Eggless Coconut Cake Recipe with step by step pictures. This is a rich and spongy cake recipe made with coconut, all purpose flour, sugar, butter and coconut milk. Coconut is mixed to the cake batter, so the flavor is evenly infused to the cake. This version is a simple tea time coconut cake, for more...
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The vegetables: the baked vegetable tray is one recipe that allows you so much flexibility in terms of what you can have. You can make it as colourful as you like or as monochrome as you prefer. Here is a list of vegetables I like to throw into the tray.
For roasting: Olive oil, salt and herbs are the ones that work. The herbs I have chosen is rosemary and oregano. You can use thyme or basil as well.
Lets make baked root vegetables
The baked vegetables is the best use of a roasting tray.
Prep the vegetables: choose starchy tough vegetables to start with. Wash thoroughly. Cut them into big chunks or dices as you prefer. Keep the beets separately. The carrots, potato sweet potato, radish, parsnip, swedes, turnip can all go together.
Coat them in flavours. Since the vegetables are going to be soft and bland, it is best to coat them with flavours. Sprinkle salt, pepper abd drizzle oil and toss them well. For flavours I prefer to add fresh study herbs that just dont burn away. Rosemary, oregano and thyme are my first choice. Go with what feels natural to you. You can replace the pepper with chilli flakes if you like the heat. Lets the vegetable mix sit while you preheat the oven
Ensure that the beets are coated and kept separate.
Bake: preheat the oven at 180 degrees for 10 minutes. Place the vegetables on a roasting tray. Spread them out evenly. Poke in pieces of beets into the gaps so they cook along. Roast the vegetables for 35 to 40 minutes at 180 degrees Celsius on heat both from up and down. Half way through the time, flip the vegetables over to ensure even roasting. After about 35 minutes the vegetables will be ready and fork tender. Remove from heat and direct to the table. Or cool and proceed for storage.
The baked root vegetables are wonderful to add bulk to any meal or in the lunch box.
Baked root vegetable is an excellent vegan platter. It is filling, a mix of good healthy fibre and carbs and perfect for any vegan meal.
Once you have the baked veggies in meal prep you can have a hearty salad with it. For the dressing I prepare a generous mix of lemon and lime juice with some pepper and salt. Then you need some freshness. Chop up some tomatoes, a cucumber and handful of oregano, mint and parsley. Add all this into the mixing bowl with double the quantity of baked vegetables. Pour the dressing over it. Toss well and serve immediately. They are great sides to meals and double up as salads. You can add a bunch to your breakfasts to as hash.
There are a couple of ways you can achieve this. If you peel chop and place the beets separately, then place them on the tray to bake it will have zero leaching.
Another method is to ensure you add the beets right at the end, a quick toss in the oil and salt and straight into the oven.
Baked whole cauliflower
Dried peas nuggets
Hope you enjoy making this batch of low effort baked root vegetables. When you make your batch using this recipe, do share your thoughts and improvements in the comments below.
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This is an email sitting in my blog account currently to which my favourite answer this year would actually be ” lots and lots of work! ” if you are also working in an industry that goes on a peak season during Christmas, well,the Christmas-based posts are practically non-existent. There is no energy to make all those lovely goodies. Literally running on dal tadka for most nights.
At the same time, you want to make the season a bit special. So finally took a few minutes off on a quick day to pop something in the oven. Guess what the sweetest smelling whole orange cake loaf with dried cranberries.
Baking certainly gives us a lot of joy. It is the whole process that makes it special. However, when you are pressed for time, there is nothing better than having some appliances that will help you through. The blender gives a smooth paste of the liquid ingredients to which you can add the flour and pulse to mix. When baked, the blender cakes are a bit springier than the ones where you have whisked each ingredient. I love using the blender as it is one simple wash-up and not many parts.
Oranges: I swear by the navel oranges for this recipe and the orange muffins. In fact though the navel oranges are not the best when you want to have fresh, they taste best in baked goods. In fact, there is no bitterness with these navel oranges when you bake with them.
Eggs: the fluffiness of the blender cake comes from the eggs. Bring the eggs to room temperature to use. OK! There is nothing wrong with cold eggs, but the blend is better with eggs that have stayed on your countertop for atleast 2 hours or more. This whisks much better than cold eggs.
Sugar: cakes are sweet, so just granulated sugar will do perfectly.
Oil/butter: I use one tablespoon of oil just to emulsify the batter. For this recipe, olive oil or coconut oil is fantastic. If using butter, make sure it is just melted, so can mix well.
Flour: self-raising whole wheat flour is what I have used. To make your own self-raising flour that is good for cakes and muffins is actually simple. 2 teaspoons of baking soda for a cup of plain flour, is the proportion to mix for self-raising flour. You can use whole wheat flour too, if using the Indian whole wheat atta, sift it a couple of times before adding the baking soda.
Cranberry: I would love to add fresh tart cranberries to this recipe. However, I have not found any this year. The dried cranberries are what I have used, they are slightly sweetened and added as a layer in between by coating them in flour.
The recipe card below the image has step-by-step instructions to make this easy blender cake. Hope you like it and will share your feedback in the comments.
Yes, the cake batter will give you the best in a round tin and as a sheet cake.
Make sure you have a little above the halfway mark to get a lovely rise for the cake in a round tin. If using a sheet pan, reduce the timings and check for doneness using a skewer.
If you are celebrating something special with this loaf cake you will need to jazz it up to look better than a loaf cake. The simplest is to dust some icing sugar. To make a glaze, mix the icing sugar with a bit of orange juice and pour over the whole orange cake loaf. Sprinkle golden sugar or something edible or decorative to bring up the cake. This heightens the orange feel and the festive spirit.
So this slightly lazy cake, the best cranberry orange cake, is what we have for Christmas plans. However, if you are looking for that spiced plum cake, try this eggless version we made earlier. There are also some fun cookies (I highly recommend roasted almond cookies) and bakery-style funfetti cake. At any cost, enjoy the festive season, have lots of fun and go check out the Christmas decorations whenever possible (check out our Instagram as we bring you Christmas decor from Sydney).
Wish you all a fantastic festive season.
Here is a simple, basic and one of the best eggless chocolate cake recipe which can be used as a base for making black forest cake or any chocolate based cake. It comes out soft, moist and spongy. Stays good for 2 days without refrigeration.
Usually I make this cake during Christmas for Raksha’s school secret santa class party. Its a big hit among all her class mates. Friends, do try this easy eggless chocolate sponge cake recipe. You will love it for sure.
Eggless Chocolate cake recipe - Moist, soft and spongy 1 cup = 250 ml
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