Vegan Rainbow Cake & Sugarfree Icing

 Birthdays were taken very seriously when I was growing up. Every last bit had to be meticulously planned and organized way beforehand (at least a month!). I used to religiously count down days to my birthday and the party. Headache inducing decisions on who was going to be on the guest list, I possibly drove my poor mother to insanity! My mother insisted on baking a cake for me every single year, even the years I was away from home she would wait till I got back and made me one. I now deeply miss the cake, the love, thought and affection that went into making it. Now I make cakes for my little ones, who seem to come up with some unusual requests. This cake was supposed to be a rainbow cake with blue icing roses and also, follow the trend of undressed cakes with a light covering of some vanilla icing! Excellent for three different cakes but the birthday girl loved her cake and insisted on cutting it herself (the magic of seeing the layers I’d say). The basic cake recipe is from my vanilla cake with gel colors and natural fruit flavours mixed in. The icing is made with powdered Xylitol mixed with a dash of corn flour and Nuttelex, a vegetable shortening easily found in the shops here.

Vegan Rainbow Birthday Cake
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Vegan White Icing
Vegan, gluten free, nut free and sugar free. A quick icing recipe great for covering, piping and decorating cakes, cupcakes and cookies.
Priya: Priya@MasalaVegan
Ingredients
  • 4 cups Xylitol
  • 2 tablespoon Corn Flour
  • 2 teaspoon Vanilla Bean Paste
  • 1/2 cup Nuttelex
  • 2 tablespoons Non Dairy Milk
Instructions
  1. Powder the Xylitol and corn flour together until fine.

  2. In a large mixing bowl add the powdered mix, shortening, milk and vanilla bean paste.
  3. Start mixing at the lowest speed possible until the mixture comes together.
  4. Once the mixture is well mixed then increase the speed to get smooth and fluffy icing.
Recipe Notes

If the mixture seems to thick (depends on different brands of corn flour) add a bit more milk.
Use rice milk, if wanting a gluten-free, nut Free and sugar-free icing.

If you enjoyed this cake recipe, please check out my Vegan Mud Cake!

 

Quick Banana Fritters (200th Post)

Thank you my dearest readers for reading my 200th post and your encouragement!

I’ve always wanted to keep a record of all my recipes and tried blogging as a way to do that. I started off with blogger ages ago (in 2008), gave it all up because of the pressures of daily life and work. Then I discovered WordPress in 2011 and started posting on and off. Finally in 2016, I stumbled upon the fact that, I could schedule posts in advance and they would be live like clockwork, while I was still at work or, fast asleep, or even on another continent!

I’m very thankful for all the support that I have received even though I don’t always get back promptly (work in progress)! I did lose many of my followers, comments and likes when migrating from WordPress to the new website, so I’m still tracking friends old and new while, discovering wonderful food 😊

To celebrate my 200th post I bring to you one of my favorite banana desserts growing up. This was something my mum often made when I demanded something sweet instantly! Bless her heart, she not only got dinner ready in under an hour despite working  all day but also, ensured my sweet tooth was satisfied 😍 (Love you and miss you heaps Ma!)

Oh, yes back to this wonderful sugar-free, gluten-free Banana Fritter recipe and enough with my rambling already!

 

3 Ingredient Vegan Gluten-free Banana Fritters
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Vegan Banana Fritters

Vegan, gluten-free and sugar-free. Made with just 3 ingredients. Under 10 minutes. Tastes great warm, with cinnamon powder sifted over or, with custard or vanilla ice cream. Makes great allergy free treats for lunch boxes too.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Overripe Bananas
  • 2 tablespoon Rice Flour
  • 1 teaspoon Coconut Oil, melted
Instructions
  1. Heat a thick bottomed pan (I used my cast iron pan) with a drizzle of coconut oil.

