For the last day of this edition of Blogging Marathon, here is a snack cake which will brighten your day. It is a delightful cake topped with the strawberry sauce. I loved the usage of lemon juice in this recipe.
It has been a sheer pleasure to be experimenting with fat free and egg free bakes this week long. Thanks to Srivalli who has conceptualized all the themes for the marathon and it sure has become a sort of group therapy, if I may say :)


Here is the strawberry snack cake enjoyed by us and our neighbors too!


Fat Free Eggless Strawberry Snack Cake


Ingredients - 


*Cake Flour 1 3/4 cup (or all purpose flour/maida)
Baking Soda 1 tsp
Baking Powder 1/4 tsp
Salt 1/2 tsp
Sugar 3/4 cup
Wet Ingredients - 
Yogurt/Curds 1/3 cup (Can use Soy Yogurt to make it vegan)
Water 1/2 cup
Milk 1/2 cup (Can use Soy Milk to make it vegan)
Lemon Juice 2 Tbsp
Vanilla Essence 1/2 tsp
For Strawberry Sauce - 
Strawberries stemmed and sliced 1 lb (I used a little less)
Cornstarch 2 Tbsp
Sugar 1/2 cup
Water 1/4 cup


* I used a combination of all purpose flour, wheat flour and corn starch.


Method Of Preparation - 


Sieve the flour, salt, baking soda and baking powder. Mix in the sugar too. 


In another bowl, whisk all the wet ingredients and gently pour the wet ingredient mixture into the dry ingredients and mix until just-blended. Do not over mix. 


Preheat the oven to 350 F and grease a 8 X 5 or 8 X 8 pan.


Pour in the mixture into the pan and bake in the center rack for about 30 min. Check to see if a tester comes clean when inserted in the middle.


Remove from the oven and let it cool completely.

Fat Free Eggless Strawberry Snack Cake


To prepare the strawberry sauce - 


Combine the strawberries, sugar, water and cornstarch in a sauce pan and boil until the sauce thickens.


Pour the sauce on the cooled cake and serve warm or chilled!


Check here to know what my fellow marathoners are upto!


Linking this cake to Pari's 'Only Baked' hosted by me.




Here is a list of recipes which I posted for the fortnight long marathon..


Part 1 were cooked from a few cookbooks - 


Palak Papad Curry ~ Palakura Appadala Koora
Dal Kurma
Glazed Orange Scones
Dal Makhani - Low Fat
Apple Rabdi - Low Fat
Eggless Orange Cupcakes
Cabbage-Palak Curry


Part 2 which were fat free bakes for a guilt free indulgence - 


Bread Pudding with Strawberries and Walnuts
Fat Free Vegan Coconut Chai Cake
Baked Onion Rings
Fat Free Vegan Pineapple Cake
Fat Free Eggless Mango-Cranberry Muffins
Fat Free Eggless Pineapple Oat Cookies


 Preparation Time - 15 min + Baking Time - 30 min + Cooling Time 1 hr + Sauce Preparation 15 min

  • Makes 8 X 5 cake

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If you are looking for a healthy cookie recipe, you are at the right place. These cookies are a treat in the true sense!! A guilt free cookie - mildly sweet with the goodness of oats, cinnamon and ginger. The light gingery taste and a gentle bite into the tiny pineapple pieces brings out the unique blend of flavors.


I was pleasantly surprised (and delighted too) when my 9 year old picky eater was stuffing herself with these cookies. I never imagined her to like these ginger flavored cookies. So enjoy these cookies for the 6th day of BM #7.


Fat Free Eggless Pineapple Oat Cookies


Ingredients -


Whole Wheat Flour 1/2 cup
Quick Cooking Rolled Oats  1/2 cup
Baking Powder 1/2 tsp
Salt 1/4 tsp
Sugar 1/4 cup (I would reduce by 2 Tbsp next time)
Ginger Powder 1 tsp
Cinnamon Powder 1 tsp
Apple Sauce 6 Tbsp (I used the sweetened cinnamon flavor)
*Minced Pineapple 1/4 cup


* I am sure pineapple can be replaced with any other fruit bits of your choice. I am imagining mango here (oh oh and raisins or tutti frutti or any dried fruit) :) .


