Eggless Strawberry Crush Cake with Black Currant Jam

Eggless Strawberry Crush Cake with Black Currant Jam – Chocolate Rasoi – Part 6 (The Finale of Series)

All good things come to an end. How true! After writing about Chocolate Rasoi for last 3 months, it is now time to bid adieu to Eggless Baking Series from Chocolate Rasoi. We have covered Eggless Fresh Fruit Cake, Eggless Choco-chip & Oats Cookies, Eggless Brownie, Eggless Tutti Fruit Cake, Eggless Kaju Maawa Cake earlier. Last but not the least is Eggless Orange Cupcakes with Blueberry Jam.

I made this at my mother’s place & she didn’t have cupcake moulds, so I baked it into a cake by just increasing the timing. Also, my nephew and sister weren’t very keen on orange flavor, so I replaced it with Strawberry Crush & reduced the quantity. I’m posting the recipe with my changes in bracket.

Eggless Strawberry Crush Cake with Jam Filling
Eggless Strawberry Crush Cake with Jam Filling

Eggless Strawberry Crush Cake with Jam Filling -

Recipe Source – loosely adapted from Chocolate Rasoi Workshop

Ingredients -

  • 175 g – All Purpose Flour (I used 100 g)
  • 1-1/2 tsp – Baking Powder (I used 1 tsp)
  • 3/4 tsp – Baking Soda (I used 1/2 tsp)
  • 60 g – Salted Butter (I used 45g Amul)
  • 100 g – Powdered Sugar (I used 65 g)
  • 1/2 cup – Milk (I used 75 ml)
  • 1/2 tsp – Orange Essence (I used 1/4 tsp Vanilla)
  • 3-4 drops – Orange Color (I skipped this)
  • 1/2 Cup – Orange Squash or (I skipped this)
  • 1/3 Cup – Orange Crush (I used 40 ml Strawberry Crush)
  • 1/2 Cup – Blueberry Jam (I used 1/4 Cup Black Currant Jam)

Method -

Eggless Strawberry Crush Cake with Jam Filling
Eggless Strawberry Crush Cake with Jam Filling
  1. Pre-heat oven at 180 C. Line muffin pan or a desired pan if you are making cake.
  2. Sieve together flour, baking powder & baking soda.
  3. Beat sugar & butter well for 3-4 mins, add color & essence, if using. Beat again for a minute.
  4. Add dry mixture & milk alternatively, starting & ending with flour. Mix till uniform mixture.
  5. Now add crush or squash.
  6. Pour the batter in prepared muffin pan uptil 2/3rd level or cake pan.
  7. Bake for 15 mins for cupcakes & 35 mins for cake.
  8. Remove from pan & quickly insert jam in cupcakes using spoon. Bake again for 5 mins. I did the same step for cake. If you do not want to use jam then omit this step & bake directly for 20 mins for cupcakes & 40 mins for cake.
  1. Eggless Strawberry Crush Cake with Black Currant Jam
    Eggless Strawberry Crush Cake with Black Currant Jam

Serve warm or cold as desired. We had it with a dollop of ice-cream. If you are sinning then don’t shy sin full! That’s my motto :D This recipe can be twisted & turned around to create many flavour cupcakes. I’m going to post some in near future

Eggless Strawberry Crush Cake with Jam Filling
Eggless Strawberry Crush Cake with Jam Filling

Notes:

  • You can use 1/2 tsp orange compound in place of color & essence in original recipe.
  • To convert into any flavor cupcake using a crush, just omit color & replace essence with vanilla. Then go ahead use any crush.

Sending this to Berries-Strawberry-Desserts by Anu of Anu’s Healthy Kitchen.

I have started to love this fruit only after marriage as V loves it in all forms & tastes. My elder sis also does but these things you adapt only after marriage. ;) I stay in a state known for it’s strawberry production and have enjoyed it over last few years. Since this is not a season of fresh strawberries, I’m using strawberry crush which has crushed strawberry in it.

4 thoughts on “Eggless Strawberry Crush Cake with Black Currant Jam – Chocolate Rasoi – Part 6 (The Finale of Series)”

  1. Hi,
    Great recipe. Jist wanted tonask if oil.can b used instead of salted butter and what temp n time to maintain if I bake in a microwavw

    1. Hi Shradha, Yes you can replace butter with oil for the same amount. If you mean by baking in microwave – using the convection mode then that is what even I do. All my baking is done in convection mode of my microwave., so you can stick to the time/ temp for the same. Though each oven varies, so you would need to keep an eye on time based on your oven.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>