Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

Vegan Date and Walnut Cake Recipe [Video]

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Vegan cake made with dates and walnuts!

Vegan cake made with dates and walnuts


A few weeks before my birthday, Gee asked me to help her bake a cake. She's only ever baked two cakes in her whole life - Banana Bread and one plain Vanilla, but both a long time ago. And both of those in my house. This time, she wanted to bake one in her house to test out her oven. I was all confident telling her what to buy and how much to buy, until I landed up in her house and realized, that the last cake I baked, not muffins or cheesecakes, but a loaf cake was actually 2 years ago!!! 

As a cook, it is never good to forget your skills, and here I was all lost and upset. So I decided I need to start baking more often. Lo and behold, this Date and Walnut Cake. I made it multiple times since I first did to just brush up my baking skills and dust out my recipes. And I can say with conviction, that I have loved it each time that I baked it. It has been a little difficult however, to stop sneaking in a piece - for me and for Raj. He'll even wipe out the crumbs (so will I !!). This cake is uber moist and slightly dense. It is rich and gooey to eat and when you find those little bits of walnuts and dates, it makes the bite, that much more special. I love the walnuts in the cake!!

If you like light airy cakes, then this may not fit the bill. 

Vegan cake made with dates and walnuts

The lucky recipients of my trials have been our friends. Lots of free cake going around from this household. 

Date and Walnut has always been a family favorite, only this time, I made it Vegan. It wasn't that I was looking for a vegan recipe, but this one just worked so perfect that I don't think I'll ever want to add dairy and change it. The cake uses Coconut Oil as the fat component, and I tell you, it tastes delicious. It imparts a slightly coconutty taste to the cake, that makes it so much more exotic in flavor. If you aren't such a coconut fan, use any neutral flavored oil like canola or sunflower. To enhance the coconut flavor (cause I'm a big coconut lover), I used coconut milk. Feel free to use almond or soy milk. If you have none, use water, however it may make the cake feel less rich in taste.

There are three sweeteners in here - Dates, Jaggery and Sugar. 

  • Dates - Use the best quality you can. The flavor does come through and you want it to be good. I usually buy dates with seed and deseed them while using. The dates are cooked along with jaggery and water until soft and then blended to a puree. This adds sweetness as well as flavor to the cake.
  • Jaggery - Jaggery is unrefined cane sugar.  With refined sugar off the list for many of us these day, jaggery is the perfect replacement. You can use palm sugar or coconut sugar or brown sugar if you cannot find jaggery. If you do have access to jaggery, buy the darkest, that is the least refined and has the best flavor profile. Sometimes, it even tastes like chocolate. 
  • Sugar - I used half a cup of jaggery, and later added refined sugar, because the cake wasn't sweet enough. To avoid using refined sugar, just increase the quantity of jaggery to 1 cup or use powdered sifted jaggery powder later if the sweetness is less. You could also replace all of the jaggery with powdered sugar.

Vegan cake made with dates and walnuts


I have used all purpose flour or maida in the cake. I generally opt for whole wheat, however, I did not want this cake to be any heavier than it already was with all the vegan liquid ingredients. I suggest, if you are looking to use whole wheat, keep it at 50% and the remaining 50%, use all purpose flour.

The best part of the cake is the walnuts. Be generous. However, let me warn you that the cake gets a little difficult to slice when those walnut bits come in the way and you may not get the perfect slice. But don't let that stop you from baking the cake. Your family won't mind the large chunky slices, I assure you.cThe cake is soft and moist, so only slice it once it has cooled completely. Slicing it when hot will lead to it breaking into chunks around the walnuts.

Serve it warm with tea/coffee. 

