Avocado in a cake? Sounds strange right? Even I had felt the same when I had initially seen the recipe. I was searching the web for different ways of using avocado when I chanced on this recipe here.
I have pretty much followed the recipe with some changes of my own. Since I was trying this for the first time, I reduced the ingredients by half. I added milk instead of water, to make it little dense. But feel free to do add water or add soy milk and make this vegan, either way it tastes great. I also did not do any kind of frosting (we are not big fans of frosting, the kiddo likes some sprinkles on his cake and that is pretty much it), but topped the cake with chopped walnuts.
Let me assure you that there is hardly any flavor of the avocado or vinegar in the baked cake. It tastes like a regular Chocolate Cake/loaf, but with nutritional benefits of avocado albeit in very little quantity. And since this is low fat (no butter) cake, the feeling is even better. We had it as a snack in the evening with our tea and for the kiddo I baked them in form of muffin and topped with some sprinkles.
- Substitute for 1 egg= Mix 1 teaspoon of baking soda with 1 Tablespoonof vinegar and add it to the wet ingredients. This works well for cakes and makes them lighter and fluffier. Note: This might not work for cookes.
- Use apple cider vinegar in place of white vinegar if you wish.
If you would like to try this recipe then please follow the baking procedure; the egg substitute is already in the method. The combination of vinegar + baking soda as a substitute for egg is a winner and it works wonder in cakes and muffins. I have had good results in the Blueberry Muffins and a regular chocolate cake.
Source: Adapted from Joy The Baker
- 1.5 cups all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1 cups granulated sugar
- 1/4 cup vegetable oil (I used vegetable oil)
- 1/3 cup soft avocado ( completely mashed)
- 1 cup milk ( I used low fat milk) [ add soy milk or water and make this vegan]
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup chopped walnuts(topping)
Egg Substitute : (instead of 1 egg)
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar (white vinegar should be fine)
- Preheat oven to 350 F (180 C). Grease a cake or loaf pan and set aside.
- In a bow mix together the dry ingredients AP flour, baking powder, baking soda, cocoa and salt.
- In another big bowl mix the wet ingredients together, including the mashed avocado. Add sugar to this and stir. (I use a hand mixer to blend).
- Add in the dry ingredients to this in intervals to the wet mixture and keep stirring. This mixture is not very thick.
- Pour batter into a greased tin, top with chopped walnuts (optional). Bake for 30-35 minutes, until a knife or toothpick inserted in the center comes out clean.
- Let the cake cool and then transfer to wire rack for more cooling.
Just when we thought that we were done with the bad winter weather, last week we were treated to a cold spectacle from Mother Nature. The flurry of snow, sleet, and ice good was good enough to keep us indoors for 4 days. Did I mention that the temperature at one point was 9 F (-12.7 C)? Yes, it was that cold. Most roads were covered with sleet of ice and driving was treacherous; as a result driving anywhere outside was out of question. Luckily we were able to work from home and most of the grocery was done, so we did not have to venture outside.
To get over the gloom and to bring in some cheer (also to satisfy my sweet tooth craving) I decided to bake some light and not so time consuming. That is when Sharmi’s recipe came in mind.
When I had looked the recipe of Vanilla Cake at Sharmi’s I had my mind set on trying this recipe as soon as possible. For one it was eggless, the ingredients were all readily available and the process did not seem complicated at all. But just for giggles I decided to substitute vanilla with cardamom and try a different taste.
I love cardamom very much and if given a chance I would add cardamom powder in all sweets/ desserts. That is why I love the traditional sweets like payasam, pongal etc made during festivals. I feel that deadly trio of jaggery, coconut and cardamom are a combination made in heaven.
OK I digress. This cake is easy to prepare, and took me about 20 minutes to whip this up (not including the baking time). The cake is soft, not very moist and the taste did not disappoint at all. I loved the mild flavor of cardamom in this cake. You can substitute vanilla essence in this if you prefer. Good one to have for a quick snack or with tea/ coffee.
