Eggless Whole Wheat Christmas Cake Without Oven – #BakingWithoutOvenSeries

Ever since I started the live session in the Fun With Egg Free Baking group, I have been regular with posting videos. And when members help me choosing the next video, it is something I am enjoying doing. So last session, many wanted a Christmas cake as it is the season. I have a eggless plum cake video in YouTube, so it is high time I made one with wheat flour. And as usual, this is an eggless alcohol free recipe. I changed a recipe I tried years back to wheat flour based one. The recipe is quite simple and the results are just amazing.

This is a very interesting recipe. I learnt about using mashed potato only after following this. As the eggs that give the structure are missing, you need some ingredient to hold everything together. That is where the mashed potato comes in. Don’t worry that the potato will affect the taste. You won’t even know that there is potato in it. This is part of the #BakingWithoutOvenSeries, so I am baking it on stove top. But for all those who want to bake in oven, I will show even that. I am dividing the batter into three and going to make three 6″ cakes, two in oven and one on stove top. So whatever method you use, you can follow the recipe. I am also giving half the recipe at the end which makes one 8″ cake. Choose whatever is best for you.

I made the cake on Saturday and let the cake mature overnight. Just wrapped it in cling film and placed it inside my oven. The next day, early morning, I couldn’t wait. So I sliced a wedge and tasted it. It was just amazing. Very dense and very rich and buttery with a slight caramel hint and loads and loads of nuts. And when Sruti had a taste, she was so impressed. She came for a second helping! And now I have two more cakes to be shared. Or may be we ourselves will eat them too, Hehehe! This recipe is very easy to put together. The only time consuming part is the chopping of nuts. Once it is done, you can easily mix everything together. MAke sure that the tin you choose fit into your pan. You are good to go. So this season, even if you don’t have an oven, you can bake this wonderful cake and share it with friends. Happy Baking!

Ingredients:
Wheat Flour – 275 gm
Baking Powder – 1  1/2 tsp
Baking Soda – 1 tsp+1/4 tsp
Dry Figs – 100 gm
Dry Dates – 100 gm
Golden Raisins – 50 gm
Black Raisins – 50 gm
Almonds – 100 gm
Pistachio – 100 gm
Cashew – 100 gm
Butter – 200 gm
Dark Brown Sugar – 200 gm
Water – 200 ml
Curd/ Yogurt – 60 ml
Vanilla – 1 1/2 tsp
Mashed Potato – 225 gm
Peeled Almonds – For Decoration

Ingredients For Half Recipe:

Wheat Flour – 135 gm
Baking Powder – 3/4 tsp
Baking Soda – 1/2 tsp+1/8 tsp
Dry Figs – 50 gm
Dry Dates – 50 gm
Golden Raisins – 25 gm
Black Raisins – 25 gm
Almonds – 50 gm
Pistachios – 50 gm
Cashew – 50 gm
Butter – 100 gm
Dark Brown Sugar – 100 gm
Water – 100 ml
Curd/ Yogurt – 30 ml
Vanilla – 1 tsp
Mashed Potato – 110 gm
Peeled Almonds – For Decoration

Procedure:

Place a heavy bottomed pan with lid or a pressure cooker without the whistle and gasket on low flame. Let it heat for 20 minutes.
If baking in oven, then preheat oven to 180°C.
By the time we can prepare the batter.
Grease two 8″ round tins or three 6″ round tins. Place a butter paper in the base.
Apply butter and dust with flour.
Whisk together wheat flour, baking powder and 1/4 tsp of baking soda.
In a sauce pan combine butter, brown sugar, water and finely chopped dates, figs and raisins.
Keep flame on low until the butter and sugar dissolves.
Bring flame to high and bring the mixture to boil.
Switch flame to low and let it boil for 20 minutes.
Remove it from flame.  Allow the mixture to cool.
Pressure cook potato and peel skin.
Mash it roughly and pass it through a metal sieve. This is to ensure that there are no lumps in the potato.
Add the potato, vanilla and yogurt to the cool butter sugar mixture and use a hand mixer to blend well.
Add in finely chopped nuts and mix well.
Add the flour mixture and milk and combine.
Transfer the batter into the prepared tins and decorate with almonds.
Cover the batter with a foil and bake for 60 minutes. Remove the foil and bake for another 45-60 minutes in the preheated oven or in the pan or pressure cooker.
Allow the cake to cool in the tin over wire rack.
Remove the cake from tin and remove the butter paper.
Wrap the cakes in cling film and allow the cakes to mature over night.

Eggless Whole Wheat Christmas Cake Without Oven

Print Recipe Pin Recipe

Course Cakes

Cuisine Indian

Servings 3 6" cakes

Ingredients

  

• Wheat Flour - 275 gm
• Baking Powder - 1 1/2 tsp
• Baking Soda - 1 tsp+1/4 tsp
• Dry Figs - 100 gm
• Dry Dates - 100 gm
• Golden Raisins - 50 gm
• Black Raisins - 50 gm
• Almonds - 100 gm
• Pistachio - 100 gm
• Cashew - 100 gm
• Honey - 1 tbs
• Butter - 200 gm
• Dark Brown Sugar - 200 gm
• Water - 200 ml
• Curd/ Yogurt - 60 ml
• Vanilla - 1 1/2 tsp
• Mashed Potato - 225 gm
• Peeled Almonds - For Decoration
• Ingredients For Half Recipe:
• Wheat Flour - 135 gm
• Baking Powder - 3/4 tsp
• Baking Soda - 1/2 tsp+1/8 tsp
• Dry Figs - 50 gm
• Dry Dates - 50 gm
• Golden Raisins - 25 gm
• Black Raisins - 25 gm
• Almonds - 50 gm
• Pistachios - 50 gm
• Cashew - 50 gm
• Honey - 1/2 tbs
• Butter - 100 gm
• Dark Brown Sugar - 100 gm
• Water - 100 ml
• Curd/ Yogurt - 30 ml
• Vanilla- 1 tsp
• Mashed Potato - 110 gm
• Milk - 200 ml
• Peeled Almonds - For Decoration

Instructions

 

• Place a heavy bottomed pan with lid or a pressure cooker without the whistle and gasket on low flame. Let it heat for 20 minutes.
• If baking in oven, then preheat oven to 180°C.
• By the time we can prepare the batter.
• Grease two 8" round tins or three 6" round tins. Place a butter paper in the base.
• Apply butter and dust with flour.
• Whisk together wheat flour, baking powder and 1/4 tsp of baking soda.
• In a sauce pan combine butter, brown sugar, water and finely chopped dates, figs and raisins.
• Keep flame on low until the butter and sugar dissolves.
• Bring flame to high and bring the mixture to boil.
• Switch flame to low and let it boil for 20 minutes.
• Remove it from flame.  Allow the mixture to cool.
• Pressure cook potato and peel skin.
• Mash it roughly and pass it through a metal sieve. This is to ensure that there are no lumps in the potato.
• Add the potato, vanilla and yogurt to the cool butter sugar mixture and use a hand mixer to blend well.
• Add in finely chopped nuts and mix well.
• Add the flour mixture and milk and combine.
• Transfer the batter into the prepared tins and decorate with almonds.
• Cover the batter with a foil and bake for 60 minutes. Remove the foil and bake for another 45-60 minutes in the preheated oven or in the pan or pressure cooker.
• Allow the cake to cool in the tin over wire rack.
• Remove the cake from tin and remove the butter paper.
• Wrap the cakes in cling film and allow the cakes to mature over night.