Everyone should have a simple and easy chocolate cake recipe in our repitore. The recipe for this cake can't get any simpler. It uses basic pantry ingredients like eggs, sugar, oil, cocoa, flour, raising agent, milk. The recipe is simple and very straight forward, also it makes a single-layer cake with out any special equipments....
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Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.
This recipe is commonly made during weekends or birthday time when some sweet craving comes. The recipe has a chocolaty, rich taste and it feels very comforting to eat. The chocolate glaze and sprinkles in this recipe looks festive and tempting, kids usually get excited seeing it. Even beginners can try this recipe as it is simple and it turns out good every single time.
[feast_advanced_jump_to]Eggless chocolate cupcake is a popular cupcake recipe which many people make at home. It is made by mixing dry and wet ingredients together and baking till soft, this method is very basic and easy to follow. Even without eggs, the cupcake comes out moist and fluffy when it is done right, this recipe works well.
The texture of these cupcakes is soft inside with slightly firm top, it has good bite and not crumbly. Cocoa powder gives deep chocolate flavor and milk keeps the batter light and smooth. Oil is used instead of butter which makes the cupcake moist even after cooling, it was still soft next day also.
You can just decorate this cupcake as you like, there is no fixed way. Colorful sprinklers makes it more fun especially for kids, they enjoy it a lot. You can also skip frosting and enjoy it plain with tea, it tastes good that way also. The cupcakes are not very dense and are easy to bite, kids like it.
I usually bake this when kids ask for something sweet or when guests come suddenly, this recipe helps then always. It does not need much planning and ingredients are always at home, most kitchens have it ready anytime.
1.Take maida, wheat flour along with cocoa powder, icing sugar and baking soda. Sieve it once. Now transfer this mixture to a mixing bowl.
2.Add oil and milk.
3.Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only. Preheat oven at 180 deg C for 10 minutes.
4.Now arrange cupcake liners and pour the batter into the liners. Bake in preheated oven for 18-20 minutes or until a tooth inserted into the center of the cupcake comes out clean.
5.Cool down the cake completely. Prepare the chocolate frosting.Then spoon the frosting, add color sprinkles and serve.
Serve as snack.
Serve this warm or at room temperature with milk or tea, it tastes good both ways. This recipe taste good even without frosting, so you can serve it plain also if you like. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.
Yes, you can try but texture will be slightly dense. Half wheat works better.
Mostly baking soda might be old or oven not preheated well.
Yes, you can skip and eat it plain. This also taste good without the glaze.
You can try in pressure cooker but timing may vary.
Insert toothpick in center, if it comes clean then it is done else bake for few more minutes.
If you have any more questions about this Eggless Chocolate Cupcakes Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Eggless Chocolate Cupcakes Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Easy Biscuit Cake Recipe one of the popular cake recipe also called as fridge cake. It is made using biscuits, chocolate sauce and frosting. This easy no-bake biscuit cake is a quick and delicious dessert made with digestive biscuits, cocoa powder, chocolate, milk and butter. Biscuit Cake I made cakes in oven, cakes in microwave,...
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Eggless Chocolate Raspberry Trifles ... simple & delicious, pretty too. How can you go wrong with chocolate and raspberries, how can you go wrong with desserts as pretty and as delicious as these! They hold the promise of being addictive good in every bite, moist, bursting with berry berry goodness and so satisfying.
The post Eggless Chocolate Raspberry Trifles … simple, delicious, pretty too. HNY!! appeared first on Passionate About Baking.
Caramel fruit cake is a delicious, soft and tender cake made with caramel and dry fruits. The caramel adds a subtle sweetness that blends beautifully with rum and dry fruits. It is a kind of cake that looks splendid but it is surprisingly easy to bake with basic pantry ingredients. This cake is perfect for...
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Kunafa is one of the most popular Arabic | Turkish dessert. Traditionally kunafa is made with kunafa dough or kataifi, but this recipe is made using bread and it is too easy to make and really delicious. Enjoy this bread kunafa with some ice cream. Bread Kunafa Recipe Bread Kunafa Recipe is one of the...
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Whole wheat fruit and nut cake is a healthy, delicious and wholesome version of the classic Christmas cake. It is made with whole wheat flour and jaggery, which makes the cake naturally nutritious and tastes really light. Whether baking for special occasions, wanting to make it as a gift or enjoy as a snack, this...
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Eggless white fruit cake is a soft, delicious and creamy cake. It is one of the easiest fruit cakes that you can make because there are no complicated steps involved. The batter is made with flour, oil, butter, condensed milk and a good amount of soaked fruits. If you are looking for an eggless fruit...
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If you love the warm flavour of a classic Christmas fruit cake, but don't want to wait for long soaking or forget to soak the fruits, then I got you covered. This fudgy fruit cake brownie gives you the same Christmas flavour, but with an easy method. It is made with dried fruits, rum, sugar,...
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Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.
This cake suits tea time or even a small home celebration. I sometimes pack few slices for travel also because it stays good for a day. The fresh lemon flavor keeps the cake light and pleasant and if you like a little extra tang a simple lemon drizzle on top goes very nicely with the soft crumb.
[feast_advanced_jump_to]Lemon Bundt Cake is a basic sponge style cake baked in a bundt pan that gives a cute ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon zest which gives a bright citrus smell. The batter is easy to mix and because the bundt pan bakes a little faster the cake gets done pretty quick.
In this recipe, lemon is the main flavor and you can also use fresh zest and juice to make the taste more tangy and fresh. This recipe flavor is gentle, and it feels comforting without making the cake heavy. It has soft and spongy texture and has that light golden shade after baking.
There are few small variations too. Some people add little vanilla along with lemon flavor and some add poppy seeds for a small crunch. You can make an orange version using the same method and it comes out really nice. If you do not have a bundt pan you can use cupcake trays or a small loaf tin also.
