10 delicious Eggless Mango Desserts you NEED to make before the season ends. I can’t say it enough even though I keep repeating myself over and over again, mango season is a season we love to love here on the subcontinent! If there’s one thing that makes the Indian summer bearable, it’s definitely mangoes.
There is just SO MUCH you can do with mangoes and for me the most fun thing to do is create eggless desserts around mangoes! We’re now looking at the last month of the mango season here on the subcontinent and yes, there are still loads of ripe, juicy, delicious mangoes available. This Eggless Mango Trifle Pudding I shared recently is too delicious and so refreshing. It’s really simple as well!
I’d say grab a few kilos, chop and freeze some for smoothies etc, make a few jars of eggless mango curd and freeze them for later perhaps, else go ahead a try some of the recipes I’ve shared below. Of course, there are several more egg free mango desserts on the blog too.
There’s never a better time to get your mango dessert skills sharpened and most of my dessert recipes are simple and straightforward {read fuss free}. I’m sharing a selection of bake and no bakeeggless mango desserts, most of them one bowl recipes and honestly, this is just a handful. I have to confess that my favourite part is garnishing them because the pop of ‘mango‘ colour always brightens the dessert table!
Most of the eggless mango desserts are make ahead and I love that freshly diced mango adds such a pop of colour to the garnish. Throw on a few fresh organic rose petals {I grow my own desi gulab}, maybe fresh mint, some chili flowers and you’re good to go!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
When you think of a match made in heaven, count this in. A flavourful moist crumb, deep mango in every bite and a quick simple frosting that makes this eggless cake so special!
Hello mango season, my favourite season of all! This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.
With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this eggless Mango Dream Cake is deeply delicious and so satisfying!Makes one tin cake {5.5x3inch}
Eggless Tropical Mango Trifle Pudding … with semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for!
Mango is my most favourite thing about the Indian summer. The king of fruits as mango is rightly called gives us far too much happiness in the subcontinent. With hundreds of varieties from different regions of India, it’s a fruit that unites us as a nation as hot summer sweeps across the country.
Every region of India has its own special way of celebrating this luscious fruit asthe season begins. Mangoes show up in regional cuisines across the subcontinent in both raw and ripe form . Think curries, coolers, soups, smoothies, salads, sides and you definitely have something with mango. Some of my favourites include a aam daal that we had often as kids, a green mango chicken curry, mango kadhi, aam panna, aam ki chutney, aam ki lonji, aam ka achaar, raw mango salad, mango custard, mango lassi, mango kulfi, mango shake,mango sorbet, mango ice cream … the list goes on!
For me, the mango season at home is an invitation to create colourful, refreshing and interesting desserts with colours and flavours that really brighten the day. I always make the most of the mango season and we are really fortunate to see a wide variety of juicy, ripe fruit through summer. Right from the quintessential alphonso that is well know world wide to some of my favourites for dessert- kesar, langda and sinduri, I waste no precious time all summerlong!
Hopefully you’ll find the season and the king of fruits as inspiring as I do. I made little puddings with the left over fruit, mango sauce and cream and they were really delicious as well.
With semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for! A complete mango overload with all my favourite flavours in this very satisfying dessert bowl!
Eggless Cherry Chocolate Tart Cake … delicious dessert ideas now that cherries are flooding the market! With the summer heat almost unbearable, with the temperature hovering between 45°C- 47°C for days on end, it’s summer fruit like these that make the days bearable! Even better and kind of indulgentif you pair them with dessert!
Say cherries and you have my attention! Take a look at the different kinds of desserts you can make with this bright and cheerful stone fruit. Cherriesin season add a splash of colour and endless possibilities for desserts. The hotter it gets in the plains of North India, the juicier and sweeter the cherries get, the more inspired I feel.
For a non alcoholic version or if you don’t have cherry brandy on hand, a simple cherry juice works beautifully as well. All you need to do is simmer a handful of juicy red cherries in about half a cup water with a dash of sugar until soft. Strain out the juice, add a dash of lime and cool it. Get even more creative with it, add a little agar agar powder and voila, you have cherry jellylike the one I’ve used below or in the Eggless Chocolate Cherry Flower Cake here.
About this cake, I absolutely love how beautifully chocolate pairs with cherries here. I also love how hungrily my one bowl part wholewheat cake soaks up the generous glug of Kirsch {or a simple sugar syrup} giving you a really moist cake.