Vegan cake made with dates and walnuts

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



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Vegan Date and Walnut Cake Recipe


Vegan cake made with dates and walnutsVegan loaf cake made with dates and walnuts. Eggless and dairy free cake.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     20 minutes
Cook time:     50 minutes
Total time:     70 minutes
Yield:                Makes one 9 inch loaf

Ingredients:


30 Dates
10 Walnuts
2 cups Flour
200 ml Coconut Milk
0.5 Coconut Oil
0.5 cup powdered Jaggery
4 Tbsp powdered Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Vanilla Extract or Essence
Pinch of salt
0.5 cup Water

Method:


1. Boil together 20 chopped dates, water and the jaggery until the dates are soft or 5-6 minutes. If you want to make a refined sugar free cake, increase the quantity of jaggery to 1 cup.
2. Allow the mixture to cool, and then blend to a smooth puree. Add water if required.
3. Mix together the coconut oil and half the coconut milk until combined.
4. Add in the date puree and mix well.
5. Add the vanilla extract and mix well.
6. Sift in the flour, baking powder and baking soda. You can add a pinch of salt if you want.
7. Mix until combined. Use the remaining coconut milk to loosen the batter if it is very dry.
8. If the cake batter isn't sweet enough, add the powdered sugar until you get the desired sweetness.
9. Mix in chopped walnuts and the remaining dates.
10. Grease a cake tin (9") and line with parchment paper or butter paper.
11. Pour in the batter.
12. Bake for 35-40 minutes at 200 degree C or until done. An inserted toothpick or knife should come out clean.
13. Demould after 4-5 minutes.
14. Allow to cool before slicing.


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Eggless Blueberry Muffins with streusel topping
Eggless Blueberry Muffins

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Honey Cake
Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with an orange syrup and topped with chopped nuts.
Persian Love Cake



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Eggless Blueberry Muffin Recipe [Video Recipe]

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This is the ONLY recipe you will ever need for Eggless Blueberry Muffins! Moist, dense and basically just perfect, these Blueberry muffins will win over your loved ones.


Eggless Blueberry Muffins with streusel topping



Eggless Blueberry Muffins with streusel topping


These Blueberry Muffins got voted Number 1!!! Seriously!! By my biggest food critic, my sister.

I've got a perfect sister. Don't get me wrong, I'm not calling her perfect (after all only one of us can be perfect, and I'm the "one"), but that she plays her part of being the older sister perfectly. When we were younger, the 5 year age gap between us seemed so wide. I annoyed her incessantly -  I followed her around, I copied her all the time. I had to have the exact same dress she bought. I loved using her stuff. I basically just wanted to be her. Then we moved to a phase where I think neither could stand the other very long - we had millions of wars, some could pass off as world wars. And then overnight, we became the best of friends. Just like that. We knew what the other was thinking, we did not even have to finish our sentences. The age gap seems non existent now. 

Back to the perfect sister bit - she smothers me with love, she's always been protective but she's also annoyingly critical. So when she ate these Blueberry Muffins and she ranked number 1 on her list of favorite baked desserts, I was super excited. And I knew I had to share it with you guys. Wouldn't you want to try my number ONE Blueberry Muffins?

Eggless Blueberry Muffins with streusel topping


And it is the perfect season for these muffins. Spring is in the air, the freshest and plumpest of the berries are making their way to the markets.

This isn't really a new recipe. I actually made these muffins for the first time 5 years ago and then for some reason, never made it again. I've had it on the blog for the past 5 years with sad little photos that did not make justice to the deliciousness of these Blueberry Muffins. Back then I had used canned blueberries as I could not find fresh ones. But this time it was all fresh fruit in my muffins. I have to say, the fresh ones triumph over the canned ones any day. I got these wonderful berries for a steal at Namdhari's Fresh. They were on sale for almost half the price. So if you are based in Bangalore, check out your closest outlet and they may still be available at that price. 


Eggless Blueberry Muffins with streusel topping

These muffins are vegetarian and are baked without using egg or egg replacer, yet they were moist and perfectly dense, just as muffins are meant to be. I topped these muffins with a simple streusel made from butter, vanilla, white and brown sugar which is totally optional but definitely recommended. 

Also, in the video recipe, you will see a small difference in color in the wet ingredient mix, this is because I made these muffins twice, once with melted butter and once with oil. And I kinda messed up a part of my video when I made them with butter, so I had to re-shoot that part of the video when I remade the muffins with oil. You can use either butter or oil, but I highly recommend butter, as it adds more richness to the muffins.

Psst... Want to know what else made it to Gee's list? This Persian Love Cake and then the Almond brownies.

