Being an avid food blogger and a retired sous- chef in a famous Boston restaurant, since the past five years, I absolutely love the way I create a puppetry of my most favorite ingredients right from the pantry, use the already available ingredients in my fridge, and last but not the least, use simple recipe builders and a lot more. Lately, I used a free recipe finder to find which recipes are on hand. I have written a lot of cookbooks and published a lot of delicious baking recipes on my recipe blogs and other famous food websites, using the easiest recipes, especially for the novice chefs, such as newly married ladies and a lot of other people who simply love to cook!

Today, I will share the most interesting cake recipes, using canola oil as the commonest ingredient and shower you with a plethora of creamy flavors!

 

1) THE CHOCOLATE WAR CAKE

Did you ever eat the chocolate war cake? During the Second World War, the scrumptious chocolate war cake was made by a lot of the American womenfolk left behind, as there was a scarcity of eggs and milk at the most turbulent of times due to the obstructions caused by the war time. However, though the war thwarted years back, this chocolate recipe is still revered by the devout vegan lovers and it comes as a whiff of good news for the sweet-toothed people who are shackled with dietary restrictions.

It is chocolaty, moist and ideally vegan!

Let’s hover through the ingredients and see how this fabulous chocolate cake is made using canola oil.

 

INGREDIENTS

 

• 3/4 cup of whole-wheat pastry flour
• 3/4 cup of all-purpose flour
• 1 cup of granulated sugar
• 1/3 cup of natural cocoa powder
• 1 tsp. of baking soda
• 1/2 tsp. of salt
• 1 cup of cold water
• 1 Tbsp. of cider vinegar
• 1/3 cup of Kisan canola oil
• 1 tsp. of pure vanilla extract
• 1/2 tsp. of confectioners’ sugar

 

 

Directions:

• Preheat the oven to 350°F.
• Take a round baking pan and whisk together whole-grain pastry flour, multipurpose flour, sugar, cocoa powder, baking soda and salt till a frothy mixture is obtained.
• Use a small bowl or measuring cup to combine the water and vinegar.
• Create a well in center of flour mixture in the pan and slowly pour Kisan canola oil and vanilla extract into the well. Pour a mixture of cider vinegar and water over the top layer of flour and then stir well to blend all ingredients.
• Bake until it sets and a toothpick inserted into center comes out clean after forty minutes. Place the cake on the cake rack to cool in the pan. Once the cake cools, sprinkle it with some confectioners' sugar.
• Serve and enjoy!

 

2) THE LEMON VANILLA CAKE

 

Are you a die-hard citrus food lover? Well, if that’s the case, then try this brilliant cake recipe, that bursts with a delightful combo of lemon and vanilla wonders encrusted together!

INGREDIENTS

• 3 Tbsp. of Kisan margarine
• 1/2 cup of brown sugar
• 3 bananas, peeled and sliced
• 1 whole egg
• 1 cup of granulated sugar
• 1 peeled banana, cut into chunks
• 3 Tbsp. of Kisan canola oil
• 2 Tbsp. of skim milk
• 1 tsp. of vanilla extract
• 1/2 tsp. of grated lemon or orange peel
• 1 cup of all-purpose flour
• 1 tsp. of baking powder
• 1/2 tsp. of ground cinnamon
• 1/4 tsp. of baking soda
• 1/4 tsp salt

 

DIRECTIONS:

• Melt the Kisan canola margarine in 9 x 9 inch wide cake pan and place it in a 350 °F (180 °C) oven for almost four minutes.
• Remove the pan from the oven and stir in brown sugar. Make an arrangement of the sliced bananas in a single layer of the brown sugar mixture.
• Put the eggs, granulated sugar, banana chunks, Kisan canola oil, milk, vanilla extract and grated peel in food processor or blender and process until a smooth mixture is attained.
• Now, take a large-sized bowl and combine rest of the ingredients, such as the flour, baking powder, cinnamon, baking soda and salt. Add the thick banana mixture to the floury mixture. Stir until it blends and thickens. Pour the batter over bananas in the cake pan. Bake at 350 °F for almost half an hour or until a cake tester is inserted in the mid-portion of the cake and it comes out clean.
• Cool it for approximately five minutes in the pan which is set on the wire rack.
• Dish out the cake onto serving plate. Serve warm or cool, as desired.
• Enjoy!