The tart cake is one I make quite often, and this tart tin was one of my best buys. It’s given me endless joy! I’ve had such a great time thinking up flavours and combinations and the result is always pleasing and ever so satisfying. I keep trying to pick a favourite but I think I love each one I make.Tart cakeslook quite pretty as well, don’t you think?
That’s what I love about flavour pairings and desserts. You can always customise dessert for friends and family; it’s easy as easy can be. Whether it’s a black forest tart cake, a walnut/pecanorange nut cake, a tiramisu inspired one, raspberry chocolate, chocolate pistachio or then a seasonal favourite like saffronmango, there’s always something for everyone.
I love to soak the cake somewhat generously, sometimes just as it comes out of the oven which makes it all the more delicious. So there you go, so many flavours, so many combinations in this Raised Flan Tin which is the best baking tin ever! Do tell me if you try the recipe, and do tell me what your favourite flavour pairings are.
This Eggless Cherry Chocolate Tart Cake is a delicious and easy-to-make dessert perfect for hot summer days when cherries are abundant. The tart cake is one I make quite often, and this tart tin was one of my best buys.
Course Dessert
Cuisine American, British, French, Italian
Keyword baking, cake, cherries, chocolate, dessert, drupes, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, no eggs, one bowl, soup, stone fruit, summer dessert, tart cake, vegetarian
Prep Time 1 hourhour
Cook Time 45 minutesminutes
To set 6 hourshours
Total Time 7 hourshours45 minutesminutes
Servings 8people
Equipment
1 Raised flan tart tin , Link above
3 Mixing Bowls
1 weighing scale
1 Electric hand beater
1 Oven
1 Cherry pitter
1 saucepan
1 spatula
1 balloon whisk
Ingredients
Eggless chocolate sponge
210gbuttermilk
35goil
15gclarified butter/ghee
100gcastor sugar
15gcocoa powder
½tspbaking soda
¾tspbaking powder
1tspapple cider vinegar
Pinchsalt
50gwholewheat flour/aata
115gall purpose flour/maida
Cherry pie filling
250gcherriespitted
1tbspcornflour
1tbspwater
50gsugar
Juice of 1 lime
Chocolate ganache
100gcream25% fat
100g55% couverture chocolate
To moisten
35mlKirsch {cherry brandy} or simple sugar syrup for moistening
Garnish
Fresh cherries, mint, edible flowers etc
Instructions
Eggless chocolate sponge
Preheat the oven to 180℃.
Lightly grease the tart cake tin with oil.
In a large bowl, add all the ingredients and give them a good whisk. I use an electric whisk.
Pour the batter into the tin and tap sharply to settle the batter. Bake for 30 minutes, until the tester comes out clean. Cool the cake and demold gently.
Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.
Cherry pie filling
Whisk everything together in a heavy bottom pan and gently simmer for about 5 minutes until thick and glossy and the cherries soften slightly but still hold shape. Strain the cherries out and reserve them in a bowl. Simmer the liquid until thick, then stir it back into the reserved cherries. Cool.
Chocolate Ganache
Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.
Assemble
Moisten the cake with Kirsch.
Add the cherry pie filling into the indent. Pour over a layer of ganache to cover the cherries.
Refrigerate the cake to set for 6 hours / overnight until the ganache is firm.
Dust the top with cocoa powder and garnish with fresh cherries, mint, edible flowers etc.
Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … this pound cake is everything good, actually JUST TOO GOOD! I used to bake a really nice orange pound cake when I used to bake with eggs. It had a wonderful crumb and each bite was moist and satisfying. One bite of this eggless pound cake and the memories just came tumbling in. It was exactly as I remembered, ONLY BETTER!!
Addictive, bursting with flavour, rich , indulgent, moist, great dense crumb, sliced beautifully, kept well, travelled well too. It’s not often that you find so much good in a single cake but this one certainly ticked all the boxes. And oh my, the pecans, cranberries and chocolate chips together do create some sort of magic in there.
There’s always been an endless charm about the quintessential pound cake, a connection to the years gone by. When I began baking, a pound cake was one of the earliest things I’d bake on repeat, the history behind this classic European tea cake making the recipe simple to remember … a pound of flour, a pound of eggs, a pound of sugar, a pound of butter it sang in my head!
