Eggless Cake - Pure Vegetarian Cake

Neccesity is the mother of invention.

Why am I talking philosophy on this blog you may say. Actually last week my son happened to come down with Chicken pox.

In India it is believed that a very light diet helps in reducing the effect of Chicken pox and helps in healing of the scars faster. Though the doctor believes that this is a myth and we need to follow a normal diet, I strongly believe there is some truth to this theory that our forefathers have imbibed in us.

It was this belief that made me abstain my son from any sort of non-vegetarian food including eggs. Now comes the reason as to why I started with that statements. One of those days when he got so bored of the bland food that he wanted me to bake a cake. I am a firm believer that a good cake can only be baked with eggs and this got me in a dilemma. After searching for a while I nailed down a recipe that had no eggs and is totally vegetarian. This was handed over to me by my SIL.

The base ingredient to this cake is milk and milk products and can be baked in a microwave or an OTG. My sis-in-law who gave me the original recipe(which I changed to my fancy:)) uses a cooker to bake this cake.

I thought of all the people who keep telling me that they can not bake because of the limitation of not having a microwave or an oven I thought this is a boon. My recipes are all tried and tested as you see and this one too had to be in a cooker if I had to tell my friends that they could bake too in a primitive oven (Read Cooker) of sorts.

To my surprise this cake did come out pretty good though I must say it is a little milky since the base ingredient is milk and milk products.

Ingredients:

3/4 cup condensed Milk

3/4 cup Milk Powder or Dairy Whitener

2 cups of Whole Wheat Flour

1/2 Cup Sugar

1 1/2 Cup Milk

1/2 cup fresh cream

1/2 cup Yoghurt

1 tbsp Baking Powder

1/2 tsp Baking Soda

1 tsp vanilla essence

Method:

1. Keep a steel stand inside a cooker. This is to hold the cake tin so that it does not rest at the bottom of the cooker. Now let it simmer without the whistle.


2. Mix all the wet ingredients first in a seperate bowl using a whisker.


3. Mix all the dry ingredients seperately in a bowl.


4. Add the dry mixture slowly into the wet incorporating it slowly into the wet mixture until all the ingredients are well combined.


5. Now take a cake tin and grease it with little oil and sprinkle some flour on it.


6. Pour the cake mixture into this tin and slowly lower the cake tin into the cooker and leave it to simmer for the next one hour.


7. After about an hour check the doneness of the cake with a fork or a tooth pick.


8. Your eggless cake is ready to be served. Enjoy!!
   

P.S:

You can use the oven to bake this cake too. Preheat it to 170 deg c and then pop this mixture for 1/2 hour to 45 minutes and the cake will be ready.

Instead of 2 cups of flour you can use 1 1/2 cup of whole wheat Flour and 1/2 cup of cocoa powder to make a chocolate cake instead of the plain vanilla.

The original recipe called for 1 cup oil instead of 1/2 cup of cream and 1/2 cup of Yoghurt. You can try that version too. Use vegetable oil such as Sunflower oil in that case.