Let's go vegetarian today.... Apple Raisins Cake

Let's go vegetarian today...!!!

This Apple Raisins Cake was a great treat... 

Reason being it was healthy, dairy-free & eggless...

Instead of using margarine, I had replaced it with canola oil.

Though it was eggless, no dairy, this cake turned out very well. It was so soft and crumbly. I had also reduced a small amount of the sugar and I think it was still a little sweet, probably because of the sweetness from the apples and the raisins. I had also topped the cake with some chocolate chips... Yummy!!!

This cake was getting a great responses from family and friends and they liked it as much as I did♡

♧So are you ready to go on vegetarian for this cake too?♧

Recipe as adapted from Eggless Cakes & Cookies by Jamie Jong,

Eggless Cranberry Walnut Cake

Ingredients:

(with slight modifications)

250g margarine(250ml canola oil)

180g sugar(150g)

180ml water

340g self raising flour

100g dried cranberries(150g diced apples)

100g chopped walnuts(100g raisins)

Method:

1. Cream margarine and sugar till light and creamy. Add in water gradually, beat well.

2. Fold in sieved flour, cranberries and chopped walnuts, mix well.

3. Pour mixture into a greased and lined 7" cake mould.

4. Baked in a preheated oven of 160C for 1 1/4 hr.

(As I had replaced with margarine with oil, I had mixed the sugar, water and oil. Mix well. Add in the sieved flour into the liquid mixture, mix well until well blended.

Sprinkle the diced apples and raisins with some flour to prevent them from sinking to tje bottom of the cake. Mix into the batter and mix well.

Bake in a preheated oven of 180C for about 60mins or until a skewer stick comes out clean.)

Have fun! Happy Vegan Day♡

Soy Milk Tofu Steamed Cake (Vegetarian)

After a long month break for me... My boss is finally back tomorrow...

And this will be my last bake of Nov and my last submission to Aspiring Baker for November too...:-p

I will be going slow now and my bakes will be getting lesser from today onwards as my boss will be here till the 3rd week of December..Plus I will be heading down to Melaka for a short little getaway just before Christmas.. School will also start soon after my getaway and back to school for the gals in January... Time for me to revise my Mathematics again so that I can teach Nic.

So here wishing all my Baker Friends a wonderful week(for Nov) and an excellent Christmas period ahead!

This time, I am trying out a Soy Milk Tofu Steamed Cake.

As mentioned in my previous posts for the steamed cake, these cakes are again very simple, healthy ones. Besides that, they are vegetarian as well, as they are eggless. How about that?
These Soy Milk Tofu Steamed Cakes had a "Huat Kueh" texture, soft, moist & dense.

I am so glad that most of you liked these recent steamed recipes I had attempted this month:-D

Thank you all once again:)

Recipe yields 2 cups

Ingredients:

50g tofu, mashed & sieved

40g sugar

90ml soy milk

100g plain flour

1 tsp baking powder

1 tbsp canola oil

Method:

1. Grease the moulds and set aside.

2. Add in the sieved tofu, sugar & soy milk, mix well. Add in the flour+baking powder, mix well. Add in the oil and mix until well blended.

3. Pour the batter into the greased mould and steam over medium high heat for about 15-20 mins.

I hope everyone will enjoyed these Soy Milk Tofu Steamed Cake:-D

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Eggless Peach Cake ( Vegetarian)

I came across this eggless cake recipe yesterday, and I thought, this is quite interesting...

No eggs... And I thought, perhaps I can also change the butter to margarine instead. Making this cake, an eggless one, no cholestrol, and low-fat... How about that? A healthier choice for now???

I have used a 20cm cake tin to bake this cake. The texture of the cake while it was being baked, does not seems to be that pleasant. I was wondering, how would this cake turned out, since it's eggless plus using margarine...

Well, in fact, my worries are rather uncalled for, as this cake was suprisingly delicious!!!

Despite being eggless, the cake texture was quite good, you can get the crumbly cake texture, sweetness was just nice. And Mimi had a slice herself. She said it was yummy:-D

Here is the recipe as adapted from Alex Goh:

Ingredients:

(A)

200g butter

160g sugar (150g)

(B)

200g milk

1 tsp vanilla essence

(C)

240g plain flour

1 3/4 tsp baking powder

Method:

1. Cream (A) until light.

2. Add in (B) in graduation, whip till light and smooth.

3. Add in (C), mix well until well-blend.

4. Pour it into 20cm round mould.

5. Bake at 180C for 50 mins. Set aside to cool. (I use 200C)

Decorate as desired:)

Have fun!!!