate ganache. Add in the coffee decoction. Mix well. Your chocolate coffee ganache is ready.

Once the cake has cool down completely pour the ganache. Spread all over and cover the cake with the ganache.

Allow to set in the refrigerator for few minutes.  Cut and serve.

NOTES:
● For the flour, you may substitute whole wheat flour with the same amount of all purpose flour or 50-50 % of both.
● For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
● You may swap the oil with 100 gms butter.
● You may swap the cane sugar with  brown sugar or jaggery or simply use regular sugar.
● You can also add 2-3 tablespoon cocoa powder to make a chocolate coffee sponge.
● To make the cake wih egg, you may use 2 small eggs or 1 large egg. Skip the vinegar and baking soda if using egg.
● All ingredients should be at room temperature.
● Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
● If you want to bake in an oven, preheat the oven to 180° C for 10 minutes. Bake at the same temperature with both rods  for 30 minutes or until a toothpick inserted comes out clean.
● Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.

RECIPE CARD

HOW TO BAKE THIS COFFEE CAKE IN OVEN OR MICROWAVE CONVECTION?

You can easily bake this coffee cake in an oven. Preheat the oven to 180° C for 10 minutes. Bake the cake at preheated oven at 180° C for 30-35 minutes with both the rods on. A toothpick inserted should come out clean.

HOW TO PUT COFFEE IN A CAKE?

The simplest way to incorporate coffee flavor in cakes and desserts is to use instant coffee just as we have done in this recipe.

WHAT CAN I USE INSTEAD OF INSTANT COFFEE?

You may use a finely ground espresso. Make sure it is very fine ground, so that the grains don’t create a crunchy grainy texture in the cake OR you can also used brewed coffee or filter coffee. Make strong freshly brewed coffee but be carefull on the liquid quantity.

WHAT’S THE BEST WAY TO STORE MY COFFEE CAKE?

This coffee cake can be stored in an airtight container for 4-5 days in the refrigerator. Before serving allow it to come up to room temperature and then serve. 

This cake can be freezed either just the coffee sponge or along with the ganache topping. To freeze the coffee sponge cake, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. Defrost it thoroughly before decorating.

The coffee cake with ganache topping cake can also be freezed in the same way. First simply refrigerate the cake for 1-2 hours so that the ganache is set and firm up. Then wrap it in cling film. As the ganache is already firmed and solid, it won’t get smashed. When you want to defrost the cake, remove it from the freezer and remove the clingfilm so it doesn’t stick to the ganache  as it thaws.

WHOLE WHEAT CAKE RECIPES YOU’LL LOVE

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Eggless Chocolate Sponge Cake
■ Chocolate Banana Caramel Cake
■ Banana Chocolate Cake
■ Protein Rich Nut & Seed Cake
■ Chocolate Wine Fruit Cake
■ Chocolate Ganache Cake
■ Christmas Fruit Cake
■ Banana Oats Loaf Cake
■ Muesli Banana Cake

MORE CAKE RECIPES

■ Eggless Lamingtons
■ Gluten Free Vanilla Cake
■ Milk Powder Cake
■ Malai Cake / Cream Cake
■ Berry Jam Cake
■ Dutch Truffle Cake
■ Eggless Pineapple Cake
■ Glazed Orange Bundt Cake
■ Tutti Frutti Cake
■ Mawa Pistachios Cake
■ Custard Powder Cake
■ Ghee Cake / Clarified Butter Cake

Well, if you make this eggless coffee cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum

Whole wheat dates almond cake is a super soft and moist cake speckled with almonds. The cake is sweeten up with cane sugar for a guilt free indulgence as a simple breakfast, snack, or dessert! This dates almond cake recipe makes a sweet yet nourishing treat that is easy to put together and delicious to eat.

Almond dates cake is an eggless cake made with whole wheat flour, dates and almond. This ultra soft and moist cake is easy to make with basic and wholesome ingredients. The addition of the fine almond gives a nice texture and crunch to the cake making it an utterly delicious cake. You can feel the crunch from the almond in every bite of the cake.

This dates almond cake is very simple to make and bursting with flavor. It is a healthier cake made with whole wheat flour and healthy sweetener using it to the minimum to make it a lesser sugar cake with less sweetness. It is moist, soft and flavorful. Simply irresistible it is!