I usually bake this when everyone at home wants a simple and light after meal dessert. The lemon flavor gives a small fresh lift and since the cake is not heavy even kids enjoys a slice happily. Lemon Bundt is a flavorful treat that has to be tried for the joy of baking.
1.Measure and take milk in a mixing bowl, add oil and cane sugar to it.
2.Whisk it well. Strain to remove impurities, Set aside. Extract lemon juice, measure and keep aside.
3.Using a grater take lemon peels, Set aside. To a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
4.Whisk well then add oil milk mixture.
5.Mix well using a whisk. Add lemon juice, mix once.
6.The batter should be thickish. Grease the bundt tin with oil using a pastry brush. Now spoon the batter. While you prepare this, preheat oven at 180 deg C for 10 minutes.
7.Fill it till ¾th of each hole. Bake in preheated oven for 15-18 minutes or till the top turns golden.
8.Cool down for few mins then carefully lift the cake using a fork. Let it to cool down.In a small mixing bowl take icing sugar,
9.Add lemon juice to it, mix well until it forms a thick syrup. Drizzle over the cake
Serve with lemon sauce!
Serve this with warm milk, tea or even pack it in snack box. This goes well as a light evening sweet too. You can store leftover pieces in an airtight box for one day in room temperature. If you want to keep longer just refrigerate and warm little before eating. The drizzle sets nicely once cooled so it stays neat.
Yes you can, the cake tastes good plain also.
Yes you can use maida fully if you want softer cake.
Yes but the texture becomes little firm, not very soft.
You can add few drops if you like that mixed flavor.
Just touch the top, if it springs back or a toothpick comes clean it is done.
If you have any more questions about this Lemon Bundt Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Lemon Bundt Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Mirror glaze recipe, is a shiny, glossy coating that gives the cake a super mirror finish look. It is made with very few ingredients like gelatin, cocoa powder, sugar, cream, water and the final output will be absolutely stunning. This glaze can be used to decorate any type of desserts like cake, cupcakes, chocolate bar,...
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Citrus pound cake is a rich, soft and moist cake that bursts with fresh citrus flavour. This is a simple cake made with basic ingredients like egg, all purpose flour, sugar, butter, orange and homemade candied orange peel. This cake can be enjoyed on its own, but it tastes even better when served with a...
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Eggless cashew pound cake is a soft, buttery cake made without eggs and it comes together beautifully with just a handful of basic ingredients. Every slice gives you that rich, nutty flavour and you can enjoy this treat any time of the day. Whether you're serving it with a cup of tea as an evening...
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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...
The post Eggless Coconut Cake Recipe appeared first on Yummy Tummy.
Marshmallow fondant is a quick and easy way to make fondant at home using simple ingredients like icing sugar and marshmallow. It is used to cover the cakes, cupcakes and also used to make fun edible designs like flower, bow, number, animal and letters. If you're new to baking, marshmallow fondant is a great idea...
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Looking for a sumptuous and moist chocolate cake? We have got one for you which is one of the quickest and easiest chocolate cake. Microwave chocolate cake is one-bowl cake recipe and is a savior for those who want to bake a super quick, easy, soft, moist and a rich chocolate cake.
This is a simple, fuss-free, easy to bake microwave chocolate cake perfectlybaked at 5 minutes. I’ve made this cake many times and each time it never disappoints me. So better late than never, finally I decided to shoot and blog it for my readers which was a long pending request. Trust me after the first trial, you are surely going to make this over again!
My very first baking experience was in microwave oven as I was not having the microwave convection oven or OTG. So I used to cook the cake in microwave. It was a great experience with cakes getting ready from 2 to 7 minutes depending upon the types of cake you’re making.
5 Minutes Microwave Chocolate Cake makes a quick and easy celebration bake or an amazing anytime treat. Need a cake at the end moment for some surprise celebration or treat? This is it! This recipe comes to your rescue. Make this microwave chocolate cake on your own in just 5 minutes. You can make layers and decorate with whipped cream, ganache, cream cheese or simply garnish with fresh fruits, nuts or drizzle homemade chocolate sauce/syrup just like I did.
This eggless microwave chocolate cake gets cooked in 5 minutes. So in total it takes only 15 minutes from preparation to cooking to get a scrumptious and delicious whole cake cooked in no time at all.
WHAT ARE THE INGREDIENTS NEEDED FOR MICROWAVE CHOCOLATE CAKE
Let’s briefly see what all ingredients goes inside this delicious cake and what are the ingredients substitution for making this microwave chocolate cake.
● Whole wheat flour – The recipe uses whole wheat flour. You can use all purpose flour or 50-50% ratio of both.
● Cocoa powder – Used Ossoro’s cocoa powder. ● Sugar – White sugar is used in the recipe. You can use healthier sweeteners like brown sugar, jaggery, cane sugar etc.
● Baking powder
● Baking soda
● Salt
● Oil – Used sunflower oil. You can use any neutral flavor oil.
● Milk – Used coconut milk to make it vegan chocolate cake. You can use any dairy milk as well. Recommend to use whole milk for extra richness.
● Vinegar – You can used lemon juice instead of vinegar.
● Chocolate truffle essence – I have used Ossoro’s chocolate truffle essence. You can use other essence like vanilla or chocolate.
For serving:
● Homemade chocolate sauce
● 2 tbsp white chocolate melted
I made a simple recipe video of this quickest and easiest microwave chocolate 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!
MICROWAVE CHOCOLATE CAKE VIDEO TUTORIAL
VARIATIONS
● If you want to make these microwave cake even more decadent add in some chocolate chips in the batter.
