Cranberry White Chocolate Eggless Cake
Baking a cake at home is a therapy for me. I love trying out new flavour combinations once in a while as I am more inclined to baking with dark chocolate. When my family appreciates and enjoys the new baked dishes, it all seems to be worth the effort. However, when I baked Cranberry White Chocolate Eggless Cake I was pretty happy with the result. This flavour combination is one for the keepers.
I have used Dried Cranberries in my recipe for Cranberry White Chocolate Eggless Cake. The tangy taste of cranberries cuts through the sweetness of white chocolate and makes a fabulous inclusion to the cake. Adding berries to your regular tea cakes takes it to the next level. Also consumption of berries or any other dry fruit is always a win-win situation for one’s health.
Even I am biased to bake with dark chocolates more, this cake was an absolute surprise for me. Its not overtly sweet yet a perfect companion to your afternoon tea/coffee. I have made this Cranberry White Chocolate Eggless Cake twice by now. Once for my cousins when I went to Odisha for dusshera and again for bunch of friends of my husband.
The recipe for Cranberry White Chocolate Eggless Cake is a simple one with very few ingredients and won’t take much long to bake and devour it at the comfort of your home. You may notice the color of the cake in the pictures different coz the first time I baked it in the microwave and next time I baked it in the OTG.
Let us have a look at the recipe for Cranberry White Chocolate Eggless Cake so that you can bake it for your loved ones like I did.
Cranberry White Chocolate Eggless Cake
An eggless tea cake with a flavorful combination of White Chocolate and Dried Cranberries
Ingredients
- 1 1/2 cup (192 gms) All Purpose Flour or Maida
- 1/2 cup (64 gms) Castor or Powdered Sugar
- 1/2 cup (100 gms) Greek Yogurt or Hung Curd
- 1/4 cup (60 gms) Olive Oil
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2-3 tbsp Milk
- 1/3 cup (30 gms) Dried Cranberry
- 1/3 cup (30 gms) White Chocolate Chips
Instructions
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In a bowl, sieve together All Purpose Flour, Baking Soda, Baking Powder and salt and keep aside
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Preheat the oven at 180 degrees Celsius for 15 minutes. Prepare an 8 inch round baking tin by greasing it with oil and lining it with parchment paper.
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In another bowl, whisk together Olive Oil and Castor Sugar until the sugar dissolves and you have a creamy mixture. Add in the Greek Yogurt and whisk well. Add the vanilla extract to the wet ingredients and mix well.
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Once the wet ingredients are mixed well, Gently fold in the dry ingredients in small batches alternating with 1 tbsp milk on each turn. Do not whisk the cake batter vigorously as it will deflate the cake while baking.
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After all the dry ingredients are well incorporated, add in half of the quantity of Dried Cranberry and White Chocolate Chips and mix gently.
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Pour the cake batter into the prepared and lined baking tin and spread it evenly. Now add the remaining Dried Cranberry and White Chocolate Chips over the cake batter and press them gently so that they don't fall off while baking.
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In a preheated oven, Bake the cake at 180 degrees Celsius for about 30 minutes until the skewer when inserted into the center comes out clean. If you bake the mentioned quantity of batter into smaller tins then the bake time will be approximately 20-25 minutes depending on your oven's temperature. Mine took a little over 25 minutes.
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Once cooled down, demould the cake and cut into desirable pieces and serve along with Tea or coffee
Recipe Notes
Note: In case you have a microwave with convection mode, you may bake the cake in convection mode in the microwave at 180 degrees for 35-40 minutes depending upon the doneness of the cake.
