To spread the joy of baking around the world, World Bakery Day will be celebrated tomorrow. Started from the year 2012, the day has grown in popularity over the years, especially during the pandemic when people started cooking more often than ever. “When it comes to baking for a beginner, cakes are the first thing that clicks. But the days when cakes were supposed to be packed with calories are over. speak only around World Baking Day. Amidst the pandemic, health has become the top priority and people have realized the importance of healthy grain powder, which has boosted the demand for healthy cakes and vegans,” says Ashish Singh, Business Leader, Cafe Delhi Heights.
People try healthy ingredients to prepare their favorite dish and thus shatter the myth that it can alter the taste of the dish. “Thanks to the growing awareness, people understand the importance of alternative flours, and the best part is that it makes no difference to cakes,” Singh adds.
Variety of healthy and delicious options include Vegan Gingerbread Cake, Applesauce Spice Cake, Vegan Chocolate Beet Cake, Dark Chocolate Amaranth Cake, Vegan Cake with lemon and pistachio, pumpkin and carrot cake and much more!
There are a number of flours and ingredients available for healthy baking. “Local ingredients like coconut, almonds, amaranth, buckwheat, chickpeas, quinoa and buckwheat flour, chia seeds, almonds and fresh fruits available during the season can be used says Akash Khandelwal, Chef of Welcomhotel Sheraton, New Delhi.
For vegan varieties, dairy substitutes are used. They impart a rich flavor and texture to cakes. “Soy, almond, cashew, peanut, walnut, flax, oat, rice, and coconut milk are some of the milk alternatives. Replace commonly used cheese with silken tofu or cheese prepared with cashews, almonds and soy. Plant-based sweeteners like maple syrup and apple syrup can be used instead of honey,” says chef Reetu Uday Kugaji, who also emphasizes replacing butter with oil. extra virgin olive oil, coconut oil, ripe bananas and ripe avocados. For eggless baking, use aquafaba, nut butters, tapioca starch, mashed potatoes, flaxseed paste, apple vinegar, and agar agar.
If one is not skilled in baking vegan cakes, it may be a little difficult for them at first until they get used to it. However, to make the process easier, one must know the ingredients and process well. “Read your recipes carefully, sift your flour and weigh the ingredients correctly. The oven loves you, but don’t open it too much while cooking. Preheat your oven and whisk your eggs to ribbon consistency with your sugar,” adds Khandelwal. Another tip: don’t forget to use droplets of frosting to coat the cake instead of buttercream frosting. “Whole grains are healthier options than whites, but it doesn’t have to be whole wheat. Add seeds and herbs to give an interesting crunch and flavor,” says Sunil Kumar Gopalan, Executive Chef, The Lalit Resort and Spa Bekal.
Vegan chocolate cake
2 cups all-purpose flour
1 + ½ teaspoon baking soda
½ teaspoon of salt
1 + ½ teaspoon espresso powder
¾ cups cocoa powder
1 + ½ cup boiling water
1 cup organic brown sugar
¼ cup + 2 tbsp vegetable oil
1 teaspoon of white vinegar
Preheat your oven to 180*C. Line a 9-inch pan with parchment paper.
In a bowl, combine the flour, baking soda, salt, espresso powder and cocoa powder
Pour hot water into a large bowl. Add brown sugar, vegetable oil and vinegar. Mix well.
Gradually add the dry ingredients to the wet ingredients. Do not overmix – mix only until well blended and there are no more flour pockets in the batter.
Pour the batter into a prepared cake pan and bake at 180°C for 30-40 minutes or until a knife inserted in the center of the cake comes out clean.
Cover with dark chocolate, melted with a teaspoon of vegetable oil.
Garnish with nuts
Recipe by Shivesh Bhatia, baker