● You can bake this microwave cake in mugs as well. Pour the prepared cake batter into individual coffee mugs and bake in microwave for 2 minutes.
● You can make this microwave chocolate cake with egg by replacing vinegar and baking soda with 2 eggs and will need to reduce the liquid by few tablespoons. ( 1 large egg will also work).
● You can add nuts and dry fruits in the cake batter.
WHICH BAKING DISH CAN BE USED
Since we are making this cake in a microwave mode and not microwave convection mode so it is very important to note that the container or pan used is microwave safe. Use microwave safe glass ware, silicone ware, plastic ware or ceramic containers. I prefer glass or ceramic ware.
Never use regular metal oven pans for any of your microwave baking.
CAN THIS BE BAKED IN MICROWAVE CONVECTION MODE AND OVEN (OTG)?
This recipe is a versatile recipe so YES you can bake it in microwave convection mode, OTG and even in pressure cooker over a stove. The cake turns out beautifully. If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.
PRESSURE COOKER METHOD
Put a stand inside the cooker or pan then preheat it for 5-10 minutes. Remove the gasket and whistle from the cooker cover. Place the cake pan on the stand and just cover the cooker with the lid. Bake at low heat for 40 minutes or until a toothpick or skewer inserted comes out clean.
HELPFUL TIPS WHEN BAKING CAKES IN THE MICROWAVE
● When cooking and baking on microwave at full power it’s important to stop in between and check because timing can differ slightly depending on the microwave. If you are baking a cake check your bake by inserting a toothpick in the middle of the cake, if the toothpick comes out clean, your cake is done.
● My microwave is 1000 watt so the baking time in my recipe is based on my microwave watt. This means that your baking time will vary by either a few minutes more or less depending on your microwave.
● Do not overbake. Keep in mind that in microwave cooking the dish continues to cook for at least another 2 minutes after it has been removed from the microwave.
● It is very important that the container or pan used is microwave safe. You can use microwave safe glassware, silicone ware and plastic ware.
TOPPINGS AND FROSTING SUGGESTIONS
These can be as simple as a tea cake or a snack drizzle with homemade chocolate sauce. Also you can elaborate and make it fancy depending on the occasion or your mood. Here are a few toppings if you would like to give it a try:
● You can use a simple sugar glaze for topping
● Simply dust with powdered sugar.
● Drizzle or spread a generous amount of chocolate sauce to make it more decadent and chocolatey.
● Sprinkle chopped nuts and dry fruits
● Make layer cakes with fresh fruits or fruit crush filling and frost it with your choice of frosting like whipped cream, cream cheese or buttercream.
● You can also top the frosted cake with seasonal fruits.
● You can use chocolate ganache for filling and frosting the cake.
THESE ARE FEW CHOCOLATE RECIPES EVERY CHOCOLATE LOVERS MUST TRY
● Banana Chocolate Chip Mug Cake
● Chocolate Ganache Cake
● Chocolate Sponge Cake
● Eggless Lamingtons
● Whole Wheat Chocolate Cake
● 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
Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
I hope you love this quickest and easiest chocolate cake recipe. Do give it a try and don’t forget to share your thoughts about the recipe with me here. So let’s get started with the recipe.
Preparation time: 10 minutes
Cooking : 5 minutes
Serves: 8-10
9☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml
☆ Dish size = 1 litre capacity
Ingredients to make 5 minutes chocolate cake:
1 cup (125 grams) whole wheat flour
¼ cup (30 grams) cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sugar (100 grams)
¼ cup oil (60 ml)
200 ml coconut milk
2 tsp (10 ml) vinegar or lemon juice
¼ tsp Ossoro chocolate truffle essence (You can also use vanilla essence -1 tsp)
Homemade chocolate sauce as required for glaze
2 tbsp white chocolate chip melted
Step by step pictorial instructions to make 5 minutes chocolate cake:
Take a microwave safe bowl or pan and grease it with oil or butter. You may line a parchment paper as well. Keep aside.
In a mixing bowl add in the milk, sugar and oil. Stir nicely and let the sugar dissolve.
Take a sift and add in the flour, cocoa powder, baking powder, baking soda and salt. Sieve the ingredients together. Gently fold and make a smooth batter.
Add in the essence and vinegar or lemon juice and give a gentle quick mix.Pour the batter into the greased cake pan and tap the pan couple of times to release any air bubbles.
Place the cake pan in the microwave and microwave on high powder for 5 minutes. A toothpick inserted should come out clean. If it’s not done then bake for 1 minute more. Keep an eye from 4 minutes onwards since the microwave heat differs from one another.
Take it out of the microwave and allow to stand for about 10 minutes. Demould it and allow to cool down completely.
Once the cake is completely cooled down, spread the chocolate sauce over the cake. Randomly drizzle the melted white chocolate and swirl it with a toothpick or skewer.
Cut and serve. Enjoy!
NOTES:
● If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.
● Each microwave will vary so I recommend starting at 4 minutes and going for 30-60 seconds increments until it bounces back to the touch and a toothpick or skewer comes out clean.
Well, if you make this 5 minutes microwavechocolate 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 link if you wish to purchase these products from Amazon.
Ossoro Chocolate Truffle Flavour, 30ml
Ossoro French Vanilla Flavour, 30 ml
Ossoro Cocoa Powder, 250 GMS, Dutch Processed Alkalised
Femora Borosilicate Glass Rectangle Baking Dish Microwave Oven Safe, 1000 ml
Samsung 32 L Convection Microwave Oven (MC32J7035CT/TL, Grey)
Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black
QOAL Multipurpose Portable Electronic Digital Weighing Scale Weight Machine (10 Kg)
A perfectly baked banana raisin loaf cake that’s so moist and speckled with raisins. Soft and moist banana cake sweeten up with brown sugar for a healthy and simple breakfast, snack, or dessert! This banana raisin cake recipe makes a sweet yet nourishing treat that is easy to put together and delicious to eat.
