Eggless Vanilla Sponge cake/cupcake

It has definitely been a while since I have been able to post anything on the blog 😦 …. so I thought I’ll put in this Sponge cake recipe that my sis has been asking for quite some time! This sponge cake recipe has definitely become my favourite recipe and I have made it sooooooooooo many times already 🙂

The original recipe is here but I have modified it slightly as given below.

The original recipe calls only for Maida (All-purpose flour), but I have tried this with substituting 2/3rds of the all-purpose flour with Wheat flour to make it a healthier cake and the cake still comes out very very yummy! I like to make these as cupcakes as I can put it in my son’s snack box (that is currently my biggest challenge – to find stuff that I can send so that he would definitely eat)! I have also halved the oil called for in the recipe and added some flax seed powder and water.


Wheat flour (Aata) – 1 Cup

All-purpose flour or Maida – 1/2 cup

Yoghurt – 1 cup

Sugar – 3/4 cup

Baking soda – 1/2 tsp

Baking powder – 1 1/2 tsp

Cooking oil – 1/4 cup

Vanilla essence – 1 1/2 cup

Flax seed powder – 1 tbsp

Warm Water – 1/4 cup

Procedure –

1. In a mixing bowl, Mix sugar and yoghurt till sugar dissolves

2. Add the baking powder and baking soda to this and mix well.

3. Keep this aside for 5 minutes

4. In another small bowl mix the warm water and the flax seed powder and let this also rest for 5 minutes.

5. Add the vanilla essence, oil and the flax seed mixture to the mixture in Step 3 and mix

6. Add both the flours to this and mix well till creamy.

7. Pre-heat the oven to 180 deg C

8. Fill the cupcake liners and bake for about 15-20 minutes. My cupcakes were done in about 18 minutes. Check with a toothpick to check if it comes out clean. (Large cakes will take about 40 minutes – again this depends on the oven and you need to check when your cake is ready)

Hot cupcakes with the wonderful aroma filling the house!

Really soft sponge cake is ready! Be careful when you remove the cake from the pan or when you remove the cupcakes from the paper liners – they are so soft that they can crumble in your hands!


– For the measurements given above you will get about 15 small sized cupcakes

-You can add some choco-chips or raisins etc instead of a plain sponge cake

-Increase the sugar to 1 cup if you like it to be sweeter.

Hope you enjoy these egg-less cupcakes and it is a wonderful and easy option for kid’s snackbox!

Cupcakes for the snack-box!

Eggless Triple-choc Muffins

There was a Aussie TV soap I used to watch sometime back in which the main character – a lady would often bake Triple-choc muffins and people would devour it like it was the tastiest thing on earth! From the time I watched that, I have been planning to make it. I checked for recipes for the same but could not find any good recipes which were eggless. So I kind of dropped the idea of making this.

My sister also keeps herself busy with her baking experiments and she told me that flax seed powder is a good substitute for Egg in baking recipes. So I decided to try it out for myself with this Triple choc recipe – and the results were amazing!

You can find the original recipe here but I have tweaked it quite a bit below.

I have tried this recipe a few times and it comes out really well. This is a very rich recipe – sinfully rich! Chocolates, Butter, Sugar etc but I did not want to alter this too much because I made this only when there was a reason to indulge in a good dessert.

You can probably use the store-bought Flax seed powder but I had only Flax seeds with me and I powdered it in the blender.


3 cups plain flour

1 1/4 tablespoon baking powder

1 cup choco chips (dark, milk and white) (I had only white and dark choco chips, used a regular milk chocolate bar cut into fine pieces for the milk chocolate)

1 1/2 cups milk

2 tablespoon Flaxseed powder in 6 tbsp water – left for 10 mins

3 tablespoon cocoa

1 ½ cups brown sugar

125 g melted sugar


Preheat oven to 160 deg

Sift the flour, cocoa and baking powder

Add the brown sugar, choco chips and mix well

Add melted butter, milk and the flaxseed solution and mix well

Fill ¾ each muffin hole with paper lining and back for 18 to 20 mins or till cooked. I always use the famous toothprick test to check if it is done. Mine took about 25 mins but this might vary depending on your oven and the size of the muffins you bake.

With the measurements given if you use small muffin cups, you would get about 24 -30 muffins.

