Category: quick and easy recipe

Vanilla Sugar Muffins

Ingredients:

• • 2 medium eggs

• • 125g cane sugar
  • 80ml sunflower seed oil
  • 1 tablespoon vanilla extract

• • A pinch of salt
  • 100ml milk
  • Approximately 400g all-purpose flour

• 7g baking powder
• For topping: a mixture of water and sugar (for a simple glaze)

Making It Step-by-Step:

1. 1. Preheat the Oven:
      • Start by preheating your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease the tin with butter or oil.
   2. Prepare the Wet Ingredients:
      • • In a large mixing bowl, crack the two medium eggs and beat them lightly. Add the cane sugar and whisk until the mixture becomes pale and fluffy, indicating that the sugar is well combined with the eggs.

       

   3. Add Oil and Vanilla:
      • Gradually pour in the sunflower seed oil while continuing to whisk. This will help to create a smooth, emulsified mixture. Add the tablespoon of vanilla extract and mix thoroughly. The vanilla will give your muffins a lovely, aromatic flavor.

1. 1. Incorporate the Milk:
      • Slowly add the milk to the mixture, whisking continuously. This will ensure that the wet ingredients are well combined and will help in achieving a smooth batter.
   2. Mix the Dry Ingredients:
      • • In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Sifting helps to aerate the flour and remove any lumps, making your muffins lighter and fluffier.

       

   3. Combine Wet and Dry Ingredients:
      • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; just fold until the ingredients are combined and there are no visible streaks of flour. The batter should be thick but smooth.

1. 1. Fill the Muffin Tin:
      • Using a spoon or ice cream scoop, evenly distribute the batter into the prepared muffin tin. Fill each cup about two-thirds full to allow room for the muffins to rise.
   2. Bake the Muffins:
      • • Place the muffin tin in the preheated oven and bake for 15-20 minutes. Check the muffins around the 15-minute mark by inserting a toothpick into the center of one. If it comes out clean or with a few crumbs, the muffins are ready. They should have a light golden color on top.

       

   3. Prepare the Glaze:
      • While the muffins are baking, make a simple glaze by mixing equal parts water and sugar in a small saucepan. Heat gently until the sugar dissolves completely, then remove from heat and set aside.

1. Cool and Glaze:
   • Once the muffins are baked, remove them from the oven and allow them to cool in the tin for about 5 minutes. Transfer them to a wire rack and brush the tops with the sugar glaze while they are still warm. This will give them a beautiful shine and a touch of sweetness.

Cooking Tips:

• • Measure Carefully: Baking is a science, so it’s important to measure your ingredients accurately. Use a kitchen scale for the flour to get the most precise results.
  • Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before you start. This helps them incorporate more easily into the batter, leading to a smoother texture.
  • Don’t Overmix: Overmixing the batter can result in dense, tough muffins. Mix just until the flour is incorporated.

• Muffin Liners or Greasing: Use muffin liners for easy removal and minimal cleanup. If you don’t have liners, grease the muffin tin well to prevent sticking.
• Add-ins: You can customize these muffins by adding chocolate chips, dried fruits, or nuts to the batter before baking.

Storage:

• • Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them moist, you can place a piece of paper towel inside the container to absorb any excess moisture.
  • Refrigeration: If you want to store them for a longer period, place the muffins in the refrigerator, where they will last for up to a week. Just be sure to bring them to room temperature or warm them slightly before serving to regain their soft texture.
  • Freezing: These muffins freeze well. Place them in a freezer-safe bag or container, and they’ll keep for up to 3 months. To defrost, leave them at room temperature or microwave them for about 20 seconds.