This soft and moist banana raisin loaf cake is insanely delicious and ridiculously easy to make with a few easy steps. This is one of my favourite cake style snacks. Serve fresh out of the oven with a cup of tea or coffee and even ideal for a light simple breakfast, dessert or as tasty snack!
The cake has a wonderful aroma as it bakes and even when you have a slice after a day. It’s a moist, soft, scrumptious cake with beautiful crumb which are to die for. The flavour of bananas is robust and the bits of the raisin you get in every bite takes it to another level.
Banana and raisin go very well together. This whole wheat banana raisin cake has a burst of flavor. The aroma from the banana and juicy bite of the raisin in each bite of the cake is drool worthy. This banana raisin loaf is insanely delicious that you can’t stop with just one slice! This scrumptious cake does not last more than 24 hours at my house.
Not a fan of raisins? You can try any other kind of dried fruit you enjoy. Or, skip them all together. You can even try it with your favourite nuts or chocolate chips!
If you’re a regular reader of my blog, by now you would have known that most of my cakes are eggless cakes. But this time I made this banana raisin cake with egg since my readers have requested for a egg based banana cake. I am happy to share this easy yet a no fail recipe. I am hoping you will love it as much as we!
But if you are looking for an eggless version of banana bread like cake then this banana nut bread is the closest one. Also I have couple of banana based cakes and muffins in my blog which I am sharing below. Do have a look at them I am sure you would.love to try some of them.
Banana Chocolate Chip Mug Cake
Banana walnut cake
Banana Oats Loaf Cake
Chocolate Banana Cake
Multigrain Banana Cake
Banana Cranberry Oats Cake
Muesli Banana Cake
Banana Chocolate Chip Muffins
Chocolate Banana Muffins
There are two main reasons why I like banana cake. One is taste, and the other is the simplicity of any banana cake recipe. And this banana raisin cake recipe is easy-to-make and tastes fantastic.
USE OVERRIPE BANANAS
When buying bananas, it is best to choose firm and unscarred bananas so you can monitor and figure out the best ways to use your bananas. I always let them over ripe at home when I want to use them kn my bakes. Over ripe bananas are perfect in recipes such as muffins, bread, and cakes. I always recommend to use overripe bananas in baking especially in cakes, muffins to make the very best banana cake with super moist, soft and flavorful outcome, The riper the bananas, the more moist your cakes will be and the more banana flavor it will have! The outcome of the cakes will be tender and packed with full of flavor.
HOW EASY IS THIS BANANA RAISIN LOAF CAKE?
This banana raisin cake recipe is super simple, easy and fuss-free. It doesn’t require a stand mixer or a hand mixer. There is no fancy equipment required. Just a bowl and a spatula or hand whisk does the work. The batter takes less than 15 minutes to throw together and gets perfectly baked in 35 minutes. This is one of the easiest banana cake recipe and the result is absolutely amazing. I am sure you’ll fall in love with it. Do watch the video tutorial below on how to make this moist banana raisin loaf cake. You will be surprised to see how easy it is to make at the comfort of your home with few easy steps.
● Mash the banana with fork. You can also use blender or mixie.
● In a mixing bowl beat the egg.
● Mix together the beaten egg, brown sugar, mash banana, essence, oil.
● Sieve in the flour, baking powder, baking soda, salt and mix.
● Add in the milk to loosen the batter.
● Add in the rasins and quick mix.
● Transfer the batter to prepared loaf pan and tap the pan for couple of times.
● Top up with rasins and bake as per the recipe.
I made a simple recipe video of this super easy banana raisin loaf 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!
BANANA RAISIN LOAF CAKE VIDEO TUTORIAL
LETS TALK INGREDIENTS
It is a very basic banana bread recipe. It uses ingredients most commonly found in our pantries.
● Whole Wheat Flour – For a healthier version used whole wheat flour.
● Banana – Used over ripe bananas. Over ripe bananas are best to use in baking.
● Brown Sugar – Brown sugar yields soft and moist cakes. It adds an awesome flavor and texture to the cake. No doubt a healthier option too as compared to refined sugar.
● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
● Oil – I have used refined sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.
● Leavening agents (Baking powder & baking soda) – There’s a combination of baking powder and baking soda in this banana raisin loaf cake to give it the perfect amount of lift.
● Egg – I have used only 1 large egg and that does the work as banana itself is a perfect substitute of egg.
● Vanilla Essence – Used vanilla essence. You can choose extract over essence.
● Salt – A dash of salt to balance out the sweetness.
● Raisins – The slightly sweet and tartness from the raisin in this banana cake is amazing. You can feel it in every bite of the cake.
INGREDIENTS SUBSTITUTION IN BANANA RAISIN LOAF CAKE
● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio.
● You can use white sugar instead of brown sugar.
● You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use any dairy free milk or just even water for the liquid.
● To make an eggless version you may choose anyone of these
☆ Use 1 tbsp vinegar or lemon juice and use ½ cup milk altogether.
☆ Use ¼ cup curd/yogurt instead of egg.
● You may use black raisins instead of the regular rasins.
● You may use vanilla extract instead of essence.
BANANA RAISIN LOAF CAKE VARIATIONS
● If you want nutty taste and texture, add nut in the batter also once the batter is ready. Lightly coat the nuts with flour and just throw in the batter and give a quick gentle mix.
● Use nut of your choice like pecans or walnuts etc. You can also use mixed nuts as per your palate preference.
● You may also replace the raisins with chocolate chunks or chocolate chips to make it banana chocolate chips cake.
