Eggless Mawa Cake Recipe - Khoya Cake Recipe with step wise pictures. A melt in mouth super moist mawa or khoya cake. This is an eggless version and it needs just a handful of ingredients you must have already have on hand. Eggless Khoya Cake This might be a different cake for you. But it...
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Tutti Frutti Cup Cakes are delicious cup sized cakes. This brings back our favorite childhood memories. It's a bright little bites filled with colorful bits of tutti frutti's into a soft, spongy cake. These are ones that are commonly available in local bakeries, and now you can create that same cupcake right at home with simple pantry ingredients. Learn to make Tutti Frutti Cupcakes with step by step instructions.
This recipe has a light and fluffy texture. This is a quick and easy to make recipe. The pop of color from the tutti frutti looks adorable, while the soft cake makes each bite irresistible. It's perfect for birthdays, Christmas baking, or to simply brighten an evening. It is a must try dessert.
[feast_advanced_jump_to]These cupcakes are a delightful blend of flour, yogurt, oil, and baking agents that come together to make a fluffy base, studded with colorful tutti frutti. The recipe uses no eggs, yet delivers wonderfully soft cupcakes, thanks to curd and baking soda reacting together to create that lovely lift.
You don't need a hand mixer for this recipe-just a good whisk and a bit of patience. The trick lies in mixing up the three parts quickly and baking immediately to lock in that airiness. A sprinkle of extra tutti frutti on top gives that bakery-finish touch. It is a quick to make eggless cupcake recipe.
The batter is oil-based, so the cupcakes stay moist for days. With their golden domes and pops of red, green, and yellow, these little cakes are a joy to look at and even more joyful to eat. You can easy customize with your favorite nuts, chocolate chips, sprinkles etc into the batter.
I usually make these on weekends or when we have guests at home. Everyone loves how soft and colorful they turn out-it's always the first thing they notice. They disappear so quickly that someone usually sneaks one even before they've fully cooled.
1.Take sugar, oil, vanilla essence and water(Mix 2) in a mixing bowl and whisk it well till sugar dissolves completely. Toss tutti frutti with a teaspoon of maida and set aside.
2.Sieve maida, baking powder and salt twice at least and take it in a bowl. Reserve a tablespoon of tutti frutti and add the rest to it(Mix1) and mix well.
3.Take curd in a bowl add baking soda and vinegar to it you will see it foaming up, whisk it well. Now add mix 1 and mix 3 to mix 2 and whisk it well. Preheat oven at 180 deg C.
4.Line cupcake liners in a baking tray / muffin pan. Scoop out the batter and fill the cupcake liner up to ¾th.Then add reserved tutti frutti on top. Bake it at 180 deg C of or 20-25 minutes until a tooth pick inserted in the center of the cupcakes comes out clean , you can also see the golden top.
Cool down and store in airtight container.
Let the cupcakes cool completely before storing. They taste best when served slightly warm or at room temperature. Store them in an airtight container and they'll stay soft and moist for 2-3 days. You can even warm them slightly before serving.
These cupcakes are perfect as an after-school snack, for birthday parties, or even as a quick tea-time treat. They pack well in lunchboxes too.
Yes, just pour the batter into a greased 6-inch cake tin and bake a little longer.
Vinegar helps activate the baking soda for that soft texture. If you don't have vinegar, you can substitute with lemon juice.
Use any neutral-flavored oil like sunflower or canola oil.
Yes, but make sure it's thick. Homemade curd works best for me.
This could be due to overbaking or resting the batter too long before baking. Bake immediately after mixing for best results.
If you have any more questions about this Tutti Frutti Cupcakes Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Tutti Frutti Cupcakes Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Are you someone who loves dunking a crispy rusk into a hot cup of tea? Then this Homemade Tea Rusk is the Answer. There is something satisfying about that dunk where the crunchy rusk soaks up the tea and becomes slightly soft is one of my favorite tea-time moments. Homemade Rusk If you have some...
