Tag Archives: tamil healthy recipe

Wheat Coffee Cake with Walnuts (Eggless, Milkless, Butterless)


As most of us are looking out for healthy recipes, but like to have desserts especially when it comes to cakes, who say no? So thought of making a healthy cake, this resulted in my vegan Coffee Cake with walnuts. Already I shared my Coffee Cake with Nutty crunch and this cake is very special and completely different from that as it has no eggs, no butter, no sugar, and no milk and prepared with wheat flour/atta.

This cake is very healthy dessert and good not only for weight watchers, but also for diabetes people. Also this tastes yum, and has the soft and fluffy texture which would be liked by everyone. Enjoy your winter by giving a try to this healthy and delicious Vegan Coffee Cake. Let me share the recipe…

CLICK HERE for more baking recipes.

Awwww. Its Friday, taking my cake to Fiesta Friday #149 hosted by Angie@thenovicegarderner.

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Vegan Coffee Cake with Walnuts


  • Wheat flour / Atta – 1 ½ cups
  • Baking powder – 1 tsp
  • Cinnamon powder – ½ tsp
  • Salt – ½ tsp
  • Walnuts – ½ cup
  • Oil – 1 cup
  • Black Coffee – 1 cup
  • Lemon Juice – 1 tsp
  • Organic Brown Sugar – 1 cup

Making of Vegan Coffee Cake with Walnuts –


  • Sieve the wheat flour, cinnamon powder, salt and baking powder, all together in a bowl. Keep it aside.
  • Crush or finely chop the walnuts to pieces and keep it aside.
  • Take a wide mouth bowl, pour oil, black coffee, lemon juice and add the organic brown sugar, mix it well until the sugar is completely dissolved.
  • Take 2 tsps of sieved flour and keep it aside.
  • Add the leftover sieved flour to the black coffee mixture, little by little and fold them well without any lumps.
  • Meanwhile preheat the microwave to 180 degree C and grease the cake tray.
  • Add the walnuts to the reserved sieved flour and mix it well. Make sure that the walnuts have got coated well with the flour.
  • Add walnuts along with the flour to the cake batter and mix it well. Refer the above video for the consistency.
  • Transfer the cake batter to the greased tray and bake it for 5 to 10 mins or until a tooth pick inserted in the centre of the cake comes out clean at 180 degree C.
  • Once baked, let the cake rest for 5 mins and transfer the cake to a plate.

Serve hot or at room temperature or chilled. Perfect for a tea-time or perfect for brunch with a scoop of ice cream.

Muskmelon Orange Mojito


This is my second Mojito recipe – Muskmelon Orange Mojito, it’s very simple drink with too many health benefits. This Mojito is one of the wonderful refreshing, coolants apt for this summer. I have added honey for more taste and health benefits, also only this sweet version, have tried a salted version for Diabetic -Friendly especially for my hubby.

Both the versions (sweet and salted) were awesome with its very own taste, those who don’t like honey can substitute sugar instead of honey. Beat the heat with a healthy coolant, which can be prepared easily at home. Let us move on to the recipe…

Taking this to Fiesta Friday #61 hosted by Angie @ thenovicegardener.

Muskmelon Orange Mojito - Sweet version

Muskmelon Orange Mojito – Sweet version


  • Muskmelon – 1 no (medium size)
  • Mint leaves – a fistful (ullangai alavu)
  • Lemon juice – 2 tbsp
  • Orange juice – ¼ cup
  • Ginger – 1 “inch stick (2 gms)
  • Salt to taste
  • Honey – 4 tbsp
  • Water – 1 litre


  • Peel and roughly chop the muskmelon and ginger.
  • Wash the mint leaves.
  • Take muskmelon, mint leaves, ginger, lemon juice, orange juice, a pinch of salt all together in a blender or mixie and blend it well. No lumps should be there.
  • Drain the juice and discard the flesh.
  • For sweet version: Add in honey or sugar as per your taste and stir well, till it dissolves well.
  • For salt version: Add in salt, once you drain the juice and stir it well, till it dissolves.

Serve it chilled by adding finely chopped pieces of muskmelon and a thinly sliced lemon wedge.

Note: Adjust the quantity of sweetness, salt and ginger to your taste.