Other times I’d bake a chocolate pound cake or an orange pound cake that I would always have ready when the kids came home from school. At the time, we travelled to the US often and I carried back a few basic bundt tins and they were perfect to bake a pound cake in.
Another recipe was the Blueberry Lime Buttermilk Pound Cake that I baked occasionally as a very special treat since anything blueberry was hard to come by back in the day. Not so now, since blueberries in every form are very easily available here now – fresh, frozen, dried, dehydrated …
The years went by and my favourite pound cake got forgotten because I stopped baking with eggs. Then last year I made an Eggless Pistachio Cranberry Loaf Cake, essentially a pound cake, and I was smitten! I feel in love with the gentle flavours, the rich delicate crumb, and addictive indulgent taste.
Natural orange as a flavour in cakes is something I truly love, something so easily achievable. This winter, the local bazaar has been flooded with carts of fresh, juicy oranges, called ‘kinnow/keenu‘locally, a high yield mandarin orange hybrid. I thought instantly of the Eggless Strawberry Orange Tart Cake that I had made a while ago that was bursting with fresh flavour. I definitely had ORANGE on my mind and I wanted to try something new.
I was juicing oranges that morning and decided to bake an orange pound cake since I always like to use the zest. I was pretty excited already at the batter stage when I saw all these flavors and that delicate orange colour come together. I knew this was going to taste good and I wasn’t wrong!
Once the cake cooled down completely, I gingerly sliced it not sure what to expect. It tasted amazing, quite addictive actually. As kids, we used to get something called a sliced Britannia cake in the local market. It was thinly sliced, gently sweet and quite buttery. One bite of the sliced eggless orange pound cake and it took me back to my childhood.
Now that I’ve been baking cakes for too many years, I can well imagine what might have gone into that Britannia Cake! Compared to that cake, my honest to goodness, from scratch, home baked version was a million times tastier! Prettier too. The cake disappeared pretty soon and I was back to juicing oranges and baking pound cakes on repeat!
It’s this particular version, the Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake, that I found we loved the most. It has a bit of everything, almost like a Christmas fruit cake and as delicious! There’s something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. Fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness! It’s love at every bite honestly, do try the recipe!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
There's something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. The cake has fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness!
Eggless Blueberry Chocolate Cake … Delicious desserts that are full of flavour and just so simple to make are what make me happiest! This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really!
Call me the lazy fast track baker, but my simple eggless sponge is what makes my baking fun! One bowl, add all the ingredients, quickly whisk them until smooth and in under 10 minutes with no fuss at all, the cakes are baking. It forms the base for SO MANY of my desserts …
These always bake up perfect as you might have noticed and inspire me to create endless desserts using this very simple, one bowl, eggless recipe as the base. Infinite possibilities as you can see, and these are only a handful. If you stop by my feed on Instagram, you’ll know what I’m talking about!
You can find most of my recipes on Instagram on my recipe handle PAB Recipes and some here on my blog. The Ombre Blueberry Cheesecake is one I shared very recently on the blog. It’s much too delicious and really simple to make. I hope you try try making it. Anything ombre gets my vote and this was so worth it!
Did I tell you that the 4 ingredient blueberry cream cheese filling and frosting in this eggless Blueberry Chocolate Cake is finger licking good? Very addictive, delicious actually, it’s light, creamy, smooth, glossy and doesn’t get too firm like a buttercream. Do make sure you use a nice full fat cream cheese to get it to the right consistency. Unlike traditional frostings, this blueberry frosting doesn’t use cups and cups of icing sugar to get it going. I used just enough to sweeten it if you know what I mean.
The blueberry compote adds a ton of flavour and moistness to this pretty as a picture Blueberry Chocolate Cake, the drips of blueberrysyrup quite delightful. I have a detailed blueberry compote recipe on the blog if you like. It’s quite the perfect,simple recipe that comes together in 10 minutes.
Once the cakes are baked and the blueberry compote is ready and cool, assembling doesn’t take a lot of time. Once assembled, I like to chill the cake for a couple of hours for it to get moist and for the flavours to mature. After that, slice this addictive good, earthy Blueberry Chocolate Cake & ENJOY!