Method Of Preparation -


Preheat the oven to 350 F. Prepare a cookie tray by lining it with parchment paper (or foil and greasing it).


In a mixing bowl, add all the ingredients (dry ingredients first followed by the wet ingredients). 


Mix well to form a stiff dough.


Scoop out tablespoon of the batter and flatten them to 1/4th of an inch thickness. Arrange them on the prepared cookie tray about an inch apart.


Bake for about 22 min and remove when the bottoms are lightly browned and the tops are just about done.


I tasted a small piece at 18 min and thought they were not done yet and so baked for 4 more minutes.


Fat Free Eggless Pineapple Oat Cookies


Let them cool for about 10 min on a wire rack and indulge!


I served it with coffee/tea.


Here are some other guilt free bakes posted during this marathon..


Bread Pudding with Strawberries and Walnuts
Fat Free Vegan Coconut Chai Cake
Baked Onion Rings
Fat Free Vegan Pineapple Cake
Fat Free Eggless Mango-Cranberry Muffins


Check here to know what my fellow marathoners are upto!


Linking these muffins to Umm Mymomnah's 'Anyone Can Cookand to Pari's 'Only Baked' hosted by me.


Preparation Time 10 min + Baking Time 22 min + Cooling Time 10 min
Makes 12 cookies (approx 1 inch in diameter)

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Any Mango fans out there? This is a must try for you. I would have loved to bake with fresh mango puree but had to satisfy my mango craving with the store bought sweetened mango pulp. This is yet another attempt at fat free baking, which made me a believer!! 


My family has gotten used to these bakes now and are craving for more. I knew I would get into this kind of a situation. But I wouldn't change. Would I ?? 


These were very delicious, fluffy but again a tad dry. The dryness maybe because of over baking or lack of sufficient wet ingredients. In any case I should have baked it for about 15-18 min instead of 22 min and added a little more mango puree. We also thought we could afford a little more 'mango-ness' in these muffins. But we still enjoyed these for a snack. When it comes to mangoes, don't we all tend to forgive minor flaws?  Here is the recipe for you to try out for Day 5 of BM # 7.


Fat Free Eggless Mango Cranberry Muffins


Adapted from Eggless Cooking
Ingredients - 


All Purpose Flour/Maida 1/2 cup
Whole Wheat Flour 1/2 cup
Baking Soda 1 tsp
*Dried Cranberry handful rolled in a teaspoon of flour
Plain Yogurt / Curd 1/2 cup
Mango Puree 6 Tbsp (I would recommend 8 Tbsp)
Apple Cider Vinegar 1 Tbsp
Sugar 1/4 cup + 1 Tbsp


* Any dried fruit can be used here, better still if you add fresh mango bits for that extra bit of mango flavor!!


Method Of Preparation -


Preheat the oven at 350 F. Prepare the muffin plates by lining them or greasing them.


In a mixing bowl add the yogurt, mango puree, sugar and apple cider vinegar and mix until combined.


Sift the flours and baking soda and gradually add to the wet ingredients while mixing until you get a lump free batter.


Fat Free Eggless Mango Cranberry Muffins


Gently fold in the cranberries rolled in flour.


Fill the muffin cups 3/4 ths full with batter. This is sufficient for 9 muffins. So fill the remaining 3 with water for even baking.


Bake for 15-18 min or until a tester inserted comes out clean.


Remove onto a wire rack and let cool. Decorate if you want and indulge in this fat free muffin!


Check here to know what my fellow marathoners are upto!

Linking these muffins to Umm Mymomnah's 'Anyone Can Cook' and to Pari's 'Only Baked' hosted by me.