● You can spice up the cake by adding cinnamon powder. The sweet aroma of the cinnamon adds extra flavor to your cake which will make you drool.
● You can use rum soaked raisins which will take your loaf cake to a different level. Its yummilicious!
● You can also soak the raisin in fruit juice. Any juice you love.
● You can put this batter into muffin tins and make banana raisin muffins.
To make muffins, line a muffin tin with paper liners or just grease it with oil or butter and fill each cup to roughly ¾ full, and bake for 20 minutes. Makes 12 muffins.
HOW TO STORE BANANA RAISIN LOAF CAKE?
Let the cake cool down completely and store it in airtight container. Banana raisin cake can be kept for upto 2-3 days at room temperature depending upon the temperature of your place. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.
HOW TO FREEZE BANANA RAISIN LOAF CAKE?
Cling wrap the cake and put it in a ziploc bag or airtight container then store in the freezer. I prefer to freeze sliced cake so it is much easier to take out the required servings and thaw them for breakfast or snacking. Freeze them for upto 3 months. It goes more than 3 months but best to use it within three months. To thaw the cake, remove from the freezer and allow it to come to room temperature and serve. You can also pop it in the microwave for few seconds and serve.
HERE ARE MORE AWESOME RECIPES TO INSPIRE YOUR NEXT BAKE:
■ Semolina Coconut Cake
■ Gluten Free Vanilla Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Vanilla Cake With Condensed Milk
■ Vegan Coconut Cake
■ Mango Semolina Cake
■ Protein Rich Nut & Seed Cake
■ Eggless Lamingtons
■ Chocolate Ganache Cake
■ Chocolate Chip Bundt Cake
■ Whole Wheat Fruit And Nut Cake
■ Chocolate Sponge Cake
CONCLUSION
If you’re just starting to get into baking, or a novice, nothing could be easier than banana cake. It’s a real confidence booster! Especially when it seems almost too easy to make one that turns out this good.
So try my banana cake with raisins recipe and let me know what you think.
Let’s get started!
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 = 7×4×3 inches
Ingredients to make banana raisin loaf cake:
1 cup whole wheat flour (125 gms)
2 ripe banana (½ cup mashed banana)
½ cup brown sugar (90 gms)
1 large egg
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup oil (60 ml)
¼ cup whole milk (60 ml)
1 tsp vanilla essence
50 gms raisins or more + some extra for garnish
Step by step pictorial instructions to make banana raisin cake:
PREPARING THE OVEN AND PAN
Preheat oven at 180° C for 10 minutes with both the filaments (rods) switch on.
Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.
PREPARING THE WET INGREDIENTS
Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.
In a mixing bowl add in the egg and beat it well. Add in the brown sugar and mix well until combined. Add in vanilla essence and mash banana. Mix well to combine.
PREPARING THE BATTER
Sieve in the whole wheat flour, baking powder, baking soda, salt into the wet ingredients. Add in the oil. ( oil can be added while preparing the wet ingredients. I missed to add it before hence added at this stage). Mix to incorporate into a thick batter. Add milk in batches and make into a semi-thick smooth batter. Add in the raisins and give a gentle quick mix.
BAKING THE LOAF CAKE
Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside. Sprinkle some raisins on the top.
Place the cake pan in the middle rack with both filaments (rods) on. Bake the cake at preheated oven @180° C for 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.
Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!
NOTES:
● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Brown sugar can be substituted with regular refined sugar.
● If you like more sweeter bread, increase the sugar quantity.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Other healthier sweeteners like jaggery or cane sugar can be used.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake without egg use either of these mentioned below –
☆ Use 1 tbsp vinegar or lemon juice and use ½ cup milk altogether.
☆ Use ¼ cup curd yogurt instead of egg
Well, if you make this banana raisin loaf 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.
SKE Iron Sandwich Bread Mould/Tin Box with Cover for Baking- Small 400gms Size 7×3.5×3.5 inch
Syga Carbon Steel Cake Mould Pan, 1 Piece, Black
Ossoro French Vanilla Flavour, 30 ml
Sprig All Natural Bourbon Vanilla Extract Bottle, 50 ml
OMORTEX Kitchen Tools Combo 8 pcs Color Measuring Cups and Spoon Set and Spatula and Brush for Kitchen
QOAL Multipurpose Portable Electronic Digital Weighing Scale Weight Machine (10 Kg)
Inalsa Kratos 1000W Stand Mixer with Whisking Cone, Mixing Beater & Dough Hook, Champagne
Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black
Bajaj 4500TMCSS 45L Oven Toaster Grill, Silver
Kraftlytouch Handcrafted Square Platter || Food Safe || Acacia Wood || 8 inch || Water Resistant
Craftize Mstore Decorative Colorful Rustic Wooden Serving Tray for Coffee/Tea/Drinks for Living Room/Restaurant (11.5x7x1.5 inch)
T One Woods Round DIY Craft Wooden Log Natural Bark Coaster/Slices, 3 Inches Size – Set of 6
M VILLA Colorful Plastic Mixing Bowl Set for Kitchen | Plastic Soup Bowls | Microwave Safe, Freezer Safe Great for Cooking Serving Salads, Snack, Fruits- Multicolor (750 ml, Set – 4 pcs)
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.