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Lemon ricotta cake is a soft, moist and delicious Italian cake made with ricotta cheese, lemon zest, butter, sugar, flour and eggs. The ricotta makes the cake really soft, tender, while the lemon zest gives it a lovely fresh flavour. Perfect cake to enjoy with a cup of tea or coffee. Lemon Ricotta Cake Recipe Lemon...
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Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.
These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.
[feast_advanced_jump_to]Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.
The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.
You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.
I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.
1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.
2.Mix well using a whisk.In another mixing bowl add butter and sugar.
3.Whisk it then add an egg.
4.Whisk well until creamy. Add curd and milk.
5.Whisk well. Then add vanilla essence.
6.Add flour mixture and mix it, Set aside.
7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.
8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.
9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.
10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.
Enjoy!
Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.
Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.
Yes you can but it add moistness to the muffins
Yes, plain wheat muffins also taste nice. Or add nuts instead.
Check your baking soda and powder, it should be fresh. Also don't over mix the batter.
Keep them in airtight box after cooled fully. Use within 2 days for best softness.
If you have any more questions about this Christmas Morning Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Christmas Morning Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Chocolate cupcakes are always a favorite, but have you tried adding coffee to them ? The combination of chocolate and coffee gives these eggless cupcakes a delicious mocha flavour. These Eggless mocha cupcakes are soft, moist and fluffy cupcakes made with a simple chocolate and coffee flavoured batter. Mocha Cupcake Recipe I could stand here...
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This layered banana chocolate cake is one of those simple cakes that looks really special when sliced. It is a two flavour cake made with ripe bananas, cocoa powder, butter and chocolate. A chocolate layer and banana layer gives you a soft, moist cake with a delicious combination of banana and chocolate in every bite. ...
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Pineapple upside down cake is one of the most popular cake that is simple to make but looks absolutely spectacular. This easy recipe for upside down pineapple cake is made with butter, sugar, flour, eggs, yogurt, pineapples, cherries gives you perfect caramel coated glistening pineapple topping with tender and moist vanilla cake. Pineapple Upside Down...
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Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.
It makes a nice treat for people on diet, kids like the soft texture and mild sweetness in it. It feels light and healthy but still very satisfying. It brings a nice healthy change to regular cake routine. This is usually made for breakfast or as a tea time snack.
[feast_advanced_jump_to]Quinoa Muffins is a simple baked treat made with cooked quinoa and whole wheat flour. Instead of using only flour, quinoa is added for nutrition and texture. This makes the muffin more wholesome and nutritious. It is soft inside and has a nice tender crumb.
The texture depends on how well you mix the batter. If mixed until smooth and lump free, the muffins come out soft and fluffy. The quinoa gives a mild nutty flavour which blends well with wheat flour. Brown sugar add a slight caramel taste enhances the overall flavour nicely.
There are small variations you can try with this recipe, add chocolate chips for more richness. Few even add nuts or tutti frutti for extra texture. You can serve it plain or pair with a cup of tea or milk. It is a flexible recipe which you can adjust based on your preference and what you have at home.
I usually make this when I want a quick healthy treat for the family. Instead of making same cake again, this is like different idea to try.
1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.
2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 minutes.
3.You will see a small tail coming out and quinoa should have absorbed all the water.After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.
4.To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.
5.Mix well and set aside.In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.
6.Add curd and butter to it.
7.Whisk well, add vanilla essence and cinnamon powder to it.
8.Now add this mixture to flour mixture. Mix well.
9.Add milk and mix well to get a smooth lumpfree batter. Line muffin liners in muffin pan.
10.Scoop out the batter and fill in the liners till ¾th. Bake in preheated oven at 180 deg C for 15-20 minutes. Check the doneness by inserting a toothpick in the center and the top should be golden.If the toothpick inserted inside comes out clean, then its done if its sticky then bake fore few more minutes.
Cool down then store in airtight container.
Serve these warm or at room temperature, these muffins taste great on its own or enjoy the muffins with tea or coffee. I like to serve it plain or with some milk. These keeps well in room temperature for 2 days.