  2. In a mixing bowl, add the peeled bananas & rice flour.

  3. Mash the bananas lightly with a spoon while mixing the rice flour in.

  4. Drop a spoonful of batter on the hot pan.

  5. Cook until golden brown and flip over to cook the other side.

  6. Drizzle some more coconut oil in between if needed (my cast iron pan really doesn't need much oil).

  7. Sprinkle with cinnamon powder if desired or, eat warm with vegan vanilla ice cream.

If  you enjoyed this quick vegan dessert, please check this luscious vegan and gluten-free Fudge recipe.

Vegan Baked Jalebi

“Jalebi”, just the name brings up so many memories! This famous Indian pastry like sweet is made with deep-fried flour spirals dunked into steaming hot sugar syrup flavoured with green Cardamom, saffron and/ or rose-water. This is one of the sweets that are made across India with a few regional variations such as, adding in milk solids, or using fermented lentil batter, etc. My main gripe with Jalebi is that, I can never stop after eating just one and the fact, that it is not only deep-fried but, also coated with sugar syrup doubles my problems. I tried looking for baked recipes in old cookbooks and online and couldn’t find any. My Jalebi recipe is not only baked, but also uses Xylitol in place of sugar.

Decorate with flaked nuts and sift powdered xylitol on top, if desired before digging in! They taste great hot and we finished them all off so, have no updates about storing them as of now 😊 Happy baking!

Vegan, low fat, Sugarfree Jalebi
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Baked Jalebi

Vegan, sugar-free and omit nuts for garnishing to make this delicious dessert nut-free.

Priya: Priya
Ingredients
  • 1 cup Unbleached Self Raising Flour
  • 1/2 cup Xylitol
  • 1 tablespoon Nutritional Yeast Flakes
  • 3/4 cup Warm Water
For the Syrup
  • 2 tablespoons Xylitol
  • 1/2 cup Water
  • 1 tablespoon Rose Water
  • 1 teaspoon Green Cardamom Seeds, powdered
For the Garnish
  • 2 tablespoon Xylitol, powdered
  • Flaked Almonds/ Pistachios, optional
Instructions
  1. Pre-heat the oven to 180 degrees C and line a large cookie sheet with non stick paper.

  2. In a deep mixing bowl, add the water, flour, nutritional yeast flake and xylitol.
  3. Mix well until there are no lumps. The batter should be thick but smooth.

  4. Fill half a cup of batter into a piping bag fitted with a wide star tip. (Use a strong zip lock bag, if there are no piping bags to be found).
  5. Gently draw spirals on the prepared cookie tray and bake for 15 - 18 minutes until golden brown.
For the Syrup
  1. While the Jalebi bakes, make up the syrup by dissolving the xylitol in water and bringing to a boil. Cook for a few minutes.
  2. Take off the heat and mix on the rose water and cardamom powder. Set aside.
  3. Remove from the baked spirals from the oven and brush with the rose water syrup and allow to cool.
Garnish with powdered Xylitol and/ or flaked nuts, if using. Serve warm.
Recipe Notes

 

Fig & Cardamom Jam (Sugarfree & 3 Ingredients)

Summer has quickly transitioned into Autumn but, there still a lot of summery fruits in the market. Next to mangoes, fresh figs are a family favourite. We seem to eat large quantities of most fruits though. I was looking at a couple of slightly bruised looking figs that were marked down and decided to try making some jam using Xylitol, like I did with the strawberries. Fig and green cardamom is definitely a match made in flavour heaven. This jam tastes great on pancakes, scones, as a topping for porridge and also, in the Tofutti cheese sandwiches. Now my jam never lasts for more than a few weeks in the fridge, because my younger one has the tendency to dig into jars with a spoon, particularly into jars that contain sweet things!

3 Ingredient Sugar-free Fig Jam
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Vegan Sugarfree Fig & Cardamom Jam

Vegan, glutenfree, sugar-free and allergy friendly jam without pectin, or other additives. Made with just 3 ingredients!