Nutritional Facts (per muffin, assuming 12 muffins):

• • Calories: Approximately 180
  • Protein: 3g

• • Fat: 8g
  • Carbohydrates: 25g
  • Fiber: 1g

• Sugar: 10g
• Sodium: 60mg

Windbeutel (Choux Pastry) with Vanilla Cream

Ingredients

For the Choux Pastry:

• • 250 ml (1 cup) water or milk

• • 1 pinch of salt
  • 60 g (4 tbsp) butter
  • 150 g (1 ¼ cups) flour

• 4 eggs
• 1 pinch of baking powder

For the Lemon Vanilla Cream:

• • 250 ml (1 cup) milk
  • 3 egg yolks
  • 75 g (⅓ cup) sugar

• • 1 vanilla bean (seeds scraped) or 1 tsp vanilla extract
  • 1-2 tsp flour
  • 100 g (½ cup) quark or cream cheese

• 100 g (½ cup) whipping cream
• Zest of 1 lemon

Additionally:

• • Piping bag with a star tip
  • Parchment paper
  • Powdered sugar for dusting

Directions

• • Preheat the oven to 200°C (390°F).
  • Boil water or milk, butter, and salt in a saucepan. Remove from heat and stir in the flour all at once.

• • Cook the dough over medium heat, stirring until a dough ball forms and a film develops at the bottom of the pan.
  • Cool the dough slightly before adding eggs one at a time, mixing well after each. Add the baking powder last.
  • Pipe 12 small mounds of dough onto a parchment-lined baking sheet.

• • Bake for 15 minutes until golden brown. Allow to cool completely before filling.
  • Make the vanilla cream:
    • • Simmer the milk while whisking egg yolks, sugar, vanilla, lemon zest, and flour in a separate bowl.
      • Slowly add the hot milk to the egg mixture, then return it to the saucepan to thicken over low heat.

     

    • Stir in quark after the mixture has cooled, and fold in whipped cream.
  • Fill the choux pastries with vanilla cream, top with powdered sugar, and serve.

Serving Suggestions

• • Serve with a dusting of powdered sugar and fresh berries.
  • Enjoy with a cup of coffee or tea for a delightful afternoon snack.

• These pastries also pair beautifully with a drizzle of melted chocolate or fruit coulis.

Cooking Tips

• • For the best rise, avoid opening the oven door during baking.

• Make sure to cool the pastries completely before filling them, or the cream will melt.
• When adding eggs to the dough, make sure the dough is not too hot to prevent cooking the eggs.

Nutritional Benefits

• • Lemon zest adds a dose of vitamin C and antioxidants to the dessert.
  • Eggs provide protein and essential vitamins like vitamin D.
  • Quark or cream cheese offers calcium and probiotics for digestive health.

Dietary Information

• • Vegetarian
  • Can be made gluten-free by using a gluten-free flour mix.

• Contains dairy, eggs, and gluten.

Nutritional Facts (Per Serving)

• • Calories: 270 kcal

• • Protein: 7 g
  • Fat: 15 g
  • Carbohydrates: 27 g

• Sugar: 12 g

Storage

• • Store filled pastries in the refrigerator for up to 2 days.

• Unfilled choux pastries can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

Healthy Lentil Bread

Ingredients:

• • 220 g lentils (preferably red or green)
  • 2 tablespoons flax seeds
  • 1 teaspoon ground coriander

• • 1 teaspoon baking powder
  • 1 teaspoon turmeric
  • Salt (to taste)

• • 2 tablespoons psyllium seeds (or psyllium husk)
  • 350 ml water
  • 30 ml olive oil

• 1 tablespoon lemon juice

Directions:

1. 1. Prepare the Lentils:
      • • Soak the Lentils: Rinse the lentils well and soak them in water for about 4-6 hours or overnight.

       

      • Drain and Rinse: After soaking, drain and rinse the lentils thoroughly.
   2. Blend the Ingredients:
      • • Blend the Lentils: Place the soaked lentils in a blender or food processor and blend until smooth.

       

      • Add the Flax Seeds: Add flax seeds, ground coriander, baking powder, turmeric, salt, and psyllium seeds. Pulse until well combined.
      • Incorporate the Liquids: Gradually add 350 ml water, olive oil, and lemon juice while blending until you achieve a smooth, thick batter.