Preparation Time 15 min + Baking Time 18 min
Makes 9 medium size muffins

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In my pre-blogging days, I always thought that delicious, fluffy cakes need to be loaded with butter and eggs. Then a whole realm opened up with eggless baking and now fat free baking. I am sure there is a lot more to explore. This Pineapple cake is a very moist cake, ideal for breakfast or a snack or as an accompaniment to tea/coffee. The theme of 'Butterless Bakes for diet' in this edition of Blogging Marathon is definitely pushing me to experiment various types of cakes and this was by far the best in that category.


I happen to like the chunks of pineapple in bakes and this cake is no exception. Coffee or no coffee, this cake is a sheer joy to dig into!! The cinnamon-sugar topping is just so irresistible!! While I enjoy this piece of cake please check out the recipe for Day 4 of BM#7.


Fat Free Vegan Pineapple Cake


Recipe Source - here
Ingredients  -
Dry Ingredients - 
Rolled Oats 1/2 cup
Whole Wheat flour 1/2 cup
Sugar 1/4 cup
Baking Powder 1 tsp
Baking Soda 1/4 tsp
Salt 1/4 tsp


Wet Ingredients - 
Water 1 1/2 Tbsp
Apple Cider Vinegar 1/2 Tbsp
Crushed Pineapple with juice 1/2 cup
Applesauce 1/3 cup (I used sweetened Cinnamon flavored)


Topping - 
Cinnamon 1 Tbsp (or as required)
Granulated Sugar 2 Tbsp (or as required)


Method Of Preparation - 


Preheat oven to 350 F. Lightly grease the three ramekins (I used 1 cup capacity) by spraying oil.


Grind the oats to make a fine flour. Mix in wheat flour, baking powder, baking soda, salt and sugar in a mixing bowl.


Fat Free Vegan Pineapple Cake


In a separate bowl, mix in the wet ingredients. 


Add the wet ingredients to the dry ingredients and gently mix until combined.


Don't over mix.  Transfer the batter into the three ramekins and sprinkle cinnamon and sugar on top.


Bake in the middle rack for about 25-30 min or until a tooth pick inserted in the center comes out clean.


Allow to cool for 10-15 min and transfer onto a cooling rack. 


Enjoy with a cup of coffee if you please!!


Check here to know what my fellow marathoners are upto!


Linking this cake to Umm Mymomnah's 'Anyone Can Cook' , Priya and Aipi's ' Bookmarked Recipes - Every Tuesday (Volume 51) ' and to Pari's 'Only Baked' hosted by me.




Preparation Time 10 min + Baking Time 27 min  + Cooling Time 10 min 
Makes 3- 4 oz mini cakes

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My family is a major fan of Onion rings. I was not a great fan of these, until I made these baked onion rings. Actually a scary proposition pushed me into trying these. Last month, on a regular trip to Costco, S picked up the frozen onion rings. That sent all kinds of alarm bells in my mind :) That's when I casually told him that I would make onion rings at home and so the idea of buying the frozen kind was shelved for the moment. So typical of me that I totally forgot about that and last weekend, S reminded me of my promise regarding onion rings and so I looked around the web for the baked variety which landed me here


I would have baked 5-6 batches mixing the batter, crumbs at least 3 times owing to popular demand. In the end, I had to give up and declare the kitchen closed!! I felt bad for having done that but then I had no help and it was a long day :( I can't blame them either as they were super addictive! So for Day 3 of BM #7 here is the recipe for the crunchy baked onion rings..


Baked Onion Rings


Ingredients - 


Onions (about a pound) (preferably the sweet yellow onions)
All Purpose Flour / Maida 3/4 cup
Corn Starch 2 Tbsp
Milk 1 cup
Apple Cider Vinegar 1 tsp (or white vinegar)
Salt as needed
*Whole Wheat Bread Crumbs 1 cup
Italian Seasoning as needed (use any other spice powder of your preference)
Olive oil 2 tsp


* I used ready made seasoned bread crumbs for one batch and then powdered stale bread slices and added Italian seasoning for the subsequent batches. Both were equally good.