This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really! The one bowl eggless cake is as simple as the blueberry cream cheese filling & frosting. The recipe is really a cake walk!Makes one 6" dessert cake
Course Dessert
Cuisine American
Keyword baking, blueberries, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, no eggs, no gelatine, one bowl, sweet, V day, vegetarian
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Chill 30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 6people
Ingredients
Eggless chocolate sponge
210gbuttermilk
50goil
100gcastor sugar
1/2tspbaking soda
1tspbaking powder
Pinchsalt
15gcocoa powder
50gwholewheat flour/aata
100gall purpose flour/maida
Blueberry compote
100gblueberryfrozen or fresh
30gsugar
1tspcornflour
1tbspwater
Juice of /2 lime
Blueberry Cheesecake Filling
200gcream cheesefull fat, chilled
40gwhipping cream30% fat, chilled
50gicing sugar
1 1/4tspblueberry powder
Blueberry Cheesecake Frosting
Remaining 135g blueberry cheesecake filling from above
100gcream cheesefull fat, chilled
25gicing sugar
1/2tspblueberry powder
Instructions
Eggless Chocolate Sponge
Makes two 6" cakes
Preheat the oven to 180C. Line two 6″ tins with parchment.
In a large bowl, add all the ingredients and give them a good whisk until .
Pour the batter into the tins, about 260g per tin, and bake for 18-20 minutes, until done or the tester comes out clean. Cool completely on the rack. Trim the tops.
Blueberry compote
Place all the ingredients EXCEPT lime juice in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices.
Strain the berries out into a bowl and reserve.
Reduce the syrup over low heat until very thick, then add it back to the reserved berries.
Stir in the lime juice. Cool completely..
Blueberry Cheesecake Filling
In a large bowl, beat the cream cheese and icing sugar until nice and smooth. Beat in the whipping cream adding the blueberry powder ¼ tsp at a time until you reach the desired colour.
Blueberry Cheesecake Frosting
Turn the leftover filling into a large bowl and add the remaining ingredients for the frosting. Whip until smooth, adding more blueberry powder if required to reach the desired colour.
Assemble
Place a 6” sponge on a serving platter. Top with the blueberry cheesecake filling followed by the blueberry compote after straining out excess liquid if required.
Top with the second sponge and very gently push downwards to sandwich into place. Place it in the freezer for 30 minutes for the filling to firm up slightly.
Frost with the blueberry cheesecake frosting and garnish as desired.
Slice and serve immediately or refrigerate until required
Eggless Brownie Fudge Cake … if you are torn between eating brownies or a cake, then this is for you. It’s the best of both worlds where deep, delicious fudgy brownies meets chocolate cake. If you dive in further, you’ll find the promise of pudding as well, so it’s a win win, and a deeply delicious one at that!
This fudgy cake is a hug in a bowl, one of those desserts than you can whip up at a moments notice. It’s comfort eating at best, something that really warms you up and gives you that sweet fix you need. The Brownie Fudge Cake is a great winter dessert option for the holiday season. That bar of chocolate on top is completely optional but melts quite prettily on top of the cake as it steps out of the oven! It adds a frosting of sorts to every bite.
This fudgy bake is as simple as it is delicious, a dessert that gives you instant gratification. 5 ingredients, one bowl, whisked in 2 minutes, baked in under 20 minutes and ready to be eaten immediately. Sold? Dive right in! That’s the magic of simple chocolate desserts!
I love that you can go gluten free with this Eggless Brownie Fudge Cake too. I’ve made it with sorghum flour/jowar ka aata as well, a millet flour, and it turned out quite nice. It tends to thicken a little more because of the nature of the millet flour, so perhaps use 10g less than all purpose flour, else add a dash of extra milk.
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
This is as simple as it is delicious, the dessert gives you instant gratification. 5 ingredients, a one bowl, whisked in 2 minutes, baked in under 20 minutes and ready to be eaten immediately. Sold? Dive right in!
Melt the chocolate in a large bowl and stir in the rest of the ingredients.
Turn the batter into a 6" bowl and bake for 17-20 minutes. Tent the top with a sheet of foil into 10 minutes of baking to stop the top from overbrowning.
Top with a bar of chocolate (optional), let it stand for 5 minutes and serve immediately.
Chocolate bar
Pour the melted chocolate into a chocolate bar silicon mold big enough to fit the baking dish. Tap sharply to get rid of any air bubbles and distribute the melted chocolate.
Place in the freezer for 10-15 minutes until set. Demold and trim with a sharp heated knife if you need to. Refrigerate until required. The bar can be made in advance, or can be set while the cake is baking.
