(Adapted from Amuthi's Kitchen - South Indian Recipes)
Have been missing in action for some time. Sometimes life gets so hectic, that I just don't seem to find time to do the things I love.
Anyway, managed to squeeze out some time for this post. This time I decided to post an eggless recipe. My dad is allergic to eggs. Also my dad-in-law cant eat eggs because of some health-related issues. So, whenever there is any celebration in the house, I am called upon to whip up an eggless cake so that both my dads can also enjoy sampling a piece of cake.
While hunting around for a healthier version of the basic vanilla cake on the internet, I came upon this recipe here. Just loved the simplicity of this recipe. The recipe uses a minimum of ingredients that we usually have at home and it uses 100% whole wheat (Atta).
If made with Sugarfree Natura powder, this recipe will be safe for diabetics as well.
As a rule I mostly bake in my oven. But for these cup-cakes, I decided to try baking in a microwave (without the convection mode).
One word of caution though, this cake is a bit dense. It will not be as fluffy and airy as a cake made with Maida. But for all that it is real soft and spongy. My little daughter loved it!
Today is also my Dad's birthday, so I am posting his favorite cake recipe.
This is how I made it:
Whole wheat flour (Atta) - 1 and 1/2 cup (I used Pillsbury Chakki Fresh Atta.)
Sugar (or Sugarfree Natura powder) - 3/4 cup
Baking powder - 2 heaped teaspoons
Vanilla essence - 1 teaspoon
Oil - 6 tablespoons
Water - 1 cup + 2 tablespoons
Pink edible color (optional)
Chopped cashew nuts - 3 to 4
1. Sift whole wheat flour and baking powder together.
2. Now mix all the wet ingredients in another bowl.
3. Add sugar to the dry whole wheat mixture.
4. Add the wet mixture to the dry mixture. Beat the mixture well till all the ingredients are mixed thoroughly. I added a few drops of edible pink color that is completely optional. If you feel that the batter is too thick add 2 tablespoon of water additionally. The batter will be thick but free-flowing.
5. Pre-heat the microwave for 30 seconds on 100% (High) power.
6. Pour the batter in cupcake molds. (I use my microwave-safe silicone molds.) Remember to fill 3/4th of the molds so that the cakes will get space to expand. Add a sliver of chopped cashew nut on top of each cupcake.
7. Now bake in the microwave for 3 minutes on 100% (High). Let the cupcakes remain within the microwave for 5 minutes more (standing time) with the microwave turned off. Now take the cupcakes out of the microwave. The cupcakes will be soft but springy to touch. In case you feel that the cupcakes are not done yet bake for an additional 30 seconds on High power.
8. Cool the cupcakes and de-mold them. Serve with love.