Category: CAKES

Eggless Sticky Toffee Coffee Pudding … Best NYE dessert?

Eggless Sticky Toffee Coffee Pudding. This is a really delicious, spiced up eggless version of this classic dessert that is perfect for New Years. Dates, spices, coffee, toffee, walnuts, orange and vanilla pack the flavours in. You must make this!

I love playing with ingredients while baking, and spices is one of my favourite things to use. You’ll find them used often across the blog from garam masala in cakes, puddings and truffles, to cinnamon in cookies. I also love adding coffee to my desserts as it really steps up the flavours.

The Eggless Sticky Toffee Pudding is the most satisfying dessert ever. Comforting, indulgent and ever so easy to make, you can even make the pudding and sauce ahead of time and reheat both before serving.

Sticky toffee pudding, also known as STP or as sticky date pudding in Australia and New Zealand, is an English dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffeesauce and often served with a vanilla custard or vanilla ice-cream. It is considered a British classic by various culinary experts, alongside bread and butter pudding, jam roly-poly and spotted dick puddings

The good thing about desserts like these is that you can plan ahead. I’ve made them several different ways. I made the coffee date blend ahead of time, then whisked everything before I wanted to serve these the first time.

The next time I got the batter together, spooned these Eggless Sticky Toffee Puddings into the mini bundts and then baked them just before I wanted to shoot them! That’s only because I wanted to capture the steam which makes this dessert seem so real! Take a look at the video. I love the way the steam escapes the minute you unmold them!

The third time around {yes, I’ve made them so many times}, I baked these ahead of time, and got the sauce ready too. It was just as simple as reheat both and serve! Just so brilliant and cuts the work out.

If you don’t have chia seeds, I think a flax seed egg will work just as well. And if you don’t mind adding an egg, then feel free to skip the chia seed mix and use one egg instead! If dates isn’t your thing, then figs should work equally well, though I think dates are really nice here! Also, the coffee just enhances all the flavours, adds depth. There’s no coffee taste whatsoever.

More options! If the toffee sauce is setting you in a calorie overdrive this holiday season, then just a drizzle of unsweetened single cream over the Eggless Sticky Toffee Pudding works brilliantly, else a scoop of your favourite vanilla ice cream!

See – so many options, so I can’t see why you aren’t going to make these babies!

Print

Eggless Sticky Toffee Coffee Pudding

Sticky Toffee Coffee Pudding... Best eggless NYE dessert? A really delicious spiced up eggless version of this classic dessert that is perfect for New Years. Dates, spices, coffee, toffee, walnuts, orange and vanilla pack the flavours in. You must make this! It's the most satisfying dessert ever - comforting, indulgent and ever so easy to make. You can even make the pudding and sauce ahead of time and reheat both before serving.
Cuisine British
Keyword baking, dessert, eggless
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people

Ingredients

Date & coffee mix

  • 125 g dates
  • 120 ml hot brewed coffee
  • 1 stick cinnamon
  • 3 star anise

Dry mix

  • 65 g all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 25 g walnuts chopped

Wet mix

  • 50 g clarified butter {ghee} melted, warm
  • 75 g jaggery
  • 1 tbsp chia seed egg {1chia seeds + 3water}
  • Zest of 1 orange

Vanilla Toffee Sauce

  • 50 g butter
  • 100 g brown sugar
  • 100 g cream
  • 1 tsp vanilla

Instructions

Sticky Toffee Coffee Pudding

  • Preheat oven to 160 degrees.
  • Grease 3 mini bundt tins {1 cup capacity each} with ghee, then dust with flour.
  • In a small bowl, place the chopped dates and hot coffee, with the cinnamon and star anise. Leave to stand for 15 minutes.
  • In another small bowl, whisk together the jaggery, chia seeds, and ghee with the orange zest.
  • Discard the cinnamon and star anise, then place both wet mixes in the in the hand blender and process to a paste.
  • In a large bowl, stir together the flour, baking powder, baking soda, walnuts and salt. Stir in the wt mix.
  • Fill the mini bundt tins 3/4 full with the pudding mixture. Bake at 160C for 25-30 minutes, until a toothpick comes out clean.

Toffee Sauce

  • While the pudding is baking, make the toffee sauce.
  • Place all the ingredients in a sauce pan and simmer for 5-7 minutes until the sauce thickens a little.

To serve

  • Poke holes into each pudding once baked and pour a few tablespoons of sauce over each. Allow them to sit for 5-7 minutes, then demold and serve warm with more sauce, and vanilla ice cream if desired.