Priya: Priya
Ingredients
  • 2 cups Fresh Figs, quartered
  • 3/4 cup Xylitol
  • 4 - 5 Green Cardamom Pods
Instructions
  1. Separate the seeds from the cardamom pods and powder finely. Save the green husks.

  2. In a deep saucepan, add the figs, cardamom husks and Xylitol. Crush the figs and mix the xylitol in.
  3. Bring to a rolling boil and stir with a heavy wooden spoon until the xylitol dissolves.
  4. Reduce heat to the lowest setting and cook until the mixture thickens and looks lumpy.

  5. Take off the heat and mix in the powdered cardamom seeds.
  6. I wanted the fruit lumps to show so did not blend the jam. Pass through a blender for a smoother jam.

Pour into sterilised glass jars when still warm and cool well before clipping the lid on.

I stored the strawberry jam in the fridge where it lasted for a grand total of 10 days but, should be fine for a couple of weeks! 

This happy jam recipe is going off to Healthy Vegan Fridays, Saucy Saturdays & the Bloggers Pit Stop!

Vegan Gram Flour & Coconut Fudge (Besan Burfee, Sugarfree)

The Indian calendar follows the luni- solar cycle and starts and finishes differently as opposed to the standard 31st of December and 1st of January. The “Hindu” new year in 2017 falls on the 29th of March. Houses are cleaned and freshened up with a variety of fresh flowers and leaves. Intricate decorations made of rice flour and/ or colored sand are set on flowers. Growing up, my mother used to install a brass pot atop a stick covered with brightly colored cloth as a symbol of victory of good over evil called “Gudi”, pronounced as goody. Flowers and mango leaves are used to decorate the Gudi And, all kinds of sweet and savoury delicacies are made. Commonly made recipes include Chakli, Puran Poli (flatbread stuffed with sweetened lentils) and delicious fudge bars, called “Burfee”.

Vegan Glutenfree Gramflour Fudge
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Vegan Gram Flour & Coconut Fudge (Besan Burfee)

Gluten-free and Sugar-free, this fudge is full of coconut goodness.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Besan
  • 1 cup Desiccated Coconut
  • 2/3 cup Xylitol
  • 1/4 cup Water
  • 1/3 cup Coconut Oil
  • 1 teaspoon Green Cardamom Seeds, powdered
Instructions
  1. Line a flat tray with nonstick paper and set aside.

  2. In a deep saucepan melt the coconut oil and add the Gram flour. Roast until golden and the raw smell disappears. Remove from saucepan and set aside in a plate to cool.
  3. Roast the desiccated coconut next, on low heat until lightly browned. Remove from saucepan and mix with the roasted Gram flour.
  4. Mix the xylitol and water in the saucepan and cook until the syrup looks bubbly and thickens.
  5. Take off the heat and fold in the gram flour - coconut mixture.
  6. Toss in the cardamom powder and mix well. 
  7. Transfer this mixture evenly into the prepared tray. Tap the tray on a sturdy surface to remove any airgaps and smoothen the top.
  8. Score the fudge in diamond shaped pieces after cooling for 10 - 15 minutes.

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon πŸ˜‹

Malpua
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Malpua

Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
Ingredients
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
Garnish
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
Instructions
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.

 

Vegan Tiramisu Layer Cake (Sugar Free)

Valentine’s Day… brings out a lot of must – have items out of the wood work that most retailers are sure we can’t live without! Speaking for myself, I can’t live without love… the love my family has for me, the love my friends have for me and all the unconditional support, encouragement and love that I’ve received from all my well wishers! When someone means that much to me, making something from the bottom of my heart is my way of showing gratitude. This Tiramisu Layered Cake is a sweet gesture that is not only cruelty free but also, sugar-free, low-fat and nut free. For added indulgence layer two slices on top of each other! Happy baking 😊

Vegan Tiramisu Layered Cake

Vegan Tiramisu Cake
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Vegan Tiramisu Layer Cake

A quick, easy, low fat, sugarfree, one pan vegan Tiramisu made of coffee flavoured cake layered with a luscious vanilla custard and then doused with dark cacao powder. Tastes best when chilled for 6 hours and then cut into large squares.

