Category: EGGLESS

The Secret To My Cavity Cake … the only kind of cavity you’re going to love!

The Secret To My Cavity Cake; here’s how I make it! This is for all those who have messaged me and waited patiently for a video on how I made the cavity I’m addicted to making, that fun idea that came to me a while ago. Quite a genius idea if I may say so myself ♥!

https://passionateaboutbaking.com/foodpicturesPAB/2022/07/Chocolate-Vanilla-Strawberry-Jelly-Cavity-Cake.mp4
The Secret To My Cavity Cake

What is a cavity cake you might ask? It’s a term I coined! Think of it as the opposite of an entremet perhaps, a cake with a filling vs a cake in a filling. It’s a fun concept, much simpler than you can imagine and it works well with all cakes, with eggs or eggless. It’s a simple technique if you watch the video, and the result is quite neat.

Cavity cakes are colourful, they are fun, they offer a great surprise when you slice them AND they’re simple! Oh and of course they’re a great change from the same old boring cakes we see everyday..

Think about it – colours, layers, flavours, textures – if you can think it, you can do it!.

While thinking of different ideas for my feed on Instagram, I came up with this idea one day, not sure if it would work. Stamped out the centre of an eggless cake with a slightly smaller steel cutter and I thought that was quite neat. Now for the base. I sliced a layer of the stamped out bit and voila, a cavity cake was created. Just a couple of graded steel cake rings is what I needed!

Mango Saffron Shrikhand Cavity Cake was the first cavity cake I ever made, and it was love at first bite! This wasn’t just a simple layered cake. This delicious eggless cake had a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just meant more deliciousness in every bite!

The first time I posted a cavity cake on Instagram, it caused much happiness and a bit of a stir among my followers. To be honest, the level of interest caught me off guard. I was flooded with questions both on the post and in direct messages.

Each time I shared a new cavity cake there was renewed interest, more questions, requests for a how to cut such a neat cavity video etc. It was time to shoot The Secret To My Cavity Cake and here it is on the blog. It’s been recreated several times, with cakes with eggs and without and the feedback has been great.

It’s always nice to get feedback and it’s mostly been around two things – how easy the process is after watching the video, and what a surprise everyone got when the first slice was cut! I agree. Each time I slice a cavity cake, I’m wait eagerly to see the inside, the cavity. It’s always fascinating, the only kind of cavity you’re going to love!

I’ll share this delicious version of the cavity cake next week, so please stay tuned! It’s a layered cake. Three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks. Can’t wait to share it!

Do check out several different versions on my reels on Instagram, a few here on the blog.

#egglesscake #chocolatelovers #bakingtherapy #asmr #instagramreels #foodreels #baking #foodreelsindia #sodelicious #caketutorial #simplerecipe #dessert #egglessdessert #dessertideas #sogood #noeggs #easyrecipes #cavitycake #feedfeed #pabrecipes #recipevideo #bakinghack

Eggless Baked Mango Swirl Cheesecake … no cream cheese mango cheesecake!

Eggless Baked Mango Swirl Cheesecake… Simple, smooth, indulgent, eggless with no cream cheese yet ever so satisfying! Here’s a one bowl version for those of you who find it difficult to source cream cheese, or like me, don’t always have a batch on hand. With vibrant, delicious mangoes in season, mango swirls is just what the Indian summer called for. Take a look!

I just can’t get enough of cheesecakes and when they are as simple as this mango cheesecake, you can almost make it with your eyes shut! Staple ingredients {read nothing fancy, not even cream cheese}, eggless, one bowl and hand whisked, this is what cheesecake dreams are made of.

I love how something so simple can yield such a delicious dessert, how almost no effort can give you something so special. The walnuts in the biscuit base of the mango cheesecake add a nice bite, though that’s optional if you don’t have them on hand.

You might also like the eggless baked Roasted Strawberry Swirl Cheesecake I baked a short while ago though that recipe uses cream cheese. That too is quite a simple recipe and a really nice one if you are looking for an eggless version with cream cheese. You can find it here.

And it’s been years of making and often baking cheesecakes, so I’ve made a handy list of tips that I’ve learnt over time. If you’re looking for ways to get the top looking pretty or perhaps clean edges, I’ve shared what worked for me on this mango cheesecake. If you have any tips, please share them in the comments. I’d love to hear from you!