The aroma from the dates and crunchy bite of the almonds in each bite of the cake is drool worthy. This eggless dates almond cake is insanely delicious that you can’t stop with just one slice! This scrumptious cake does not last more than 24 hours at my house.

This atta dates almond cake is kids friendly too. You can serve it as a snacks or pack them in tiffin box. It is a perfect way to feed dates and almond to kids who are fussy eater and refuse to have dry fruits and nuts in their diet. Even my kid refuse to have most of it so I always try and find ways how to incorporate this healthier stuffs in his diet.

WHY YOU’ll LOVE THIS ALMOND DATES  CAKE

I love dry fruits and nuts cakes because this is a healthier alternative to other cakes. This dates almond cake is my personal favourite. Apart from this I also love my whole wheat carrot cake, whole wheat fruit and nut cake, banana nut bread, which are also one amongst the most liked cake; tried and tested by many. There are few reasons why this is my personal favourite and why you’ll love this cake.

● This cake is incredibly delicious, soft and moist. The cake is tender with awesome taste and texture from inside out. The dates and almond is the star of this recipe and imparts a great taste and texture to the cake.
● The cake is made with whole wheat flour and sweeten with cane sugar. Minimum amount of sugar is used as the cake is also naturally sweeten with dates.
● This cake is flavorful from the dates and crunchy from the almond in every bite and that’s what makes this cake utterly irresistible.
● This cake is deliciously tasty and got a beautiful colour and flavor from dates and cane sugar. The cake is not overly sweet as I preferred not too sweet. Of course sweetness can be adjusted as per ones palate preference.
● This cake is so simple and easy to make. It doesn’t require any fancy ingredients, equipments or techniques. Even a novice or a beginner can easily bake this and devour it. You don’t need a stand or hand mixer. Just a hand whisk or spatula to whisk together the wet ingredients and then stir in the rest of the ingredients to combine together. It doesn’t get easier than that.
● This cake is made with wholesome ingredients. The recipe uses whole wheat flour rather than all-purpose flour. Unflavored sunflower oil is used which yields a wonderfully moist cake. Cane sugar is used as sweetener. The combination of dates and cane sugar lends an amazing flavor. The crunchy feel of almonds in every bite of he cake is out of the world.
● This recipe is versatile. You can make changes as per your taste buds by adding or opting out the ingredients. You can play with ingredients and give twist to the recipe.

WHAT GOES INSIDE THIS WHOLE WHEAT DATES ALMOND CAKE?

This section explains what all ingredients is used in making the eggless dates and almond cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● FLOUR – Whole wheat flour (atta) is used for more healthier version instead of all purpose flour (maida). The cake turned out light and soft. You can’t find the taste of atta in this cake.

● DATES – Black dates is used in the recipe. Use the soft variety and not the dried dates. Dates is one of the key ingredients in this recipe.

● ALMOND – I have used very finely chopped almond. You can also use it sliced.

● SUGAR – The recipe uses cane sugar making the cake a healthier version. It yields soft and moist cakes. It also adds incredible flavor and texture to the cake.

● LEAVENING AGENTS – Both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cake. Also the reaction of baking soda and buttermilk allows the cake a perfect rise and turn out a soft, spongy and moist cake.

● OIL – Sunflower oil is used here. The oil adds moisture to the cake and makes the cake soft and moist textured cake. If you’d like to add a buttery taste, swap the oil with butter or half the oil for butter, it works like magic!

● MILK – The recipe uses whole milk. Recommend to use whole milk for extra richness and taste.

● VINEGAR – Regular white vinegar is used here. It is used with milk to make buttermilk.

● SALT – To enhance the overall flavor and helps to balance out the sweetness

● VANILLA ESSENCE – It adds a nice vanilla flavor to this cake.

INGREDIENT SUBSTITUTION

● Use all purpose flour instead of whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
● Cane sugar can be substituted with brown sugar or jaggery or granulated sugar.
● You can use butter instead of oil or mixture of both (50-50 ratio)
● You can use 1 large egg or 2 small eggs if you want to make it with egg.
● You can use store bought buttermilk.
● You can use lemon juice instead of vinegar.
● You can add-on other nuts in addition to almond. ● You can use almond essence instead of vanilla essence.