Yes, chocolate chips tastes very good in this recipe. Kids usually prefer that.
Yes you can use brown sugar or regular sugar, but taste will be little different.
It may happen due to overmixing the batter or overbaking. Mix gently and check bake time.
Yes you can just use oil instead of butter. It work just as well and give similar results.
You can also check by inserting a toothpick and if it come out clean, they are done.
If you have any more questions about this Quinoa Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Quinoa Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Vanilla cake is moist and fluffy filled with plum compote and frosted with whipped cream for a light but decadent treat! This vanilla plum cake with whipped cream is a perfect cake for birthdays and a delicious cake to celebrate any special occasion.
I’m here today to share with you a tender, refreshing and flavorful homemade vanilla plum cake recipe! This classic vanilla plum cake is prepared with simple ingredients and super simple steps to follow. You definitely need to recreate one of your own for your family, friends and loved ones!
The best thing about this vanilla plum cake is, it’s so easy to whip up and using homemade plum compote makes it even more easier without compromising on the taste.
My vanilla plum cake has 3 layers. I add whipped cream into the moist and soft cake layers, then spread plum compote in every layer and frost the whole cake with whipped cream. With vanilla flavored sponge and plum compote spread in every layer, every slice is bursting with luscious plum flavor!
My son, who is a huge fan of all things cakes, was literally overjoyed when I made this oh-so-delicious vanilla plum cake that he came back for a third slice, and then I knew this cake is a keeper!
This vanilla plum cake is an egg base recipe. If you are looking for an eggless recipe please have a look at my eggless pineapple cake with whipped cream frosting recipe.
WHY THIS RECIPE WORKS
● it’s a versatile recipe
● can be bake with or without egg
● It’s moist, soft and spongy
● It’s super easy to prepare.
● fuss free recipe with simple ingredients
● sweet but not overly sweet
● has a tender vanilla cake filled with plum compote and frosted with vanilla whipped cream.
● perfect for birthdays.
● great to make for any get-together at home or special occasions.
● perfect to be served as a dessert.
INGREDIENT TO MAKE VANILLA PLUM CAKE WITH WHIPPED CREAM FROSTING:
FLOUR
All purpose flour (Maida) is used. You can use whole wheat flour or 50-50 ratio of all purpose flour and whole wheat flour.
LEAVENING AGENTS
Since it is an egg based recipe only BAKING POWDER is used. If you are making an eggless version you need to add ½ teaspoon baking soda to the recipe to help in giving a good rise to the cake.
SALT
You may use the regular salt or rock Salt. Salt helps in balancing the sweetness in cakes and desserts.
MILK
I have used full fat milk. You can use any milk. I always prefer whole milk as it gives extra richness to the cake.
EGG
This is an egg based recipe and uses 2 large eggs. To make the eggless version you can use the regular white vinegar or lemon juice and add ½ teaspoon baking soda to the recipe. The acidity from both will help with the perfect texture for the cake and make sure our eggless cake tastes and looks just as good as a cake made with egg. If you want an eggless recipe you can check my eggless pineapple cake, eggless vanilla cake, eggless lamington, and gluten free vanilla cake.
SUGAR
Regular white sugar is used here. If you want to go for a healthier sweetener, you can use brown sugar or cane sugar.
OIL
The recipe uses sunflower oil. You can use any neutral flavor oil.
ESSENCE
Vanilla extract is used in the recipe. You can use vanilla essence.
I have used homemade plum compote. You can use finely chopped fresh plum or other fruit crush or spread either homemade or store bought.
FRESH PLUM
Few slices of fresh plum is used to decorate the cake. This is completely optional.
WHIPPING CREAM
I have used non dairy whipping cream from Rich Brand. You can use any brand of whipping cream or heavy cream as per your availability.
HOW TO MAKE VANILLA PLUM CAKE WITH WHIPPED CREAM FROSTING
This section shows how to make vanilla plum cake with whipped cream frosting with step-by-step pictorial instructions and details about the technique with a video tutorial. For full ingredients measurements, see the recipe card below.
