Brownie - Eggless

     Servings:   2 - 4
   Prep time:   10 mins
   Cook time:   45 mins
  Total time:   55 mins
   Meal type:   Breakfast, Dessert, Snack
Allergy list:   Milk
        Misc:   Serve Warm
      Region:   Worldwide

Ingredients

• 1 cup Flour (Maida)
• 1/2 cup Cocoa Powder
• 100g Butter
• 3/4 cup Sugar
• 1/2 teaspoon Sodium Bicarbonate
• 3 tablespoon Yogurt
• 1 teaspoon Vanilla Essence
• 1 teaspoon Coffee Powder
• 1/4 cup Walnuts
• 1/2 cup Milk or Soda

Directions

Sieve flour, cocoa powder, baking powder, and sodium bicarbonate in a large bowl.

In another bowl add semi-solid butter and sugar and mix till the mixture get a little creamy.

Add the yogurt, vanilla essence, coffee powder and mix it. Add the flour to this mixture, little at a time while mixing till the flour is properly incorporated into the batter.

Add the roughly chopped walnuts and the milk/soda and mix carefully.

Finally fold both the mixture and put it in a greased tin.

Preheat the Oven at 200Degree Centigrade and Bake the mixture for about 40-45 minutes.

When the Brownie is ready, take it out of the oven and let it cool.

Your Brownie is now ready, let it cool a bit and serve as desired.

Double Chocolate Cake - Eggless

     Servings:   4 - 6
   Prep time:   20 mins
   Cook time:   30 mins
  Total time:   50 mins
   Meal type:   Breakfast, Dessert, Snack
Allergy list:   N.A
        Misc:   Serve Cold
      Region:   Worldwide

Ingredients

For the Cake

• 3/4 cup All purpose flour (maida)
• 3/4 cup Brown sugar
• 3 teaspoon Cocoa Powder
• 3/4 teaspoon Sodium Bicarbonate
• 3/4 cup Water or Soda
• 1/4 cup Vegetable Oil
• 2 teaspoon White Vinegar
• 1 teaspoon Apple Cider Vinegar
• 2 teaspoon Vanilla Extract
• 35g Dark Chocolate
• A pinch of Salt

For the Icing

• 1/4 cup Water
• 1/4 cup Confectionery or Icing
• 1/2 teaspoon Cocoa Powder
• 50g Dark Chocolate

Directions

Preheat the Oven to 180 Degree Centigrade

Combine the dry ingredients in a large bowl and mix together

In another bowl, mix the water, oil, vinegar, and vanilla. Stir in chocolate and then pour into prepared tin and Bake for 25-30 mins

While the cake is baking, prepare the syrup. Heat the water, icing sugar and cocoa powder until it starts boiling to form a syrup. This may take a few minutes

When the syrup gets thick, add the chocolate and then whisk briefly to remove and lumps that may form while melting the chocolate

When the cake is ready, take it out of the oven. With the cake still in the baking tin, make tiny holes with a toothpick. While the cake is still warm, pour the syrup on the cake

Your cake is now ready, let it cool a bit and serve as desired.

Vanilla sponge cake - Eggless

    Servings:   4 - 6
   Prep time:   10 mins
   Cook time:   45 mins
  Total time:   55 mins
   Meal type:   Breakfast, Dessert, Snack
Allergy list:   N.A
        Misc:   Serve @ Room Temperature
      Region:   Worldwide

Ingredients

• 200g Flour / Maida (1 and 1/2 cups)
• 180ml Plain Yogurt (3/4 cup)
• 165g Granulated Sugar (3/4 cup)
• 1/2 teaspoon Baking soda
• 1 and 1/4 teaspoon Baking powder
• 125 ml Cooking oil or butter  (1/2 cup)
• 1 and 1/2 teaspoon Vanilla essence
• 1 tablespoon Glycerine

Directions

1. Sieve flour, baking powder, baking soda and keep aside
2. Cream sugar and yogurt until sugar completely dissolves. Add butter to this mixture and keep aside
3. Leave aside for 5 mins and you will see the bubbles appearing. Now add vanilla essence, glycerine and mix well
4. Next slowly add flour in portions at a time and blend with wet ingredients
5. Beat well with a whisk until creamy and thick
6. Preheat oven to 200deg C for 5 minutes 
7. Meanwhile grease a butter paper, place it in the cake tin or loaf pan and pour the batter to the tin and keep it ready
8. Place the cake tin with the mixture in the preheated oven and bake for 10 mins
9. Reduce temperature to 180 deg C and bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean
10. Allow the cake to cool down for 10mins, then invert and remove the butter paper
11. Cut into slices, serve and enjoy!

Chocolate chip cupcake - Eggless

     Servings:   11 - 12 cupcakes
   Prep time:   10 mins
   Cook time:   20 mins
  Total time:   30 mins
   Meal type:   Breakfast, Dessert, Snack
Allergy list:   Milk
        Misc:   Serve Cold
      Region:   Worldwide

Ingredients

For the Cupcakes

• 1/2 cup milk
• 1/2 cup sugar
• 1 cup oil or 55g unsalted butter
• 1/2 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract
• 3/4 cups flour (maida)
• 1 tablespoon cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1 tablespoon Chocolate chips

For the Buttercream

• 1/2 cup butter or equivalent, room temperature
• 1.5 cups icing sugar, sifted
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pure almond extract (may substitute for other extracts)
• 1 tablespoon cream (or more to achieve desired consistency)

Directions

For the Cupcakes

1. Preheat oven to 250F
2. Line a cupcake pan with cupcake liners 
3. Place the milk, oil, sugar, apple cider vinegar, vanilla and almond in a large bowl and beat with an electric mixer 
4. Beat on medium speed for a minute or two.
5. Sift in the dry ingredients (flour, cocoa powder, baking soda, chocolate chips and salt) and mix well or until all the lumps are gone.
6. Spoon the batter into the prepared cupcake pan, fill till only about two thirds full for each. 
7. Bake for about 30 minutes at 250F, or until the cupcake slowly springs back when pressed with a finger
8. Allow to completely cool before frosting

For the Buttercream

1. In a mixing bowl add the butter (semi solid) and beat with an electric mixer
2. Add in the milk, and the almond extract and beat for a minute
3. Now gradually add in the sifted icing sugar, starting with 1/2 cup and mixing slowly until fully combined
4. Note: I like to use my standard counter top mixer when making frosting because I leave it mixing for about 5-10 minutes until the frosting gets nice and fluffy. 
5. Alternatively you can beat the frosting with a handheld mixer, for at least 4-5 minutes.

Cupcake assembly