1. Rest the Batter:
   • Let the Batter Thicken: Allow the mixture to sit for about 10-15 minutes for the psyllium and flax seeds to absorb the liquid and help bind the batter.
2. Preheat the Oven:
   • • Preheat: Set your oven to 180°C (350°F).

    

3. Bake the Bread:
   • • Prepare a Baking Tin: Grease or line a loaf tin with parchment paper.
     • Pour the Batter: Pour the lentil mixture into the prepared tin and smooth the top.

    

   • Bake: Place in the oven and bake for 45-60 minutes, or until firm to the touch and golden brown on top. Test with a toothpick; it should come out clean when done.
4. Cool and Serve:
   • • Cool: Allow the bread to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

    

   • Slice and Serve: Once fully cooled, slice the bread and enjoy with your favorite spreads or toppings.

Serving Suggestions:

• • Enjoy with a dollop of hummus or avocado.
  • Serve alongside soups or salads for a complete meal.
  • Top with your favorite cheese or spreads for a tasty snack.

Cooking Tips:

• • Soaking Lentils: Ensure lentils are well-soaked to achieve a smooth batter.
  • Blending: Blend lentils thoroughly for a smooth and consistent texture.

• Testing for Doneness: The bread should be golden brown and firm. A toothpick inserted in the center should come out clean.

Nutritional Benefits:

• • High in Protein: Lentils are a great source of plant-based protein.

• Rich in Fiber: Flax seeds and psyllium add beneficial fiber.
• Packed with Nutrients: Includes essential vitamins and minerals from lentils and spices.

Dietary Information:

• Vegetarian: Suitable for vegetarians.
• Gluten-Free: This recipe is naturally gluten-free.

Nutritional Facts (per slice, based on 12 servings):

• • Calories: 150
  • Protein: 8 g
  • Carbohydrates: 20 g

• Fat: 4 g
• Fiber: 5 g

Storage:

• Refrigerate: Store in an airtight container in the fridge for up to 1 week. Reheat before serving.
• Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw and toast before serving.

Best Treat Ever: Puff Pastry Apple Slices Recipe

Table of Contents

Ingredients

Servings: 6-8 portions

2 to 3 large apples

2 rolls of puff pastry (approx. 500 g / 17.6 oz)

1 egg, whisked

100 g sugar (½ cup)

1 tsp cinnamon (5 g)

Optional for Garnish:

Powdered sugar for dusting

Preparation

Step 1: Preheat the Oven

Start by preheating the oven to 200°C (392°F) with top and bottom heat. This ensures the oven is at the perfect temperature when your puff pastry-wrapped apple slices are ready to bake.

Step 2: Prepare the Baking Tray

Take a baking tray and line it with baking paper to prevent sticking and make cleanup easier.

Step 3: Mix the Cinnamon-Sugar Coating

In a small bowl or deep plate, mix together the sugar and cinnamon. This fragrant coating will bring out the natural sweetness of the apples and give them that signature warm, spiced flavor.

Step 4: Prepare the Egg Wash

Crack the egg into a small bowl and whisk it thoroughly with a fork. The egg wash will help give the puff pastry a golden, shiny finish.

See also Indulge Guilt-Free: Sugar-Free, Gluten-Free Apple Dessert!

Step 5: Slice and Core the Apples

Peel the apples and then slice them into 1 cm thick rings. After slicing, use a small round cookie cutter (or a knife) to remove the cores from each apple slice. This leaves a beautiful donut-like shape, perfect for wrapping in puff pastry.

Step 6: Coat the Apple Slices

Take each apple slice and press it into the cinnamon-sugar mixture, making sure both sides are evenly coated. This layer of cinnamon-sugar will caramelize slightly during baking, giving the apples a sweet, crunchy exterior.

Step 7: Roll Out the Puff Pastry

Next, roll out the puff pastry. Using a pizza cutter or a sharp knife, cut the puff pastry into long strips that are about 1 to 2 cm wide. These strips will be used to wrap the apple slices, adding a flaky, buttery crust to each bite.