Eggless Blueberry Muffins with streusel topping


One of my pics from 5 years ago

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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Blueberry Muffin


Eggless Blueberry Muffins with streusel toppingEggless Blueberry muffins made using fresh blueberries and wholewheat flour. Streusel topped Blueberry muffins.

Recipe Type:  Dessert / Breakfast
Cuisine:          International
Prep Time:     20 minutes
Cook time:     25 minutes
Yield:              12


Ingredients:


0.75 cup Blueberries (about 80 gms)
0.75 cup All Purpose Flour (about 100 gms)
0.75 cup Whole wheat flour (about 100 gms)
0.75 cup Milk powder or Dairy whitener (about 80 gms)
0.75 cup Powdered sugar (about 100 gms)
75 gms Butter
1.25 cups Milk (about 125-150 ml)
2 tsp Baking powder (about 8 gms)
0.5 tsp Baking soda
1 tsp Vanilla extract
1 tbsp Apple Cider Vinegar
0.25 tsp Salt 
3-4 tbsp Streusal topping


To make Streusal Topping:


2 tbsp Cold Butter
1.5 tbsp All purpose Flour
2 tsp Jaggery powder or Brown Sugar
1 tsp Powdered Sugar

Method:


1. Mix together all purpose flour, whole wheat flour, milk powder, salt, baking powder and baking soda until combined. You can sift these too.
2. Whisk together melted butter, vanilla extract and 0.5 cups milk until combined. Add the apple cider vinegar and mix well.
3. Add in half the dry ingredients and whisk until combined without any lumps.
4. Add in the remaining flour and milk and mix until you have a smooth batter.
5. Fold in the blueberries.
6. Line a muffin tray with paper liners.
7. Spoon the batter into the liners until they are 3/4th full.
8. If making the streusal, mix together cold butter, flour, brown sugar and powdered sugar with your fingers until it forms a coarse mixture like powdered cookies.
9. Sprinkle the muffins with about 0.5 tsp each.
10. Bake for 22-25 minutes in a preheated oven at 180 degree C
11. Serve warm.


P.S: This is a winner everywhere. It is a top post on IndiBlogger :)
Top post on IndiBlogger, the biggest community of Indian Bloggers

Eggless Blueberry Muffins with streusel topping


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rose flavored almond ans semolina cake
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Persian Love Cake | Almond Semolina Cake (Eggless)

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Rose and Cardamom flavored cake made to celebrate LOVE!!

Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with an orange syrup and topped with chopped nuts.

Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with an orange syrup and topped with chopped nuts.

Happy Valentine's Day people!!!

Okay, I know it isn't Valentine's Day yet, but I'm sure you have already started planning something special for your special someone. Right?

A lot of people shrug away Valentine's day thinking it is only for those newly crazily in love who can't keep their hands of each other types.
But with 10 years of relationship under my belt, I  can tell you it does matter even for those who have quietly slipped away into routine. And may be more than the new found lovers.

When Raj and I started out, we had so much to talk to each other, we did special things for each other, we strived to remember each other likes and dislikes. Roses were given, chocolates too. Gifts and cards and plushy toys. Now 10 years later, conversation usually revolves around what happened in the day or what is happening around the world. We already know so much about each other, nothing is new. In a strange way that is comforting, but there is a lack of surprise. We don't strive to remember the likes and dislikes, because it is now etched away in the subconscious mind. Gifts have less whimsy and more practicality. A lot of people call it the boring married life, I too sometimes. But there is comfort in this "boredom", in knowing there is someone who cares for you. Someone who will be there for you when you need it.

But comfort tends to make one complacent and we miss out appreciating each other as often as we probably should. Hence, days like Valentine's day are required along with anniversaries and birthday, just to celebrate the love you have for each other.

Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with an orange syrup and topped with chopped nuts.

Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with an orange syrup and topped with chopped nuts.

So, I made this Persian Love Cake, a while ago just to celebrate love. I thought it was perfect to share right around this time. It is a delicious cake made with almond flour and flavored with middle eastern flavors like cardamom and rose. This is then topped with a citrus syrup and nuts. You can use nuts like pistachios or almonds. Hazelnuts or cashews may be delicious too. I also added saffron to the citrus syrup to give a more orange hue.