Ossoro French Vanilla Flavour, 30 ml
OMORTEX Kitchen Tools Combo 8 pcs Color Measuring Cups and Spoon Set and Spatula and Brush for Kitchen
Shilpa Aluminium Round Cake Pan/Mould Bake Ware Tools-6,7,8 inches(Set of 3-0.5 kg,1 kgand1.5 kg+ Cake Base Free Inside This Pack
Bulfyss Popular Combo – Non Stick Outperform Bread Loaf, 6 Muffin & Cupcake Mould Baking Tray Tin Pan
Borosil DIGIPRO 38L, Digital OTG, with Motorised Rotisserie and Convection, 1500W, 4 Stage Heat Selection, Black
Bajaj Majesty 4500 TMCSS 45-Litre Oven Toaster Grill (Silver)
Inalsa Kratos 1000W Stand Mixer with Whisking Cone, Mixing Beater & Dough Hook, Champagne
FAIRY HOME Cotton Stripe Microwave Oven Mitten for Microwave – Set of 4 PCS 2Oven Gloves& 2 Pot Holders- Heat Resistant
M VILLA Colorful Plastic Mixing Bowl Set for Kitchen | Plastic Soup Bowls | Microwave Safe, Freezer Safe Great for Cooking Serving Salads, Snack, Fruits- Multicolor (750 ml, Set – 4 pcs)
BICHI Electronic Digital Kitchen Scale, Kitchen Scale Digital Multipurpose, Weight Machines for Kitchen
Craftize Mstore Decorative Colorful Rustic Wooden Serving Tray for Coffee/Tea/Drinks for Living Room/Restaurant (11.5x7x1.5 inch)
Delux Wood Carver Wood Serving Plate-Serving Platter//Chopping Board//Food Board, Burger Board//Platters Serving Set Snacks Serving Plates Wood Platter // Multipurpose Usage
T One Woods Round DIY Craft Wooden Log Natural Bark Coaster/Slices, 3 Inches Size – Set of 6
Watermelon muffins with fresh watermelon are the perfect summer dish which is great to serve as a snack, for tiffin box or have it with your morning or evening tea or coffee. These delicious, soft and moist muffins are sure to be a hit for your kids and even adult will enjoy it as much as the kids.
We’ve been cooking and baking more since we’re spending a lot of time at home now. This has been a great way to spend quality time together. Well, my experiment with food continues and this time it is fresh watermelon in my bakes. Yes! It is watermelon muffins which is eggless and made with whole wheat flour and cane sugar as sweetner. I experimented and it worked! My kiddo is a picky eater but with the first small bite itself he loved it and finished off couple of muffins.
These muffins are made with regular pantry staples that most pantry already have like flour, sugar, baking powder, baking soda, salt, essence and chocolate chips. Since watermelon is in season and I had a whole watermelon in my fridge I decided to experiment something with fresh watermelon. I thought it’s a great idea to make something that reminded of summer since the whether is warm and the heat is scorching higher.
These whole wheat fresh watermelon muffins are something to die for. The combination of sweetness from the chocolate and watermelon worked really well. Watermelons adds colour, freshness and sweetness to the muffins. This is a healthier recipe. I have used whole wheat flour instead of refined flour, fresh watermelon which adds to most of the sweetness in the muffis and cane sugar to add in sweetness to the muffins.
LET’S TALK INGREDIENTS
This super easy and refreshing watermelon muffins uses ingredients most commonly found in our kitchen pantry which we regularly use in baking. Let’s go through briefly the ingredients that goes inside the muffins.
● Whole Wheat Flour – For a healthier version used whole wheat flour.
● Watermelon – Used fresh sweet watermelon. Riped watermelon are best for this recipe which adds sweetness, freshness and colour.
● Chocolate Chips – Semi-sweet standard sized chocolate chips is used.
● Cane Sugar – Cane sugar yields soft muffins and adds incredible flavor and texture to the muffins. It’s a healthier option too.
● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.
● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of lift.
● Vinegar – Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda release carbon dioxide, which helps the cake rise as they bake.
● French Vanilla Essence – This is amazing flavor from Ossoro. You need to try this one. I’ll add a link below from where you can buy, if you buy from one of our links, we may earn a commission.
● Salt – A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.
HOW TO MAKE WATERMELON MUFFINS
This is a easiest muffin recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula. We would just need a mixie or blender to make the watermelon pulp or puree. Do watch the video tutorial below on how to make this soft, spongy and moist watermelon muffins. You will be surprised to see how easy it is to make at the comfort of your home.
● Deseed the watermelon and chopped them into pieces. Blend them into a pulp using a mixie or blender.
● In the mixing bowl mix together watermelon pulp, cane sugar, oil, essence, milk and vinegar.
● Sift together dry ingredients: flour, salt, baking powder and baking soda into the wet ingredients and make a lumps free batter.
● Stir in flour coated chocolate chips and give a quick mix.
● Pour the batter into lined muffin tray.
● Top up with chocolate chips and bake.
You can use this batter to bake tea cake or layer cake in any shape pan. This recipe can be used to make cupcakes too. You can frost it with your favourite frostings like whipping cream, cream cheese, butter cream or chocolate ganache.
To make tea cake or layer cake, line a cake tin with parchment paper or just grease it with oil or butter. Pour the batter into the prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean.
I made a simple recipe video of incredibly soft and moist watermelon muffins for my readers which I have shared below. Do watch and please 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!
WATERMELON MUFFINS VIDEO TUTORIAL
VARIATIONS
● The other way to use watermelon in this recipe is – In a pan add the watermelon peices and cook over low-medium heat till the moisture is absorb completely and watermelon peices turns soft. Grind or blend them into a puree and use. You need to either increase the watermelon peices or use the same amount as mentioned in the recipe and increase the milk in the recipe to adjust the batter consistency. I would suggest to use 2-2½ cup watermelon peices if using this method, that would add more watermelon flavor to the muffins.
● If you want more nutty taste and texture, add nut sof your choice in the batter once the batter is ready. Lightly coat the nuts with flour and just throw in along with the chocolate chips and give a quick gentle mix.
● You can either use nuts or chocolate chips or a mixture of both.
