Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

Eggless Dalgona Coffee muffins You can make whipped coffee using a stand mixer, a hand frother or hand whisk and by hand! Making it by hand took me about 8 minutes (others have reported this and up to 15 minutes). The key is to do back and forth/side-to-side whisking in a zig zag motion, instead of only in large circles. I would recommend using a whisk and not a spoon because it takes so long with a spoon and your arms will definitely be tired!  You do want to ensure you’re doing it in a bowl and not a mug or a jar, so that enough air is whipped into it! Whipped coffee is made up of only 3 ingredients! To make whipped coffee, add 2 tablespoons of instant coffee, 2 tablespoons of sugar and 2 tablespoons of boiling water to a clean bowl. Using a hand mixer, you whisk/whip it together for about anywhere from 2 minutes to 5 minutes. To keep your whipped coffee vegan, use any vegan milk (such as almond milk, soy milk, oat milk, cashew milk or any other). After you’ve made the whi...

Vegan muffins made with wheat flour, jaggery and orange juice. I tried this muffins for first time and to my surprise the muffin was so moist and soft. You should try this recipe and see the result. Whole-wheat cakes and muffins were always my dream though have tried quite a few times but have failed miserably. But when I saw the recipe, it tempted me so much seeing the texture so baked it the next day itself and believe me it was so good that my son loved it. Even hubby who always complains about my whole-wheat trails gave a thumbs up to this. I am sure this is going to be my keeper recipe for whole-wheat bakes with no doubt I can say this is one of my best bakes, so for especially with whole-wheat flour. The muffins were not dense as it always happens with whole-wheat bakes , so with less oil and no fatty ingredients. I was awed by the outcome of these muffins, any one could easily fall for these healthy muffins. Ingredients  Whole-wheat flour............ 1c...

Ingredients  Wholewheat flour........ 1 cup Baking powder...... 1/2 tsp Baking soda ............ 1/2 tsp Coconut powder.......... 1/4 cup Jaggery powder...... 1/2 cup...... Tightly filled Oil............ 1/4 cup Milk........  1/2 cup Vanilla essence............ 1/2 tsp Water ...... .... 1/8 cup Method Preheat the oven at 175°c for 10mins. In a bowl sieve flour, bakong powder, baking soda, three times. In other big bowl add warm milk, Jaggery , oil, vanilla essence, mix well till the Jaggery dissolve. Now into this mixture add flour and coconut powder. Fold  slowly, mix until it become smooth creamy texture. Dont mix too fast, and for too much time. Of you mix  for too much time tge batter will become heavy and it will not come fluffy. Now kerp ready muffin tray, line the liner into it,  and pour the batter with spoon. Mine 7 muffins came.  Keep it in preheated oven for 20mins at 175 °...

one of my favorite cake from childhood. Very soft, moist cake recipe with lots of tutti frutti in each and every bite. If you are from India then you must know what this tutti frutti is. for those who are not familiar, it is like the candied fruit peels. In India, mostly it is made from raw papaya. This fruit & nut cake reminds me of Britannia snack cake with little specks of tutti fruity in it.  Recipe needs just a few basic baking ingredients and a few minutes of stirring, voila you have a delicious cake in less than an hour. I prefer the recipe made with oil because I feel the cake is more moist in the oil version. This recipe is quite versatile, skip the nuts if you are not into nutty cakes. Sub tutti fruity with chocolate chips if chocolate is your thing. In any case, this cake recipe is a keeper and I’m sure you’ll love it. Ingredients Maida - 1 and 1/2 cups (200 gms) Plain yogurt(Curd) - 1 cup (250 ml) Granulated Sugar - 3/4 cup (165 gms) Bakin...

Treat yourself to moist and fluffy red velvet cupcakes topped with buttercream frosting. No one can guess these light and delicious cupcakes are egg-free and nut-free. These Eggless Red Velvet Cupcakes are amazing and will soon become your favorite too! Make your Valentine’s day more sweet and perfect with these soft and velvety red velvet cupcakes. These tender and super moist cupcakes are one of my all time favorites. They are that good! These eggless red velvet cupcakes are my favorite because of two reasons – First, it’s the most easiest cupcake recipe that you will ever bake. And secondly, the other best thing about these cupcakes is they are easy to put together and are made without butter – yet so moist and fluffy. These cupcakes gets its name from the red color that goes in the recipe. Color plays a major role. So, if you add less color you will end up having a blood red cupcake – that’s so unappetizing. Now, onto the recipe...

Ingredients  Maize flour - 1/2 cup (75 grams) Refined flour - 1/2 cup (60 grams) Powdered sugar - 1/2 cup (75 grams) Baking powder - 3/4 tsp Baking soda - less than 1/4 tsp Curd - 1/2 cup Butter - 1/4 cup (60 grams) Vanilla essence - 1/2 tsp Tutti fruity - 1/2 cup Method How to make Cornmeal Muffins Take maize flour, refined flour, powdered sugar, baking powder and baking soda in a big bowl. Mix everything really well. Now take curd, butter and vanilla essence in another bowl and whisk. Now add dry ingredients into it and mix really well. Also add tutti-fruity into it and mix. Batter for making muffin is ready. Take muffin molds. Now pour the mixture Preheat oven at 180 degree centigrade and place the muffin tray into it. Set the oven for 25 minutes on 180 degree centigrade. Check after 20 minutes. Muffins have turned golden brown in color. Muffins are now ready. When muffins get bit frigid, separate them out from the tray and place over a plate. ...