Eggless semolina coconut cake is a soft, moist and slightly dense cake. This egg free semolina coconut cake has a lovely aroma and taste of the coconut. It has a melt in mouth coconutty flavor which would make you love this cake even more!

If you’re looking for a simple yet absolutely delicious cake recipe which can be quickly whipped up and bake, then you’ve landed at the right place and this cake is for you! This is one of the simplest and easiest cake that one can make. This easy eggless sooji coconut cake will not disappoint you and I bet you’ll end up making it over and over again.

To me it makes the best tea time cake and perfect to pair it with some coffee or tea. But it doesn’t end up there itself. You can top it up with your choice of frosting or glaze to suit the occasion and make it as fancy as possible. Nevertheless a simple sugar syrup or glaze does wonders to this amazingly delicious rava coconut cake. Even I have cut the cake into halves and serve one part of the cake soaked in simple sugar syrup.

Semolina coconut cake aka rava coconut cake is a super easy, simple, absolutely delicious and one bowl cake recipe. It doesn’t require any fancy technique or equipment to bake this cake, hence even a novice baker can nail it.

The texture of the cake is soft and slightly dense with lovely aroma and flavor from the coconut. I especially loved the nicely brown coconut on the top of the cake. I am sure you will love it as much as we did!

This semolina coconut cake has a mild sweetness. If you are the kind of person who likes very sweet cakes, then you will have to increase the quantity of sugar by another few tablespoons.

I loved the beautiful texture of this cake. The semolina gave it a slight grainy texture, obvious as it doesn’t have any other flour added in large quantity apart from the 2 tablespoons cornstarch added to the batter. You can clearly make out from the crumbs.

My son and hubby loved the cake. The cake disappeared as soon as I served them after the cake cooled down. Infact my son was like mummy please don’t click photos today, he was not able to wait. So I had to hurry up and could able to click some.

LETS TALK INGREDIENTS

I really wanted to keep this semolina coconut cake super simple and easy for everyone, so you only need a few key ingredients here that are easily available in your pantry:

● Flour – Semolina is used to make this cake. You can use fine variety of semolina (rava/sooji)

● Cornstarch – Just 2 tablespoons of cornstarch is used which will help in softness and binding of the cake.

● Sugar – I used granulated white sugar here.

● Oil – I have used refined sunflower oil. I prefer using oil than butter for a soft and moist outcome.

● Curd/Yogurt – Hung curd (thick curd) is used here. Curd is used as an egg substitute.

● Coconut – Fresh coconut which is finely grated and air dried is used here. Your cake will come out extra rich and more flavorful.

● Milk – I have used full fat milk. Whole milk gives an extra richness, taste and texture to the cake.

● Essence – Vanilla essence is used here.

● Leavening agents – Both baking powder and baking soda is used here to give a good rise to the cake.

● Salt – A pinch of salt is used to balance out the sweetness in any dessert. You can skip this totally if you don’t want.

INGREDIENTS SUBSTITUTION

● You can use cake flour, all purpose flour or whole wheat flour to make this coconut cake.

● You can also use coconut sugar, brown sugar, cane sugar etc. Just keep in mind that your cake will be more tan in color!

● You can use butter or coconut oil instead of sunflower oil. Using coconut oil will give your cake a more coconut flavor and is more healthier than refined oil.

● You replace the yogurt with 2 eggs if you want to make the cake egg based. Still prefer eggless and want to replace yogurt then you can use apple sauce, buttermilk. You can also use 1 tablespoon vinegar or lemon juice and increase the quantity of the milk.

● You can use store bought dessicated coconut.

● Instead of vanilla essence you can use coconut extract or real vanilla extract.

VARIATIONS

● Along with coconut you can add flavors like orange, lime, cocoa etc.

● You can also make orange, mango or chocolate semolina cake without the coconut.

● You can add nuts to make a nutty coconutty cake.