Course: Dessert
Priya: Priya
Ingredients
For the Coffee Flavoured Cake
  • 1/2 cup Unbleached Self Raising Flour
  • 1/3 cup Xylitol
  • 4 teaspoons Instant Coffee Powder, heaped
  • 1/4 cup Light Oil
  • 2/3 cup Cold Water
For the Custard layer
  • 4 tablespoons Corn Flour
  • 3 tablespoons Xylitol
  • 2 cups Rice/ Oat Milk
  • 1 teaspoon Vanilla Bean Paste concentrate
  • 1/2 cup Water, room temperature
  • 2 tablespoons Dark Cacao Powder
Instructions
For the Coffee Cake layer
  1. Preheat the oven to 180 degree Celsius and line a square pan with nonstick baking paper.

    Whisk the dry ingredients including the instant coffee powder until well mixed in a bowl.

    Mix the oil and water into the dry mix with a fork until the batter has no lumps.

    Pour the batter into the pan and bake for 30 - 40 minutes at 175 degrees Celsius. Check if cooked through by inserting a skewer in the cake around the 30 minute mark.

    Cool in the pan.

For the Custard layer
  1. Whisk the corn flour and water together in a saucepan until smooth.

    Gradually add in the coconut milk and Xylitol. Continue whisking until no lumps remain.

    Heat the saucepan on medium heat and bring to a boil. Whisk continuously for a smooth custard.

    The custard is ready when it coats the back of a clean spoon.

    Take off the heat and mix in the vanilla bean paste.

    Pour on top of the prepared cake and cool to room temperature.

    Refrigerate on cooling down for atleast 6 hours to let the custard set and the flavours to deepen.

    Sprinkle dark cacao powder on top of the custard layer and slice into large square pieces to enjoy.

Vegan Sugarfree Chocolate Wholemeal Brownie/ Slice

Wish you all a very happy and abundant 2017! Holiday season and merry-making continues around the world while 2017 arrives and settles in. Traditional chocolate brownies are full of processed ingredients, sugar and white flour making them not particularly healthy. Giving up sugar is a common New Year’s resolution for many folks around the globe, including myself! I do try to avoid processed food and white sugar as much as I can.

My wholemeal chocolate brownie or, Slice recipe as, it is called in Australia uses no sugar and is ready under an hour including baking time in a hot oven. I’ve used walnuts this time around, but omit the nuts and substitute carob pieces or, dark chocolate chips for a nut free version. Perfect for that quick chocolate fix when needed or, to cater to unexpected guests over the holiday and merry-making season too!

INGREDIENTS –

  • Wholemeal Unbleached Self Raising Flour – 1 cup
  • Cacao Powder – 1/3 cup
  • Xylitol – 2/3 cup
  • Instant Coffee Granules – 1 teaspoon
  • Light Oil – 1/2 cup
  • Cold Water – 1/2 cup
  • Vanilla Extract – 1 teaspoon
  • Walnuts, chopped – 2 tablespoons for topping (optional).

 

DIRECTIONS –

  1. Preheat oven to 180 degrees Celsius. Spray a square cake pan with nonstick spray.
  2. Mix the dry ingredients well in a large mixing bowl.
  3. Add the water and oil and remove any lumps.
  4. Pour the thick batter into the prepared pan and add the toppings if using.
  5. Bake for 30 minutes until the top looks shiny but not sticky. Check if cooked with a skewer.
  6. Let the slice/ brownie rest in the pan for at least 10 minutes before slicing.

NOTES – I have used walnuts, that can be substituted with flaked almonds or carob/ chocolate chips. 
Eat warm or cold! The brownies taste excellent and fudgy the next day, if they last that long 😊 

Happy Baking!