Do tag me on Instagram at Passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Baked Mango Swirl Cheesecake

Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake
Course Dessert
Cuisine American
Keyword baking, dessert, eggless, eggless baking, eggless cake, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian
Servings 6 people

Ingredients

Biscuit base

  • 150 g Digestive biscuits
  • 25 g walnuts
  • 55-65 g clarified butter/ghee, melted, cooled begin with less if the weather is very warm

Cheesecake batter

  • 400 g hung curd/yogurt {from 800g store bought yogurt}
  • 250 g Amul Fresh cream/20% fat cream
  • 396 g 1 tin sweetened condensed milk Save 1 tbsp for the mango swirl sauce
  • 1 tsp vanilla extract
  • 2 1/4 tbsp cornflour

Mango swirl sauce {Makes 150g}

  • 130 g mango puree strained
  • 25 g sugar
  • 1 tsp cornflour
  • 1 tbsp sweetened condensed milk
  • 1 tbsp ghee

Instructions

Biscuit base

  • Preheat oven to 170C. Grease & line the bottom of a 6” Springform tin.
  • Finely grind the biscuits & walnuts. Stir in the clarified butter/ghee.
  • Turn into the tin & pack firmly to make a base.
  • Bake for 10-12 minutes until light golden brown & fragrant. {keep an eye since it goes from light brown to burnt very fast}. Cool the base completely in the tin.

Cheesecake batter

  • Lower the oven temperature to 150C.
  • Place the hung yogurt in a large bowl & whisk well until smooth.
  • Add the condensed milk, cream, vanilla extract & cornflour. Whisk again until smooth.
  • Pour the batter over the cooled biscuit base, level out and top with the mango sauce and swirl using a chopstick. See video below.
  • Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately until just firm, then leave to cool completely in the oven. (Slide foil over the top after 15 minutes of baking to keep the surface from browning. Make sure it doesn't touch the batter)
  • Turn off the oven, remove the water bath and leave the cheesecake in the oven for an hour, then cool completely, cover and refrigerate overnight.
  • Gently demold. Top with piped cream, mangoes etc.
  • Serve extra mango sauce on the side.

Mango swirl sauce

  • Whisk all the ingredients in a saucepan until smooth. Simmer over very low heat for 4-5 minutes stirring constantly until smooth and glossy. Cool.

Video

    1. What kind of tin do I bake the cheesecake in?

      A loose bottom, good quality tin works best. I usually use ones from the Bakemaster range at Meyer/Pots & Pans India. I also find that a heavy duty steel dessert ring works quite well too if you line the bottom well with foil. The latter makes it easier to release a cheesecake, though I have to say that practice makes it better each time.
      My baking resources on Amazon

    2. How to get a clean release from the tin?

      Lining the base with parchment will help easy and clean release of the base from the tin. I love the one from Honest Company. You could also lightly grease the sides of the tin to get clean baked sides.

    3. Is a water bath/bain marie necessary while baking a cheesecake?

      Use a water bath/bain marie if you can. I’ve baked cheesecakes with and without and they both seem to work well. A water bath does help marginally but do ensure that the bottom of the tin is well wrapped in foil to avoid water leaking into the tin.

    4. My cheesecake is overbrowned on the surface!

      First make sure you’ve set the right temperature. Tent the top with a sheet of foil if you feel the top is overbrowning. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.

    5. How to get a pretty surface for a baked cheesecake?

      Tent the top with a sheet of foil 15 minutes into baking to get a nice even colour on top. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.

    6. What does leave the cheesecake to cool in the oven mean?

      Turn the oven off and leave the cheese in the oven as the oven cools down. The cheesecake will continue to bake in the latent heat. Once it has completely cooled down to room temperature, refrigerate it and chill overnight. Make sure to cover the cheesecake so the top doesn’t dry out to take unnecessary aromas from other things in the fridge.

    7. How to get clean edges while demolding the cheesecake?

      Here’s what works for me, something I’ve been doing for a while now. An hour after the cheesecake has baked and cooled, run the flat tip of an offset spatula around the edges, about 1/2 cm deep, to get clean edges later. Do it slowly and carefully, keeping the spatula completely flat against the sides of the tin. Allow the cheesecake to cool and chill overnight.
      Once chilled overnight, demold gently after running a flat spatula around the edges very carefully. Use the spatula dipped into warm water and patted dry to make the sides uniform if required.

    10 Amazing Stone Fruit Summer Desserts to make now!

    hello SUMMER! We’ve had a really really HOT summer so far, the highest the mercury hit has been 49C. A little respite and now we’re back into the 40’s and it’s ‘fry and egg on the sidewalk’ heat! The upside however is that we’ve been blessed by a great crop of stone fruit, summer produce that will make your heart sing, which means delicious summer desserts.

    Think cherries, peaches, plums, apricots, MANGO of course. I’m sharing desserts that I make often every summer. I hope you find some inspiration here!