Fresh Mango Cherry Layered Cake … #makeitnow

Fresh Mango Cherry Layered Cake … with a white chocolate lace collar, one of my favourite ways to dress up a cake. Simplest too! Light, refreshing, creamy and so satisfying, one of those ‘you must make at least once in a season’ cakes! Also a mango cake, one of my favourite fruit for dessert.

It was my dad’s’ birthday today. A few days ago he fell off the ladder while picking mangoes off his tree. Regular drama followed, an emergency hospital trip, stitches etc since he fell on his head. He’s a soldier and didn’t complain even once; that’s just how he is. Also fit as a fiddle again!

His tree bore him over 300 beautiful mangoes this year. Luscious, juicy and so satisfying. I’ve had my fair share of them from the ones that were raw and green, to baskets full of ripe ones now. Did I say I love this season?

I love using fresh seasonal produce in my desserts. It just makes me so happy. Also keeps monotony at bay! So much to look forward to.

A few days ago a reader asked me why I bake only eggless bakes now. It was just a choice I made for a bit, and now this cake has made me very happy!

I thought it fit to make a mango cake for today given all the mango drama that happened the last moth. I added some cherries too since I had really nice ones on hand. I’m back with a regular cake, eggs flour & cream, loaded with summer fruit. It was most delicious, and as you can imagine, it disappeared really soon!

Also back with a chocolate lace collar that inspired so many of you since I last shared a video of the same on Instagram. It got viewed 572K times! It’s something so simple, yet it really steps up the look of a cake, makes it special. There’s a peep into how I piped the collar on Reels on Instagram, so do take a look if you like.

Print

Fresh Mango Cherry Layered Cake ... with a white chocolate lace collar.

Light, refreshing, creamy and so satisfying, one of those must make at least once in a season cakes! Makes 1 8" layered cake Best consumed within 24 hours since it has fresh fruit.
Keyword baking, dessert, homemade, sweet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Servings 8 people

Ingredients

Sponge X 2

  • 6 eggs
  • 1 cup vanilla sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup all purpose flour, maida
  • 1 tsp baking powder
  • 1/4 tsp salt

Filling

  • 200 g whipping cream
  • 50 g icing sugar
  • 1/4 tsp almond extract
  • 1 large mango diced small
  • 1 cup cherries pitted, chopped

Frosting

  • 200 g whipping cream
  • 250 g mascarpone
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Topping

  • Fresh fruit - diced mangoes, fresh cherries, mint

Instructions

Sponge

  • Preheat oven to 190C. Line the bases and sides of 2 X 8" round tins with parchment paper.
  • Sift the flour, baking powder and salt. Reserve in a bowl.
  • Place eggs and sugar in the bowl of a stand mixer. Whisk for 7-8 minutes on high speed until mousse like and tripled in volume.
  • Sift in 1/3 of the flour mix and fold in gently in figure 8 movements. Repeat twice, folding in carefully so as not to release the whipped in air.
  • Divide between the two tins and bake for 10 minutes at 190C.
  • Reduce the temperature to 180C, and continue to bake for another 20 minutes approximately until light golden brown and risen, and the tester comes out clean.
  • Remove to cooling racks. Stand for 5 minutes, then take out of tins, gently remove parchment paper, and leave to cool completely.
  • Divide into 2 horizontal slices each if you like.

Filling

  • Whip the cream with the icing sugar and extracts until firm. Sandwich the layers with the cream scattering fruit over the cream, then layering again.
  • I placed the layers in an adjustable dessert ring, covered and left it clingwrapped overnight. An hour is good too. I just like to divide the steps.

Frosting

  • Whip the whipping cream, mascarpone, icing sugar and extracts until firm.
  • Frost the cake with the cream.
  • Top the cake with fresh mangoes, cherries and mint leaves.
  • Decorate with a white chocolate collar if desired. {100g melted white chocolate. How to pipe the collar in 'Reels' on @passionateaboutbaking}

Eggless Stone Fruit & Cream Vanilla Tea Cake

Eggless Stone Fruit & Cream Vanilla Tea Cake. A ‘wacky’ vanilla cake topped with a delicately flavoured cream, then loads of fresh apricots, plums and cherries. With undertones of vanilla bean, cherry and almond, this tea cake topped with my favourite fruit turned out luxurious!

It’s summer in India, and the stone fruit season has to be my favourite season, my greatest fruit love! When summer meets the rainy season, everything screams monsoons in India. While the heat and high humidity is absolutely sapping, the fruit are another story!