This cake is one of the simplest I have ever made. No whipping, no creaming. Just mix all the dry ingredients with the wet ingredients. Allow it to rest. Then bake it. Prepare the syrup while the cake bakes. Brush brush brush and top with nuts. It is a simple yet flavorful cake. My family loved it, and I hope yours does too.

I substituted half the almonds with semolina considering the cost of almonds. To get a richer and gluten free cake, just use almonds.

You can serve this cake with whipped cream or Greek yogurt or your favorite vanilla ice-cream. Or just plain, like I did.

P.S. Not all our gifts are practical. The man got me this little fella from Thailand cause I always wanted a tiger cub!! Isn't he adorable?



If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:



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Persian Love Cake | Almond Semolina Cake


Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with an orange syrup and topped with chopped nuts.Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with an orange syrup and topped with chopped nuts.

Recipe Type:  Dessert
Cuisine:            Middle Eastern
Prep Time:     40 minutes
Cook time:     40 minutes
Yield:                Serves 4-5

Ingredients:


0.5 cups Whole Almonds or 0.75 cups Almond Flour
0.75 cups Semolina Flour (Fine Rava)
1 cup Powdered Sugar
0.75 cup Yogurt (thick Curd)
4 Tbsp Oil
3 Tbsp Rose Water
3-4 Cardamom Pods
0.75 tsp Baking Powder
0.25 tsp Baking Soda
1 Orange
1 Tbsp granulated Sugar
0.25 tsp Saffron strands
Oil and Semolina to dust the cake tin

Method:


Powder the almonds until fine and add to a mixing bowl.
Crush the seeds of the cardamom until fine using a mortar and pestle and add to the mixing bowl.
Add in the semolina flour along with powdered sugar.
In another bowl, whisk oil, yogurt and 2 tbsp rose water until smooth.
Add it to the dry ingredients in the mixing bowl.
Mix well. Cover and rest for 30 minutes.
Preheat the oven to 180 degree Celcius.
Add the baking powder and baking soda and mix well.
Spray the cake tin with oil or rub oil in it using paper towel or your fingers.
Dust it with semolina flour.
Pour in the cake batter and bake for 30-40 minutes.
Remove from the tin after 2-3 minutes and keep aside.
Juice the orange and add it to a pan on the stove.
Add the remaining rose water.
Add in the sugar and cook until the sugar melts and the syrup thickens.
Add saffron strands and allow to infuse for 1-2 minutes.
Brush the cake with the syrup.
Decorate with chopped pistachios or almonds and serve.


Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with an orange syrup and topped with chopped nuts.

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Pineapple Cake with Whipped Cream Frosting (Eggless)

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Eggless Vanilla cake with fresh pineapple pieces and a light whipped cream frosting!!


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life



How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


Happy Birthday to the most important people in my life - My husband and my sister!!

Coincidence? Divine plan? No idea, but the two most important people in my life share their birthday with each other. It was last week and they demanded this Pineapple Cake. Normally, I'd bake a chocolate since that's everyone's favorite, but a birthday girl/boy's wish has to be fulfilled.

So Pineapple Cake it was!!

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


The last time I made this cake was four years ago on my birthday and I almost swore I'd never make it again. I was a novice at frosting cakes back then and I messed it up real bad. First I tried to make the whipped cream frosting with low fat cream by adding butter to increase its fat content. I've heard it works, but in my case I ended up with a gloopy buttery mess. Then I found that there are lots of local dairies around that sell fresh full fat cream and I went in search of that. We had to check out several stores to find the freshest of the fresh lot. And to my back luck, I over whipped it and ended up with lots of vanilla flavored sweet butter. So you understand my trauma when the pair asked for Pineapple while I was trying to steer them towards anything that needed a ganache or a buttercream.

So this time I bought back up packets of cream and guess what? All my back ups are safe in the fridge. I've finally learnt when to stop whipping the cream. My suggestion would be to use cream with at least 40% fat content and not fret about making this cake low calorie. Lets get real, this cake is a treat, and not a low cal diet eat, so close your eyes for once at the calorie count and just enjoy a slice of the delicious Pineapple Cake. 

