Geetha's Kitchen

Recipes tagged “Cake”

Showing posts with the label Cake

Blo's Whacky Cake (Vegan Chocolate Cake) With Chocolate Frosting

June 08, 2017

When a dear friend made this delicious cake, all who tasted it wanted the recipe - and she graciously passed it on - sweet! She said this was a favorite frugal family recipe from the 30's and 40's when times were tough and butter, milk, eggs etc were scarce or pricey. Even though neither cake nor the frosting uses any dairy products or eggs, a reflection of the times, the results are quite amazing. I love to serve Blo's Whacky Cake without the frosting - who needs the extra empty calories, right? - but for company add a little whipped coconut topping (homemade or purchased) and fresh berries, cherries, etc; the beautiful jewel-like fruits brighten up the cake as well as make it more delectable! Although the cake may be mixed and baked in one pan, I prefer to prepare the batter in a bowl and transfer it to the oiled pan for baking especially for company. For a lower calorie treat, replace all or part of the oil with mashed bananas, unsweetened apple sauce or pureed f...

Fragrant Pear Cake

March 24, 2013

Here is a fragrant and fabulous pear cake to wow family and friends! A good use for those over-ripe pears too soft to eat out of hand; pears lend their moist fragrance and sweetness to this luscious cake. You may use soy, coconut, cashew, almond or rice milk. The spices make this cake so fragrant and yummy; do add the nutmeg because pears and nutmeg are a match made in heaven! I don't usually frost any of the cakes; but if you like to, a sprinkle of powdered sugar is nice. Or make a simple icing by combining a cup of confectioners/powdered sugar with a little vanilla and lemon juice or a little milk and drizzle over the cake. Ingredients: 3 ripe Pears, cored, peeled and chopped 2 cups Whole Wheat Flour 2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Sea Salt 1/4 cup Coconut oil, melt and cool 1/2 cup Brown Sugar 2 tsp Cornstarch + 2 Tbsp water 1 cup Milk, any type 1 tsp Cardamom seeds, ground 1 little pinch Saffron, grind with cardamom 1/4 - 1/...

Fresh Apple Ginger Cake (Vegan)

November 05, 2010

Fresh Apple Ginger Cake Wholesome Fresh Apple Ginger Cake is very easy to make - simply combine all the ingredients and bake! You don't even peel the apples, they just disappear into this moist and delicious cake. At first glance the amount of ginger given in the recipe might seem too much; but it is essential and not overpowering at all. This amazingly aromatic cake is perfect for a chilly autumn day with a mug of steaming spiced cider or chai . Ingredients: 2 cups Whole Wheat Flour 1 cup regular dry Oatmeal 11/2 tsp baking powder 1 tsp baking soda 1/2 tsp Salt 3/4 cup Brown Sugar 1/4 cup oil OR applesauce 1 Tbsp Cornstarch 1 tsp Vanilla 1 cup milk, any type 2 Tbsp Apple Cider Vinegar 3 medium apples 3 Tbsp finely grated Fresh Ginger 1 Tbsp Cinnamon 1/2 tsp freshly grated Nutmeg Topping: 1/2 cup Walnut pieces 2 Tbsp dry Oatmeal 2 Tbsp Brown Sugar Raisin sauce , Plain yogurt , Whipped cream, or vanilla ice cream to serve Method: Preheat oven to 350 F. Oil or coat with oil spray ...

Hema's Black Currant Sponge Cake

April 14, 2010

I had been wanting to try this recipe out when I finally got it -Yes! Only problem was, I could not find the black currants although I searched far and wide. Not to be stymied by a bit of fruit, I substituted other dried fruit (a mixture of dried blueberries, strawberries, and cherries) and also made it egg-less! I used a 9" round pan and it was just barely big enough to hold all of the batter. Although there were no spills with the 9" pan, a bigger pan such as a 9"x13" pan might be better. All said and done, the cake turned out great. The lovely surprise was the almost crispy golden crust it developed! If the proof of the cake is in the eating, then this cake definitely is a keeper as it disappeared rather quickly. The chunks of dried fruit contrasts deliciously with the sweet cake. It is a yummy cake and needs no topping or icing; besides, why would one want to hide the beautiful golden crust? But if you must have a topping, I would either just give it a...

Good & Good For You Red Velvet Cake

April 14, 2010

I have wanted to make Red Velvet Cake ever since I heard the name - it sounds so luxurious and the color looked so lovely! But even the vegan recipes contained a huge amount of red dye much to my disappointment and when I found out that some of the dyes are made from crushed beetles (yikes!), I just could not stomach the idea of eating beetle juice any more than eggs. Until ............ I had the "Eureka" moment to make a healthy one with - Yes, Beets! I kept buying beets to make the cake but kept eating them up in salad or as thoran :P. Finally, I saved a few for the cake and decided to test out my theory by adapting an old zucchini cake recipe from King Arthur Flour with the beets standing in for the zucchini; I used 6 small beets. I also tweaked the ingredients to make it a vegan cake. To my pleasant surprise, the cake turned out quite successful. Although Keeshu insisted that he could taste the beets a little, it did not in the least discourage him from gobbling up ...