I made a simple recipe video of this super easy eggless semolina coconut cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

EGGLESS SEMOLINA COCONUT CAKE VIDEO TUTORIAL

HOW TO USE FRESH COCONUT IN THIS RECIPE:

To use fresh coconut in this recipe first you need to grate the coconut. You can air dry inside the house or if have access to sunlight you can sun dry them which is more faster. If you are using coconut grater you will get finely grated coconut but if you are using normal grater your coconut will not be finely grated. Finely grate the coconut. Spread them nicely and let it dry inside the house or in the sun. Drying them in the sun will take only few minutes. Once the coconut is dried, store them in airtight container in the fridge for longer days.

To use in the cake if your dried coconut is not finely grated, you can pulse them for few seconds in your mixie or blender. This will make your coconut like a store bought desiccated coconut.

HOW TO. MAKE THIS VEGAN

This is a versatile recipe and can be easily adapted as vegan cake. In place of dairy milk, you can use plant-based milk like almond milk, cashew milk, oats milk, coconut milk etc. And inplace of curd aka yogurt use 1 tablespoon vinegar or lemon juice. Only thing is you need to increase the milk quantity a little bit more to get the correct batter consistency.

HOW TO STORE THE CAKE

The cake stays good over the counter for 2-3 days. You can refrigerate the cake in an airtight container for upto one week Freezing the cake will stay for longer days.

SERVING SUGGESTIONS

You can serve the cake as a tea cake simply with tea or coffee.

You can soak the cake with simple sugar syrup. This is another amazing way if serving this cake.

You can even serve with simple sugar glaze.

You can make the cake more fancy by frosting it with your favourite frosting like cream cheese, whipped cream or chocolate ganache. The sky is the limit!

If you’re looking for more semolina based recipe, here’s some few recipes you might like to try

Mango Semolina Cake
Semolina Savoury Cake
Hot Milk Semolina Cake
Semolina Carrot Cake
Fruit And Nut Cake
Suji Ka Halwa

MORE EGGLESS CAKE RECIPES YOU MIGHT LIKE TO TRY

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Multigrain Banana Cake
■ Vegan Coconut Cake
■ Banana Chocolate Cake
■ Protein Rich Nut & Seed Cake
■ Eggless Lamingtons
■ Chocolate Ganache Cake
■ Chocolate Chip Bundt Cake
■ Banana Oats Loaf Cake
■ Chocolate Sponge Cake

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So whip up this super easy and delicious sooji coconut cake. It’s a great tea cake and can be served as a dessert that everybody can enjoy and dig into. I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here.

So let’s get started with the recipe. Please do read the recipe notes given below for tips and tricks to make the very best eggless semolina coconut cake.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 8-10

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml
☆ Pan size = 7″ diameter 3″ height

Ingredients to make semolina coconut cake:

1 cup fine semolina (rava/suji)
2 tablespoon cornstarch
½ cup curd/yogurt
½ cup sugar
¼ cup oil
½ cup desiccated coconut (for batter) + ¼ cup for topping
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup full fat milk
1 teaspoon vanilla essence

Sugar Syrup (optional) – Make a simple syrup as required by mixing same proportion of water and sugar. Boil them together for 2-3 minutes and allow to cool down. You can add flavors like vanilla essence or cardamom powder.

Step by step pictorial instructions to make semolina coconut cake:

In a mixing bowl add in curd (yogurt), sugar and oil. Mix until well combined and smooth mixture.

Add in semolina (rava/suji) to the mixture and mix well. Let the mixture stand for 10-15 minutes.

(Please use fine variety of semolina. You can also grind them in the mixie or blender for few minutes).

Meanwhile grease the cake tin with oil and line with parchment paper. You can also grease the pan and dust with little flour.

Preheat oven @180° C for 10 minutes with both filaments.

Now add in cornstarch, desiccated coconut, baking powder, baking soda, salt and vanilla essence. Mix well.

Add in milk in batches and make a smooth batter.

Pour the batter into the prepared pan. Tap the pan for 3-4 times to release any air bubbles. Sprinkle the reserved desiccated coconut all over on the top.

Bake at preheated oven @180° C for 35 minutes or until a skewer inserted comes out clean. On the last 1-2 minutes of baking I turned on only the top filaments (rod) to nicely brown the desiccated coconut topping.

Remove from the oven and allow the cake to stand for about 10 minutes. Demould the cake and allow to cool down completely.