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


The first time I made this cake, was also the first time I ever bought a pineapple. It is much simpler to use canned pineapple here, but I'm all about using fresh fruit when I can. So I learnt how to peel and slice a pineapple. While I'd have loved to use the fresh pineapple straight away, it ends up getting bitter after a while, hence, stewing it in sugar syrup. You will need to stew the pineapple a few days in advance, at least one day. I made the pineapple in syrup 4 days in advance and it turned out beautifully sweet and soft. The leftover syrup can be used in smoothies or juices to add a subtle pineapple flavor. 

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:


Pineapple Cake (Eggless)


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of LifeEggless pineapple cake with pineapple pieces and a whipped cream frosting.

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     1 Hour
Cook time:     40 Minutes
Yield:              One 6" cake

Ingredients:


For the Cake:


1.5 cups All Purpose Flour (Maida)
300 gms Condensed Milk
1 cup Milk
0.5 cups Oil
2-3 Tbsp Powdered Sugar
1.5 Tbsp Cornstarch (Cornflour)
1 tsp Baking powder
0.5 tsp Baking soda
1 tsp Vanilla Essence
Pinch of salt

For the Whipped Cream Frosting:


200 ml Fresh medium fat cream(40% milk fat)(Chilled)
4-5 Tbsp Powdered Sugar
1 tsp Cornstarch
0.25 tsp Vanilla Essence

Other ingredients:


2-3 slices of canned Pineapple or 2-3 fresh Pineapple slices
1 cup Water (not required if using canned pineapple)
0.75 cups Sugar(not required if using canned pineapple)


Method:


To prepare the Pineapple:


Skip these steps if you are using canned pineapple.
Add the sugar to the water and heat until it dissolves.
Lower the heat and add the fresh pineapple slices.
Simmer for 5 minutes.
Pour the pineapple and the syrup into a glass jar.
Allow it to cool before closing the jar and refrigerating.
Preferably, do this at least 1 day in advance to assembling the cake. I made these 4 days in advance.

To make the Cake:


Sift together maida, baking powder, baking soda and cornstarch at least twice to ensure even mixing
In a large mixing bowl, take the condensed milk, vanilla essence and oil. Whisk until combined.
Add the powdered sugar and salt, mix until combined.
Add the flour by the spoonfuls and whisk until combined. When it gets harder to whisk, add in a little milk. Continue until all the flour and milk has been combined. Do not over mix, the cake will end up hard.
Preheat the oven to 180 degree Celsius.
Grease two 6" round pans and line the bottom of the pan with butter paper or dust the pan with flour.
Divide the batter equally between the two pans.
Bake for 30-40 mins until done.
Cool on a wire rack until completely cool before frosting.
The cake can be made a day in advance and frosted later.

To make the Whipped Cream Frosting:


Before making the whipped cream, place the whisk and a steel bowl (in which you will be whisking) in the fridge for 30 mins.
Alternatively, place the steel bowl in an ice bath while whisking.
Pour the cream to the cold bowl and whisk until you have soft peaks.
Now add in the cornstarch, sugar and vanilla and continue to whisk until you get stiff peaks. Be careful not to over whip the cream, else it will turn to butter.

Assembling the cake:


Allow the vanilla sponge cake to cool completely.
Level the cake as required.
Spoon the pineapple syrup on both the halves.
Spread a part of the whipped cream on the lower half of the cake.
Cut the pineapple into small pieces and spread on the whipped cream.
Place the upper half on the cake on top.
Spread the whipped cream all over the cake.
Decorate with the remaining pineapple slice.
Refrigerate for at least 1 hour before serving.

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life
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Honey Cake (Video Recipe)

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Bangalore Iyengar Bakery style Honey Cake is made by soaking an orange sponge cake with honey syrup and then topping it with a jam-coconut frosting

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com


how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com


Flashback to April 2002, 15 years and 1 month ago, I was in Bangalore with my dad, all set to answer the Common Entrance Test (CET) that would give me a chance to study Engineering in Karnataka. Because I took so long to decide that I want to answer CET, all the hotels we knew of were full. My aunt came to our rescue and arranged for us to stay at her sister's place. Her family was extremely hospitable, so before we left, we asked them what their favorite sweet was so we could it buy it for them as a gift. Their response was - Honey Cake, a complete novelty to me. 

