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 Almond Saffron Jelly Cake … desserts that light up life! I love the gentle play of flavours and often make desserts using elements from desserts I’ve created in the past. This was one such inspiration. A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you’ll ever find, is topped with a smooth indulgent almond cream.
If you’ve stopped by on PAB in the past, you might know of my love for colourful desserts and saffron. I think it’s one of the most beautiful spices in the world, fragrant, rich and colourful. I use it often, generously too and I love the gentle flavours it adds to dessert. Pistachios with saffron might be my favourite pairing, and I use both very often as you can see.
Other favourites include mango and saffron, rose and saffron, almond and saffron work beautifully too! There’s so much you can do with saffron and because you need just a ‘little pinch’ or a few strands, it’s always good to buy good quality saffron.
I’m sure you are convinced about the absolute magic that saffron adds. Here in the Eggless Almond Saffron Jelly Cake, the saffron jelly shines! Once the cream has set, pour over a quick saffron jelly, tying in all the flavours of the festival season. A piped almond buttercream, garnished with flowers from the garden, and we’re all set! Happy Diwali!
A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you'll ever find, is topped with a smooth indulgent almond cream.
Course Dessert
Cuisine Indian
Keyword agar agar, cake, cream, dessert, eggfree, eggless baking, eggless cake, Indian dessert cake, no gelatine, one bowl, saffron, sweet, vegetarian
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Setting time 8 hourshours
Total Time 8 hourshours45 minutesminutes
Servings 4people
Ingredients
Eggless pistachio sponge
100gbuttermilk
25goil
50gcastor sugar
1/4tspbaking soda
1/2tspbaking powder
1/2tspapple cider vinegar
Pinchsalt
1/4tspalmond extract
85gplain flour
1tbsppistachiosfinely chopped
Almond cream
400gcream25% fat
few drops almond extract
2tbspcornflour
100gclarified butter/ghee
2.5tspagar agar
60gsugar
Saffron Jelly
1/3cuphoney
1/3cupwater
1/2tspagar agar
Generous pinch saffron
Instructions
Eggless pistachio sponge
Preheat the oven to 180C. Lightly grease and line two 4″ cake rings tin with foil.
In a large bowl, add all the ingredients and give them a good whisk.
Bake for 15-20 minutes, until the tester comes out clean.
Cool completely on the rack and level if required.
Almond cream
Whisk together all the ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
Whisk well and strain. Cool, whisking now and then, until cool enough to pour over the base.
Note: This can also be made in the microwave.
Place all the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to just thicken. Cool, whisking now and then, until cool enough to pour over the base.
Saffron Jelly
Stir together the honey, water and agar agar in a saucepan. Simmer for 4-5 minutes, stirring often.
Take off heat and stir the saffron in. Cool and pour over the set cream.
Assemble
Wrap an acetate sheet firmly around the base.
Pour over about half the almond cream over each cake and leave it to set overnight.
Top with the saffron jelly and place it in the fridge or freezer until firm. Gently remove the acetate sheet.
Pipe over with almond buttercream, and garnish with rose and marigold petals, pistachio slivers etc.
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.
Biscoff Banana Bread … eggless, wholewheat, one bowl, fuss free and just so delicious, you must bake this soon! It might not look very pretty and banana breads generally don’t, but the taste, OH MY! This is the most addictive one I’ve baked yet, and I’ve baked many!
Dare I also say dessert? Yes, that too! I love to reheat thick slices, 15-30 seconds in the microwave, and serve them with a drizzle of melted Biscoff or a scoop of good quality vanilla ice cream! Enjoy!
Eggless, wholewheat, one bowl, fuss free and just so delicious, you must bake this soon. It might not look very pretty but OH MY! This is the most addictive one I've baked yet.Makes 1 loaf (750g approx)
Preheat the oven to 180C. Line a 8″x4″ loaf tin with baking parchment.
Add the ingredients to a large bowl and stir lightly to combine until just mixed.
Transfer to the prepared loaf tin and bake for 40-45 minutes/until the tester comes out clean, tenting the top after 14 minutes to stop it from overbrowning.
Eggless Tiramisu Heart Cake … .. gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It’s a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you’ll know what I mean!
The flavours inspired by the classic tiramisu, this eggless version leaves you wanting for more. With a base of an eggless coffee sponge, soaked with Kahlua & smothered in the smoothest set mascarpone cream with a surprise coffee cake heart at the centre, each bite is divine. This is my all time favourite kind of dessert!
Actually if you’ve been following my blog for a while, you will know that coffee in desserts is my favourite flavour ever. And if you are new, hello there, I absolutely love coffee. In desserts especially, I think coffee has immense possibilities and pairs beautifully with mascarpone, with chocolate, with coconut and Biscoff too. If you haven’t tried Biscoff, then you are definitely missing something!
Take my word for it, the Eggless Tiramisu Heart Cake is absolutely divine. It has a smaller heart insert, somewhat like an entremet that adds a really nice bite to the cake. That the hidden heart is also drizzled over with Kahlua just adds beautiful flavours to every spoonful. The smoothest mascarpone cream ever, sweetened gently with white couverture chocolate that smothers the cake is indulgent good. And yes, it’s heaven!
