Eggless Ways to Bake Your Cake!

CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI

Most people love their cakes with egg but there are many who are vegetarian and do not prefer eggs as well in their cakes and pastries.

Baking is a passion to many people and for some it’s even beyond that leading to a full time profession as well. Come any occasion or celebration cake is one thing which finds itself amidst us making every moment special and memorable to cherish for a long time!

Most of the times it has been observed that the smile which comes on peoples face or the expressions which show out when the cake of the function arrives is just not easy to compare & not to forget the chocolate garnishes, the cherries and all the attractions which make it look all the more presentable.

We all wait for that piece of cake and a second helping usually goes without saying! The essence of baking cakes starts from understanding the type of flour to be used, the flavors to be combined, the colors and essence which go a long way making it lip-smacking, the method and process to be followed, the quantity of ingredients, the exactness and proportionate approach, moulds & cake tins, the baking time & temperature, garnishes and icings to be used also play a key role in cake making.

Some of our all-time favorites with cakes and their smaller versions – pastries as we call them are the black forest, Dutch truffle, rich chocolate ganache cake, red velvet cake, fresh pineapple cake, the seasons special mango cream cake, rich cakes also known as gateaux are equally popular with many. We also have festive cakes, wedding cakes, anniversary and theme cakes as well which of course are the advanced version of cake making. Most people love their cakes with egg but there are many who are vegetarian and do not prefer eggs as well in their cakes and pastries. Here we present a few simple- start up type easy to bake eggless cake recipes with our readers to try out and relish!

EGGLESS DATE CAKE

Ingredients

Refined flour/maida-2 cups

Dates- 1 cup – seedless, chopped or puree

Sugar- white grain/brown sugar/castor sugar- 3/4^th cup

Butter-1/2 cup

Water- 2 cups

Cashews and raisins- ¼ cup assorted can also be used.

Vanilla extract-1 tsp

Baking powder- 1 tsp

Soda bi carb-1/2 tsp

Pinch of salt

Lemon juice- 1 tbsp.

Milk/soy milk- 1 cup or as required to get the consistency.

Method

Sieve the flour with pinch of salt, baking powder and soda bi carb and keep aside, pre-heat the oven to 180 degrees Celsius.
In a pan add date puree or chopped dates, water, sugar and butter, stir all of this well until the sugar and butter has well blended cook the mixture for 4-5 mins, allow to cool and add the lime and vanilla extract and give it a stir.
To the above prepared cooled mixture add in the flour in small batches or a little at a times and using a spatula and cut and fold method carefully mix it in and also gradually add in milk to assist in getting the desired batter texture, also lastly fold in the chopped nuts.
The cake batter needs to now get into the greased and dusted cake tin and enter the pre-heated oven for baking without delay for Atleast 30-35 mins or until a toothpick comes out clean from the center of the baked cake.
Allow to cool for at least 30 -45 mins and upturn it and cut into wedges/slices and dust with powder sugar and cinnamon powder and serve with coffee/tea.

TUTTI FRUITY CAKE

Ingredients

Refined flour- 150 gms + 1 tbsp. for dusting on the tutti fruity

Sugar- 100gms- use white or brown.

butter- 125 gm

Baking powder- 1 tsp

Soda bi carb-1/2 tsp

Tutti fruity- 200gms

Condensed milk- ¼ cup

Milk-120 ml

Pinch of salt.

Vanilla essence- 1 tsp

Method

Pre-heat the oven to 180 degrees Celsius and sieve the flour with the baking powder, soda bi carb and pinch of salt and keep aside.
Grease and dust a cake tin with butter paper and keep ready.
In a mixing bowl combine together the 1 tbsp. flour and mix it with the chopped tutti fruity and toss it well.
Cream together the butter, sugar and vanilla essence add in the condensed milk, milk and mix it all up very well.
Now add in the sieved flour into this mixture in small batches and carefully fold it in using a spatula and also add in the tutti fruity into the mixture, as an option add a tbsp. of chopped cashews as well into the mixture.
Pour this cake batter into the lined cake tin and spread it evenly, allow to bake in the pre-heated oven for 40-45 mins or until the toothpick test confirms the cake is baked.
Allow the cake to cool for 15-20 mins and then carefully upturn and de-mould it, cut into sliced and store in an air-tight container in the fridge.

EGGLESS BANANA WALNUT CAKE

Ingredients

Refined flour – ½ cup

Whole wheat flour- ½ cup

Pinch of salt

Ripe bananas-2 no.

Walnuts-1/4 cup roughly cut.

Powdered sugar- 1/3^rd cup

Butter- 1/3^rd cup

Baking powder-1 tsp

Soda bi carb- ½ tsp

Vanilla extract- 1 tsp

Lemon juice- 1 tsp

Milk- ¼ -1/2 cup as needed.

Method

Pre-heat the oven to 180 degrees Celsius, sieve the flours with salt, baking powder, soda bi carb and keep aside.
In a mixing bowl add in the peeled bananas and mash them using a fork, now add in the butter and powdered sugar and using a beater beat it well until light and fluffy in appearance.
Add in the lemon juice and the vanilla extract and mix it well into the batter, add in the dry ingredients carefully and blend it all in well.
Add in the chopped walnuts lastly and fold them in well, add a little milk if needed to get a proper texture to the cake batter.
Pour it into a greased and dusted cake tin and allow to bake for 30-45 mins or until well done, remove allow to cool completely, slice and serve.

PINEAPPLE UPSIDE DOWN CAKE

Ingredients

Refined flour- 2 cup

Butter- ½ cup

Sugar – 1 cup

Milk – 1 cup

Vinegar- 1 tsp

Pineapple Essence/Vanilla Essence -1 tsp

Baking Powder – 1 tsp

Baking Soda – ¼ tsp

Pinch Salt

For the Topping

Butter -2 tbsp.

Brown Sugar – ¼ cup

Pineapple 4 -5 round slices- tinned.

Cherry- 7-10 no.

Method

Pre-heat the oven to 180 degrees Celsius. Sieve the flour with baking powder, pinch of salt and soda bi carb and keep aside.
To prepare the caramel topping in a pan combine butter and brown sugar and cook until sugar is dissolved and transfer this mixture into the lined up cake tin. Place the 4-5 slices of pineapple and center it with the cherries and keep aside for some time.
For the cake batter: in a mixing bowl start with butter, sugar, milk, essence and vinegar and beat it all well until sugar is well blended.
To the above mixture add in the dry ingredients and mix it well by cut and fold method and form a nice thick cake batter.
Transfer the cake batter to the resting cake tin and pat it lightly to remove any air gaps, bake it for 35-45 mins or until the toothpick test confirms the baking and carefully remove the cake tin, allow to cool completely and de-mould the cake, slice and serve.

Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.

He can be contacted at twitter: @kaviraj_chef, Mobile: +91 9820939336. Mail: chefkaviraj249@gmail.com