Orange Cake (wholewheat and eggless)

Baking is on my mind these days. I have done a lot of baking in the last two months especially cakes. I bake almost every weekend and sometimes on weekdays too. My husband is a little moody when it comes to food. Though he doesn’t have a sweet tooth but sometimes out of nowhere he will say ‘kuch meetha khane ka mann kar raha hai’. 😂 And thankfully just like me, he is really fond of simple tea time cakes. And if you have been following my blog, you will notice that I prefer baking with wholewheat flour . And if you also love baking cakes with wholewheat flour than I would highly recommend you to bake this orange cake too. The best part of baking at home is that you can adjust each and every ingredient as per your own preference.

This orange cake is vegan, eggless and butter free yet very soft and moist. Its full of orange flavor and is very light as well. I refrigerate it after baking as it tastes best when cold and I would recommend you to do the same. There is no change in the texture of the cake even after refrigeration. This cake is also fuss free and can be made with ingredients easily available. No rushing to the supermarket before baking this cake provided you have oranges or orange juice available in your pantry. The recipe is very easy to follow so even beginners can bake it.

I bake this cake with tetra pack juices as well when oranges are not in season. They work equally well. Use orange essence instead of orange zest and you are good to go. Orange essence is just optional though. Orange zest itself gives a very good color to the cake but I still replaced 1 tbsp of flour with custard powder (purely optional).


1 Cup Wholewheat flour
1 Tbsp Custard powder (optional)
1/2 Tsp Baking powder
1/2 Tsp Baking soda
A pinch of salt
1/3 Cup Sugar (powder it in a mixer)
3/4 Cup to 1 cup fresh orange juice
Orange zest from 2 or 3 oranges
1/4 Cup oil


* Replace 1 tbsp of flour with 1 tbsp of vanilla custard powder (optional).

In a mixing bowl, take powdered sugar and oil. Mix it well (I used my hand blender, the same can be done in a mixer grinder). Add juice to it, blend. Add orange zest, give it a mix. Now add sifted flour, custard powder (see notes) , baking powder, baking soda and salt. Mix until the batter is well combined. Make sure not to over mix or else you get a dense cake. Pour the batter in a greased baking pan (I used a 6″ round tin) and bake in a pre heated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.


* 1/3 cup sugar is perfectly fine for us. Increase a tablespoon or two if you wish to make the cake a little more sweet.

 I would love to hear from you. Please do share your feedback along with a picture if you try this recipe or any suggestions on my Facebook page PicUrFood.

Recipe adapted from VegRecipesOfIndia.

Eggless wholewheat marble cake 


I am sure you guys have known by now that I love baking. We are cake lovers especially plain tea time cakes. And since I bake very often, I prefer using wholewheat flour and bake without eggs. My in laws are vegetarians and they expect me not to cook any meat or eggs. Since my husband is an eggetarian, we do have eggs on a regular basis but have seperate utensils to cook eggs. Those utensils are kept and washed seperately. I know this sounds weird but this is what my in laws asked me to do. It is quite painful but I have been managing it well from past three years. By the way, I used to cook awesome chicken before I got married. Every sunday was a chicken day. Things are so so different now, na khana aur na banana.

So about this cake now. Marble cake basically is a combination of vanilla and chocolate flavor. I have baked this one a lot of time using all purpose flour and sometimes with wheat flour. The recipe calls for milkmaid or milk powder. I personally prefer using milk powder over milkmaid. The cake is very delicate so slice it only after it cools down completely. The final batter turns out to be a little thick if using wholewheat flour. You can increase the quantity of milk to get the desired consistency.  I have explained the recipe step wise. Follow it, you will get a perfect cake. Sharing an old picture of marble cake below which was baked using all purpose flour.



1 1/4 cup wholewheat flour
1 tsp baking powder
1/2 baking soda
3 tbsp milk powder/condensed milk
3/4 cup sugar
1/2 cup butter
1 cup milk
2 tbsp cocoa powder
2 tbsp hot water
1 tsp vanilla essence


Step 1: Mix together hot water and cocoa powder. Keep it aside and let it cool. By the time the final batter gets ready, the mixture will cool down.