Honey Cake is a Bangalore special. It is not something you will get in the gourmet high end bakeries, it is something that is available in the humble Iyengar Bakeries that dot the old city. A simple orange sponge that is soaked in a sweet honey syrup, topped with a jam coconut frosting is what this sweet treat is all about.

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com

I had completely forgotten about this beauty until I went to the bakery randomly to buy some bread and saw them bring out a tray full of fresh honey cake. I had to have it!!! Unfortunately, the cake wasn't eggless and that prevented us from enjoying it then and there. So the food blogger was given the task of making the cake at home so all could enjoy it. I'm happy to say I did not disappoint. The cake was very similar to that memory of 2002. The only little tip I have is let that cake soak for a few hours. The syrup needs to soak up the entire cake and not just the bottom. Eating it immediately (like we impatient bunch did), will not let the honey permeate through the cake.  If you cannot resist the cake (like us, again), just keep a bowl of syrup nearby and just drizzle it over the sides of the piece of cake while you eat.

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com

Soooo, let's break down the Honey Cake:

ORANGE SPONGE CAKE - The base of the whole cake, well, is the cake. This orange sponge was sooo delicious that I could eat it just like that over a cup of tea. In fact, I will, very soon, just when I feel I've denied myself of sufficient number of calories to bake a cake again. Until then, I just live with the memory of this yummy orange sponge. This sponge is so simple to make, you could have a kid do it. No creaming butter until your arm aches. Just 6 simple ingredients, hand whisked until combined. I used freshly squeezed Orange Juice in my cake, 2 not so juicy oranges gave me half a cup of OJ. Use more to get a more pronounced Orange flavor. I know I will. If you dislike oranges, however, just skip it and use water in place of it. 

HONEY SYRUP - This syrup isn't like your regular syrups. It is not boiled until you get a certain thread consistency. Just mix honey in warm water and your syrup is ready. Tastes purely of honey. 

JAM COCONUT FROSTING - Use whichever jam you want. The cake you get in bakeries seem to use mixed fruit, so I used mixed fruit. But I know I would love a mango jam to go with this cake. Heat together the jam and desiccated coconut (dry) along with a little water or honey syrup to make the frosting. The consistency should be slightly loose so it is easy to spread. You can buy desiccated coconut from the supermarket or you can just grate dry coconut using a fine grater to make your own. Top the frosted cake with more of this desiccated coconut to make it more coconut-y.

I have a Video Recipe for you too: 



If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com

how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com


If you liked this, you may also like:




Honey Cake


how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.comBangalore Iyengar Bakery style Honey Cake is made by soaking an orange sponge cake with honey syrup and then topping it with a jam-coconut frosting.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     60 minutes
Yield:                Serves 5-6


Ingredients:


For the Orange Sponge Cake:


1.5 cup all purpose Flour (Maida)
1 cup + 2 Tbsp sweetened Condensed Milk
0.5 cup fresh Orange Juice
0.5 cup Oil
1 tsp Baking Powder
0.5 tsp Baking Soda

For the Honey Syrup:


0.5 cup Water
3 Tbsp Honey

For the Jam Coconut Frosting:


2 Tbsp mixed fruit Jam
1.5 Tbsp Water or Honey Syrup
3 Tbsp dry desiccated Coconut

Others


3 Tbsp dry desiccated Coconut

Method:


To make the Orange Sponge Cake:


Add baking powder and bakind soda to the flour and mix well.
Add orange juice, oil and sweetened condensed milk and mix until combined and smooth.
Preheat the oven to 180 degree Celsius.
Grease a cake mould or baking tin and dust it with flour until coated. Remove the excess flour by upturning the tin.
Bake the cake for 30-35 minutes or until done. Test by inserting a toothpick in the center, if it comes out clean, the cake is done, else, let is bake a little longer.

To make the Honey Syrup:


Mix the honey in warm water and keep aside.

To make the Jam-Coconut Frosting:


Heat the jam in a pan and add the desiccated coconut.
Loosen the jam-coconut mixture by adding a little water or honey syrup.
Stir and cook for 2-3 minutes. The frosting should be smooth without any lumps of jam in it.

