Whole Wheat Mango Cake- Egg-less

Hi Friends,This Year welcome Summers with healthy Baking -Egg-less Whole Wheat Mango Cake. Mangoes are paradise on earth, I can't imagine a single day in summer season without mango. Mangoes are everyone's all time favorite fruit and when it is mixed in cake batter ,makes it slice of tropical paradise.A perfect Cake for Summers with moist, tangy and sweet flavors.

My first attempt towards healthy baking ,as my husband always says bake something healthy then I thought it is best time to attempt whole wheat cake because mango in itself having strong and good flavor.But when we get the final cake ,it was so delicious and yummy that we can't resist to finish it on the same day.

Ingredients:

Whole Wheat Flour- 1 Cup

Semolina flour-1 Cup

Baking Powder-1 tsp

Baking Soda-  1/2 tsp

Salt-a pinch

Castor sugar-1/3 cup

Canola /Olive oil- 1/3 Cup

Vanilla extract- 1 tsp

Curd/Yogurt-1/3 Cup

Milk-1/4 Cup(if dry add little bit more)

Almonds-6-7 (grounded)

Chopped Mango/mango Puree-1 Cup

Lemon Syrup

Castor sugar- 2 tbsp

Lemon juice- 2 tbsp

Preparation time-10 mins

Cooking time-30-40 mins

Instructions:

1. Preheat the Oven to 180 C and line a baking pan with parchment paper

2.Mix Curd ,Sugar,vanilla extract,oil  using Hand whisk until all ingredients are mixed perfectly.

3.Then mix dry ingredients in separate bowl i.e Whole Wheat flour,Semolina, baking powder, baking soda,salt and sift all the ingredients to add air into the mix(and remove any type of impurities)

4.Add the dry ingredients in to the Curd mixture gradually and mix well (using cut and fold method) without any lumps.

5. Add milk into the batter to get the pouring consistency and add almonds and mango slices and fold nicely into the batter.

5.Then Gently pour the batter into the already parched Cake Pan and tap it few times to release bubbles if any.

6.Bake 30-40 minutes until the center springs back when pressed gently.

7.At last soak the lemon syrup in to the cake.

8. Decorate Cake with mango puree and almonds and serve it.

Happy baking:)

Lemon Drizzle Loaf Cake- A Perfect refreshment for summers

Lemon cake is my favorite type of cake and this lemon drizzle cake is fool-proof eggless cake which results in the most delicious, tangy and moist cake ever. Lemon drizzle cake adds freshness to life.Lemon Drizzle cake is a perfect tea time cake to overcome the heat of summers.

Here comes the simple and easiest recipe:

Eggless Lemon Drizzle Loaf Ingredients:

1 1/2 cup All purpose flour

1 tsp baking soda

1 3/4 tsp baking powder

1/2 cup powdered sugar

1 1/8 cup yogurt/Curd

2 tbsp grated lemon zest(small tip use yellow part only otherwise it taste bitter)

2 tbsp lemon juice

4 tbsp vegetable oil

castor sugar or Powdered sugar for dusting

Preparation time-15 mins

Cooking time-30-40 mins

Instructions:

1.Pre-heat the Oven to 180C and line a baking Loaf pan with parchment paper

2.Mix Curd and Powdered Sugar using Hand whisk and then add lemon zest,lemon juice and vegetable oil into it ,Give it a good mix.

3.Then mix dry ingredients in separate bowl i.e all purpose flour, baking powder, baking soda and sift all the ingredients to add air into the mix(and remove any type of impurities)

4.Add the dry ingredients in to the Curd mixture gradually and mix well (using cut and fold method) without any lumps.

5.Then Gently pour the batter into the already parched Loaf Pan and tap it few times to release bubbles if any.

6.Bake 30-40 minutes until the center springs back when pressed gently.

7.At last dust some icing sugar on the Lemon loaf , cut into pieces and serve it with happiness.

Store at room temperature, covered, for 2-3 days.

Happy Baking :)