Note - 
I am not absolutely positive about the proportion of ingredients so be prepared for some alterations in the quantities of ingredients. Kindly use your judgement.


Method Of Preparation - 


Slice the onions into 1/2 inch rings and separate them. Cover them with a clean kitchen towel if they bother you. 


Preheat the oven to 450 F. Line a cookie tray with parchment paper and set aside.


In a medium size bowl, mix the flour, cornstarch and make a batter adding milk gradually. Make sure the batter is lump free and it coats the back of a spoon. Add the apple cider vinegar and set aside.


In another bowl, add the bread crumbs, seasoning of your choice, salt and any other spices if you so wish. Add a teaspoon oil and rub into the crumbs and keep it ready.


Now take each onion ring, dip in the batter with one hand and using the other hand roll it in the crumbs and arrange in the baking sheet. Take care that the crumbs bowl doesn't get soggy with the batter drops :)


Continue until all the rings are dipped, rolled and arranged on the cookie tray. You might need  2 - 3 trays depending on the number of onions you use.


Place the tray in the middle rack of the oven and bake for 8 min and then flip them and bake for another 6-7 min.


Baked Onion Rings




Taste to check if they are done and bake for a couple minutes more if needed.


Serve them with ketchup or as is. (I didn't have to serve them formally as they just disappeared off the cooling rack.


Sending these crunchy things to  Kid's Delight, guest hosted by Gayathri themed on Crunchy Snacks for Kids and also to Pari's 'Only Baked' guest hosted by me.




Also peep into my friends's spaces to check what they are cooking in this edition of BM #7.
Preparation Time 20 min + Baking Time 30 min (time varies according to the number of onions used)
Serves 3-4 (if you are lucky :))

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I was surprised just as you (by the way,were you surprised? ) when I saw the title of the recipe. I had never heard chai (tea) being used as an ingredient to bake a cake. I chanced upon this recipe when I was looking for some fat-free recipes for cakes. When Srivalli announced my selected theme 'Butterless Bakes for Diet' for Blogging Marathon #7, I read it as Fat Free baking :)


I was wondering if there can be any bakes (often loaded with sugar, flour and fat) which can be used while you are dieting. Portion control, portion control and portion control is the way to go, I reminded myself. But then a whole world of fat free baking opened up and then there were some which were not cakes per se, then some savory bakes too. I guess there is no limit to our imagination, is there?


Coming to the cake in question, after we had this for a snack with coffee/tea (I don't like coffee while my better half has a selective liking to some varieties of coffee!) , we liked the combo but found it a tad dry when we tried eating the cake as is. So feel free to substitute some oil/butter in place of apple sauce for a moist feel and indulge. 


Disclaimer - After S had this cake with coffee, he said he would love to have such guilt free cakes with coffee everyday! OMG, where have I landed myself? :) So be prepared for a situation like this and don't blame me (just kidding)!!


Fat Free Vegan Coconut Chai Cake


Recipe Source - here
Ingredients -


Dry Ingredients -  
Rolled Oats 1/3 cup
Wheat Flour 3/4 cup
Baking Soda 1/2 tsp
Salt 1/4 tsp
Ginger Powder 1/4 tsp (or more if preferred)
Sugar 1/2 cup (I used 2 Tbsp less than 1/2 cup)


Wet Ingredients - 
Tea Decoction - 1/2 cup (cooled to room temperature)
Applesauce 1/2 cup (I used 2 Tbsp less than 1/2 cup)
Apple Cider Vinegar 1/2 Tbsp (Plain Vinegar can be used too)
Vanilla Extract 1/2 tsp
Dry Coconut 1/4 cup + 1 Tbsp for topping (I used powdered coconut but grated one would look good)


Method Of Preparation - 


Prepare the tea decoction ahead of time as we need it cooled. [Boil 1/2 cup water with a teaspoon of tea powder or steep a tea bag in hot water for a couple minutes. Strain to get a clear decoction.]


