Chickpeas Cake

Chickpeas Cake

A very spongy cake and no one will guess its made of chickpeas!!

Chickpeas Cake
Recipe adapted from Sawsan

Ingredients:
2 cups cooked chickpeas (or white beans)
½ cup all-purpose flour
2 ½ tsp baking powder
¾ cup sugar
¼ cup oil
2 tsp vanilla essence
½ tsp grated nutmeg
3 eggs

Chickpeas Cake 1

Method:
Drain the chickpeas of any water. Add to a grinder bowl and grind as smooth as possible.
Add eggs and grind again. At this time, the batter will be very smooth.
Add sugar, vanilla essence and oil and blend.
Add flour, nutmeg powder and baking powder and blend again till well mixed.
Pour into a greased baking tray and bake at 160 degree for 35 -45 mins until a toothpick inserted at the center of the cake comes out clean.
Serve as is or sprinkle chocolate powder on top.

Chickpeas Cake 2

Notes:
You can use canned chickpeas as well.
Temperature of oven varies; bake at a temperature what you usually use.
Next time, I would use lemon essence or pineapple essence to avoid even the slight eggy smell.
Next time, I will substitute little chocolate powder for flour. Who doesn’t want a chocolate cake!

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Eggless Date Cake

Eggless Date Cake

Eggless Date Cake

Ingredients:
1 cup all-purpose flour
1 tsp baking soda
10 large soft dates (or 15-20 small)
¾ cup milk
¼ – ¾ cup sugar (add based on the sweetness of dates)
8 tbsp vegetable oil or 6 tbsp olive oil
1 tsp vanilla essence

Method:
Sieve flour and baking soda.
Deseed the dates. Put in a blender along with sugar and milk and make a smooth paste.
Transfer to a bowl and add oil and vanilla essence. Whisk to mix.
Add flour and whisk well.
Pour into a greased baking tray and bake in a preheated oven at 160 degree Celsius for 35-45 mins or until a toothpick inserted at the center of the cake comes out clean.
Let the cake cool in the pan for 5 mins and then invert on to a plate.
Slice and serve!

Carrot Cake Oatmeal

Carrot cake oatmeal

Carrot Cake Oatmeal

Well….not a cake exactly, but tastes exactly the same!! A perfect healthy breakfast.
Take the idea and add more or less of ingredients as per your taste.

Ingredients:
2 tbsp quick cooking oats
2 tbsp grated carrot
½ tsp butter or olive oil
½ tbsp brown sugar or honey
4 tbsp milk or cream
½ cup hot water
2 tbsp raisins
2 tbsp chopped walnuts
1 tbsp desiccated coconut (optional)
2 pinch grated nutmeg
2 pinch cinnamon powder

Method:
Heat a pan and add butter and carrot. Saute for a min.
Add water, oats and sugar and cook till oats are soft.
Add nutmeg and cinnamon and milk. Mix and take off fire.
Mix in few raisins and walnut pieces and sprinkle the rest on top.
Serve hot.

Notes:
Add more or less milk to make the consistency of your liking.

Lemon Yogurt Cake

Lemon Yogurt Cake

It has been a long break from my blog!! Life has been busy and wonderful!
Hope to post often and share my recipes with you all……

Let me start with a simple lemon yogurt cake…..

Lemon Yogurt Cake

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
2 eggs
1 ½ cups sugar
1 cup yogurt (I used low fat)
¾ cup vegetable oil (or 10 tbsp olive oil)
2 tbsp lemon juice
1 tbsp grated lemon rind (see notes)
¼ tsp lemon essence

Method:
Sieve flour and baking powder. Add salt.
In a large bowl, whisk yogurt, oil, eggs, sugar, lemon juice and lemon rind until sugar dissolves. You can use a beater as well.
Mix in the flour.
Pour into a greased baking pan and bake in a preheated oven at 160 degree for 30-35 mins.
Cool on a wire rack. Serve warm or cold.

Frosting:
If you wish to frost the cake, mix ½ cup fine granulated sugar OR icing powder and 3-4 tbsp lemon juice. Pour over warm cake and allow to set.

Notes:
Use a sharp knife and peel the rind. Pulse in a grinder jar along with 2-3 tbsp of sugar to get finely grated lemon rind!