The unbearable heat, the high humidity, then the ripe, luscious beautiful fruit all come together in a heady balance, one compensating for the other!

That balance of nature, where the Earth almost punishes you with temperatures over 40C and 85% humidity, then placates you with the best local produce ever! At times like these, stone fruit desserts bring endless joy. I made this Eggless Stone Fruit & Cream Vanilla Tea Cake that was most delicious, a version of the Depression or Wacky Cake!

If you haven’t heard of the simplest cake to make ever, it’s time to Google! Depression Cake, Crazy Cake or Wacky Cake gained fame in the Great Depression of the 1930’s. Eggless, milkless and butterless, frugal ingredients still gave you cake. Also known as War Cake, it has several versions, the chocolate one being most famous.

Came about quite effortlessly. I ran out of ingredients that morning, still wanted to bake something. I had loads of great stone fruit on hand, one thing led to another and we had the most delicious tea cake. A wacky Eggless Stone Fruit & Cream Vanilla Tea Cake, as pretty as it was tasty!

Do try it!

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

Print

Stone Fruit & Cream Vanilla Tea Cake

A wacky Eggless Stone Fruit & Cream Vanilla Tea Cake topped with a delicately flavoured cream, then loads of fresh apricots, plums and cherries.
Keyword baking, dessert, eggless, homemade, sweet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 8 hours 40 minutes
Servings 4 people

Ingredients

Vanilla Almond Cake

  • Dry Mix
  • 3/4 cup all purpose flour
  • 1/2 cup vanilla sugar {or plain}
  • 1/2 tsp baking soda {meetha soda}
  • 1/4 tsp salt
  • Wet
  • 1/2 tsp white vinegar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2,5 tbsp neutral oil
  • 1/2 cup Water

Vanilla Almond Cherry Cream

  • 400 g Amul Fresh cream, 20% fat
  • 50 g boora/raw or powdered sugar
  • 1 tsp agar agar
  • 8-10 cherries {optional}
  • 1/2 vanilla bean, scraped
  • 1/4 tsp almond extract

To top

  • Fresh seasonal fruit and mint to top

Instructions

Vanilla Almond Cake

  • Preheat the oven to 180C. Line the sides and base of a 7" round tin with parchment paper.
  • LiStir together all the dry ingredients in a large bowl.
  • Add the vinegar, vanilla extract, almond extract and oil.
  • Stir quickly to mix.
  • Pour in the water and stir to mix to a smooth batter.
  • Transfer to prepared tin and bake for approximately 25 minutes, until the tester comes out clean.
  • Cool in tin for 10 minutes, then cool on rack

Vanilla Almond Cherry Cream

  • Heat the cream, sugar, agar agar, cherries and vanilla bean in a heavy bottom saucepan, stirring constantly.
  • Simmer for 5-7 minutes.
  • Strain into a bowl, pushing through the cherries for colour.
  • Stir in the almond extract.

Assemble

  • Place the vanilla almond cake on a platter and place an adjustable dessert ring around it. I lined the dessert ring with an acetate collar.
  • Pour in the vanilla almond cream.
  • Leave to set for 6-8 hours/overnight.
  • Gently remove the dessert ring/acetate collar.
  • Top with cut stone fruit, sprigs of mint etc. and serve.

Salted Caramel Layered Cake … indulgent & how!

Salted Caramel Layered Cake… a small break from chocolate and the cake turned out everything I expected it to be. Rich, luscious, creamy, satisfying; in one word INDULGENT!

New research has revealed that there is a scientific reason you can’t stop eating salted caramel, and no, it’s not just because you’re greedy. …{read more}

As I’ve said before, it’s always dangerous to have a batch of salted caramel ready. Ooooh the things that can happen but I’m not complaining. The flavours in this cake were intensely salted caramel & very enjoyable.

The Salted Caramel Layered Cake is a great departure from chocolate and is addictively good! Make it a day ahead so the flavours mature well. Also, it’s worth paying attention to the drip of salted caramel on the frosting. It should be at room temperature and pourable.

The taste of the cake improves as it sits, yet the only drawback is that it gets over too soon!

Pretty too, thanks to the drizzle of salted caramel & the prettiest edible flower that @sugardaddybakes made. It just finished off the cake so well!

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

 

Print

Salted Caramel Layered Cake ... indulgent & how!