Vegan Cranberry Christmas Loaf (Sugarfree)

The festive season brings in heaps of colourful looking baked food in the market. I love looking through all the goodies on offer even though I can’t have very much of it. One of the things I liked was a very colourful and tempting Christmas themed bread. However, all the ingredients and other additives made me wonder how, one could possibly gift or eat it with a clear conscience and body! This 7 ingredient cranberry loaf is sweetened with birch Xylitol and has a mild tartness from the lime juice. It not only looks colourful but actually tastes delicious too! My loaf “disappeared” under 2 days, but would probably last longer if individual slices were wrapped in cling wrap and frozen.

INGREDIENTS – 

Self Raising Flour – 2 cups
Dried Cranberries – 3/4 to 1 cup
Xylitol – 2/3 cup
Light Oil – 2 tablespoons
Soy Milk – 1/2 cup
Flax Egg – 1 (1 tablespoon Flax Seed Powder + 3 tablespoons Water)
Lime Juice – 1 tablespoon

 

DIRECTIONS – 

Pre-heat oven to 175 degrees Celsius.
Spray a loaf pan with nonstick spray.
Make the flax egg in a small bowl and set aside.
Mix flour, Xylitol and cranberries in a large mixing bowl.
Add lime juice, oil and soy milk to the flax seed egg and whisk until smooth.
Mix the liquid mix into the dry mix and whisk well.
Pour the batter into the prepared loaf pan.
Bake at 165 degrees Celsius for an hour. Check with a skewer if cooked.
Cool in the pan for 15 minutes before inverting on a cooling rack.
Cool completely before slicing.

 

NOTES – 

Chopped apricots, sultanas, figs or dried dates would work equally well in place of cranberries.

Happy baking!

 

 

Vegan Sugarfree “Sfoof” with Turmeric & Fennel Seeds

“Sfoof or Sfouf” is a gorgeous turmeric based semolina cake that has its origins in Levantine cuisine which I absolutely love. The free use of spices and exotic flavours such as rose-water and orange blossom water is positively alluring. The best part of this cake is the lovely golden colour, seeing that turmeric is one of my favorite spices to use in desserts. Traditional versions suggest adding sesame or pine nuts and anise seeds as the ingredients along with flour, sugar and oil. I’ve substituted the sugar syrup with Xylitol and omitted the sesame seeds and nuts  for an allergy friendly version. Also, using fennel seed powder instead of the anise seeds gives this version a sweet licorice flavour which is divine! I baked the batter in my mini loaf pan for perfect portions.

Sfouf/ Sfoof – Vegan, Sugar-free & Nut Free

(A beautiful golden cake with the goodness of turmeric and fennel seeds.)

INGREDIENTS – 

Semolina – 2 cups
Self Raising Flour – 1 cup
Turmeric – 1 tablespoon
Fennel Seeds, freshly powdered – 1 tablespoon
Xylitol – 1 cup
Water – 1.5 cup
Orange Blossom Water – 1/2 tablespoon
Rose Water – 1/2 tablespoon
Oil – 1/2 cup
Non Stick Spray, to grease the cake/ loaf pan

DIRECTIONS – 

Spray either an 8″ pan or a mini loaf pan with non stick spray.
Preheat the oven on a fan forced setting to 200 degrees C.
Take a large mixing bowl and combine the semolina, flour, turmeric and fennel seed powder.
In a small saucepan, dissolve the xylitol in water and heat gently until dissolved.
Take off the heat and add the orange flower water and rose water.
Gradually add the syrup to the dry flour mixture and whisk in the oil.
Whisk gently until all the floury lumps dissolve. The batter is quite thick.
Scoop into the cake pan if using or, add 2 heaped tablespoons into each well of the mini loaf pan.
Bake at 170 degrees C for 25 to 35 minutes, or until skewer inserted in center comes out dry. The cake takes slightly longer as compared to the mini loaves.
Remove from the hot oven and cool on a baking rack.

NOTES – 

Brush the top with rose water if desired or, dust with powdered xylitol & turmeric, as I did.