You can pour sugar syrup on the cake if you like. Cut and serve. Enjoy

I cut the cake into half. Soaked one part with sugar syrup. The cake taste absolutely delicious both ways.

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Semolina can be replaced with whole wheat flour or all purpose flour or can bake with 50% of either all purpose flour or whole wheat flour.
● White sugar can be substituted with coconut sugar, brown sugar or cane sugar.
● You can increase the sugar with few tablespoons if you prefer very sweet cakes.
● You can use fresh finely grated coconut or store bought desiccated coconut.
● Oil can be substituted with butter or coconut oil.
● Use whole milk for extra richness, taste and texture.
● Yogurt can be substituted with buttermilk or Vinegar/lemon juice.
● To make with egg, use 2 eggs and omit the baking soda.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can soak the cake with simple sugar syrup before serving.

Well, if you make this semolina coconut cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

 

https://youtu.be/IR2zh5VUy90

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding). 

PREPARE THE OVEN:

Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Add in the blueberries into the cake batter and give a quick mix. Do not over mix. 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. 

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. Just  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too! 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size. 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter. 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.  

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven. 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Terry's Inspired Eggless Cake with orange, chocolate, strawberries & cream ... a celebration of flavours to begin the year and possibly one of my most delicious eggless layer cakes to date. Winter is a charm for baking a layer cake since everything sets well, holds up beautifully and behaves as expected. This orange cake was nothing short of amazing, every layer in perfect harmony.

The post Terry’s Inspired Chocolate Orange Eggless Cake … a celebration of flavours appeared first on Passionate About Baking.

This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

 

https://youtu.be/IR2zh5VUy90

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding). 

PREPARE THE OVEN:

Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Add in the blueberries into the cake batter and give a quick mix. Do not over mix. 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. 

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. Just  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too! 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size. 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter. 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.  

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven. 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

It was my birthday during the first Covid lockdown. Even though I had laid out a feast for my family, there was one very important, missing element. Cake. Two months later, the same emotion got repeated for my husband’s birthday. I felt as if I was the only one who didn’t know how to bake. But I had one sorry excuse – no oven. 

I received a small OTG as a present after a few months and then I didn’t even have my sorry excuse.  My fear of baking was at its peak with home bakers using the lockdown to flaunt their beautiful creations on Facebook and Instagram. 

The first known cake can be traced back to the Egyptians and then the Greeks and Roman. All I could remember was my failed attempt at baking a few years earlier. I had gone and purchased all the ingredients and baking equipment with enthusiasm when my husband requested a home-baked teacake. After zeroing in on an easy looking recipe, I readied the batter. What came out of the oven 40 minutes later was something that vaguely resembled a cake. It tasted eggy and was raw in places. That was the hint I needed. The oven mittens, cake tin and everything else was shoved into the cupboard. I am glad that there exists no photographic evidence of my baking fiasco.

The memories of that experience made me even more jittery. After contemplating for a few days, I decided that it was time to take the plunge. Or maybe just some baby steps. Another round of shopping and with the help of Google baba, I was as prepared as I could be, given my lack of confidence. I could imagine myself pulling a hard-as-rock cake out of the oven.

The day dawned and the cake was baked. What happened next was unfathomable. My whole house was fragrant with a yummy aroma. That soft, spongy and buttery vanilla cake lasted for just a few hours.

I have followed the same recipe ever since. Here is the foolproof recipe for a basic vanilla cake. It is a very forgiving recipe and you can convert it into a tutti frutti or walnut or marble cake very easily. You can easily replace the maida with whole wheat flour and reduce sugar if you like it less sweet. It will still turn out good.

Ingredients

1 & 1/2 cups All purpose flour (maida)

1 cup  sugar

1/2 cup / 113 grams  unsalted butter

2 tsp oil

1/4 cup malai

2 large eggs 

1 & 1/2 tsp baking powder

1/4 tsp baking soda

1/2 cup milk

1 tsp vanilla extract/essence 

1/4 tsp salt

Method

Preheat the oven to 350 degrees F. Grease and line an 8-inch cake tin.

In a mixing bowl, sieve flour, salt, baking powder and baking soda. 