You need a little advance planning since the cake needs to set overnight. Other than that it’s quite a simple one bowl eggless cake. For the collar, I made folds on a mousse strip/acetate strip to snugly fit the heart. It took a little trial and error but once done it worked beautifully. You could probably set the cake in a heart mold if you like, else a silicon heart mold if you have one.
Gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It's a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you'll know what I mean!Makes a 6" heart cake
Preheat the oven to 180C. Line a 6″ and a 4″ heart mold/tin with foil/parchment and grease lightly.
In a large bowl, add all the ingredients and give them a good whisk.
Divide the batter between the tins {about 185g in the 6″ / 75g in the 4″ tin). Bake for 15-20 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Mascarpone filling
Place the cream, sugar and agar agar in a saucepan and whisk until smooth. 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 this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth.
Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness if required.
Assemble (see video}
Secure an acetate sheet snugly around the 6″ heart shaped coffee sponge.
Moisten with Kahlua/coffee. Pour over half the mascarpone filling. Place the 4″ sponge in the centre of the filling and very gently push in a little. Moisten the small sponge with kahlua/coffee, then pour the remaining filling over to cover it completely.
Place in the freezer for 3-4 hours until frozen, then gently peel off the acetate sheet. Leave to set in the fridge overnight.
No eggs, No Worries! 10 Best Eggless Cakes for V Day! I got you covered for a wide variety of eggless cakes that you can bake this Valentines Day. You can bake these anytime actually what with egg shortages being reported extensively. The more I experiment andbake without eggs, the more I am convinced that the lack of eggs cannot be a deterrent if you love baking like I do.
Just recently, I figured out how to bake really nice eggless lady fingers or eggless savioardi, hence the Eggless Strawberry Charlotte below. I hope you find what you’re looking for…Happy Valentines Day!
So here goes, please bake something for someone you love ♥!
Eggless Coffee Chocolate ❤️ Cavity Cake
… how deep is your love! If there was cake to demonstrate how deep your love is, this might just be it, the most apt #VDay cake. A heart shaped eggless coffee cake with a heart cavity cut out that is flooded with indulgent dark chocolate will convey your love deeply! This Kahlua moistened cake is delicious, the coffee chocolate pairing my all time favourite.
… because the month of love can't go by without a Persian love cake! It's almost Spring in the subcontinent and everything is a riot of colours. With the roses in full bloom, this is one cake I love to make at this time of the year. Saffron and pistachio add delicious notes to the simple one bowl eggless sponge, and indulgent beautiful hues to the shrikhand buttercream. What's not to love in a cake which is simple and stunning!
I love everything about tarts. I got this new tart tin that I've been dying to use and I was so pleased to see how well the cake baked up in it, left the sides and base so easily and looked so pretty! This chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook and it turned out great!
Delicate, calming and deeply indulgent, this is a special cake for now. The cake has gentle flavours and they all come together in a nice balance. An eggless sponge flavoured with fresh orange zest, Cointreau to moisten it {or a sugar syrup if you like}, a quick raspberry compote to bring in the pink, then a vanilla bean layer… Magic in every bite!
Eggless Strawberry Charlotte Cake … with homemade eggless lady fingers
Lady fingers are delightful little sponge cakes that are best known to be the base of a tiramisu. They have immense possibilities and this charlotte cake is one of them. That I managed to make it eggless makes me quite happy! Light buttery addictive eggless lady fingers build up the sides, a spiral baked of the same dough make the base. The filling is a silky smooth cream in two flavours, strawberry and vanilla bean, separated by a layer of fresh strawberries. It's a special cake, quite irresistible.
Layered cakes are really fun and always special. This one might look like a bit of work, but trust me, it's as simple as simple can be. A quick one bowl fuss free 'fail proof' batter that is part wholegrain and really moist and flavourful, a 2 ingredient buttercream that is no fail again and has an optional spoon of ghee, then a fruit filling.
Indulgent layers of coffee and chocolate make this very special cake. This is my vegetarian take on the classic French Opera cake, a 6 layer cake that needs little introduction. Eggless almond sponges, coffee syrup, a potent coffee buttercream and chocolate ganache make up 6 layers that are covered in a shiny, simple chocolate glaze. The cake is traditionally finished with Opera written across the top, possibly the part I enjoyed most.
This is a cavity cake filled with everything that screams love – the most perfect strawberries, luscious dark chocolate cream, then an indulgent vanilla bean cream, all wrapped in a mandarin flavoured eggless sponge.
A cake as delicious as it is interesting, that cream baked into the centre is divine! The idea to bake the cream within a cake is really interesting, especially for us on the subcontinent where whipping cream is hard to come by. How fun that you bake two layers of cake with the cream already within!
The season of love is incomplete without a mango tres leches! Everything is fresh about this cake. The light sponge, the beautifully addictive milk, the sweet mangoes and then the stabilized cream that holds the mangoes together.