To assemble the Honey Cake:


Remove from heat and keep aside.
Prick the cake with a toothpick or a fork to create holes.
Pour half to 3/4th of the syrup onto the cake and allow it to soak. You can keep the cake aside at this point for 30-60 minutes and then pour the remaining syrup on the cake.
Spread the jam-coconut frosting on the cake.
Top with more dry desiccated coconut and chill until ready to serve.


how to make honey cake recipe,how to make bangalore honey cake recipe, how to make iyengar bakery honey cake recipe, eggless cake recipe, eggless baking at www.oneteaspoonoflife.com







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Vegan Coffee Walnut Brownies

Yum

This is my LAST post of 2016 and it's been a wonderful year, definitely better than the last 2. The year had me complaining a lot about hectic schedules but it also had me winning an award at work (yay!!), completing 5 years of a wonderful marriage, taking a memorable vacation to Cambodia with the people I love the most in the world. It has also been the year where I have blogged the most. This is my 70th post of the year. It is much less than how often I would like to write but it is a start. So while I sign off this year, I'm leaving you with a little treat to celebrate 2016 and here's wishing you all a very Happy New Year!!

How to make vegan chocolate cake brownies recipe at www.oneteaspoonoflife.com

Coffee+Chocolate+Walnuts = AMAZING moist stimulating brownie.

These brownies are good for you, really. Waaah, you think I'm just throwing it around, don't you?
1) Walnuts are good for your brain. They also shaped like them. They help in improving memory, etc etc. Well, point to be noted is they are good for you.
2) These brownies are perfect energy boosters with the added Coffee.Some think that may be bad for you, but we don't associate with coffee haters anyway. I mean, is there a tastier way for you to have coffee, than in a Brownie?
3) Everybody says chocolate is good for you, don't they? Well, here's some nice dark chocolate.   Cheers for our health!!

Have I convinced you? I do hope I have because I wouldn't want you to miss out on this little piece of heaven.

How to make vegan chocolate cake brownies recipe at www.oneteaspoonoflife.com

For once, I simply made the brownies. No birthday, no celebration, no potluck, no get together. Just cause I wanted to treat myself, (yes, myself) to a dark moist chocolatey brownie. I've worked hard all year and I deserve it. So do you!! And when something tastes so good, it really does not need excuses or occasions. Of course, I shared this with family, but it was I who cut into them while still warm (not advised, but let's be honest, who can resist warm brownies) and ate to my heart's content before sharing it with anyone.

I feel happy and good when I eat things I love and chocolate usually ranks high on the list of foods that make me happy. What is it that you love to eat? What makes you happy? Let me know, may be I have a recipe just for that.

How to make vegan chocolate cake brownies recipe at www.oneteaspoonoflife.com
How to make vegan chocolate cake brownies recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:



Vegan Coffee Walnut Brownies


How to make vegan chocolate cake brownies recipe at www.oneteaspoonoflife.comVegan Coffee Walnut Brownies are moist cake like brownies made from chocolate, coffee and walnuts.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     30 minutes
Cook time:     25 minutes
Yield:                Makes 9

Ingredients:


100gms Semi dark vegan Chocolate (grated)
3/4 cup Flour (Maida)
1/2 cup + 2 Tbsp Water
3/4 cup Powdered Sugar
8 tsp Oil
2 Tbsp Flour
3 tsp Coffee Powder
1/4 tsp Baking Soda
3 Tbsp chopped Walnuts

Method:


Microwave the grated chocolate and 1/2 cup water on high for 30 seconds until the chocolate is soft. Whisk to combine the chocolate and the water. If doing this on the stove top, do it on low heat.
Add the coffee powder and oil to the chocolate and mix well.
Add 1/2 cup sugar and mix well.
Sift the flour and baking soda together.
Add the flour to the chocolate and mix until combined.
Add more sugar or water as required. The batter should be sticky and thick.
Add half the chopped walnuts and mix.
Preheat the oven to 180 degree C.
Grease and line the baking tin with parchment paper.
Pour the batter into the tin and sprinkle the remaining walnuts on top.
Bake for 15-18 minutes.
Remove from the tin after 10-15 minutes and pull out the parchment paper.
Allow it to cool before cutting into squares.

How to make vegan chocolate cake brownies recipe at www.oneteaspoonoflife.com

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