Eggless Apple Tea Cake | How to make Eggless Apple Loaf

>>  Saturday, July 4, 2015

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Continuing on with my Cooking with Fruits in all forms, I couldn't think beyond a Tea Cake. Well, maybe not. But I wanted to just think about more of Tea Cakes. Its like a long last dream finally coming out. It seems forever, my wish to indulge in cakes, but since nothing decent ever gets sold eggless, I have never tried. So whenever I see my friends enjoying a tea cake in the evenings, I used to think about it.

And its funny how I never thought of baking it myself. So when the theme came upon me, I felt I should try out all flavours and types to see how must each tea cake turns out. Its a win win throughout as everybody ended up loving these creations and I was getting my long lost wish fullfiled as well. I know it might sound strange and funny. Just try giving up something thats so common in your house and see how the rest enjoy the feast. I have never felt leftout. Its just a craving to create something that can suit my requirement as well.

So when another tea cake need came up, I was thinking of a pear tea cake. Pears are standard in Amma's fridge. Surprisingly since the moment I thought of a pear tea cake, she didn't get them. I wasn't in a mood to actually go out and get some. The next best bet was an apple cake.

I know I have used Apple puree a lot in so many cakes and muffins. Today's cake is different as I used a whole big apple and cinnamon to boot! I love the apple cinnamon combination and feel its a match made in heaven. After the cake was baked, it really looked like that.

I baked it way into the night, we watched a movie as it was getting baked. When I got the cake out, hubby dear was taken in on how cute the dome looked. I let it cool down before cling wrapping it for the next day shoot. By the time I came back, there was nothing left out. 

Those baking trays were gifts given during our BM#50 meet and I totally enjoyed baking in it. As I said these look just like the Britannia Tea cake slices and it gives a similar feel as well. 

The cake is made using Homemade condensed Milk. So you will find these slices to be just sweet and inviting!


Eggless Apple Tea Cake

Ingredients Needed:

Apple puree - 1 cup (Blended using 1 tbsp milk)
All purpose flour - 1 cup
Apple cider Vinegar - 1 tbsp
Homemade Condensed Milk - 1 cup
Baking soda - 1/2 tsp + 1/4 tsp
Cinnamon powder - 1/4 tsp
Honey - 1 tsp
Salt a pinch
Olive Oil - 2 tbsp

How to make the Eggless Apple Tea Cake

Core Apple and peel outer skin. Slice it down and pulse using little milk to get a smooth puree.

Transfer to a bowl, add the condensed milk. Whisk well. Add cinnamon powder, then flour and combine everything very gently.

Next add the olive oil, baking soda and apple cider vinegar. Using a spatula gently combine. Depending on the consistency, add little more milk.

Transfer to a baking tray and top with chopped almonds.

Bake in a pre heated oven at 175 C for 35 mins.

Allow to rest before slicing.


Since I was aiming at tea cakes, the sweetness is just fine. You can snack on them or have it for your breakfast. Quite filling and won't be too sweetish.

I won't recommend increasing sugar.

Sending this to Harini, who is hosting my Kids Delight event, themed this edition on Fruits in all forms!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


Eggless Wheat Banana Tea Cake | How to make Eggless Wheat Banana Loaf

>>  Friday, July 3, 2015

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We are starting yet another new Blogging Marathon Edition, BM#54. for week 1 I will be continuing my Fruits all form for Kids. 

I know I have repeated myself quite, yet I need to say that cooking with fruits is a challenge for me. I could hardly come up with ideas. I was again and again coming back to the same old Banana cakes. I know I have few versions already on the blogs. And coming up with another version seem too boring. Yet I have a valid reason. 

Since I am thinking on lines to have good snacks that can be packed and still stay good over 8 hours for Konda, I wanted to select healthy options and especially tea cakes. I love the concept of Tea cakes, and would prefer it to be mildly sweet and crumbly. I have always loved the Britannia Tea Cake slices but have never tasted it as it doesn't come eggless. However I have touched the texture and wanted to replicate the same.

In the cake today, or as I prefer to say loaf, I have used wheat flour, honey and brown sugar. The cake turns out superb with mild sweetness, the banana flavour is more prominent, yet not too much. When it comes to selecting flours or selecting sugars, I do not actually preach anything. How you eat your cake or what healthy options you want, is your personal choice. 

However I use All purpose flour very regularly along with refined sugar as well. So as another alternate, I look out for bakes that turns out good with wheat flour/atta and other sweetness. In those terms, thos loaf is awseome. I adapted this recipe from Usha, who was inspired by Pavani, who was inspired by KAF cookbook. So you know this has come a long way. 

The best part of this cake was that, everybody at home were so much taken in by the taste, texture and everything about it. Trust me, since then, if an overripe banana is seen on the table, all of them have started suggesting that I bake this cake for them!


Eggless Wheat Banana Tea Cake

Ingredients Needed:

Wheat flour / Atta - 1 cup
Ripe, mashed Banana - 3/4 cup
Olive Oil - 4 tbsp
Brown Sugar - 4 tbsp / (1/4 cup)
Baking Soda - 1/2 + 1/4 tsp (3/8 tsp)
Salt a pinch
Cinnamon Powder - ¼ tsp.
Ground Nutmeg - 1/8 tsp.
Honey - 2 tbsp
Egg Replacer - 1 tbsp whisked in 3 tbsp water
Almonds, chopped -1  tbsp

How to make the Eggless Wheat Banana Tea Cake

Pre Heat the oven at 175 C.

In a bowl beat oil, sugar, cinnamon powder, nutmeg powder until smooth.

Add mashed banana, honey and egg replacer to oil mixture, and beat until smooth.

Fold in the flour and finally add the baking soda and little milk if required to get the dropping consistency.

Transfer to the baking loaf, top it with chopped almonds and bake at 175 C for 30 - 35 mins. Test for done-ness and let it cool before slicing. 


You could use unsalted butter instead of oil

Since wheat flour is used, do not beat it too much. Also adding Soda at the end will ensure your air pockets are safe.

Baking at 175C for 30 mins will ensure your batter has enough time to get cooked well. 

You could use chocolate chips and fold it into the batter as well.

Sending this to Harini, who is hosting my Kids Delight event, themed this edition on Fruits in all forms!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


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