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 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
Ombre Blueberry Cheesecake … no bake, fresh, exciting and deep flavours in this no bake cheesecake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously!
Colours and natural flavours in quick, simple desserts is what I really enjoy creating. Hopefully I’ll have just as much fun this year as well working with desserts in colour, a ton of natural flavour andlayers. I hope you have a colourful and exciting 2024 as well!
There’s something about berries that makes desserts interesting and exciting, delicious too obviously. Berries offer endless charm and endless ways to create dessert. Another great idea for desserts is playing with different hues of the same or similar colours to create creating ombre patterns. I’ve also found that chocolate often brings these desserts together beautifully!
Ombre layers are one of my favourite ways to dessert and this Ombre Blueberry Cheesecake turned out smooth, fresh and really delicious. Each spoonful was addictive, the berry flavours dancing on the palette!
The fresh, exciting and deep flavours in this no bake cake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously!Makes 2 X 4" cakes
Course Dessert
Cuisine American, British
Keyword agar agar, baking, blueberries, cake, cheesecake, chocolate, cream, dessert, eggfree, eggless, eggless baking, fruit, no bake, no gelatine, simple, sweet, vegetarian
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Setting 12 hourshours
Total Time 12 hourshours50 minutesminutes
Servings 4
Ingredients
Eggless chocolate sponge (makes two 4″ cakes)
105gbuttermilk
25goil
50gcastor sugar
1/2tspbaking powder
1/4tspbaking soda
Pinchof salt
8gcocoa powder
85gall purpose flour/maida
Cheesecake filling
300gcream / 25% fat
2.5tspagar agar
50gcastor sugar
100gwhite chocolatechopped
250gcream cheeseroom temperature, whisked until smooth
Instructions
Eggless chocolate sponge
Preheat the oven to 180C.
Line the base of two 4″ round dessert tins with foil and the sides with parchment. In a large bowl, add all the ingredients and give them a good whisk.
Divide the batter between the tins, about 130g batter per tin. Bake for 20 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Cheesecake filling
Whisk together the cream and sugar with agar agar in a glass bowl. Microwave for 30 seconds, whisk again. Repeat 1-2 more times until the cream is steaming, Alternatively, simmer on the stove. We need to reach 79C to activate the agar agar.
Add the white chocolate, cover and leave for 5-10 minutes until the chocolate melts. Stir until smooth.
Whisk the cream cheese with a little cream-chocolate mixture to loosen it, then whisk it all into the cream-white chocolate mixture until smooth.
Divide into 3 bowls – 225g each
Bowl 1. Add 1.25 tsp blueberry powder
Bowl 2. 1/2 tsp freeze dried blueberry powder
Bowl 3. Add 1/4 scraped vanilla bean
Assemble
Secure an acetate sheet around the cake.
Layer 1 – Pour half the dark blueberry filling (100g) over the cake and place in the freezer until firm on top, 30 minutes.
Layer 2 – Pour half the light blueberry filling (100g) over first layer and place in the freezer until firm on top, 30 minutes
Layer 3 – Pour half the white filling (100g) over the light blueberry layer. Place in the freezer for 3-4 hours until very firm, gently peel off the acetate sheet, then leave to set in the fridge overnight.
Top with a chocolate ganache if desired.
Video
In other news, I am thrilled to be included in the list of the 15 Best Indian Baking Blogs from thousands of food blogs on the web and ranked by traffic, social media followers & freshness ranked by Feedspot. Always an honour to be recognised for my little passion, so thank you so much Feedspot!
Here are a few drop dead delicious desserts for chocolate lovers you need to make now. If chocolate is your first love, and it’s hard to see why not, here are a few inspiring recipes you can try out this holiday season. I’m sharing bake and no bake ideas, all vegetarian, no eggs, no gelatine, each good to the last bite!
Chocolate has it’s own sweet language, one that comforts, satisfies, uplifts, seduces, placates, a language that has no barriers. So many emotions around one ingredient that it feels chocolate is always the best way to to bond, to connect, to celebrate, to comfort, to satiate!
AS you might have guessed, chocolate is one of my most used ingredients, as also one of my favourite things to make dessert with. I often say, when all else fails, there’s always chocolate. I’ve even written my first cookbook around CHOCOLATE, something I knew would be my first thematic choice.
There’s something about chocolate. I love working with it, I love creating recipes around it. As you might have noticed, I also love styling desserts that are chocolate based, and I absolutely love shooting them. The mood chocolate desserts create while shooting makes me so happy. That play of colours is so satisfying, so much fun!
So here we go, 10 drop dead delicious chocolate desserts for you to try now. They’re eggless and vegetarian, AND they’re mostly fuss free, quick and simple. If you are looking for more inspiration, you’ll find a ton of chocolate HERE, in my cookbook and on Instagram too!
3 Ingredient No bake Eggless Chocolate Cheesecake
Light, delicious and mousse like, this no bake cheesecake uses just 3 ingredients, 5 if you include the base. With no gelatine, no agar agar and no cornstarch, you must try this!
Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.
An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful.
Best way to say hello to the cherry season with a delicious and flavourful take on the classic black forest. If cherries are in season where you are, this is for you!
… the name says it all! An addictive, delicious, no bake, eggless tart with a filling of the much loved Nama Chocolate. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it's addictive. Don't say I didn't warn you!
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!
