Eggless Butterless Cake Rings Soaked in Strawberry Syrup

Now a day I am on an Eggless butterless cake baking spree. I made eggless cakes several times, mainly when the orders asked for. But I never dare to try eggless butterless cake thinking of the outcome - May be I have to trash it down. Being an ardent baker it is a shame for me if I don't expertise with all the versions that a baking pro asks for. So I buckeled up myself and started to experiment the Eggless butterless cakes in my kitchen. I started to make in a small amount with the minimum mesurments that a cake needs to be baked. To my surprise, I was super thrilled when I tasted one. It was soft, moist, spongy and hard to believe that it was an eggless butterless cake. I add a little bit of olive oil to make the texture more perfect. My walnut cranberry eggless butterless cake loaf was loved by those who bought in the KFB's Bakers Showcase 2016. So here is the simple version of making eggless butterless cake. I added strwaberry syrup to give it a more tastier version. Stay tuned I will be posting many more less calorie, Eggless butterless cakes.

Ingredients:

For the cake:

All Purpose Flour: 1/2 cup

Baking Powder: 1/2 tspn

Baking Soda: 1/2 tspn

Olive oil: 1 tblspn

Sugar: 1/2 cup

Yogurt: 2 tbspn

Milk - 1/4 cup (More or less)

Vanilla Essence: 1/2 tspn

For the Strawberry Syrup:

Strawberry - 2 cups chopped

Sugar - less than half cup (More or less - see notes)

Lemon juice: 2 tspn

Method:

Make the cake:

1. Mix the flour, baking powder and baking soda together. Reserve.

2. Mix all the other ingredients under cake and make a smooth paste.

3. Add the flour and fold nicely. If you need more milk add. The batter should be semi-runny.

4. Pre-heat the oven at 180 degree C. 

5. Grease the cake ring moulds. Pour the batter in the cake rings and bake for 15 to 20 minutes. One can use cupcake moulds too. If using cupcake moulds then fill 1/4 of the cup.

Make the syrup:

Heat a pan and add the chopped strawberries. Cook in a medium flame with a lid on for 5 to 6 minutes. When the strawberries will start to loose its juice and become soft add the sugar. Cook till the sugar gets completely dissolved and the strawberries come to a mushy consistency. Add the lemon juice and stir. Now take off the pan and cool. Then strain the pulp and the juice out. Use the syrup. You can use the pulp too if you want.

Note: 

If you want to make it a chocolate Eggless butterless cake then add 1 tblsp cocoa powder to 1/2 cup flour.

Cherry Dark Chocolate Egg less Cake

“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.” 
― Dave Barry

Every day I used to stare at the fresh fruit cakes made by my fellow food bloggers, drooled over those and bookmarked the recipes. But I have never gathered that much courage to bake one in fear to discard them. Using fresh fruits in baking was a very rare entry in my kitchen and a challenging job for me too. And I was also not that much confident to make some with a scary heart if I had to trash it as none of the family members ever had shown any decent interest in it. Whenever I asked my Man or my daughter if they would like to have some delicious desserts with fresh fruits they totally hooted out. But that didn't put me down. My utmost passion to experiment the fresh fruits in cooking made me to try secretly a Mango Pie. When I served them, with raising eye brows and faces with disapproval, they tasted it. No need to say they did like the Mango Pie.  I got little bit enthusiastic to use more fresh fruits in my cooking. Then I made Mango Yoghurt/ Aam Doi and Apple Yoghurt. To my surprise this time also they devoured it without any protest. More confident I am now getting more prone towards using fresh fruits in my baking.  Please don't laugh at me, once I prepared Apple Chicken too just to feed my daughter apple who was then a rigid apple hater. 

I have a very bad addiction of getting the impulse of craving for chocolates or chocolate cakes in the wrong hours. This is the reason that whenever I am in my parents’ house, my dad buys creamy chocolate cakes and stores them in the fridge. I often get caught red handed stealing cakes and guttling it surrendering completely to the pleasure of the chocolaty world in the middle of the night sitting on the kitchen platform swinging happily my legs. This time also when my Cherry Dark Chocolate Egg Less Cake was born, I was in intense labour in craving for some chocolate cake. And I got totally relieved and satiated after smacking my creation. Cherry these time was my saviour, who paired heavenly with my creamy icing chocolate cake and gave me the divine satisfaction and the taste that was still osculating my lips, my heart. Now I am off to the recipe:

Ingredients:

Cake pan I used: 5" round

For the Cake:

Flour: 3/4 cup

Baking Soda: less than 1/2 Tspn

Baking Powder: 1 Tspn

Cocoa Powder- 2 Tbspns heaped

Fresh Cherry- 8-10 seeded and cut in halves. (You can use less or more)

Condense Milk: 1/2 tin (room temperature)

Butter- 2 Tbspns heaped (room temperature)

Soda Water - 1/4 cup or less  (room temperature)

For the Icing-

Amul cream- 1 pack (200 gms)

Garted dark Chocolate: 1  & 1/2 cups

For the decoration:

Cherries: As much you need.

Method:

Prepare the Icing first:

1. Warm the cream in a double boiler and melt the chocolate in it. Mix well.
2. After it cools down refrigerate for and hour.

Prepare the cake:

1. Shift all the dry ingredients 3-4 times (Flour, baking powder, baking soda, cocoa powder).
2. Mix the condense milk and the butter nicely.
3. Pre heat the oven to 200 C degree.
4. Add the Flour , 3/4 of the 1/4 cup soda water and the cherries to the butter mixture and fold all together nicely.
5. The mixture will be little bit flowing when you drop the mixture from the spatula or spoon. If you need to add the remaining milk then mix it.
6. Grease a pan and dust with flour.
7. Put the cake mixture and bake for 25-30 mnts at 170 C degree. Check pricking a tooth pick coming out clean. It needed bake for 5mnts more.
8. Take it out of the oven and let it completely cool.
9. Teke out the cake form the pan slowly. Now cut the cake to get three layers. Evenly spread the icing in each layer and keep on stacking.
10. You can cover the whole cake nicely with the remaining icing and make simple designs. Or do the rosettes I have done here. Decorate with the cherries and refrigerate for an hour or so to set the cake and enjoy. 

 Note:

1. To know how to make Rosettes Priya of Cook like Priya has shared us her very useful post Here  and for a youtube video visit Here.

2. The cake will stay for 3-4 days in the fridge. 

3. If you want to add eggs then you can add 2 eggs and increase the butter to 200gm.