Baking eggless cakes is really a challenge, as eggs add flavor and richness to a cake, besides being one of the main ingredients which helps for that fluffy structure of the cake. But a friend of mine whose hubby is allergic to eggs told me how to prepare eggless cakes. And I was excited as there was no compromise in the taste as well.
Ingredients
Wheat flour: 2 cups
Condensed milk: 200 gm
Ripe bananas: 3 (I use big variety as it is very easy to mash them)
Baking powder: 2 tsp
Baking soda: ½ tsp
Cocoa powder: 3 tsp
Sugar: 1 cup
Cashew nut: ½ cup (chopped in small pieces)
Oil: ½ cup
Salt: ½ tsp
Warm milk: ¼ cup
Method
Sift flour, soda, baking powder and cocoa powder two to three times. Mix sugar and oil well with a pinch of salt till the sugar starts melting and add it to the sifted flour. Mash bananas into smooth paste before adding condensed milk. Mix well and add it to the flour mixture. Add cashew nut pieces and stir well and check for the right consistency. Add little warm milk and blend well. Grease the bowl with oil or butter and dust it with little flour before pouring the cake mixture. Bake the mixture in microwave oven for 10-12 minutes. Remove from the oven, allow the cake to cool and cut into pieces.
Sift flour, soda, baking powder and cocoa powder two to three times. Mix sugar and oil well with a pinch of salt till the sugar starts melting and add it to the sifted flour. Mash bananas into smooth paste before adding condensed milk. Mix well and add it to the flour mixture. Add cashew nut pieces and stir well and check for the right consistency. Add little warm milk and blend well. Grease the bowl with oil or butter and dust it with little flour before pouring the cake mixture. Bake the mixture in microwave oven for 10-12 minutes. Remove from the oven, allow the cake to cool and cut into pieces.
