Please suggest some easy recipes without milk.
Answers
Answer:
The Ingredients
All-purpose flour– You can use either all-purpose flour (standard) or gluten-free all-purpose flour (as I used). Texture-wise, I didn’t notice a difference between the two.
Sugar– White sugar or a mix of white sugar/brown sugar is best. I wouldn’t recommend using all brown sugar, as I always find the flavor overpowering. See notes below to keep this recipe sugar-free.
Baking soda– Unlike baking powder, baking soda gives the vanilla cake some ‘lift’, but also leavens the cake.
Salt– Believe it or not, salt brings out the sweetness, and a necessity for any cake, muffin or brownie!
White vinegar (or apple cider vinegar, or lemon juice)– This is what replaces the eggs, and also gives the cake stability (you don’t want the cake sinking!). I prefer white vinegar, but lemon juice also works.
Canola oil (or oil of choice)!– Any standard oil is fine for this recipe. I used canola oil,as it is what I had on hand, but you can also use vegetable oil, coconut oil, safflower oil, etc.
Vanilla extract- A MUST for any baked good, but especially for this vanilla cake!
Water– To mix everything together!
The Instructions
Start by pre-heating the oven to 180C/350F and preparing a square baking pan by covering in parchment paper. Leave around an inch on each side overhanging, so you can remove the cake out of the pan easily later!Then, in a large mixing bowl, add your dry ingredients and mix well. Form 3 wells (depressions) in the dry mixture, and add the vinegar in the first one, the vanilla extract in the second one, and the oil in the third one. You’ll then slowly pour the water over the top. Using a whisk or wooden spoon, mix the ingredients until fully incorporated.
Transfer the vanilla cake batter into the lined baking pan and bake for 25-30 minutes, or until a toothpick comes out the center clean. Remove the cake from the oven and allow the cake to sit for 10 minutes, before transferring to a wire rack to cool completely. If desired, frost the cake once it has cooled.
Explanation:
Answer: Chocolate Cake!
Ingredients:
3 cups all-purpose flour/maida
2 cups white sugar
6 tablespoons cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
⅔ cup (no flavour) oil, i.e the oil shouldn't have any flavour
2 cups water
2 tablespoons white vinegar
1 teaspoons vanilla essence/ 2 teaspoon vanilla extract
> Preheat oven at 175 degrees Celsius for 20 minutes.
> In a large bowl, combine all the dry ingredients together.
> Combine all the wet ingredients together in another bowl.
> Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
> Take a baking tray and cut baking paper into the tray's size. If you don't have it, then skip.
> Apply oil or butter to the paper so that the cake won't stick. If you skipped baking paper, Apply oil or butter to the tray.
> Pour batter into a greased tray.
> Place it in the oven for 20-25 minutes.
> Take it out and insert toothpick in the cake. If it comes out clean, it means that the cake is done. If not, bake for 10 more minutes.
> When the cake is done, let it cool for 15-20 minutes.
> With a knife, separate the cake from the tray, skip this if you used baking paper.
> Remove the cake by inverting it in a plate.
> Remove the baking paper if used.
The cake is ready!