Ingredients: 200 gms.

Maida
1 tsp Baking Powder
½ tsp Sodium bi corbonate
1 cup Curd
50 gms. Suji(semolina)
100 gms Butter
200 gms. Powdered Sugar
50 gms. Condensed milk(milkmaid)
3 tbsp Cocoa Powder
1 cup Milk

Method:
1. Sieve maida with baking powder, soda and cocoa powder.
2. Mix well curd with suji and keep aside for 10 min.
3. Beat butter, sugar and condensed milk.
4. Add soaked suji and curd mixture.
5. Add maida. Mix well.
6. Add milk to make a fine paste.
7. Bake in a greased tin at 180 c for 55 min. or micro wave for 7 min on high.
8. Serve hot or with icing.

Ingredients:

• 1-1/2 cup flour

• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup cold water
• 2 tsp vanilla extract
• 2 tsp vinegar

Method:

Preheat oven to 375°F. Spray a small baking pan (8×12) with vegetable spray or Baker’s
Joy.Combine dry ingredients directly in the pan. Mix all the wet ingredients. In a small
bowl, combine remaining ingredients leaving out the vinegar until the final step.

Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the
vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30
min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a
richer cake with melted chocolate bits or swirls.

Ingredients

• Powdered Sugar – 2 tumbler (very fine powder)

• Milk – 1 cup
• Maida – 3 cups
• Refined Oil – 1/2 cup
• Vanilla Essence – a few drops
• Baking Powder – 1 tablespoon
• Baking Soda – 1/4 teaspoons
• Butter – 4 tablespoons (full)
• Orange- 1

Method:

1. Sieve the maida with baking powder and baking soda atleast 4 times.
2. Take the juice of orange do not add water to this juice.
3. Take oil, sugar, butter and beat it well with hand till it becomes light and fluffy.
4. To this mixture alternate maida and juice (cut and fold motion).
5. If the juice is over start adding milk. When the mixture is done it falls in folds.
6. You can add cold water if needed.
7. Preheat the oven to 180C (350F). Lightly grease an 8″ round baking pan.
8. Pour it in the greased baking dish and bake for 35 minutes; keep testing if the
cake is done.

To make this cake in a cooker:

Baking in a Cooker: Heat the cooker for sometime. Keep the cake dish inside. Do not
cover it and cover the cooker with some other lid. Keep the flame sim and bake for 1
hour 5-15 mts.

Ingredients:

• Maida (Flour) – 2 1/2 cups

• Butter or Ghee – 3 tablespoons
• Milk – 1 cup (room temperature)
• Curds (Yogurt) – 1 cup
• Seedless Dates – 1 cup, finely chopped and mixed with 1 tablespoon flour
• Baking powder – 2 level tablespoon
• Powdered Sugar – 2 cups
• Walnuts, Aprictos – 1 cup
• Vanilla essence – 2 teaspoon

Method:
Powder sugar. Add butter and blend for 2 minutes. Add milk at room temperature and
blend for a secong. Add curd and blend for another minute. Add dates, vanilla essence
and blend for 2 seconds. Add the sifted maida and baking powder mix and just blend to
mix together.

Pour into a well greased cake pan and shake gently. Top that with chopped walnuts and
apricots. Bake in a heated oven at 190 degrees C for about 40 minutes.

When a nice smell starts coming in, insert a sharp knife into the cake; if the knife comes
out in one smooth motion without sticking, this means your cake is ready.

Blueberry Oats Bundt Cake

Dry Ingredients:
All Purpose Flour 2 cups
Brown Sugar 1 cup
Baking Powder 2 and 1/4 teaspoons
Baking Soda 1 teaspoon
Ground Cinnamon 1 teaspoon
Salt 1/2 teaspoon
Oats (quick cooking) 2 cups
Fresh or frozen blueberries 2 cups
Walnuts, chopped (optional) 1 cup
Confectioner’s sugar for dusting

Wet Ingredients:
Unsweetened Applesauce 1/2 cup
Buttermilk 2 cups
Canola Oil (you could use vegetable oil too) 1/2 cup
Vinegar 1 tablespoon

Yield: One bundt pan.

Procedure:
1. Preheat oven to 375F/190C for 15 minutes. Lightly grease and flour a bundt pan.

2. In a large bowl whisk together the wet ingredients and the brown sugar.

3. In another bowl combine together the flour, baking powder, baking soda and salt. Add
this to the wet ingredients gradually until blended.
4. Fold in the oats, blueberries and walnuts.

5. Transfer the batter to the prepared pan and bake it for 45-50 minutes. Mine was done
around 42 minutes itself. I tested for doneness using a tooth pick and also saw the cake
pulling out from the sides of the pan.

6. Leave the pan undisturbed for 10 minutes and slowly invert it on a wire cooling rack to
cool it down completely.

7. Dust the cake with confectioner’s sugar.

My Notes:
1. As mentioned above I would use a different pan when I try this recipe the next time. I
would either use a tube pan as mentioned in the original recipe or a 13×9 inch pan. If
using a 13×9 inch pan the baking time would be somewhere around 25-30 minutes. So
please keep this in mind if you are using a different pan size.

2. I would also increase the quantity of sugar to 1 and 1/3 cups or 1 and 1/2 cups.

3. If using frozen blueberries do not thaw it otherwise the color will start bleeding and
you will have a blue cake.

4. I used cinnamon flavored applesauce so I did not add the cinnamon mentioned in the
recipe.

Vegan Chocolate Banana Cake

Dry Ingredients:
Whole Wheat Pastry Flour 2 cups
Granulated Sugar (See Notes) 1 and 1/3 cup
Cocoa Powder 2/3 cup
Baking Soda, 1 and 1/2 teaspoon

Wet Ingredients:
Canola Oil 1/4 cup
Hot Water 1 and 1/2 cups
Vanilla Extract 1 teaspoon
Bananas, mashed or pureed 1 cup

Yield: 1 Bundt cake. (I think it will make two 8-inch layers or one 9×13 inch cake as
well)
Procedure:
1. Preheat the oven at 350F/180C. Spray a bundt pan with non stick cooking spray.

2. In a large bowl mix together the dry ingredients and keep it aside.

3. I pureed 2 small size bananas with little water to measure 1 cup of puree.

4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.

5. Now add the pureed bananas and blend thoroughly.

6. The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for
approximately from 45-60 minutes or until a toothpick inserted comes out clean. The
original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.

7. At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack
and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the
pan holding the sides of the sheet to remove the cake from the pan. Then carefully
transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t
frost mine.

My Notes:
1. The original recipe used all purpose flour but we did not realize that the cake was made
with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky
and not gritty. This can very well be a birthday cake; but I would use butter in that case.

2. You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting
this chocolate banana cake. You could also sprinkle some chocolate chips instead. Since
I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3
cup was perfect.

3. The cake was surely moist but I felt that it did not taste rich. The original recipe uses
1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some
mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to
give that richness. If you want to use entire 1/2 cup batter, you can reduce the quantity of
mashed bananas to 3/4th cup.

4. The next time I try this recipe I’m going to use cooked beet puree instead of mashed
bananas. I’m pretty sure that its going to be so good.