The flavours in this cake were intensely salted caramel & very enjoyable. The Salted Caramel Layered Cake a great departure from chocolate and is addictively good!
Keyword baking, dessert, homemade, sweet
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours 5 minutes
Servings 6 people

Ingredients

Caramel Cake

  • 2 x 8" cakes
  • 2 1/4 cups all purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 light olive oil
  • 1 cup brown sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla
  • 1 sceaped vanilla bean
  • 1/2 cup caramel
  • 1 cup buttermilk room temperature

Filling & base coat

  • 250 g whipping cream chilled
  • 100 g unsalted butter room temperature
  • 50 g icing sugar
  • 100 g mascarpone cream room temperature
  • 50 g caramel room temperature

Salted Caramel Whipped Frosting

  • 200 g whipping cream chilled milk
  • 50 g caramel room temperature
  • 75-100 g icing sugar
  • 100 g mascarpone room temperature

Instructions

Caramel cakes 2 X 8" cakes

  • Preheat the oven to 180C. Line the base & sides with parchment.
  • In a bowl, stir together flour, salt, baking powder & baking soda. Reserve.
  • In a stand mixer with paddle attachment, whisk butter & sugar until fluffy. Whisk in oil, then add eggs one by one, followed by the scraped vanilla bean and extract, then finally the salted caramel.
  • In 3 alternative lots, on lowest setting, fold in the flour mix & buttermilk, 1/3 rd at a time, ending with the buttermilk.
  • Divide between the 2 tins, and bake for about 30-35 minutes, until tester comes out clean.
  • Remove to cooling racks, and take out of tins. Cool completely on racks, then slice each into 2.

Filling and crumb coat

  • Whip the cream and butter with the icing sugar until stiff.
  • Whip in the salted caramel, then the mascarpone until just blended & smooth. Don't overmix.

Caramel Whipped Frosting

  • Whip the cream with the icing sugar until stiff.
  • Whip in the salted caramel, then the mascarpone just until mixed through. Don't overmix.

Assemble

  • Sandwich the layers with 1/4 th of the filling, using the last 1/4 for the crumb coat. Cover and chill for an hour, or overnight.
  • Frost the cake with the Salted Caramel Whipped Frosting, and pour any remaining salted caramel over the edges. Make sure the salted caramel is at room temperature and pourable.

Eggless Almond Mango Protein Cake with a whipped mango frosting

Eggless Almond Mango Protein Cake. It’s summer and summer screams mangoes. I’m having the time of my life working in the kitchen with mangoes. Made this eggless mango almond cake a while ago topped with a luscious mango cream and freshly diced mangoes.

May I say it was most delicious? It certainly was that and more. The cake is a satisfying mango almond sponge, dense and moist, high protein too. Once again a simple recipe = dry mix + wet mix.

I’m having quite a fun time experimenting with eggless versions of cakes, and an even better time sharing them. Seems to be breathing new life into the blog, Instagram and generally more motivation for everyday.

It’s tough enough to bake when the temperatures are soaring, and lethargy all but sets in. I wake up every morning with a long list of thing to accomplish, much like conquering Mount Everest. By 10am, the incessant heat hits you, and lays all good plans to rest.

On days like this it is mangoes that are a savior. Bright yellow, enticing, tempting, motivating and calling my name, they get me to really start playing with pots and pans. This Eggless Almond Mango Protein Cake is the result of one such day, and a happy result that.

I’ve used a ton of mangoes this year and the last year as well, so I have a whole load of recipes to share. I’ll get there one at a time. For now, please do make this tropical delight which I have made a few times.

It’s simple, it’s vibrant and it looks really pretty. The frosting took all of 5 minutes and it’s just the colours that bring it alive! I’ve added a video of one without the protein powder too just in case you’d rather try that!

Print

Eggless Almond Mango Protein Cake with a whipped mango frosting

Eggless Almond Mango Protein Cake. A most delicious & satisfying tropical mango almond sponge, dense and moist, high protein too. The topping makes it even more delicious, festive too. Once again a simple recipe = dry mix + wet mix.
Keyword baking, dessert, eggless, fruit, homemade, sweet
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

Wet Mix

  • 3/4 cup store bought yogurt
  • 3/4 cup raw sugar/boora or powdered sugar
  • 1/4 cup clarified butter {ghee} melted, cool
  • 1/4 cup milk {– 1 tbsp} room temperature

Dry Mix

  • 1 cup plain flour/maida
  • 1/2 cup almond meal 45g
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch salt
  • 1 tsp vanilla extract
  • 1/3 cup mango protein powder

