I love baking but complex recipes scare me. So I try out simple recipes and make them for my family and friends. Sharing a few easy recipes. Some are eggless, for rest have mentioned eggless options. Do give these a try, especially the brownie and the Banana crumble cake are my family favorites
Eggless Vanilla Sponge Cake
Ingredients
I used a medium sized katori (approx 200 ml size) as the cup
- 2 cups Maida (or use half-half Maida & atta)
- 1 cup ground brown/white sugar
- 1/2 cup oil (any flavorless refined oil is fine)
- 1 tbsp honey
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup curd whipped
- 1/2 cup milk
- 1 tsp Vanilla essence
- A handful nuts/berries or chocochips (optional, I used cashews and cranberries)
Method
-Preheat the oven to 180C for 10 mins. Grease a 7 inch cake tin and line with parchment paper (or else simply use a disposable tin).
-Add everything except flour & nuts in a bowl and whisk well.
-Then add the flour in 2-3 parts and fold everything till well mixed. Mix in the nuts/chocochips and save some to sprinkle on top.
-Pour batter in the tin, sprinkle the nuts/choco chips on top and bake for 35-40 mins on 180 C, till a skewer inserted in the middle of cake comes out clean.
Banana Loaf
Ingredients
- 1.5 cup flour (Maida/wholewheat, either is fine)
- 1/2 cup melted butter (or refined oil is also fine)
- 3/4 cup ground sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt (skip if you are using salted butter like Amul)
- 1 egg or 1/3rd cup yoghurt
- 1 tsp powdered cinnamon
- 2 ripe bananas
- ½ cup walnuts – chopped
- Handful choco chips (optional)
Method
-Preheat oven at 175 C.
-Sift the flour, baking powder, baking soda and salt.
-Whip the egg. Mash the bananas by hand, add sugar, cinnamon, butter/oil, egg and mix well.
– Fold in the banana mixture gently in the flour mixture (if you do it vigorously, the cake will not be spongy but dense).
– Add the walnuts/choco chips and fold them in too.
– Pour in loaf tins or a cake tin.
– Bake for approx 30-35 mins till a skewer comes out clean. Let it cool before demoulding.
Eggless Chocolate Cake
Ingredients
- 1.5 cup flour (Maida/wholewheat, either is fine)
- 1/2 cup melted butter (or refined oil is also fine)
- 3/4 cup ground sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt (skip if you are using salted butter like Amul)
- 1 egg or 1/3rd cup yoghurt
- 1 tsp powdered cinnamon
- 2 ripe bananas
- ½ cup walnuts – chopped
- Handful choco chips (optional)
Method
-Preheat oven at 175 C.
-Sift the flour, baking powder, baking soda and salt.
-Whip the egg. Mash the bananas by hand, add sugar, cinnamon, butter/oil, egg and mix well.
– Fold in the banana mixture gently in the flour mixture (if you do it vigorously, the cake will not be spongy but dense).
– Add the walnuts/choco chips and fold them in too.
– Pour in loaf tins or a cake tin.
– Bake for approx 30-35 mins till a skewer comes out clean. Let it cool before demoulding.
Banana Loaf with Oats-Walnuts Crumble
Ingredients
(I used a katori of 200 ml as cup measure)
- 4 ripe bananas
- 1/3 cup refined oil
- 3/4 cup brown sugar (ground)
- 1 egg, whipped (or use half cup thin yoghurt/buttermilk)
- 1 tsp ground cinnamon
- 1 pinch of salt
- 1 tsp baking soda
- 1.5 cups flour (Maida/Whole wheat or half-half. I used half-half)
For the walnut crumble –
- 1/4 cup Maida
- 1/4 cup brown sugar
- 1/3 cup instant oats
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1/3 cup chopped walnuts
- 1/4 cup unsalted butter, cut in tiny cubes
Method
To make the crumble, mix everything for the crumble in a bowl and mix lightly with hands to get a clumpy mix, dont overmix ! Keep in fridge till you do rest of the steps.
-Preheat OTG to 180 C, line a loaf pan with baking paper.
– Mash the bananas by hand (dont puree in mixie). Add the oil, sugar, egg, cinnamon, salt, and mix well with a whisk or spoon.
– Sprinkle the baking soda over the batter and then mix it in. Sieve the flour in and fold everything well.
– Pour the batter in the pan and layer the walnut crumble on top.
– Bake for 50-60 mins at 180 C, till a skewer entered in middle of loaf comes clean.
– Cool fully before demoulding and slicing.
Carrot Cupcakes
Ingredients
(Makes 6 cupcakes or 1 loaf)
- 1 cup Maida/Refined flour
- 1.5 cup carrots peeled and grated
- 1 egg or 1/3rd cup yoghurt
- 3/4 cup vegetable oil
- 3/4 cup ground sugar (White or Brown)
- 8-10 walnuts halves crushed slightly
- 1 tsp baking powder
- 1 tsp cinnamon powder
- A pinch of salt
Method
– Pre-heat oven to 180 C. Sieve all dry ingredients (flour, baking powder, cinnamon powder, salt) together.
– Whisk egg/yoghurt, oil, sugar till well mixed and also add the carrots and mix well.
– Pour wet mixture into dry and fold gently (if you do it vigorously, the muffin will not be spongy but dense). Mix in the walnuts also.
– Pour into muffin liners so that they are 3/4th full, and bake for 15-20 mins at 180 C till a skewer comes out clean. Or else put in a cake loaf tin, again 3/4th full and bake for 25-30 mins at 180 C till a skewer comes out clean.
Fudgy Chocolate Brownies
Ingredients
(Makes 9 Medium sized brownies)
- 60 gms butter (Unsalted or Amul salted one is fine too) – cut in cubes
- 2 eggs (or else 100 ml whipped yoghurt)
- 100 gms ground sugar
- 1/2 tsp Vanilla essence
- 50 gms Maida (Refined flour)
- 1/3 tsp Baking powder (less baking powder is used for fudgy brownies, if you want them to rise, then use 1/2 tsp baking powder).
- 170 gms semi-sweet Dark Chocolate (I used Morde Dark Chocolate) – Chop coarsely
- Pinch of salt (skip if using a salted butter like Amul)
- 1/2 cup walnuts (optional) – coarsely chopped
- Few drops refined oil/unsalted butter & Butter paper – to line the baking tin (Need a 7 or 8 inch square tin)
Method
– Preheat oven at 180 C while you do the prep. Oil the baking tin and line with butter paper
-Melt the chocolate and butter in a large bowl placed over a saucepan of simmering water. Remove and set aside to cool (to room temperature).
-Whisk the eggs, sugar, and vanilla extract.
-Sift the baking powder, flour and salt (if using).
-Add the eggs mixture to the melted chocolate mixture and fold well to combine. Add the flour mix & fold well. Mix in the walnuts too if using.
-Pour the batter in the tin and bake at 180 C for about 30-35 minutes till the brownies are just starting to pull away from the sides of the tin and the top is dry and slightly cracked.
-Remove from oven and let cool completely for atleast 3-4 hours until brownies become firm enough to demould & cut.