CAN THIS DATES ALMOND CAKE BE MADE WITH EGGS?

YES you can… To make this dates almond cake using egg you may use 2 small eggs (use 1 if it is large egg). First break the eggs in the mixing bowl one after the other and whisk for few minutes, followed by the other ingredients. You’ll need reduce the milk to ⅔ cup (180 ml). You’ll also need to opt out the baking soda if you’re using egg.

HOW TO MAKE EGGLESS DATES ALMOND CAKE

This section shows how to make eggless dates almond cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.

I made a simple recipe video of this delightful dates and almond cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Whole Wheat Dates Almond Cake

Here’s a step by step pictorial instructions to make eggless dates almond cake.

Preheat oven at 180° C for 10 minutes. Line a cake pan with parchment paper or grease it with oil or butter.

In a mixing bowl add in the milk and vinegar. Stir and keep aside for 5 minutes. This is your buttermilk.

Remove the seeds from the dates and add them in a mixie jar. Add 2-3 tablespoon water or milk and grind them into fine paste. (If your dates is hard and dried one you need to soak them for sometime and then grind them).

Take the buttermilk bowl and add in the dates puree, cane sugar, oil and vanilla essence. Mix well to combine.

Place a sieve and add in the flour, baking powder, baking soda and salt. Sift them.

Gently fold the wet ingredients and the dry ingredients and make a smooth batter without lumps.

Add in the almond reserving some for topping on top and gently fold the batter.

Pour the batter over the prepared cake pan. Tap the cake pan to release any air bubbles inside. Sprinkle the remaining almond over it.

Bake the cake for 30-35 minutes with both filaments (rods) switch on. Start checking from 30 minutes. A tooth pick inserted should come out clean if not bake further for few minutes.

Remove from the oven, let it stand for 5-10 minutes. Demould and let it cool dowm completely. Cut and serve.

TIPS AND IMPORTANT NOTES TO MAKE A PERFECT DATES ALMOND CAKE

● Use soft dates to make dates cakes. It gives natural sweetness, more flavor and nice texture. Always puree them and use.
● If you are using soft dates you need not soak them. Just remove the seeds and puree them in a mixie or blender by adding little water or milk.
● Do not overmix the cake batter. It may end up into a very densed and hard cake. Please watch the recipe video for better understanding.
● Always grease your cake pans to avoid your cake from sticking to the bottom. You may grease the pan and dust with flour too. You can also use butter paper or parchment paper. Just greasing alone does the job, its tried and tested.
● Let the cake cool down completely before slicing them. I can relate how much we get excited once the cake is out of oven. Specially with kids around sometimes we end up cutting the cake before cooling down completely which relate to me, my son just can’t wait so I have to cut it without cooling down completely most of the time.
● All ingredients to be at room temperature.
● Always preheat oven before starting your bake.
● Bake the cake with both the rods on.
● Sieve the flour 2-3 times, this helps in getting a nice texture to the cake. My flours are already sieved before storing.
● Be careful with your cake batter. It should not be running. The batter consistency should not be too thick nor runny.
● Do not open the oven frequently to check the cake while the baking is in process. Atleast 20 minutes before.
● Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
● The cake stays good for atleast 3 days in room temperature, If you can’t finish the cake within it, you can refrigerate the cake to go good for some few more days. Store it in an airtight container. You can cling wrap it or simply put it in airtight container and store in refrigerator.

RECIPE CARD

FEW CAKE RECIPES YOU MIGHT LIKE

Chocolate Banana Caramel Cake
Nut And Seed Cake
Holiday Fruit Cake
Last Minute Christmas Cake
Banana Oats Cranberry Cake
Banana Walnut Cake
Eggless Cranberry Brownies
Kidney Beans Brownies
Chocolate Wine Fruit Cake
Apple Cinnamon Cake
Dutch Truffle Cake
Eggless Pineapple Cake
Eggless Lamingtons
Eggless Chocolate Cake
Pineapple Upside Down Cake
Chocolate Ganache Cake
Banana Chocolate Chip Mug Cake

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

So give this delectable and addictive dates and almond cake a try and let me know how much you like it. Do share your thoughts about the recipe with me here! I would love to see that.

Well, if you make this dates and almond cake recipe, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum