Eggless Blueberry Yogurt Cake ~ Day 150

A moist and fluffy yogurt cake loaded with antioxidant rich fresh blueberries.  This utterly delicious cake is super easy to whip up and makes a perfect on-the-go breakfast or snack.

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Preparation time: 10 minutes

Cooking time: 50 minutes to 1 hour

Yields: 1 loaf

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Ingredients:

• All-purpose flour - 2 cups plus 1 tsp
• Baking powder - 1 tbsp
• Salt - a pinch
• Sugar - 1 
• Honey - 2 tbsp
• Butter - 4 tbsp, room temperature
• Vegetable Oil - 1/4 cup
• Plain greek yogurt or low-fat plain yogurt - 1 cup
• Milk - 3/4 cup
• Vanilla extract - 1 tsp
• Cardamom powder - 1 tsp
• Fresh blueberries - 1 cup

Method:

1. Preheat the oven to 350 degrees F.  Grease a 9x12 loaf pan with butter and set aside.
2. In a large mixing bowl, sift the flour, baking powder, cardamom powder, and salt.  Coat blueberries in 1 tsp of all-purpose flour and set aside.
3. In an another bowl, whisk the sugar, honey, butter, and oil until fluffy.  Add the vanilla extract.  Gradually add the yogurt and milk and mix well.  Stir in the cardamom powder
4. Gently fold in the flour mixture into the wet mixture.  Add the blueberries to the batter and mix well gently.
5. Pour the batter into the prepared loaf pan.  Bake for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake come out clean.  
6. Let the cake cool in the pan for 5 minutes.  Remove the cake and let it cool completely on wire rack.
7. Enjoy!!!

Recipe inspiration from here.

Eggless Mango Cake ~ Day 124

I'm back after a short break with this irresistibly soft, moist, and delicious mango cake recipe.  I have bookmarked this recipe from Vaishali's blog a long time ago and never had a chance to make it until now.  Though the original recipe is a vegan version, I slightly tweaked it and added some Greek yogurt for some extra moisture and flavor.  However, if you prefer to go with a vegan version, see my notes for the instructions.

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Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Serves: 4 to 6

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Recipe Source: Holy Cow Vegan

Ingredients:

• All-purpose flour - 1 and 1/2 cups
• Baking powder - 2 tsp
• Salt - 1/4 tsp
• Cardamom powder - 1 tsp
• Mango puree (fresh or canned) - 1 cup, if using fresh ripe mangoes, cut the sides and scoop the pulp out and puree in a blender.
• Mango flavored Greek yogurt - 1/4 cup
• Granulated sugar - 1/2 cup 
• Vegetable oil or melted butter - 1/3 cup
• Vanilla extract - 1 tsp

Note: For a vegan version, omit Greek yogurt and butter.
          Use 1 and 1/2 cups mango puree and 2/3 cups sugar, if not using the Greek yogurt.
       
Method:

1. Preheat the oven to 350 degrees F.  Grease a cake pan or bundt pan.
2. Puree the mango pulp and set aside (if using the fresh mangoes).
3. In a mixing bowl, sift the flour, baking powder, and salt.  Mix in the cardamom powder.
4. In another mixing bowl, whisk together the mango puree, Greek yogurt, sugar, oil, and vanilla extract until combined.
5. Add the flour mixture and mix gently (don't over mix) until smooth.
6. Pour the batter into the cake pan and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  I baked it in a silicon bundt cake molds.
7. Let the cake cool in the pan for 5 to 10 minutes.  Dust with powdered sugar and serve.

Eggless - Saffron and Cardamom flavored Arabian Cake ~ Day 70

I was browsing through Pinterest and this recipe caught my eye.  I quickly went through the recipe and sure enough, I had all the needed ingredients and immediately started making it.  It is a simple, mildly sweet cake infused with rich and aromatic flavors of saffron and cardamom.  Can any dessert go wrong with this flavor combination?  Try and see.

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Preparation time: 10 minutes

Cook time: 30 minutes

Serves: 6 to 8

Recipe source: Munatycooking

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Ingredients:

• All-purpose flour - 1 cup
• Corn starch - 1 tbsp
• Baking powder - 1 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch
• Milk - 6 tbsp
• Cardamom powder - 1 tsp
• Saffron - 1/4 tsp
• Yogurt - 1/4 cup
• Sugar - 1 cup (original recipe calls for 6 tbsp, I added 2 tbsp more)
• Melted butter - 2 tbsp
• vegetable oil - 2 tbsp
• Chopped nuts - for garnishing

Method:

1. Preheat oven to 350 degrees F.  Grease and cake pan and set it aside.
2. Add cardamom and saffron to milk and keep it aside.
3. In a mixing bowl, sift flour, baking powder, baking soda, corn starch, and salt.  
4. In another mixing bowl, beat yogurt, sugar, saffron milk, butter, and oil until sugar dissolves.
5. Add the flour mixture to the wet ingredients and stir gently.  Do not mix more than 10 - 15 seconds.
6. Pour the mixture in a greased pan.  Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  It took 30 minutes in my oven.
7. Garnish with your choice of chopped nuts.

Zesty Lemon Cake ~ Pressure Cooker Method

Ingredients:

All Purpose Flour - 1 3/4 Cups

Butter - 1/2 Cup

Powdered Sugar - 1/2 Cup

Yogurt - 1 1/4 Cups

Baking Soda - 1 tsp

Baking Powder - 2 tsp

Lemon Juice - 3 TBSP

Lemon Zest - 2 tsp

For the syrup:

Sugar - 3 TBSP

Lemon Juice - 3 TBSP

Water - 3 TBSP

Method:

1. Sift together the flour, baking soda and baking powder into a bowl.
2. In a bowl, cream together the butter and powdered sugar.
3. Add the yogurt, lemon juice and the lemon zest.  Mix well.
4. Add the flour and fold gently.
5. Heat a pressure cooker with some water and place a small cup inside.
6. Grease an eight -inch round cake pan with butter and pour the cake batter into the pan.
7. Place the cake pan on top of the cup that is inside the pressure cooker.  
8. Remove the gasket and cover the cooker with the lid without the weight.
9. Cook for 25 -30 minutes or until done.  Remove the cake from the cooker.
10. For the topping:  In a sauce pan, mix sugar and water and heat until sugar dissolves.  Stir in the lemon juice.
11. Pour the syrup over the hot cake .  
12. Let it cool completely before serving.

Recipe adopted from Sanjeev Kapoor's Chai - Nashta.

Eggless Carrot Cake

Ingredients:

All purpose Flour - 2 cups

Baking Powder - 1 tsp

Baking soda - 1 tsp

Cinnamon powder - 1 and 1/2 tsp

Nutmeg powder - 1/4 tsp

Sugar - 1 cup

Yogurt - 1 cup

Brown sugar - 1/2 cup

Vanilla - 1 tsp

Carrots - 2 cups (finely shredded)

Walnuts 1/2 cup (chopped)

Salted Butter - 1 stick (4oz) melted

Flax seed powder - 2 TBSP mixed with 6 TBSP of warm water (let it soak for 10 min)

For the frosting:

Cream cheese - 8oz at room temperature
Butter - 2oz at room temperature
Vanilla - 1 tsp
Powdered sugar - 1 cup
Whisk cream cheese, butter and vanilla until smooth.  Add powdered sugar and beat until smooth.

Method:

Preheat oven to 350 degrees F.

Combine All-purpose flour, baking soda, baking powder, cinnamon powder and nutmeg powder in a  bowl and mix well.

In another large bowl, combine yogurt, brown sugar, sugar and vanilla.  Mix until sugar dissolves.

Add the flax seed mixture and mix well.  Now add the flour and mix thoroughly.

Add shredded carrots, walnuts and butter.  Mix well.

Take two 9 inch cake pans and butter the bottom.  Lightly coat the bottom with flour.

Divide the batter evenly into the 2 cake pans and smooth the top.

Bake it for 30 minutes.  

Once removed from the oven, let the cakes to cool in the pan for 5-10 minutes.

Flip the cakes on to a fax paper and allow them to cool completely.

Place the cake face down on a platter and frost only the top of the cake.

Place the second cake face down over the first cake and frost top and sides evenly.

Garnish with chopped walnuts.

Enjoy!!!

Recipe source: Show me the curry