● Use nut of your choice like pecans, walnuts, almonds, cashewnuts etc. You can also use mixed nuts as per your palate preference.
● You can also make a simple watermelon muffins by just omitting the chocolate chips.
SUBSTITUTIONS:
● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 of both.
● You can use white sugar, brown sugar or jaggery instead of cane sugar.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use dairy free milk like almond milk or just water. You can also omit the milk and completely use watermelon puree or juice.
● You may make this cake with egg. Use 2 eggs and omit the milk, baking soda and vinegar from the recipe.
● French vanilla essence can be substituted with regular vanilla essence or extract.
MAKE IT VEGAN
This cake is easily adapted to vegan. Simply omit the milk and replace the milk with watermelon pulp or juice.
FEW MUFFINS, CUPCAKES AND MUG CAKE YOU WOULD LOVE
● Banana Chocolate Chips Mug Cake
● Choco Lava Mug Cake
● Eggless Vanilla Muffins
● Banana Chocolate Chip Muffins
● Double Chocolate Muffins
● Chocolate Banana Muffins
● Chocolate Chunk Muffins
● Chocolate Caramel Cupcakes
Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
Hope you are excited to try this recipe. Please do share your thoughts about the recipe with me here, I would love to read it.
Let’s get started with the recipe. Please watch he video tutorial and also read the recipe notes given below.
Preparation time: 15 minutes
Cooking time: 20-35 minutes
Yields: 10-12
1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
Ingredients to make watermelon muffins
1 cup whole wheat flour
1½ cup watermelon chopped
50 ml whole milk
1 tbsp vinegar
¼ cup (60 ml) oil
⅓ cup (80 ml) cane sugar/white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips + 2 tbsp for topping
½ tsp vanilla essence
Step by step pictorial instructions to make watermelon muffins:
Preheat oven at 180° C for 10 minutes. Line the muffin tray with liners or simply grease it with oil or butter.
In a bowl add the chopped watermelon and blend it until pulpy. You can use a mixie but we dont want to blend the watermelon completely. Keep it pulpy.
Add sugar, oil, milk, vinegar and mix until well combined.
Sieve in the flour, baking powder, baking soda, salt into the wet ingredients. Fold the mixture and make a batter.
Coat the chocolate chips in little flour. Stir in the chocolate chips into the batter and give a quick gentle mix.
Scoop the batter into the prepared muffin tray till ¾th of the cavity. Tap the muffin tray for 3-4 times to release any air bubbles inside. Garnish with some chocolate chips.
Bake the muffins at preheated oven @180° C for 20-25 minutes or until a skewer or toothpick inserted comes out clean.
Remove from oven and allow to rest for 5-10 minutes. Transfer to cooling rack and allow to cool down completely and serve. Enjoy!
NOTES:
● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Always sieve the flour atleast twice.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Cane sugar can be substituted with regular refined sugar, jaggery or brown sugar. You can increase the sugar to ½ cup if your watermelon is very sweet.
● Try using riped sweet watermelon.
● You can add nuts of your choice too.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Vinegar can be substituted with lemon juice.
● To make with egg, use 2 eggs and omit the milk, baking soda and vinegar.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can make plain watermelon muffins by omitting the chocolate chips.
● You can make tea cake, layer cake or cupcakes with this recipe and frost it with your favourite frosting like whipped cream, cream cheese, butter cream or chocolate ganache.
Well, if you make this watermelon muffins, 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.
Curated Cart Premium 6 Cup Muffin Tray with 100 Muffin Liners, Baking Mould Made of Carbon Steel (Black) can be Used in Microwave or OTG, Easy to Clean
Bulfyss Small Mini Outperform Aluminium Nonstick 12-Slot Cup Midi Shape Muffin, Cupcake Mould (Small Size)
Arabs Reusable Silicone 12 Pieces Round Moulds for Muffins/Cupcake/Jelly/Cake
Ossoro French Vanilla Flavour, 30 ml
Organic Nature Premium Dark Chocolate Chips (Chocochips) (for Baking and Garnishing Cakes ,Cookies) (200 Gram)
OMORTEX Women’s First Choice 10 Pcs Color Measuring Cups and Spoon Set
Borosil DIGIPRO 38L, Digital OTG, with Motorised Rotisserie and Convection, 1500W, 4 Stage Heat Selection, Black
(Renewed) Bajaj Majesty 4500 Tmcss 45-litre Oven Toaster Grill (Silver)
Pixel Home Micro Check Cotton Oven Mitten with Pot Holder (Red & Black)
Combo of Plastic Microwave Safe Mixing Bowl with Stainless Steel Whisker Egg Beater Latte Maker for Baking, Mixing, Whisking, Beating, Stirring & Blending by Homeleven
Royals® Nonstick Wire Cookie Cooling Rack for Baking Oven Safe Steel
BICHI Electronic Digital Kitchen Scale, Kitchen Scale Digital Multipurpose, Weight Machines for Kitchen, Weight Machine, Weight Scale Kitchen, Kitchen Weight Machine, Kitchen Weighing Scale Digital SF 400
Orpat HHB-100E WOB 250-Watt Hand Blender (White)
This cranberry banana cake is soft, moist, flavorful and loaded with cranberries! I love a sweet-tart combo. You will love the taste of sweet bananas combined with slightly tart cranberries.
Do you ever find yourself with left over bananas that you just don’t know what to do with?! If so, you’re not alone! Why not pair them with cranberries to make an unexpectedly delicious cake! This simple, easy and flavor pack recipe is sure to become a staple in your kitchen! Give it a try!
My recipe calls for dried cranberries. However, you can also use fresh or frozen cranberries. Banana cranberry cake can be made with frozen cranberries, fresh cranberries or dried cranberries.