Eggless Raspberry Pistachio Cake … Where favourite colours and flavours come together with chocolate to create absolute deliciousness! My love for layered desserts, natural flavours, fruit in dessert, petite cakes and chocolate all meet in this little dessert cake. Each spoon is bursting with fresh, deep flavour and you just want to keep diving in!
There’s something about natural colors of fruits that really appeals to me, so much so that I can’t get enough. It’s always about pairing and always about a freshness of flavour. Add to that the visual appeal because desserts must look good and taste as nice!
Talking about colours makes me think of berries instantly. I make eggless desserts a LOT with berries through summer as I find them fascinating … so much appeal, so much fresh flavour, also a ton of natural colour! One of my favourite berries are raspberries and I find them endlessly inspiring. This Eggless Raspberry Pistachio Cake is the result of one such inspiration!
Think berries, think colour, then think pistachios and fall in love with that quintessential pistachio green. I’m smitten by the beautiful pistachio green and how well it pairs with the vibrant red of raspberries. Tke a look at the collage below and you’ll know what I mean. It’s therapeutic working with such colours and flavours and an absolute joy to style and shoot them! Just feels so effortless!
This little eggless raspberry pistachio layer cake is yet another way to play with these flavours and colours and the outcome is soooooo delicious! Pretty too, don’t you think?
When favourite colours and flavours come together with chocolate to create absolute deliciousness! My love for layered desserts, natural flavours, petite cakes and chocolate all meet in this little dessert cake, each spoon bursting with flavour and texture!Serves 2-4
Eggless chocolate sponges (makes four 4″ cakes, recipe can be halved)
105gbuttermilk
25goil
50gcastor sugar
1/2tspbaking powder
1/4tspbaking soda
Pinchof salt
10gcocoa powder
75gall purpose flour/maida
125g fresh raspberries {for 1 cake}
Pistachio cream filling {for 1 cake}
150gcream / 25% fat
1.5tspagar agarpowder
20gsugar (to taste}
75gwhite chocolateroom temperature, chopped
150gcream cheeseroom temperature, whisked smooth
60gpistachio butter
To top
Chocolate ganache, fresh raspberries, fresh mint leaves, edible flowers
Instructions
Eggless chocolate sponge
Preheat the oven to 180C. Line the base of four 4″ pastry rings/tins with foil and the sides with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Divide the batter between the rings/tins.
Bake for 12-15 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Pistachio cream filling for 1 serving
Whisk the cream and agar agar in a saucepan and simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
Pour over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Whisk in the cream just before you need to do the filling.
To 190g of the filling, whisk in 60g pistachio butter.
Assemble
Secure an acetate sheet snugly around a 4″ eggless chocolate sponge.
Pipe or spoon over the pistachio filling up to just below the halfway mark. Place it in the freezer for about 30 minutes until firm.
Scatter over a layer of fresh raspberries, about 15-16 per cake.
Top the berries with the remaining white cream filling gently. Make sure the filling isn’t too loose/flowy or it will cover the raspberries completely. You need a thickish, batter like flowing consistency.
Place the cake in the freezer for 4-5 hours until frozen, peel off the acetate sheet and leave to set in the fridge overnight.
Top with a spoon of melted chocolate ganache if desired. Garnish with fresh berries.
It’s Mother’s Day tomorrow, and if you’re still looking for creative and beautiful quick desserts to make for that special Mum, I have you covered! It’s a mix of ideas, recipes of course, ideas that are eggless, bake and no bake, and are full of love, colour too!
The simplest & most delicious No Bake Mango Cheesecake
Sweet, creamy, indulgent and so satisfying, if Mum loves mangoes, make this for her. A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I've ever made!
It's endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. There's something so calming and ethereal about blue in patisserie, it's a great choice for Mother's Day!
An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful. The raspberries were quite special here though you can always use strawberries if you like. Makes 4 small cakes.
I love using natural colours of ingredients in desserts and this pistachio panna cotta is one Mum will fall in love with. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients.
… a delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! If Mum loves a tart this is for her, and if Mum loves a good cake, you know this is it! Win Win for sweet Mum!
… Light as a cloud and bursting with fresh flavours, a refreshing dessert box you can wrap up for Mum. The little strawberries on the sides are all heart and just what she's going to love!
Delicious layers of happiness on repeat! These simple dessert shots are absolute joy; so much flavour and texture, oh-so-pleasing on the palette, it's a fuss free dessert inspired by much loved Biscoff. The pairing of these crisp biscuits and biscuit spread, a taste that grows on you, will make Mum so happy!
Light, delicious and mousse like, this no bake cheesecake uses just 3 ingredients, 5 if you include the base. When so little yields so much deliciousness, you know it's time to make it! And if Mum loves chocolate, or cheesecake, or both, this is definitely a good idea ♥
Here's another scrumptious idea for Mum the mango lover! 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!
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
Sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for Mum. I'm sure she'll love the idea!
.. Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding. This is going to be ahit with Mum!
A light, refreshing vegan jelly pudding perfect for spring and summer, perfect for now and PERFECT FOR MUM! With just 4 ingredients, this wobbly pudding is as simple as it is delicious!
This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. If Mum loves a good banoffee, this Biscoff twist to the banoffee is everything good. It's really easy to make as well.
Eggless Ombre Layered Cake… Delicate, delicious and so soothing.
The chocolate, coffee and vanilla bean combination really is sublime. This feels like a tiramisu yet does a different waltz on the palette, a different flavour profile! Maybe it's the mascarpone cream that keeps it so addictive, maybe it's the pairing of flavours but this ombre cake will win Mums ♥.