Step 2: Sieve together flour, baking soda, baking powder and milk powder (if using) and keep aside.

Step 3: Beat together butter and powdered sugar till light and fluffy. If using condensed milk, add it now and beat it.

Step 4: Now the mixing part. To the butter sugar, start adding milk and flour. 1st add milk, mix and than add flour. For a lump free batter, add little batter at a time and mix. Remember not to OVER MIX the batter or you will have a very very dense cake.

Step 5: Once the batter is ready, take out 1/4 cup batter and add it to the cocoa powder mixture. Combine it nicely.

Step 6: To the plain batter, add a tsp of vanilla essence and fold nicely.

Step 7: At last, pour all the vanilla batter to a greased baking tray. On the top, pour the cocoa batter. Insert a toothpick or a folk into the batter (it should touch the bottom of the pan) and move it round and round from one side of the pan to the other so that the chocolate batter spreads nicely. For a better understanding, refer to the picture below. Don’t over do the swirls or all the chocolate batter will move to the bottom.

Step 8: At last bake in a preheated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.

** All the ovens are different so time and temperature may vary **


Recipe source: CookWithSmile.
Feel free to ask any questions. Go ahead and bake this cake. Share your feedback along with a picture on my Facebook page PicUrFood
. I would love to hear from you 🙂

Wholewheat apple cinnamon cake (egg-less)

So all my telugu and tamilian neighbours were celebrating var laxmi pooja on the 12th and I got a few apples in prasad. It was not possible to eat them all so I ended up baking this apple cake. This one is again eggless, made with wholewheat flour and just as easy as my chocolate cake recipe. Another reason that I wanted to bake a cake was to celebrate my one year of blogging (a week late though 😀 ). The day I posted my sabudana kheer was the day I completed a year with wordpress though I made my 1st post a few days later after creating my blog.

Well this blogging journey has been quite wonderful. Though I don’t blog very often but whenever I do, I truly love it. You need to be really expressive when you make a post and my writing skills are pretty bad but I do work a lot on it. Its a big deal to take pictures when you blog too. I learn new things every time I click pictures for my blog and I try to improve. I am so thankful to all my blogger friends who follow my blog, take out time to read, comment and like my posts. I wouldn’t have been this active too without you guys. A special mention to the people who follow my recipes and share their feedback with me. A big THANK YOU for all the love that you guys shower. I owe it to you guys. Since I am not too active, I tend to miss posts of the blogs I follow. Trust me, I try to read all the posts whenever I login. I really apologize if I have missed commenting on a few posts.


Lets check out to the recipe now. This cake is amazingly moist and delicious. I personally don’t like the flavor of cinnamon much on my desserts but this cake tastes delicious because of the cinnamon flavor. Chunks of apple in every bite makes the cake amazing. A perfect tea time cake and really healthy. This one is made with wholewheat flour, so over mixing the batter will make the cake really dense. You need to just combine the ingredients and bake.The ingredients list is pretty long so  I have divided the ingredients into 2 parts (dry and wet) to make it easy for you guys. No fancy ingredients have been used so it will be easy for you guys to bake one.

A few things I would like to mention before.

** Custard powder gives a good color but it can be replaced with corn flour too.
** I added 3/4 cup milk, you can use upto 1 cup to get the right batter consistency. The batter should not be very runny though.
** We want a little thick curd so hang the curd in a muslin cloth for 15 minutes before using. Make sure to beat the curd before adding to the batter too. The curd should be smooth.


Dry ingredients:
1 1/2 cup wholewheat flour/atta
4 tbsp custard powder**
1 tsp cinnamon powder
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt

Wet Ingredients:
3/4 cup powdered sugar (use more or less as per ur taste)
3/4 to 1 cup milk at room temperature**
6 tbsp beaten curd**
1/2 cup oil (I have used rice bran oil)
1 cup cubed apple


Dust the cubes apples with a tbsp of flour and keep aside. Sieve together all the dry ingredients and keep aside.
Take oil and sugar in a mixing bowl. Mix nicely. Add curd, mix and add 3/4 cup of milk. Mix and add the dry ingredients. Mix well making sure no lumps are formed. Please DON’T OVER MIX. At last add apples and combine it well to the batter. Pour the batter in a greased baking pan and bake in a pre heated oven at 180 degrees for 35 minutes.