Banana cake is one of my favorite treats to make. I make variations of banana cakes like eggless banana walnut cake eggless banana nut muffins eggless banana walnut brownies eggless double chocolate banana cake eggless chocolate banana caramel cake eggless mocha banana chocolate chip muffins banana raisin loaf cake eggless banana chocolate chips mug cake whole wheat banana nut cake
Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
If you’re a big fan of both banana cake and cranberries just like us, you’ll love this combination. The cake is sweet and moist, with plenty of banana flavor coming through with slightly sweet and tart cranberries.
Whether you need a dessert for your family or something sweet to take with you to your next gathering, I am sure this cranberry banana cake will hit the spot. If you end up making this recipe, please leave a comment below and let me know what you think. I can’t wait to hear all about it.
INGREDIENTS YOU’LL NEED
To make my cranberry banana cake, you will need:
FLOUR – All purpose flour was used in the recipe. For a healthier version use whole wheat flour.
BANANA – Used over ripe bananas. Over ripe bananas are best to use in baking cakes.
CRANBERRY – The recipe uses dried whole cranberries.
BUTTER – I used salted butter and in melted form. Unsalted butter works too.
OIL – I have used refined sunflower oil. You can use any flavorless oil. Oil gives the cake a soft and moist outcome.
SUGAR – Granulated sugar is used.
CURD / YOGURT – Thick curd aka yogurt is used. Recommend to use fresh curd which is thick and not sour.
MILK – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
LEAVENING AGENTS (Baking powder & baking soda) – There’s a combination of baking powder and baking soda in this banana raisin loaf cake to give it the perfect amount of lift.
VANILLA ESSENCE – Used vanilla essence. You can choose extract over essence.
SALT – A dash of salt to balance out the sweetness.
HOW TO MAKE CRANBERRY BANANA CAKE
This section shows how to make cranberry banana 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 cranberry banana 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!
Cranberry Banana Cake Video Tutorial
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CRANBERRY BANANA CAKE:
PREPARING THE OVEN AND PAN
Preheat oven at 180° C for 10 minutes with both the filaments (rods). Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.
PREPARING THE WET INGREDIENTS
Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.
In a mixing bowl add in the curd and baking soda. Mix and keep aside for 5 minutes. After a few minutes the mixture will be bubbly.
Add in the sugar, melted butter, oil, vanilla essence and mix well until combined. Add in mash banana and mix well to combine.
PREPARING THE BATTER
Sieve in the flour, baking powder,, salt into the wet ingredients. Mix to incorporate into a thick batter. Add milk in batches and make into a semi-thick smooth batter.
BAKING THE CAKE
Lightly coat the cranberries with flour. Add in the cranberries reserving some for garnish and give a gentle quick mix.
Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside. Sprinkle some cranberries on the top. Place the cake pan in the middle rack with both filaments (rods) on.
Bake the cake at preheated oven @180° C for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.
Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!
NOTES:
● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● You can use either all purpose flour or whole wheat flour or can bake with 50-50 ratio of both.
● Brown sugar, cane sugar or jaggery can be used in place of regular refined sugar.
● I used both butter and oil but you can bake with either butter or oil.
● Use whole milk for extra richness, taste and texture.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake with egg use 2 eggs and opt out yogurt and baking soda.
RECIPE CARD
SUBSTITUTION
● Whole wheat flour can be used or you can use 50-50 ratio.
● You can use brown sugar, cane sugar or jaggery instead of white sugar.
● You can bake with butter or oil.
● To bake with egg you may use 2 eggs and opt out the curd (yogurt) and baking soda.
● You can bake with fresh and frozen cranberries as well.
● You may use raisins or other berries instead of the cranberries.
● Curd/yogurt can be replaced with same quantity of butter milk. To make your buttermilk at home for this recipe , take ½ cup (120 ml) milk and add 1 teaspoon vinegar or lemon juice. Stir and keep aside for about 5 minutes. Your buttermilk is ready to use.
VARIATIONS
● If you want nutty taste and texture, add nut in the batter. Lightly coat the nuts with flour and add in onto the batter and give a quick gentle mix.
● Use nut of your choice. You can also use mixed nuts as per your palate preference.
● You may also replace the cranberries with chocolate chunks or chocolate chips to make it banana chocolate chips cake.
● You can spice up the cake by adding cinnamon powder. The sweet aroma of the cinnamon adds extra flavor to your cake which will make you drool.
● You can use rum soaked cranberries which will take your cake to a different level.
● You can use chocolate chips as add-ons.
● You can put this batter into muffin cups and make cranberry banana muffins.
To make muffins, line a muffin tin with paper liners or just grease it with oil or butter and fill each cup to roughly ¾ full, and bake for 20 minutes. Makes 12 large muffins.
FREQUENTLY ASKED QUESTIONS
CAN WE THAW THE FROZEN CRANBERRIES
Frozen cranberries do not have to be thawed before baking the cranberry banana cake. They can be added directly to the batter and will thaw during the baking process. However, you need to make sure that you remove any ice crystals attached to the frozen cranberries or you will be end up adding extra liquid to the recipe. I like to wipe off the ice crystals if any in order to make sure there is no extra moisture.
HOW TO STORE THE CAKE?
Allow the cake to cool down completely. Place the cake in an airtight container and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
CAN WE FREEZE THIS CRANBERRY BANANA CAKE?
You can freeze the cake for longer storage. Slice the cake and wrap the individual cake slices with plastic wrap preferably double wrap them. Place them in a zip-lock freezer bag or in an airtight container and freeze for up to 3 months. Before enjoying, unwrap a slice and microwave it for 30-60 seconds to thaw it and warm it through or simply let it thaw at room temperature over the counter for a couple of hours.
Well, if you make this eggless cranberry banana 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
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