Beat together sugar and malai till it is light and fluffy. At the same time, heat the milk with the butter till the butter melts.

To the sugar and malai mix, add the oil and mix. Then start adding the eggs, one at a time. Beat till the mix is light in colour. 

Add the vanilla essence.

I stop using the beater at this stage. I use a silicon spatula to mix the wet and dry ingredients. You can use the beater but at the lowest speed possible.

Start adding the flour little by little. DO NOT OVER MIX. 

Once the wet and dry ingredients are mixed well, add in the warm milk and butter. Mix for a few seconds till you have a smooth batter.

Transfer into the lined cake tin and put it on the middle rack of your oven. 

Bake for about 40 minutes or till a tooth pick comes out clean.

Cool for a few minutes before you cut a slice for yourself and don’t forget to pat yourself on the back!

The post Basic Vanilla Cake {Recipe} appeared first on Indian Food Freak.

Boudin King Cake topped with a Crawfish Cheese Dip

Quick, Easy and Delicious! This is a different take on a King Cake. Your traditional King Cakes are a sweet pastry with an sweet icing.

But I’m switching it up and doing a spicy, savory King Cake Recipe using Boudin Sausage and a Crawfish Cheese Dip. Then to really take it to the next level (and make it look awesome) I top it with green onions and crushed Pork Rinds!

WHAT MALCOM USED IN THIS RECIPE:

• Malcom’s King Craw Cajun Seasoning
• Killer Hogs Hot Sauce
• Grilla Grills Silverbac Pellet Grill 

Print Malcom Reed Connect on Facebook Follow me on TikTok Subscribe to my YouTube Channel Follow me on Instagram

The post Boudin & Crawfish King Cake appeared first on HowToBBBQRight.

Basic chocolate cupcake in vegan, is very easy and simple to prepare. As of Halloween I have given spooky icing like Spider web, Witches Eye and Devil. Let me share the recipe… CLICK HERE for more Halloween Recipes. Ingredients: All-purpose flour – 1 ½ cups Baking soda – 1 tsp Cocoa powder – ½ cup […]

Spooky Witches Finger is one among the most spooky and yummy dish for Halloween. I have already shared spooky witches finger with egg and now as we have party in our home with Apartment kids, there are few who go eggless and so this Eggless Spooky Witches Finger cookie. CLICK HERE for more Halloween Recipes. […]

Almond Cake Recipe Have an upcoming kitty party and want to serve something baked at home. Then you got to try this almond cake recipe. You do not have to be a pastry chef and you do not have to bake like a pro, just follow the recipe and instructions and you will definitely get…

The post Almond Cake Recipe Without Oven | Tea Cake Recipe appeared first on Zulekhaskitchen.

Last year , the very first thing I did after buying Instant Pot was, on the way home I bought some cream cheese blocks to make this delicious Gingerbread Cheesecake. It was my dream to make cheesecake in Instant Pot and it came true during Thanksgiving. Also I made it again for Christmas as well....

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Christmas cake truffles are one of the best bite-sized dessert made wih leftover Christmas cake. These are prepared using crumb and leftover fruit cake. They are decadent and are insanely delicious. Cakey inside and chocolaty outside with full of dry fruits and nuts covered with chocolate. You just can’t stop with one!

Cake Truffles are fabulous makeover using  leftover cake. Don’t let your leftover fruit cake or every crumb of your favourite cake go to waste! Turn leftover Christmas cake into these Christmas cake balls aka Christmas cake truffles dipped in melted chocolate. I am sure everyone in the family would love these one!

Do try these fruit cake truffles next time you make your own Christmas cake if you haven’t tried yet. The good thing about these truffles is, you can make these with any leftover Christmas Pudding or Fruit Cake. These truffles are sure to impress and I bet you won’t regret trying it!

I’ve made these gorgeous christmas cake truffles out of my Last Minute Christmas Cake. You can also try these recipe with my best holiday fruit cake. The latter is an alcoholic fruit cake. You can make these truffles out of any Christmas cake.