The muffins were moist, dense and not-too-sweet . They disappeared in a jiffy!

Triple-choc – Fresh out of the oven!

Deliciously Chocolaty!


  • If you try to reduce the amount of choco-chips in the recipe, the taste is a bit bland – do not compromise on it.
  • Using brown sugar works really well in this recipe but you can substitute it for White sugar if you don’t have it in your pantry.
  • Let the flax seed powder mixed with 3 times quantity of water rest for about 10-15 mins – that helps it get an egg-like consistency.

Eggless Banana Cookies

I got this recipe when I was watching  Chellam Rani’s cookery show on Jaya TV with my mom few months back. However at that point of time I did not have an oven. I tried to recollect the recipe and jot it down for my sister who is now a Pro in baking :)! My mom is interested in all these recipes and used to do a lot of baking when we were young. I will get the recipe of my mom’s lovely butter biscuits and Omum (Ajwain) biscuits and put it in the blog sometime.

This banana cookie recipe may not be exactly what was mentioned on the show because I did not write it down while I was watching the show – Nevertheless I have tried this out a couple of times and  it came out well!


Margarine/Saltless Butter – 50gm (I used butter)

Maida – 100gms

Baking soda/Cooking soda – 1/4 tsp

Castor sugar – 50gm (I used regular sugar)

Brown Sugar – 50gm

Banana – 50gm (about half of a big banana – I used 2 small elaichi banana)

Vanilla essence – 1tsp

Almonds/Walnuts (chopped) – 1 tbsp (Optional)

Cinnamon powder – 1/4 tsp (Optional)


  1. Bring the butter to room temperature (if it was frozen)
  2. Since I used Granulated sugar, I powdered it a little in the dry jar of mixie along with the brown sugar (for which I used Deremera sugar). If you are already using fine sugar, you can chose to skip this step.
  3. With a fork/masher/hand, mash the bananas.
  4. Mix the mashed bananas, sugar, brown sugar, butter and mix it all well till it forms a smooth mixture. Add the vanilla essence to this and whisk it together. Also mix the cinnamon powder if you are adding it.
  5. Take the maida and baking soda and sieve it together (about 2 or 3 times) so that it is mixed well.
  6. Now mix the dry maida+soda into the wet mixture – but dont beat it or mix it too hard. Just gently fold it till it is mixed well.
  7. You can add the chopped walnuts/almonds to this and mix it.
  8. Dust the baking tray/aluminium sheet (Spread butter and pat it with maida) or line it with a butter paper.
  9. Now you can take this cookie mix (dough) and roll it into small balls (You can use your hands for this. Greasing your hands will not be necessary as the mixture contains the butter required for this. If it is too sticky, then you can grease your palms before you do this)
  10. Put these cookie balls on the tray and ensure you leave enough gap between them as they are going to rise and expand as it bakes.
  11. Use a fork and press these gently to make it a little flat and also to give it a striped design/effect. You can also poke holes in the cookies using the fork. [Note: If you make them too flat, your cookies will come out too crispy.]
  12. Bake in a pre-heated oven at 150 deg Centigrade for about 15-20 mins. (Mine took about 18 mins to have the right cookie texture)
  13. Remove the tray from the oven and let it cool completely before you can taste them. (This is really important as it would seem very soft when you take it out. However it gets crisp once you let it cool off)

Cookies just out of the oven – needs to cool off!


  • The cookies taste really yummy but it was a bit too sweet for my taste – so maybe you can reduce the sugar a little. However I am not sure if the cookies would come out fine if you reduce it considerably (My son and hubby seemed to like it this way, so I dont plan to alter this recipe much)
  • If you make the cookies too flat/thin, they turn out very crispy (my son loved the batch that I made crispy!) However, if you make them a bit thick, they are more cookie-like – They had a nice crispy crust and chewy inside.
  • The cinnamon powder was not in the original recipe. I just tried to add it to give it a different flavour.
  • The measurements above would make about a dozen regular sized cookies (Approx  – Honestly mine got over so quickly I could not even count them after it was done :)!)

Enjoy your cookies with a cup of hot coffee! Perfect for a relaxed weekend 🙂

Cookies with Madras-style coffee – Heaven 🙂