Linola's Egg-less Apple Cherry Upside Down Cake

April 02, 2010

This is one delicious cake and how! It is essentially two cakes in one pan since Linola places apples on one half and cherries on the other. And even better, it is egg-less! It is Linola's adaptation of a recipe that she found on cookingclub.com. Absolutely to live for! Linola loves to pile drained canned dark sweet cherries on one half of the pan and as many apples as needed to fill out the other side depending on their size. Other types of cherries or fruits may be used instead - about 4-5 cups total amount. Linola prefers a glass baking dish for baking this cake because she can see if the contents come out completely when the pan is turned upside down. Without further ado, here is the much awaited recipe. Preheat oven to 350 F. Prepare a 9"x13" cake pan by oiling or spraying with cooking oil spray. Fruit Layer: 1/3 cup unsalted butter 3/4 cup firmly packed light brown sugar 1 tsp Cinnamon 3 cups pitted sweet cherries (canned or fresh) Chopped apples (about 4)...

Trifle (Sponge Cake Dessert With Fruit, Custard, and Whipped Cream)

February 01, 2009

I haven't the faintest idea why this lovely dessert is called 'Trifle' because it surely is not. It is a wonderful dessert that everybody enjoys and it is healthy too - it includes most of the food groups, doesn't it?! Trifle makes a dreamy dessert for a lunch, tea, Valentines' Day party or any event. It is very festive with its colorful layers to be served during the holidays, particularly Christmas. I have made it for tea and birthday parties and everyone adored it - well actually devoured it ;D! Although not trifling, making a trifle is not difficult; just need to plan ahead and have all the components ready. The cake does not need to be freshly baked. Prepare the cake a day or two in advance. Then, when you are ready to assemble the trifle, prep the fruit, make the pudding, and whip the cream. Allow ample chilling time; one cannot hurry or hasten the magical metamorphosis of diverse ingredients like a day old cake, a bit of fruit and cream into the magica...

Lime Scented Vegan Sponge Cake

January 28, 2009

This lime scented sponge cake is absolutely delicious and easy to bake too. Lemons can be substituted for the lime juice as well as the rind. Without the use of eggs or butter, it is not only animal friendly, but health friendly too :-). Who needs 'heart attack on a plate' for dessert anyway, right :-)? I used this cake in the "trifle" dessert and it was a huge success beyond my anticipation! This recipe produces 1 large cake or 2 thin layers for a layer cake. Ingredients: 1 tsp cornstarch 1/3 cup fresh Lime Juice 3/4 cup sugar 1/2 tsp Salt 1 tsp vanilla extract 1/3 cup Canola oil 1 cup water Lime rind grated from 1 Lime 2 cups unbleached flour + extra for dusting the cake pans 3 tsp baking powder Method: Preheat the oven to 375 degrees F. Lightly coat one 11 by 13 inch OR two 9 inch diameter layer cake pans with a cooking oil spray. Lightly dust the pan(s) with a little flour. Finely grate the rind (only the green part) from 1 lime (2 if the limes are small) bef...

Apple-Ginger Coffee Cake With Streusel Topping

October 23, 2008

Apple-Ginger Coffee Cake is very flavorful and satisfying whether served with a fresh pot of coffee, Pudina Chai or Masala Chai . It is one of my favorites to bake for a birthday celebration. Enjoy! Use any kind of baking/cooking apple such a Granny Smith, Pippin, Golden Delicious, or McIntosh. 24 pieces Nutrition Information: Each piece (1/24th of the recipe) contains: 125 Calories; 17.9 g Carbohydrates; 2.6 g Protein; 12.2 g Fat; 2 g Dietary Fiber Ingredients: 2 cups Whole Wheat Flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp Salt 1/2 cup Brown Sugar 1/4 cup oil 2 Tbsp ground Flax Seeds + 6 Tbsp water 1 tsp Vanilla 1 cup plain Yogurt 2 medium apples 2 Tbsp finely grated Fresh Ginger (Optional) 1/2 Lemon 1 tsp Cinnamon 1/8 tsp freshly grated Nutmeg Streusel Topping: 1/4 cup Whole Wheat Flour 1/4 cup brown sugar 1 tsp Cinnamon 1/2 cup dry Oatmeal 2 Tbsp Butter 1/2 cup walnuts, chopped Method: Preheat oven to 350 F. Oil or coat with oil spray a 9" x 13" baking pan. ...