Eggless Chikoo Cake

Name: Eggless Chikoo Cake
Total time: 3600 s
Yield: Servings: 8-10 slices
Cuisine: Indian
Ingredients: 4 ripe chikoos (with skin, seeds removed); 3/4 cup yogurt; 3/4 cup organic natural sugar; 3/4 cup chikoo puree; 1/3 cup oil; 1 tsp vanilla essence; 1 1/2 cups self-rising flour; 1/2 tsp baking powder; 3/4 tsp baking soda; 2 tbsp dried cranberries; 1 tbsp dark chocolate chips; 40 g Fruit and Nut Cadbury (50% dark), chopped; 2 chikoos, chopped; 4 tbsp chopped walnuts; 2 tbsp chopped walnuts; 40 g Fruit and Nut Cadbury (50% dark), chopped

Rosalyn John @rosalyn_kitchen227

#CA2025
#Chikoo
#Sapodilla
#Sapota

Super moist, rich, and absolutely delightful! This Eggless Chikoo Cake is packed with the natural sweetness of chikoo, a hint of chocolate, and crunchy walnuts. A perfect treat for teatime or dessert. Try it and fall in love!

#EgglessCake #ChikooCake #HomemadeDelight #FruitCake #BakingLove #ChocolateIndulgence #NuttyFlavors #DessertLover #HealthyBakes #BakeFromScratch

#CA2025
#Chikoo
#Sapodilla
#Sapota

#EgglessCake #ChikooCake #HomemadeDelight #FruitCake #BakingLove #ChocolateIndulgence #NuttyFlavors #DessertLover #HealthyBakes #BakeFromScratch

Rosalyn John @rosalyn_kitchen227

#CA2025
#Chikoo
#Sapodilla
#Sapota

#EgglessCake #ChikooCake #HomemadeDelight #FruitCake #BakingLove #ChocolateIndulgence #NuttyFlavors #DessertLover #HealthyBakes #BakeFromScratch

#CA2025
#Chikoo
#Sapodilla
#Sapota

#EgglessCake #ChikooCake #HomemadeDelight #FruitCake #BakingLove #ChocolateIndulgence #NuttyFlavors #DessertLover #HealthyBakes #BakeFromScratch

Saved

Ingredients

Total Time: 1 hour

Servings: 8-10 slices

To Blend:
4ripe chikoos (with skin, seeds removed)
Wet Ingredients:
3/4 cupyogurt
3/4 cuporganic natural sugar
3/4 cupchikoo puree
1/3 cupoil
1 tspvanilla essence
Dry Ingredients (Sift and Mix):
1 1/2 cupsself-rising flour
1/2 tspbaking powder
3/4 tspbaking soda
Fruits and Nuts (Optional):
2 tbspdried cranberries
1 tbspdark chocolate chips
40 gFruit and Nut Cadbury (50% dark), chopped
2chikoos, chopped
4 tbspchopped walnuts
For Topping:
2 tbspchopped walnuts
40 gFruit and Nut Cadbury (50% dark), chopped

Saved

Steps

Total Time: 1 hour

1

Prepare the Baking Pan:
• Grease a baking pan with butter. Line it with baking paper, grease it again, and set it aside.
• Preheat the oven to 170°C for 10 minutes.
2

Blend the Chikoos:
• Slice the chikoos, remove the seeds, and blend them (with skin) into a smooth puree. Set aside.
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4

Mix the Wet Ingredients:
• In a mixing bowl, whisk together yogurt, sugar, chikoo puree, oil, and vanilla essence until well combined.
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Prepare the Dry Ingredients:
• Sift together the self-rising flour, baking powder, and baking soda.
8

Combine the Batter:
• Gradually fold the dry ingredients into the wet mixture.
• Gently fold in the chopped chikoo, walnuts, Fruit and Nut Cadbury, dried cranberries, and dark chocolate chips.
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Bake the Cake:
• Pour the batter into the prepared pan. Tap twice to release air bubbles.
• Sprinkle chopped walnuts and Fruit and Nut Cadbury on top.
• Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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Cool & Serve:
• Let the cake cool completely before unmolding.
• Slice and enjoy this super moist and delicious Eggless Chikoo Cake!
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