When it comes to cakes, I’m more of an eggless person. I prefer eggless cake anytime. The smell of egg is something I do not like in a cake. I also love the classic combination of chocolate and banana too. This time I’ve added another simple ingredient to this classic combination and that as the title suggests is coffee.
The coffee adds to the dark color of the cake as well as also adds a light flavor and bitterness too. This cake can be made in convection as well as microwave mode. I prefer the microwave way as it’s very quick and this cake as it is does not require any browning which all the regular cakes need, hence, microwave method comes out handy.
This cake is perfect for working women or anyone who wants to bake a good cake in a very short time. It’s a perfect snack to be given to kids. if you want to bake this cake in an oven or in a convection mode. Bake at 180C for 30-35mins.
Eggless Choco-coffee banana cake
3tbsp cocoa pwd
1tbsp coffee pwd
1-1/2tsp vanilla essence
1tsp baking powder
1/2tsp baking soda
3/4cup fine sugar
MethodGrease a microwave proof 7” round dish.
Sieve together APF, baking powder, baking soda and cocoa powder.
Beat curds and sugar together.
Add oil and beat gain.
Add banana and vanilla and mix.
Add the coffee powder and mix.
Fold in the APF mix. If required add milk to adjust the consistency (dropping consistency).
Pour the cake batter into the greased dish. Smoothen the top.
Place walnuts evenly and press lightly using the back of the spoon.
Microwave on 100% for 8-10mins.Insert a toothpick after 8mins to check if the cake is done. If the toothpick comes out clean, the cake is done. Else, microwave further. The time duration can vary from microwave to microwave based on how good the voltage is.
Cool the cake and serve.
I’m sending this cake to my event ‘Only’ Microwave Cooking hosted here and Nithu’s Healthy Food For Healthy Kids- Preschooler Snacks, guest hosted here.