Recipe Source: Adapted from Eggless Vanilla Sponge Cake
(made muffins for the kiddo from the same cake batter)
- 1.5 cups All Purpose Flour/ Maida
- 1 cup Sugar
- 1 cup Yogurt/ Curd [I used full fat yogurt/ Greek yogurt should work as well]
- ½ tsp Baking soda
- 1 ¼ tsp Baking powder
- ½ cup oil [I used vegetable oil]
- ½ tsp cardamom powder (use vanilla essence if you do not like cardamom)
- Slivered almonds to garnish on top (recommended)
- Preheat oven to 400 F (200 C). Grease a cake pan and keep aside.
- Sieve the All purpose flour/ Maida and keep aside.
- In a bowl cream the yogurt and sugar until incorporated. Add baking powder, baking soda to this and mix well. Leave aside for 5 minutes until it becomes little frothy.
- Now add the oil, cardamom powder and mix well. Add the AP flour in intervals and blend with wet ingredients.
- Transfer the batter to the greased pan, garnish with slivered almonds and put it in the oven.
- Bake for 10 minutes, then reduce temperature to 200 F (180 C) and bake it for 20-25 minutes or till a knife inserted in the center comes out clean.
- Transfer to wire rack and let the cake to cool down.
I don’t own a whole lot of cookbooks (pssst… I own only 3 of them) and among them the book Joy of Vegan Cooking is my favorite. This book has helped me improve my baking skills and also let me venture and experiment with vegan cooking. I have tried many recipes from this book like Oatmeal raisin cookies, Cinnamon coffee cake, chocolate chip cookies and now this Blueberry Muffins; all with wonderful results.
The recipe in the cookbook is originally for Lemon Blueberry muffins but in this recipe I skipped the lemon. I had tried the Lemon Blueberry muffins one time by following the recipe to a T and the next time experimented without the lemon flavor and made these Blueberry muffins. All I did was substitute lemon extract with vanilla and skipped the lemon zest. Even though I love lemon flavor in cakes and cookies, I did not like the lemon blueberry muffins but liked the one with vanilla better. It’s all personal taste and by all means try the one’s you like.
Either way the muffins are soft, moist and because of this hard to believe that there were no eggs added in the recipe. Since there is no butter in this, it makes a wonderful low-fat snack. It is simple and a good one for beginners to try. Substitute blueberries with other berries or chopped fruit, chocolate chips or skip them altogether. Overall an awesome egg-free muffin and definitely a keeper recipe.
Note: Please note that vinegar is used in this recipe as a substitute for egg.
Recipe Source: Adapted from Joy of Vegan Cooking
Yields: 12 muffins
- 2 cups All Purpose Flour /Maida
- 1 ½ tsp baking soda
- ½ tsp salt
- 3/4cup granulated sugar
- 1 cup milk ( I used 2% milk)
- 1/3 cup oil(I used vegetable oil, canola should be fine)
- 1 tsp vanilla extract (substitute with lemon if you prefer)
- 1 Tbsp vinegar ( I used apple cider vinegar, white distilled should work as well) [this is used as a substitute for egg]
- 1 cup blueberry ( I used frozen and thawed, fresh should work )
- Pre-heat the oven to 400 F (200 C). Lightly grease a muffin tin.
- Take a medium sized bowl and combine AP flour, baking soda and salt.
- In another large bowl, mix the sugar, milk, oil, extract, and vinegar. Mix well.
- Add the dry flour mixture to the wet ingredients slowly and stir until combined. (I ran this through my hand blender for a minute).
- This mixture is not thick as compared to the cake batter. Now add in the berries and stir using rubber spatula.
- Fill each of the muffin tins until about 2/3 full. Transfer to the oven.
- Bake for 20 minutes until they are puffed up and lightly browned.
- Remove from the oven and let it sit for 5 minutes.
- Remove the muffins from the tins and cool on wire rack.