WHY YOU’LL LOVE THIS CHRISTMAS CAKE TRUFFLES

● These chocolate truffles are a great way of using up leftover christmas cake.
● They are super quick and easy to make.
● These can be made with any kind of Christmas cake, fruit cake or plum cake.
● Nobody can ever resist a really good cake truffle!
● They are great for gifting for family and friends during festive seasons.
● They can be freezed and stored for months.

Personally, I love fruit cake and turning them into a truffle with the crumb and leftover is even more interesting and delicious. 

WHAT YOU NEED TO MAKE THESE CHRISTMAS CAKE TRUFFLES

This section explains what all ingredients is used in making the Christmas cake truffle, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

Making cake balls like these fruitcake balls could not be simpler. You just need three things!

LEFTOVER CHRISTMAS CAKE – I have used leftover and crumb of my last minute christmas cake.
SUBSTITUTE – You can use any fruit cake or even sponge cake to make this cake balls.

PEANUT BUTTER – I used my homemade peanut butter. This will help in binding the mixture into balls.
SUBSTITUTE – You can substitute it with milk or alcohol like rum, wine etc if you want it an alcoholic version.

MELTER CHOCOLATE – I used dark chocolate and white chocolate for coating the cake balls.
SUBSTITUTE –  Milk chocolate

SPRINKLES – This is optional.

HOW TO MAKE CHRISTMAS CAKE TRUFFLES

This section shows how to make Christmas cake truffles with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

Making fruit cake truffles from leftover fruit cake is very easy. I haven’t used any food processor to crumble the cake since my cake was moist enough. If your cake is dry you may use the food processor to crumble it. Add in the liquid whichever using along with the cake and pulse it just enough that the mixture hold the shape while rolling into balls.

The consistency is good if you take a small portion of the mixture and can form a ball with your hands. You don’t need too much liquid to bind the mixture, just little enough to hold the shape. You want just enough moisture to be able to gather the crumbs together and hold them, but not so much that they are wet, soggy, and falling apart.

Once the fruitcake truffles are formed, you can keep it in the refrigerator for few minutes to set and then dip them in melted chocolate. Let them harden and then store them in the fridge or freezer for later. These Christmas cake truffles is similar to the cake pops. These are great treats to store in the freezer for when the craving strikes.

I made a simple Christmas cake truffles for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

Christmas Cake Truffles Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CHRISTMAS CAKE TRUFFLES:

In a mixing bowl add in the Christmas cake. Crumble the cake gentle with your hand.

Add in the peanut butter and mix well to combine.

Take small portion of the mixture and roll them into balls. Place them in a tray or serving platter.

Keep the Christmas cake balls in the refrigerator for few minutes.

Take the melted chocolate. Now deep the cake balls in the melted chocolate covering them fully.

Gently place them in a platter lined with parchment paper.

Use your favourite sprinkle to decorate which is totally optional.

Allow the truffles to set completely and serve or store them in refrigerator for later.

NOTES:
● If your cake is not moist or little dry, you can pulse it in food processor just enough to crumble it.
● Peanut butter can be replaced with milk/water or you can use your choice of alcohol to make an alcoholic version.
● Do not add more liquid to the mixture, just enough to hold the shape.

RECIPE CARD

STORAGE:

These Christmas cake truffles can be stored for longer period. Place them in airtight container and freeze them in the freezer. These can be stored for up to 3 months.

MORE RECIPES YOU MIGHT LIKE

● Banana Chocolate Chip Mug Cake
● 5 Minutes Microwave Chocolate Cake
● Mocha Banana Choco Chip Muffins
● Eggless Lamingtons
● Homemade Chocolate Sauce
● Cranberry Brownies
● Rajma Brownies (Kidney Beans Brownies)
● Chocolate Wine Fruit Cake
● Banana Chocolate Cake
● Double Chocolate Coffee Cake
● Chocolate Banana Muffins
● Double Chocolate Muffins
● Chocolate Lava Mug Cake
● Chocolate Caramel Cupcakes
● Chocolate Strawberry Chilly Whisky Cake
● Chocolate Snowballs Rum Infused
● Brownie Cookies

CHECK OUT MY CAKE & BAKES RECIPES IF YOU’RE LOOKING FOR MORE BAKING INSPIRATION

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this Christmas cake truffles recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum