Whole Wheat Banana Chocolate Cake (Eggless & Butterless)

Category: Baking
Preparation Time: 15 mins  
Cooking Time: 25-40 mins
Servings: yields 1 big square cake or 2 loaves

WW Banana Chocolate Cake

Ingredients: 

Dry Ingredients:

• Whole Wheat flour - 2 cups
  
• Cocoa Powder - 2/3 cup
• Baking soda - 1 1/2 tsp

Wet Ingredients:

• Banana, ripen - 4 nos (long variety)
• Olive Oil - 4 tbsp
• Brown Sugar - 1- 1 1/2 cups, packed (If we dont want to be sweet, we can use just 1 cup as I used here)
• Vanilla extract - 1 tsp
• Hot Water (Not boiling, just hot) - 1 1/2 cups
• Lime / Lemon Juice - 2  tsp

Method: 

1. Pre-heat oven to 350 F for 10 mins
2. Grease the baking pan and keep it ready
3. In a sieve, add the wheat flour, Baking soda and Cocoa powder. Sieve the dry ingredients into a wide plate/bowl
   
4. In another large mixing bowl, mash the bananas well
5. Add the oil and whisk well 
   
6. Add the Brown sugar and beat well
7. Add Vanilla extract and mix well
8. Add warm water and mix to form a uniform mixture
   
9. Then add the lime juice into it and mix 
10. Add the dry flour mix into the wet mixture and blend well without any lumps
    
11. Pour the batter into the baking trays
    
12. Bake in preheated oven for about 30-40 mins or until its done (can be checked by using tooth pick method). Since I used small cake pans, mine got done in 25 mins
    
13. Once its done, remove from the oven and allow to cool for 5 mins in the pan
    
14. Then transfer them to cooling rack and allow to cool
15. Slice and Serve hot!
    

Chocolate Sponge Cake (Whole Wheat)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 25-35 mins
Servings: 6-7 servings

 

Chocolate Sponge Cake

Chocolate flavoured sponge cake with Hot milk - I adapted this recipe from my earlier Sponge cake recipe and the idea was given by my little one:) He was asking to make a "Hybrid" cake by combining sponge cake and chocolate cake:) This cake is soooo soft and tastes yummy:)

Ingredients: 

Dry Ingredients:

• Whole Wheat Flour / Atta - 1 cup
• Baking powder - 1 tsp
• Cocoa Powder - 2 tbsp
• Salt - a pinch

Wet Ingredients:

• Eggs - 3 nos (At Room temperature)
• Sugar - 3/4 cup
• Vanilla extract - 1 tsp
• Milk - 3/4 cup

Method: 

1. Pre-heat oven to 350 F for 10 mins and Grease the baking pan and keep it ready
2. Heat the milk till it starts to boil and switch off
   
3. In a sieve, add the wheat flour, Cocoa powder, Baking powder and salt. Sieve the dry ingredients into a wide plate/bowl
   
4. In a mixing bowl, add the eggs and using beater / whisk beat in high speed for 3-4 mins till the eggs become creamy and pale in colour
   
   
   
   
5. Sprinkle sugar over the beaten egg in intervals and continue to beat for another 2-3 mins till the sugar gets dissolved 
   
6. Once the egg-sugar mixture becomes creamy, add in the vanilla extract and mix well
   
7. Now add the dry ingredients into the egg-sugar mixture and beat in low speed or with whisk until they gets combined well
   
8. Add the hot milk into the cake batter and beat/ whisk well to combine
   
   
   
   
9. Pour this into the prepared tray
   
10. Bake in the preheated oven for 20-30 mins or until its done (can be checked by using tooth pick method)
    
11. Once its done, remove from the oven and allow to cool for 5 mins; then remove from the pan
12. Slice and Serve warm!
    
13. This can stay well in room temperature for 2 -3 days
    

Vanilla flavored Whole Wheat Sponge cake (with Hot Milk and grated Pistachios)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 25-30 mins
Servings: 4-5 servings

Hot milk sponge cake made with whole wheat flour! This cake is super soft and perfect for kids as well as for grown ups along with tea. I haven't add any frosting here but added pistachios for an additional flavour. This is completely optional and we can even make without the nuts and it turns out great.

Whole Wheat Sponge cake

Since I am making for kids, I added little less sugar than the amount mentioned below. It turns out good every time:) 

I had made this many times with regular atta, white whole wheat flour and even whole wheat pastry flour and all works great. I have never tried with all purpose flour / maida but if you're using that, the quantity of the milk might need to be reduced a bit.

Whole Wheat Vanilla Sponge Cake with Pistachios

This cake is suitable for making layered cake with butter cream frosting or any other frosting.

Ingredients: 

Dry Ingredients:

• Whole Wheat Flour / Atta - 1 cup 
• Baking powder - 1 tsp
• Salt - a pinch

Wet Ingredients:

• Eggs - 3 nos (At Room temperature)
• Organic unrefined Sugar - 3/4 cup
• Vanilla extract - 1 tsp
• Milk - 3/4 cup (Can reduce 1-2 Tbsp according to the atta variety)

Other Ingredients: 

• Grated Pistachios - around 3-4 Tbsp / as needed

Method: 

• Pre-heat oven to 350 F for 10 mins and Grease the baking pan (8 inch cake pan will work) and keep it ready

Peanut Butter Choco Chip Banana Bread (Whole Wheat)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 25-35 mins
Servings: 5-6 servings

PB Choco Chip Banana Bread

 Ingredients: 

Dry Ingredients:

• Wheat Flour / Atta - 1 cup
• Baking soda - 1 tsp
• Salt - 1/4 tsp

Wet Ingredients:

• Banana, ripen - 3 nos (long variety)
• Egg - 1 no
• Creamy Peanut Butter - 1/2 cup
• Brown Sugar - 1/3 cup, packed (I used Dark Brown sugar)
• Vanilla extract - 1 tsp
• Milk - 2-3 tbsp (If using store bought thick peanut butter)

Other Ingredients: 

• Mini Chocolate chips - 1/3-1/2  cup
• Wheat flour - 2 tsp 

Method: 

1. Pre-heat oven to 350 F for 10 mins
2. Grease the baking pan and keep it ready
3. In a sieve, add the wheat flour, Baking soda and salt. Sieve the dry ingredients into a wide plate/bowl
   
4. In a bowl, mash the bananas well  and keep it aside
   
5. In another bowl, add the egg and beat well until it becomes pale and creamy
   
   
   
6. To the beaten egg, add the brown sugar, beat well until it gets combined
   
7. Then add the peanut butter and milk if needed and beat again to form an uniform mixture
   
   
   
8. Add the vanilla extract mix together
9. Now add the mashed banana into this mixture and mix well
   
10. Add the sieved flour into the wet mixture and mix gently till combined
11. Dust the Chocolate chips with 2 tsp of flour and then add them into the batter and mix gently
    
12. Pour the batter into the prepared bread pan (I used my small bundt pan)
    
13. Bake in the preheated oven for 25-35 mins or until its done (can be checked by using tooth pick method)
14. Once its done, remove from the oven and allow to cool for 5 mins; then remove from the pan
    
15. Slice and serve hot!
    

Eggless Whole Wheat Carrot Cake (Low fat version)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 25-40 mins
Servings: 5-6 servings

 Eggless Carrot cake is one of the easiest cake and made with whole wheat flour. This is also favourite among the kids. Instead of eggs we are using yogurt / curd here and also we are not using butter.

Eggless Whole Wheat Carrot Cake

We can also add chopped walnuts on the top or into the batter to get the crunchy texture.

Carrot cake made in Round cake pan

This cake is very spongy and tasty; since its made without refined flour or sugar, no guilt in giving to the kids or treat ourselves:) 

Ingredients:

Dry Ingredients:

• Whole Wheat flour (Atta) - 1 1/4 cup
• Baking soda - 1/2 tsp
• Baking powder - 1 tsp
• Salt - a pinch

Wet Ingredients:

• Curd / Yogurt- 1 cup
• Cooking Oil - 1/3 cup 
• Coconut Sugar - 1/2 to 3/4 cup (Adjust as per taste)
• Vanilla extract - 3/4 tsp

Other Ingredients: 

• Carrots, grated - 1 cup

Method:

1. Pre heat oven to 350°F
2. Grease the baking pans with oil / baking spray and keep aside
3. Grate the carrots and keep it ready
   
4. Sift the Wheat flour, Baking soda, baking powder and salt together into a plate
5. In large bowl, add the curd and oil, briskly whisk until blended
   
6. Add the sugar and vanilla extract to the curd-oil mixture and mix well until the sugar dissolves and gives a creamy texture
   
7. Now add in the sifted flour mix into the wet ingredients and mix gently until combined
   
8. Gently fold in the grated carrots into the mixture
   
9. Pour into baking pan (I used my bundt cake pan)
   
10. Bake for around 25 to 40 minutes (depend on the size of the pan), or until toothpick inserted in center comes out clean
11. Cool for about 10 minutes in the pan and then remove from pans to cooling rack
12. Once it became warm, slice and serve