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE VANILLA PLUM CAKE: WITH WHIPPED CREAM FROSTING
PREPARE THE OVEN AND PREPARE CAKE TIN
Preheat the oven to 180° C for 10 minutes with both filaments switched on. Line a 6 inches baking pan with parchment paper or simply grease the pan with oil or butter.
MAKE THE VANILLA CAKE
In a mixing bowl add in the eggs, sugar and vanilla essence. Beat the mixture for about 1 minute until the mixture becomes foamy.
Add in oil and milk. Beat them until well combined. ( You can also use a wire whisk or even a spatula works well).
Place a sift and add in the flour, baking powder and salt. Sieve them.
Gently fold the dry ingredients and the wet ingredients and make a smooth batter.
Pour the batter onto the prepared cake pan. Tap the pan to release air bubbles trapped inside.
Bake the cake in a preheated oven @180° C for 30 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and let it stand for 5-10 minutes.
Unmould the cake and let it cool down completely. Please note the cake needs to be cooled down completely before frosting the cake.
Take the cake and cut into desired layers. We have cut it into three layers. If your cake has a dome, cut it off to level it.
MAKE THE WHIPPED CREAM
In a bowl add in the whipping cream (heavy cream). Please ensure that your cream is chilled but not frozen or has any ice crystals.
Take an electric hand beater and start beating the cream at a low speed for about 2 minutes. Your cream will start to thicken but not fluffy or peaks.
Increase the speed to medium and continue to beat the cream for about 2 to 3 minutes. Your cream will start forming soft peaks.
Increase the speed to high and beat until you get a stiff peak approximately 2 minutes or little more. Your whipped cream is ready to use.
If you are not working immediately, cover the whipped cream bowl with cling wrap or a lid and keep it in the refrigerator.
ASSEMBLE THE CAKE
Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup.
Top some whipped cream and spread them evenly using a palette knife.
Now scoop in some plum compote over it and spread it evenly. (Here you can use fresh chopped plum or any fruit crush or compote). Repeat the same with the remaining layers of cake.
Crumb coat the cake well with some whipped cream and refrigerate the cake for at least 5 to 10 minutes.
FROSTING THE CAKE
Take the remaining whipped cream. Take out the cake from the refrigerator. Frost the cake and cover the cake with whipped cream. Smooth the sides and the top using a cake scraper or palette knife.
You can also use a zig zag cake scraper to make a design on the sides of the cake.
DECORATING THE CAKE
Take a piping bag and insert a nozzle. I used a large size star nozzle. Scoop the remaining whipped cream in the piping bag. Cut the tip of the piping bag.
I have piped small stars all over the cake. You can decorate as per your preferred design.
You can decorate further with sprinkles and cake toppers of your choice.
That’s it! Your decadent and simple vanilla plum cake with whipped cream frosting is ready.
NOTES:
● Always start by preheating the oven.
● Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
● You can use whole wheat flour instead of plain flour (maida)
● You can use other fruit crush, spread, compote instead of plum compote.
● You can opt out the plum compote and use chopped fresh plum or other fresh fruits.
● Baking time will differ depending upon your oven temperature settings.
● The whipping cream should be chilled but not frozen. Be careful not to have ice crystals in the cream.
● Chocolate ganache can be used as filling and frosting the cake instead of whipping cream.
RECIPE CARD
SOME SAUCE RECIPES:
Blueberry Sauce
Strawberry Sauce
Caramel Sauce
Mango Jam
Apple Sauce
Peanut Butter
Plum Compote
Chocolate Sauce
Chocolate Ganache
Well, if you make this vanilla plum 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.
Ghee cake recipe also known as clarified butter cake made eggless with simple but all the right ingredients like plain flour, sugar, ghee, curd, milk powder and milk. This recipe is easy to make but makes the soft and moist ghee cake filled with ghee aroma just like the ones you get in a bakery....