**Remember all the ovens are different so baking time and temperature may vary**


Recipe adapted from prerna’s cafe though I guess she has not shared the recipe on her blog.She posted the recipe in one of the food groups I follow.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you 🙂

Eggless wholewheat chocolate cake


A sudden craving for some chocolate cake and I ended up baking this soft, moist and of-course eggless cake using wholewheat flour. I did’t really click this picture to make a blog post but than I than ended up making one. This is a no fuss baking with ingredients generally available in ones pantry. Remember all the ovens are different so baking time and temperature may vary and all the ingredients needs to be at room temperature too. You can add some chocolate chips to the batter in order to make the cake more chocolaty (I didn’t add). This cake tastes really awesome the next day.

*updating the post with a new picture*

I have added 1/4 cup of chocolate chips to this cake and it sure made it rich. Just mix the chocolate chips in a tbsp of flour and add to the batter.


1 1/4 cup wholewheat flour/atta
3/4 cup sugar (you can use 1/2 cup or even 1 cup depending on ur taste)
1/4 cup cocoa powder (use a good variety for that dark color)
1 tsp baking soda
1/8 tsp salt
1/2 cup oil
1 cup milk
1/2 tsp vanilla essence


Sieve together flour, salt, cocoa and soda. Add powdered sugar and mix. To this add milk, oil and vanilla. Mix everything making sure that no lumps are formed. DON’T OVER MIX or else you get a dense cake. Pour the batter in a greased baking pan and bake at 180 degrees for 35 minutes.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂


Wholewheat Oats Biscuits


My dear husband is too much occupied with his office these days and generally comes home by 10 😦 He is super hungry by that time, so I make sure to give him something which he can relish with his evening cuppa which he generally have at his desk. A few days ago, I tried my hands on these cookies and to my surprise they turned out awesome. This is the 3rd batch I have made. I pack this for him with a few other things as well 😀 My husband is not a sweet lover so I reduce the sugar level in everything I make or bake :mrgreen: I use 1/2 cup of sugar which gives you mildly sweet biscuits. I have used elaichi instead of vanilla essence as I totally love the flavor. Please note, each oven is different so baking temperature may vary. 


1 cup wholewheat flour (I used Aashirwad)
1 cup oats ( I used quaker)
100 gms butter
1/2 to 1 cup sugar (per ur preference), I used 1/2 cup
1 tsp cardamom/elaichi powder
1/2 tsp baking soda
2 to 3 tbsp milk


Powder the sugar in a grinder. Take butter in a mixing bowl, add powdered sugar to it and beat till light and fluffy. Sieve together flour, oats, elaichi powder and BS. Start adding the sieved flour mix to the butter-sugar mix. The mixture will resemble bread crumbs. Now start adding milk to the crumbs. Use your hands now to bind the dough. No need to knead much. Please do not tempt to add more milk to the dough, the dough is meant to be crumbly.

Now divide the dough into lemon sized balls and give it the shape you desire. Since the dough is basically crumbly, the edge of the biscuits will not be smooth. Keep sealing the tears in the edges, bringing them together as you roll.
You can roll the dough like roti and use a cookie cutter also.

I am explaining in the pics below on how I do it.

I line a baking tray with aluminium foil and grease it with oil. Divide the dough into lemon sized balls and put it in the baking tray with some gap in between. I take a steel glass and press the cookie balls. They will stick slightly on the glass but using a fork, just remove them. Do not add much pressure, or it will break. The biscuits spread nicely, the edges do not break and the biscuits are equally leveled which helps in even baking.

Bake the cookies in a preheated oven at 180 degrees for 18 minutes.




* Please make sure you shape them a little thin. It will not bake properly if you make it thick.

* If you do not like elaichi flavor, use vanilla essence.

* Increase the sugar quantity to 3/4 cup to 1 cup.

* Do not add more than 3 tbsp of milk.

Recipe adapted from: Divine taste

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