Oats Carrot Cake(Eggless)

Tags

Carrot Cake gluten free, Gluten free cake, Healthy cake, Oats Carrot Cake, Oats Flour Cake

It has been very long since I posted. As most of you know, we had our little munchkin born in the month of June. I couldn’t get along with blogging. Being a first time mom , I am still in sleepless mode 🙂 In between my DD turned 4.5 months, phew did I say 4.5 months…YES she is already 4.5 months old. She was a preemie baby born 3 weeks early. She was born even before my mom could reach us. Some things were out of control, she was in NICU for sometime. We managed ourselves. First few days were totally a mess. Thankfully we got better once my mom arrived.

Fellow blogger friends, sorry I couldn’t visit your pages and leave comments. I am still not in full fledged mode to return to blogging but definitely will be coming back 🙂 So we celebrated her 3 months with this Oats carrot cake( I started writing this post when she was just 3 huh now you know!!!)…..As my mom is a complete vegetarian who doesn’t take eggs, I decided to make an eggless cake.

Ingredients:

Oats : 2.5 cups ( finely ground)

Baking Powder : 1 teaspoon

Salt : 1/4 teaspoon

Cinnamon : 1/4 teaspoon

Nutmeg : 1/4 teaspoon

Walnuts : 1/4 cup

Sugar : 1/2 cup (I used coconut palm sugar)

Carrot : 1 cup grated(finely packed)

Milk : 1 cup

Vanilla essence : 1 teaspoon

Butter : 1/4 cup

Method:

• Preheat oven to 350F.
• Combine ground oats, sugar, nutmeg powder, cinnamon powder, walnuts and give a nice aeration.
• Combine Carrot, milk, vanilla essence, butter.
• Now combine wet and dry ingredients together.
• Grease a baking tray with butter, pour the batter.
• Bake for 30 mins, until a tooth pick comes out clean.

For the glazing I didn’t get it perfect, just added butter, sugar and some orange zest. Sorry for the poor pictures, as we were in a hurry.

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Cherry Cake

Tags

Cherry Cake, Cherry Sryup, Fiesta Friday, Fresh Cherry Cake, home made cherry syrup, how to make cherry syrup, Oats Flour Cake, simple fresh cherry cake

We had got a big pack of cherries, same day we had a friend visiting us he had also got us a big pack of cherry. Now I have two big packs in the fridge 🙂 I have to do something with this, so I decided to make a cake. This time instead of whole wheat flour, I thought of trying with Oats flour.So here it is, bringing it to Fiesta Friday #26 I have already seen a lot of wonderful recipes submitted, mine is a small try. Angie has mesmerized me with her beautiful pie 🙂

Ingredients:

For Cake

Oats Flour : 1 Cup ( I just blended the rolled oats in a food processor for a mins time and oats flour is ready 🙂 )

Egg : 1

Vanilla Extract : 1 teaspoon

Butter : 2 tablespoon

Brown Sugar : 1/4 cup

Fresh Cherries : around 25 ( seeds removed)

Milk : 1/4 cup( I used full cream milk)

Baking Powder : 1/2 teaspoon

Salt : 1/2 teaspoon

For Cherry Syrup topping:

Fresh Cherries : around 15 (seeds removed)

Brown Sugar : 2 tablespoon

Cornstarch : 1 tablespoon

Water : 1 tablespoon

Method:

For Cake

For the cake , mix all dry ingredients together.

Preheat oven to 350 F and grease the baking tray of 9 inch round with butter.

In a blender add the eggs, butter, vanilla extract and milk to blend it. It would look a bit curdled, don’t worry about it.

Mix dry and wet ingredients together. Pour it in the greased baking tray. Place the cherries on the top.

Bake it for half and hour or until the tooth pick comes out clean.

Cool it for half an hour.

While it cool down we can prepare the cherry syrup.

Cherry Syrup

Place the cherries in a small pan, add sugar and heat it.

Cherry would start oozing out the water content.

Mean time prepare the corn slurry by mixing water and corn starch.

When both cherry and sugar blends well and is a bit watery, add the corn slurry.

It would start getting thicker. Mash the cherries and keep mixing. When all the cherries are mashed well and it is thick, stop and filter the syrup to remove the skin of cherries.

Now place the cake in a tray and cut it to pieces, pour the syrup and serve 🙂