Whipped Mango Frosting

  • 1 cup mascarpone cream, chilled
  • 1/4 cup icing sugar
  • 2 tbsp mango protein powder

Instructions

Mango Almond Protein Cake

  • Preheat the oven to 180C. Line a round 8" baking tin with a 3" ring insert with parchment paper. Grease and flour the insert.
  • Whisk together the dry ingredients in a bowl to mix well. Alternatively, sift if you like. Reserve.
  • In another large bowl, whisk together the yogurt and sugar. Leave to stand for about 15-20 minutes. Whisk in melted, cool ghee, milk and vanilla extract.
  • Gently stir in the dry mix in 4-5 lots, mixing well each time.
  • Transfer to the lined 8" baking tin with a 3" ring insert.
  • Bake for 45-50 minutes, until tester comes out clean. Cool in tin for 5 minutes, then gently turn out onto rack, and cool completely

Whipped Mango Frosting

  • Gently whisk all ingredients until smooth, yet firm. Don’t over whisk as we don’t want to break down the thickness. Taste and adjust sweetness.
  • Top the cooled cake with this, and scatter over diced fresh mangoes, fresh mint & rose petals.

Best Ever Eggless Banana Walnut Chocolate Chip Loaf – Simple & delicious

Eggless Banana Walnut Chocolate Chip Loaf , simple, so delicious and wholegrain too. Did I tell you it’s hand whisked and takes about 10 minutes to get into the oven? Yes, that too. Above all, the coconut sugar and clarified butter add deep, earthy flavours making the loaf a winner.

Have you ever used coconut sugar?

And do you use walnuts often? I just think they make everything taste better!

3 ripe bananas, a mix of flours, sugar and ghee/clarified butter yield this delicious moist and above all, VERY SIMPLE Eggless Banana Walnut Chocolate Chip Bread/Loaf. The basic recipe works with everyday ingredients.

Walnuts and chocolate chips are add ons, but they do add deliciousness. You could also add a dash of cinnamon powder if you like.

Hopefully I’ve convinced you to get into the kitchen and begin mashing bananas! I’ve had like a million requests over on Instagram for an eggless version of a Wholegrain Banana Bread video I shared a while ago. I tried a couple of times to make it eggless, but I wasn’t convinced.

Then one day, I saw a comment from someone on Instagram who said she was really grateful for an eggless recipe I had shared since her daughter was allergic to eggs. I’ve now begun trying to share both sort of recipes, with eggs and without. I’ve made a few videos as well.

I had a really nice time making the videos. As you can see, the recipe is really really simple, fuss free and quick. So easy that I’ve begun making this Eggless Banana Walnut Chocolate Chip Loaf {and the recipe version with eggs too} quite often.

♥ Always nice to hear from you ♥

Tag me if you like Instagram @passionateaboutbaking Facebook @passionateaboutbaking Twitter @vindee Pinterest @PassionateAboutBaking

Do let me know if you make this loaf cake, or you have requests for any others. I often try and bake on request since it makes more sense. I’m here because of you after all! And of course, do hit the subscribe and turn on the notifications while on YouTube. I’d love to hear from you!

Print

Eggless Banana Walnut Chocolate Chip Loaf

3 ripe bananas, a mix of flours, sugar and ghee/clarified butter yield this delicious moist and above all, VERY SIMPLE Eggless Banana Walnut Chocolate Chip Bread/Loaf. The basic recipe works with everyday ingredients and walnuts and chocolate chips are add ons.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf

Ingredients

  • 1/2 cup clarified butter/ghee melted
  • 1/4 cup granulated sugar
  • 1/2 cup coconut sugar {or brown sugar}
  • 3 large bananas well mashed
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour {maida}
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 180º.
  • Line a loaf tin with baking parchment.
  • In a small bowl, whisk the flours, baking soda, baking soda and salt. Reserve.
  • In a large bowl, whisk together the clarified butter and sugars, followed by the mashed banana and vanilla extract.
  • Add sifted flours, chopped walnuts and chocolate chips into the wet mix.
  • Mix gently just until combined. Do not overmix.
  • Pour the batter into the prepared loaf pan.
  • Top with walnut halves and chocolate chips.
  • Bake at 180Cº for approximately 35-40 minutes, or until the tester comes out clean.
  • Cool in tin for 30 minutes at least, then cool on rack.
  • Serve sliced warm or at room temperature.
  • Note: Loosely tent the top with a sheet of aluminium foil in the last 10-15 minutes if the top is over browning.
Please wait...

Subscribe to my newsletter

Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW
Exit mobile version