Preheat the oven to 350F. Grease 3 ramekins and keep aside. [I used 1 cup capacity ramekins]


Fat Free Vegan Coconut Chai Cake


In a mixing bowl, combine all the dry ingredients and set aside.


Mix in the wet ingredients in a different bowl and pour into the dry ingredients and mix until uniformly moistened. Do not over mix.


Pour the batter uniformly in 3 ramekins and sprinkle the remaining coconut on each of them. 


Place them in the middle rack and bake for 27 min.


Let them cool for a few minutes and let the demolition begin!!


Serve it along with tea/coffee.


Also peep into my friends's spaces to check what they are cooking in this edition of BM #7.


Sending these to Pari's 'Only Baked' guest hosted by me.




Preparation Time 10 min + Baking Time 27 min + Cooling Time 10 min 
Makes 3 cakes in 3 ramekins

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Do you all crave for warm desserts once in a while? I certainly do. On one such occasion, I made this pudding and it vanished even before I realized! Ever since I have been looking for an occasion to bake this pudding. So when there were a few bread slices which were about to go bad and some strawberries begging to be finished up, I thought there is a strong force which wants me to bake now :) Also I thought this would fit in perfectly with Srivalli's  Blogging Marathon theme 'Butterless Bakes for Diet' for this second week.


With kids on tow, I thought I would engage them in this activity. Needless to say it was an enjoyable experience for the kids. The kids did the chopping, measuring, mixing and licking [the empty bowl and ladle :)] 


Bread Pudding


Recipe source - here
Ingredients -

Bread Slices 6
Milk 2 cup 
Strawberries 1 cup
Custard Powder 3-4 Tbsp
Brown Sugar 2 Tbsp
Sugar 1/2 cup (I used brown sugar here)
Walnuts Chopped 1/2 cup


Method Of Preparation - 


Preheat the oven to 350 F. Brush a pan (8" round pan recommended but I used 8 X 6 X 2, 6 cup rectangle pan) with butter/oil and sprinkle 1 tablespoon of brown sugar.


To Prepare Custard Sauce - 
In a small bowl, add 1/4 cup of milk and blend in the custard powder.


Boil the remaining milk with 1/2 cup of sugar. After the milk comes to a boil, add the milk with custard powder blended in. 


Mix well so there are no lumps. Once heated through, remove from fire. The consistency of the resultant custard sauce should be thick enough to coat the back of a spoon.


Bread Pudding
before baking


Assembling the pudding - 
Toast the bread slices and optionally apply butter to them. (I skipped buttering).


Dice the bread slices into bite sized cubes.


Wash, hull and quarter the strawberries into bite size pieces.


Chop walnuts into desired size.


In a big mixing bowl, mix in the strawberries, bread cubes and walnuts. 


Pour in the prepared custard sauce coating all the bread cubes evenly.



Pour the above mixture into the prepared baking dish. 


Sprinkle with the remaining brown sugar and cover the dish with aluminium foil. After about 20 minutes, rotate the dish and remove the foil. 


Bread Pudding


Bake until the top is crisp and toasted, about 20 minutes or more.


Allow the pudding to cool for about 15 min and serve warm. 


Note - 
*Make sure it is served warm or even hot. We thought that upon cooling, the pudding lost some texture and taste too! Reheating to the rescue!!!
*Alter the bread slices depending on your preference of the pudding consistency. 
* The next time I would reduce the bread slices to 5. 


Also peep into my friends's spaces to check what they are cooking in this edition of BM #7.


Sending this pudding to Pari's 'Only Baked' guest hosted by me.




Preparation Time 15 min + Baking Time 40 min
Serves 4-6

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