Step 8: Wrap the Apple Slices

Take the puff pastry strips and begin wrapping them around the apple slices, one strip at a time. You’ll likely need 2 strips per apple slice to fully cover them. Make sure to overlap the ends slightly so that the pastry stays in place during baking.

Step 9: Arrange and Brush with Egg Wash

Place the wrapped apple slices onto the lined baking tray, ensuring they’re evenly spaced. Now, take your whisked egg and brush each wrapped apple slice with the egg wash. This will help the pastry become beautifully golden and crisp while baking.

Step 10: Sprinkle with Cinnamon-Sugar

For an extra touch of sweetness, sprinkle a bit of the remaining cinnamon-sugar mixture on top of each pastry-wrapped apple slice. This step enhances the flavor and gives them a delightful finish.

See also My Husband Asks to Cook This Cake 3 Times a Week! The Tastiest Cake!

Step 11: Bake the Apple Slices

Place the baking tray in the preheated oven on the middle rack and bake for 20 minutes, or until the puff pastry has risen and turned a golden-brown color. Keep an eye on them during the last few minutes to ensure they don’t overbake.

Step 12: Cool and Serve

Once the puff pastry is golden and crispy, remove the tray from the oven. Let the apple slices cool down on a kitchen rack to prevent them from becoming soggy.

Step 13: Dust with Powdered Sugar

For a finishing touch, dust the apple slices with powdered sugar if desired. This adds a light sweetness and an elegant presentation.

Step 14: Enjoy!

These puff pastry apple slices are best enjoyed warm, but they’re also delicious at room temperature. Serve them as a dessert, snack, or even breakfast treat with a cup of tea or coffee.

Nutritional Information (per portion, approximate)

Calories: 240 kcal

Carbohydrates: 32 g

Protein: 3 g

Fat: 11 g

Fiber: 2 g

Sodium: 130 mg

CategoriesEasy Recipes

Classic Apple Pie with a Blueberry Jam Twist

Ingredients

In Cups and Grams:

• • 3 apples (about 450 grams)

  • Juice of half a lemon (2 tablespoons or 30 ml)

• • 2 tablespoons sugar (25 grams)

  • 2 eggs

  • A pinch of salt

• • 120g sugar (½ cup)

  • Vanilla flavor (1 teaspoon or 5 ml)

  • 100ml seed oil (⅓ cup + 1 tablespoon)

• • 50ml milk (¼ cup)

  • 180g flour (1½ cups)

  • 10g baking powder (2 teaspoons)

• Blueberry jam (optional, ¼ cup or 60 grams for topping)

• Powdered sugar (for dusting, 1-2 tablespoons)

Directions

1. 1. Prepare the Apples:

      • • Peel and core 3 apples, then slice them thinly. Toss with the juice of half a lemon and 2 tablespoons of sugar. Cook over high heat for a few minutes until softened. Set aside.

   2. Make the Batter:

      • In a mixing bowl, beat 2 eggs with a pinch of salt, 120g sugar, and vanilla flavor until light and fluffy. Gradually add 100ml seed oil and 50ml milk, mixing until well combined.

1. 1. Combine Ingredients:

      • Sift in 180g flour and 10g baking powder. Mix until a smooth batter forms. Fold in the prepared apples.

   2. Bake the Pie:

      • • Grease and flour a 26cm baking mold. Pour the batter into the mold, spreading evenly. If using, add dollops of blueberry jam on top. Bake in a preheated oven at 180°C (360°F) for 35 minutes or until a toothpick inserted into the center comes out clean.

   3. Finish and Serve:

      • Let the pie cool slightly before dusting with powdered sugar. Slice and serve warm or at room temperature.

Serving Suggestions

• Serve the apple pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• A cup of hot coffee or tea pairs perfectly with this dessert.

Cooking Tips

• • For a more intense apple flavor, use a mix of tart and sweet apple varieties.

• Ensure the eggs are at room temperature for better mixing and fluffier batter.

• If you prefer a spiced flavor, add a teaspoon of cinnamon to the batter.