3) THE VANILLA BEAN CAKE WITH RASPBERRY SAUCE

 

Ever imagined a dollop of exotically flavored vanilla beans trickled with a saucy raspberry sprinkling? And what if all of these fascinating ingredients could be in one beautiful piece, like a celestial cake straight from the ecclesial oven of heaven? Got a bit of poetic, didn’t I? ;)

Well, since we still live on the Earth, let’s skim through this incredible cake recipe that bursts with vanilla beans and raspberry sauce interspersed within a cakey wonder?

 

 

INGREDIENTS

For the cake

• 3/4 cup of Kisan canola oil
• 2 vanilla beans, split and seeded
• 4 Tbsp. of lemon zest
• 2 1/2 cups of all-purpose flour
• 1 cup of cake flour
• 1 3/4 cup of granulated sugar
• 1 Tbsp. of baking powder
• 1 tsp. of salt
• 2 Tbsp. of melted butter
• 3 eggs, slightly beaten
• 3/4 cup of milk

 

For the Raspberry Sauce

• 3 cups fresh or frozen raspberries
• 1/3 cup of granulated sugar
• 1/3 cup of orange juice
• 1 Tbsp. of orange zest
• 1/2 tsp. of sea salt
• 1/2 cup of Kisan canola oil

 

DIRECTIONS:

• Use a small sized saucepan and heat the Kisan canola oil to 140 °F. Remove it from heat and add some vanilla bean pods, seeds and one tablespoon of lemon zest. Allow the canola oil to return at the room temperature and remove the bean pods.
• Take a medium sized bowl, sift together the flour, sugar, baking powder and salt and set it aside.
• In mixing bowl, whisk together flavored canola oil, butter, eggs and milk.
• Add the Kisan canola oil and its mixture to the dry ingredients and blend, until it combines well.
• Split the batter, by dividing it into two greased 9 x 5-inch (22 x 12.5-cm) loaf pans. Bake at 350 °F for almost 50 minutes or until a cake tester is inserted into loaves and luckily, it comes out clean.
• Now, let’s make the raspberry sauce for the cake coating. Take a large bowl and combine raspberries, sugar, orange juice, zest and salt and mix it until the sugar dissolves completely.
• Strain using a fine strainer into second bowl, pressing the mixture with backside of the spoon. Discard the useless raspberry seeds
• Pour the mixture into a fine blender and over a lower speed. Bit by bit, add canola oil a little at a time until the sauce forms a thick emulsion. Serve the sauce over the pound cake and enjoy!

 

4) THE BANANA UPSIDE DOWN CAKE:

Some people really love bananas. I do, too. Bananas are quite healthy to eat and they must be eaten regularly by growing children. However, sometimes children do not like plain bananas and this is exactly when you can bake this wonderful banana upside down cake and let them munch away the fruity cake in no time!

 

INGREDIENTS:

• 3 Tbsp. of Kisan margarine
• 1/2 cup firmly packed brown sugar
• 3 bananas, peeled and sliced
• 1 egg
• 1 cup granulated sugar
• 1 peeled banana, cut into chunks
• 3 Tbsp. of Kisan canola oil
• 2 Tbsp. of skim milk
• 1 tsp vanilla extract
• 1/2 tsp grated lemon or orange peel
• 1 cup of all-purpose flour
• 1 tsp. of baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt

 

DIRECTIONS:

 

• Melt the Kisan margarine in 9 x 9 inch cake pan which is later placed in a preheated oven at 350 °F for almost three minutes.
• Remove the mixture from the oven and carefully mingle in the brown sugar. Arrange the slices of bananas in a single layer in the brown sugar mixture.
• Place egg, granulated sugar, banana chunks, canola oil, milk, vanilla extract and grated peel in food processor or blender and process it until a smooth mixture is obtained.
• Now, get a large bowl and combine the flour, baking powder, cinnamon, baking soda and a pinch of salt.
• Add the mixture of the bananas to the flour mixture and stir them till they blend. Pour the batter over bananas in a cake pan gently. Bake at 350 °F for almost thirty minutes, or until the cake tester inserted in midpoint comes out clean!
• Cool for 5 minutes in a pan set on a cake wire rack and invert onto an elegant cake serving plate. Serve warm or cool, as per your desire. For better results, serve it on the same day and don’t store it for too, too long.

 

Being a chef, a baker and quite a foodie too, I love to shop fervently, for the most elegant bakeware and present my dishes in the most regal manner.

Hope you liked the recipes!

Bon Appetit!