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Banana chocolate chip cake squares are soft, moist and delicious banana flavoured cake with gooey chocolate chips in every bite. If you love my classic banana cake, you will definitely enjoy these easy banana squares too. They are simple to make and are perfect for breakfast, snack time or as a quick dessert. Banana Chocolate...
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Jelly cakes is a soft vanilla cake coated in instant jello liquid and then rolled generously in desiccated coconut. It is a classic cake recipe popular in Australia. The jelly adds sweetness and colour to the cake, while the coconut gives it a delicious coconut flavour. The combination of cake, jelly and coconut makes this...
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Eggless Vanilla Cupcakes Recipe, one of the most requested and popular recipe in this blog. For this eggless cupcakes, I used sweetened condensed milk as egg free alternative along with milk and baking soda to create extra moist, fluffy texture. Learn how to make eggless cupcakes with step by step pictures. Eggless Vanilla Cupcakes This...
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Imagine a bounty chocolate bar turned into a cake. Yes, thats what you get in this cake. Soft buttery coconut cake topped with a rich chocolate ganache, how good this combination looks. This chocolate coconut cake is one of my all time favorite flavour combination. Enjoy a piece of bounty bar cake with a cup...
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This Chocolate Caramel Cake is London's Most loved and considered the best chocolate cake in Town. This amazing cake recipe went viral for a reason. The combination of moist chocolate cake frosted with rich chocolate ganache and whipped salted caramel creates the perfect balance of sweet, salty and intense chocolate flavour. Learn how to make...
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Vanilla Cupcake is a spongy and tasty cake made with simple ingredients like flour, butter, milk and vanilla essence. It has soft, tender crumb and tastes really good with mild vanilla flavour. This recipe is eggless and its a no fail recipe.
These cupcakes are usually made homemade for occasions or just for tea time. It is very simple to make because you don't need many ingredients and it takes just about 30 minutes. This cake can be made ahead and tastes good for a couple for days.
[feast_advanced_jump_to]Vanilla Cup Cake is a basic soft sponge like cupcakes without eggs. This is a easy cupcake recipe without eggs and basic ingredients that is available in your pantry. This is special because I tried this using my batch of homemade maida.
I tried few other recipes too but this was the first recipe and it was super hit. The cupcakes just slipped out of the liner just like that without much efforts. I usually make this cupcake for tea time. My family just love this cupcake. It has rich vanilla flavour that is mild and comforting.
Vanilla Cup Cake is made without eggs and with basic ingredients that is available in your pantry. These cupcakes are great for frosting, makes a perfect snack for tea time too. It has a spongy soft texture, kids will love it for sure.
The cake is made by mixing butter and sugar together until creamy, then add milk and flour alternately. This method ensures that the batter comes out smooth and even. Also the batter rises in the oven evenly and makes the cake light and fluffy.
You can just make a few variations to this recipe, you can add cocoa powder for the chocolate version, also a bit more vanilla for stronger flavour. You can also use whole wheat flour instead. The recipe is quite flexible and you can adjust things as per what you have.
1.In a mixing bowl - Measure flour, add baking powder. Whisk well for even mixing.
2.In another mixing bowl - add milk, vinegar. Mix it well.
3.In another mixing bowl - add butter and sugar. Using a hand mixer, whisk well until creamy.
4.Add vanilla essence, whisk again.
5.Now alternatively add little flour then milk. Alternate and add.
6.Add then whisk alternatively.
7.The batter will be smooth and creamy. Using a icecream scooper scoop out the batter.
8.Add it to the muffin liners till ¾th. Bake in preheated oven at 180 deg C for 20 minutes. Cool down and then store.
Serve warm, total bliss!
Serve this as evening snack with tea or as dessert after meal once it completely cools down. These cupcake stay good in a container at room temperature for about 3 days. If you keep in fridge, they last a little longer but the texture can become a little dry.
Yes you can use oil but butter gives better flavour, also use refined noi flavoured oil.
Yes you can add cocoa powder, replace 2-3 tablespoon flour with cocoa powder and adjust little milk if needed.
This can happen if you overbake or if you open the oven door too many times while baking.