Nutritional Benefits

• • Apples are rich in fiber and vitamin C, contributing to a healthy diet.

• The use of seed oil provides unsaturated fats, which are better for heart health.

• This pie offers a good balance of carbohydrates and fats, making it a satisfying dessert.

Dietary Information

• • This recipe is vegetarian.

• To make it dairy-free, substitute milk with a plant-based alternative.

Nutritional Facts (per slice)

• • Calories: Approximately 200 kcal

  • Protein: 3 grams

• • Carbohydrates: 30 grams

  • Fat: 8 grams

  • Fiber: 2 grams

Storage

• The apple pie can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

• Reheat slices in the oven or microwave before serving.

Why You’ll Love This Recipe

• • It’s easy to prepare with simple, pantry-friendly ingredients.

• The combination of apples and blueberry jam provides a unique and delightful flavor.

• Perfect for any occasion, whether it’s a family gathering or a weekend treat.

• It’s a comforting dessert that evokes nostalgic memories of homemade pies.

Cloud-Like Bread Recipe

Ingredients

• • Warm Milk: 200 ml (around 105°F / 40°C)

• • Warm Water: 200 ml (around 105°F / 40°C) – The Secret Ingredient!
  • Sugar: 50 g (about 1/4 cup)
  • Dry Yeast: 10 g (about 2 1/4 teaspoons)

• • Wheat Flour: 600 g (about 4 3/4 cups)
  • Salt: 5 g (about 1 teaspoon)
  • Vegetable Oil: for greasing

• Milk: for brushing

Directions

• • Activate the Yeast:
    • • In a large bowl, combine the warm milk, warm water, sugar, and dry yeast. Let the mixture sit for 5-10 minutes, or until the yeast becomes foamy and active.

     

  • Develop the Dough:
    • Add the flour and salt to the yeast mixture. Stir with a spoon or dough whisk until a shaggy dough forms.

• • Knead the Dough:
    • Turn the dough out onto a lightly floured surface and knead for 10 minutes. If the dough feels sticky, add more flour a tablespoon at a time until it becomes smooth and elastic.
  • First Rise:
    • • Lightly grease a bowl with vegetable oil. Place the kneaded dough in the greased bowl, turning it to coat. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 40 minutes, or until doubled in size.

     

  • Shape the Loaves:
    • Punch down the risen dough and divide it into two equal pieces. Roll each piece into a long rope or tube, shaping them to your desired thickness for the final loaves.

• • Second Rise:
    • Cover the rolled dough with plastic wrap or a damp cloth and let them rise for another 20 minutes.
  • Preheat and Prepare to Bake:
    • • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easier cleanup (optional).

     

  • Brush and Bake:
    • Brush the tops of the risen dough with milk. For an extra touch, you can optionally sprinkle the tops with flour or sesame seeds, or use a sharp knife to gently score lines along the top of the loaves. Bake the bread for 35 minutes, or until golden brown.

• Cool and Enjoy:
  • Let the baked bread cool slightly on a wire rack before slicing and serving.

Serving Suggestions

• Enjoy fresh out of the oven with butter or your favorite spread.
• Perfect for sandwiches or as a side with soups and salads.

Cooking Tips

• Ensure the water is not too hot to avoid killing the yeast.
• For an even softer texture, you can brush the bread with melted butter right after baking.

Nutritional Benefits

• Provides essential carbohydrates for energy.
• Low in fat if you skip additional toppings or spreads.

Dietary Information

• Vegetarian
• Can be made dairy-free by using non-dairy milk and oil.

Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• Can be frozen for up to 3 months; thaw at room temperature before serving.

Why You’ll Love This Recipe

• • Achieves an incredibly soft and fluffy texture with minimal effort.
  • Simple ingredients and straightforward instructions.
  • Versatile and can be shaped to fit your baking needs.

• Ideal for both beginners and experienced bakers.

Yogurt Cornstarch Cake Recipe

Ingredients:

• • 400 g sweetened yogurt (~1 2/3 cup)
    (If using plain yogurt, add 3 tablespoons maple syrup, agave syrup, or your preferred sweetener)

• • 4 eggs
  • 40 g cornstarch (~4 tablespoons)
  • 16 cm (6.2 inch) round baking pan

• Parchment paper

Directions:

1. 1. Preheat the oven to 180°C (350°F).
   2. Prepare the pan by drizzling a small amount of water into the 16 cm round baking pan. Line the pan with parchment paper to prevent sticking.

1. 1. Mix the ingredients in a large bowl: combine yogurt (sweetened or with added syrup), eggs, and cornstarch. Stir until smooth and lump-free.
   2. Pour the mixture into the prepared pan, spreading it evenly.
   3. Bake for 50-60 minutes, or until the cake is set and lightly golden. A toothpick inserted should come out clean.

1. Cool the cake at room temperature before refrigerating for 2 hours to set the texture.
2. Serve chilled and enjoy!

Serving Suggestions:

• • Top with fresh berries, a dusting of powdered sugar, or a drizzle of honey.

• Serve alongside a scoop of vanilla ice cream or whipped cream for added richness.

Cooking Tips:

• • For extra flavor, add a teaspoon of vanilla extract or lemon zest to the batter.
  • To ensure a smooth texture, mix the batter until fully combined with no lumps.

Nutritional Benefits:

• • Rich in protein from yogurt and eggs.
  • Gluten-free, making it suitable for those with gluten sensitivities.
  • Contains probiotics from yogurt, which are great for digestion.

Dietary Information:

• Gluten-free.
• Can be made refined sugar-free by using natural sweeteners like maple syrup or agave syrup.

Nutritional Facts (per slice, assuming 8 slices):

• • Calories: 120 kcal

• • Protein: 5 g
  • Fat: 5 g
  • Carbohydrates: 13 g

• Sugar: 8 g
• Fiber: 0 g

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Why You’ll Love This Recipe:

• • It’s quick and easy to prepare with minimal ingredients.
  • Naturally gluten-free and easily adaptable for different dietary needs.
  • Light, creamy texture that makes it perfect for summer or anytime you want a refreshing treat.

• You can easily customize it with various toppings or flavors.

Three-Glass Cake Recipe

Ingredients:

For the Cake:

– 1 glass = 200ml
– 2 eggs 
– 1 glass sugar 
– 1 glass kefir 
– 1 glass flour 
– 2 tablespoons cocoa powder 
– 40ml vegetable oil 
– 10g vanilla extract
– 1 teaspoon baking powder 
– 1/2 teaspoon baking soda 
– Baking dish (22cm)

For the Cream:

– 380g boiled condensed milk 
– 250g sour cream (30%)

Instructions:

For the Cake:

1. Preheat your oven to the appropriate temperature for baking cakes.

2. In a mixing bowl, beat 2 eggs and 1 glass of sugar until creamy.

3. Add 1 glass of kefir, 1 glass of flour, 2 tablespoons of cocoa powder, 40ml of vegetable oil, vanilla extract (10g), 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda to the egg-sugar mixture. Mix well until smooth.

4. Grease a 22cm baking dish with oil and pour the cake batter into it.

5. Bake the cake in the preheated oven until a toothpick inserted into the center comes out clean. The exact time and temperature may vary depending on your oven, so follow standard cake baking guidelines.

For the Cream:

1. In a separate bowl, mix 380g of boiled condensed milk and 250g of sour cream until well combined.

2. Once the cake has cooled, spread the cream mixture evenly over the top.

3. Chill the cake in the refrigerator to allow the cream to set.

4. Slice, serve, and enjoy your delicious Kefir Dessert Cake!

Note: The provided cooking time and temperature are approximate. Be sure to monitor the cake while baking to achieve the desired results.