You can reduce sugar to half or three quarter depending on how sweet you like. Adjust as per your preference.
Yes you can store in airtight container in fridge for 5-6 day. Just take out 30 minute before eating so it come to room temperature and taste better.
If you have any more questions about this Vanilla Cup Cakes do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Vanilla Cup Cakes? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Ragi Cake or Finger Millet Cake is a healthy cake made with ragi flour, wheat flour, jaggery, milk, curd and oil. This Ragi Cake is eggless and makes a quick healthy snack for kids. It comes out moist, soft and tastes just like chocolate cake. Kids will love it for sure, do try this healthy and delicious cake!
Ragi Cake is one of the easiest and quickest cake recipes that even beginners can try. This cake recipe comes out fluffy, soft and delicious, with the addition of cocoa powder this cake is no less than a chocolate cake.
[feast_advanced_jump_to]Ragi Cake is made using wheat flour, finger millet flour, jaggery, milk, curd, oil and raising agents. Ragi cake is gluten free, moist, delicious and an healthy option to include in your regular menu.
Ragi or Finger millet is one of the popular grains easily available throughout India. Ragi is one of the first grains introduced to babies as it is easily digestible for little tummies and promotes weight gain too.
This Ragi cake has no refined or fancy ingredients just the goodness of ragi and wheat flour with jaggery. If you are planning to make this cake for toddlers you can replace oil with melted butter, I have tried this and it works great.
I was planning to make a cake using ragi flour and this recipe was a hit when I made it first time itself. So have been making this cake often as kids love it and they don't even know there is ragi flour in it. The little one says 'amma make this cake often, I just love it'. My kids are so fond of homemade bakes and this cake is one of their favourites.
I intended to make a healthy snack cake so did not add any frosting on top as the cakes tastes delicious on its own. This cake is very soft due to the addition of curd and oil.
This Ragi cake recipe is eggless still turns out super soft and delicious. Kids will not find that ragi flour is included they will enjoy it just like they enjoy chocolate cakes. The addition of little cocoa powder makes this cake so chocolaty.
I used homemade ragi flour and homemade wheat flour for this recipe and the cake turned out super good. It was a big hit at home so started making it often.
1.Prepare a 6.5 inches X 4.5 inches cake tin by placing a parchment paper and brushing it with oil. Set it aside.
2.Place a sieve over a mixing bowl. To a sieve add ½ cup wheat flour, ½ cup finger millet flour, 2 tablespoon cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.
3.Sieve it well and discard the remains.
4.Give a quick mix and set it aside.
5.To another mixing bowl add ¼ cup oil along with ½ cup jaggery powder.
6.Whisk it well.
7.Add ¼ cup thick curd.
8.Whisk it well until creamy.
9.Now add in the sieved flour mix.
10.Start mixing, halfway through add ¾ cup milk and ½ teaspoon vanilla extract.
11.Whisk to a make a batter.
12.The batter should be thick and flowing like this.
13.Transfer the batter to the cake tin, tap twice to remove air bubbles if any.
14.Bake in pre-heated oven at 180 deg C for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with cake crumbs.
15.Once done leave the cake in the tin for 10 minutes then scrape the sides and invert to de-mold. Cool down the cake completely then cut into squares.
16.Soft tasty ragi cake is ready!
Store in a clean dry container.
Ragi Cake can be served as such as it tastes great on its own. But if you prefer you can drizzle homemade chocolate frosting or chocolate sauce and serve it. This cake keeps well in room temperature for 1 day and 2 to 3 days in fridge.
Yes you can try but your cake may come out a bit dense in nature. Though I have not tried with ragi flour fully.
Over baking can make the cake dry. Sometimes if wet ingredients are not sufficient for the flour ratio then the cake might become dry and brittle so be careful in the measurements.
Start checking after 25 minutes itself. Check by inserting a tooth pick in the center, it comes out clean or with cake crumbs then cake is done else bake for few more minutes and check again.
If you have any more questions about this Ragi Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Ragi Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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