No-Oven Banana Chocolate Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

• 300 grams banana (without skin)
• 60 grams sugar
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla powder
• 2 eggs
• 400 ml milk
• 25 grams cocoa powder
• 350 grams all-purpose flour
• 25 grams cooking oil

For the Cream:

• 150 grams whipped cream
• 2 tablespoons sugar
• 300 grams cream cheese

For the Chocolate Layer:

• 100 ml milk
• 1/2 teaspoon Agar-Agar powder (optional)
• 100 grams chocolate
• 15 grams roasted peanuts

Instructions:

Cake:

Prepare the Batter:

1. In a mixing bowl, mash the bananas until smooth.
2. Add sugar, baking powder, vanilla powder, eggs, and milk. Mix until well combined.
3. Gradually add cocoa powder, all-purpose flour, and cooking oil. Mix until a smooth batter forms.

Cooking on Stovetop:

1. Grease a deep pan or pot that has a lid with oil.
2. Pour the cake batter into the greased pan.

Cooking Without Oven:

1. Cover the pan with a lid and cook on low heat for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
2. Check occasionally to ensure the cake doesn’t burn. Adjust the heat as needed.

Cream Cheese Frosting:

Prepare the Frosting:

1. In a bowl, whip the cream with sugar until stiff peaks form.
2. Fold in the cream cheese gently until well combined. Set aside.

Chocolate Layer:

Make the Chocolate Glaze:

1. In a saucepan, heat milk and Agar-Agar powder (if using) until simmering.
2. Add chocolate to the hot milk, stirring continuously until the chocolate melts and the mixture thickens slightly.
3. Remove from heat and let it cool for a few minutes.

Assembly:

1. Once the cake has cooled, spread the cream cheese frosting evenly on top.
2. Pour the chocolate glaze over the frosting and spread it gently.
3. Sprinkle roasted peanuts on top of the chocolate layer.
4. Chill the cake in the refrigerator before serving.
5. Enjoy this simple and delicious no-oven banana chocolate cake with cream cheese frosting!

No-Egg, No-Oven Delicate Chocolate Cake Recipe

Cake Ingredients:

• 300 ml milk (room temperature)
• 170 grams sugar
• 70 ml heated cooking oil
• 240 grams all-purpose flour
• 30 grams cocoa powder
• 1/2 tablespoon baking powder
• 1/2 teaspoon vanilla powder

Chocolate Glaze:

• 250 ml milk
• 1 teaspoon Agar-Agar powder
• 250 grams dark chocolate
• 8 grams butter
• For a Mold Sized 18x18x7 cm

Instructions:

Preheat Without Oven:

1. Fill a large pot or a pressure cooker with about 2 inches of water. Place a heatproof stand or trivet at the bottom. Cover it and heat it on medium heat while preparing the cake batter.

Prepare the Cake Batter:

1. In a mixing bowl, combine room temperature milk, sugar, and heated cooking oil. Mix until the sugar dissolves completely.
2. Sift in all-purpose flour, cocoa powder, baking powder, and vanilla powder. Mix until you get a smooth batter without lumps.

Grease and Prepare the Mold:

Grease the 18x18x7 cm mold with oil or butter. Line the bottom with parchment paper for easy removal.

Baking Without Oven:

1. Pour the prepared cake batter into the greased and lined mold.
2. Place the mold on the stand/trivet inside the preheated pot/pressure cooker. Cover the pot with a lid (do not use the pressure cooker lid) and bake on medium-low heat for about 40-50 minutes.
3. Check the doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.
4. Once done, remove the cake from the pot and let it cool completely on a wire rack.

Chocolate Glaze:

Prepare the Glaze:

1. In a saucepan, heat the milk until warm but not boiling. Add Agar-Agar powder and stir until dissolved.
2. Add dark chocolate and butter to the warm milk. Stir continuously on low heat until the chocolate melts completely and the mixture thickens slightly.

Glazing the Cake:

1. Once the cake is completely cooled, pour the warm chocolate glaze over the cake, spreading it evenly with a spatula or knife.

Setting the Glaze:

1. Allow the glaze to set by refrigerating the cake for at least 1-2 hours.
2. Slice and serve your delicate and delicious no-egg, no-oven chocolate cake!