    No bake Mango Mascarpone Tart
    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!
    Check out this recipe
    Nobake Fresh Cherry Cheesecake Cups
    When colours, textures and flavours come together to scream delicious, delicious, delicious! A crisp biscuit base, juicy cherries, then a smooth white chocolate cheesecake filling topped with a sweet slightly tangy cherry jelly from scratch. It might look involved but it's far from it. Makes 3 X 220ml servings
    Check out this recipe
    Eggless Nobake Mango Cheesecake
    Eggless Nobake Mango Cheesecake… Hello mango season, my favourite season of all! Summer arrived almost overnight this year, the temperatures hitting 40C already, spring long gone. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.
    Makes a 6" Cheesecake
    Check out this recipe
    Mango Saffron Shrikhand Cavity Cake
    This eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand!
    Check out this recipe
    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.
    Check out this recipe
    Peach Cherry Quinoa Crumbles
    GF Peach Cherry Quinoa Crumbles​…. that’s how my quinoa crumbled and we loved it! With peaches and cherries falling off carts this year, and my quinoa obsession, the options are unlimited!​ Honestly, this was my best crumble to date! Gluten free, wholegrain and addictive good! Also a great way to use whole foods, something that fits in with my current obsession #makehalfyourgrainswhole
    Check out this recipe
    Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream
    Flourless and wholegrain cakes generally have heavier crumbs, and it’s all a matter of taste. We love the bite and luxury whole grains offer. This Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream is a simple one bowl cake. Topped with luscious whipped cream and seasonal cherries makes it a great tea or birthday cake. Recipe can be easily doubled.
    Check out this recipe
    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.
    Check out this recipe
    Oat Walnut Trifles with Roasted Stone Fruit
    Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up’ the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
    Check out this recipe
    Eggless Mango Phalsa Tres Leches Cake
    If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl sponge makes the base for this cake, a recipe I’ve developed over time and use often. Mangoes and phalsas, the quintessential Indian summer berry, make this super easy Eggless Mango Phalsa Tres Leches Cake a real treat!
    Check out this recipe

    Do tag me on Instagram on passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

    Nobake Mango Mascarpone Tart …when life gives you mangoes, you make this tart!

    Nobake Mango Mascarpone Tart … 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!

    We’ve had a ton of good mangoes at the local bazaar this season and feel truly blessed. As summer advances, different varieties begin to show up. Pairi was the first one that offered beautiful sweet tart bites, next the Ratnagiri Alphonso and these days it’s Kesari.

    Kesari translates to saffron or kesar as the beautiful colour so prettily reflects. Juicy, fleshy, sweet yet slightly tart and oh so vibrant, these were a great choice for this eggless tart.

    Every bite of this No bake Mango Mascarpone Tart is a play of flavours and textures. The crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. Absolutely delightful if you know what I mean! And then the jelly. It’s like the cherry on the cake. It finishes the tart beautifully, adding it’s own refreshing bite, and a mirror like finish to the dessert!

    “One way can be learned by starting to see the magic in everything. Sometimes it seems to be hiding but it is always there. The more we can see the magic in one thing, a tiny flower, a mango, someone we love, then the more we are able to see the magic in everything and in everyone. Where does the mango stop and the sky begin?” Joshua Kadison

    More MANGO recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

    Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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    No bake Mango Mascarpone Tart

    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!
    Course Dessert
    Cuisine American, British
    Keyword agar agar, dessert, eggless, fruit, homemade, mangoes, nobake, simple, summer dessert, tropical, vegetarian
    Prep Time 30 minutes
    Cook Time 5 minutes
    Servings 6 people

    Equipment

    • 1 saucepan small
    • 1 Hand blender {optional}. Or use a ziploc alternatively
    • 2-3 bowls
    • 8" Tart tin loose bottom
    • 1 balloon whisk
    • 1 strainer

    Ingredients

    Tart base

    • 160 g digestive biscuits
    • 55 g clarified butter/ghee melted, cooled

    Mascarpone filling

    • 100 g Amul Fresh cream / 20% fat cream
    • 1 tsp agar agar
    • 30 g sugar {to taste}50g white chocolate chopped
    • 1/4 tsp vanilla extract
    • 100 g mascarpone

    Mango Jelly

    • 50 g mango puree strained
    • 90 g water
    • 20 g sugar to taste
    • 1/2 tsp agar agar
    • 200 g diced mango {reserve a few pieces for the garnish}

    Instructions

    Tart base 8”

    • Place digestive biscuits in a processor and blend to a fine meal. Or crush the biscuits in a ziploc bag.
    • Stir in melted clarified butter/ghee. Work up the sides of a tart tin, then press firmly to make the base.
    • Place in the freezer for an hour while you make the filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.

    Mascarpone filling

    • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar agar.{You can also do this in the microwave at 30 second intervals, reduced to 15 towards the end. Whisk well between each heating, just until the cream begins to thicken at the edges.}
    • Pour this over the white chocolate and leave to stand until the chocolate melts. Add the vanilla and whisk until smooth.
    • Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness as desired.

    Mango Jelly

    • Add all the ingredients to a saucepan and simmer for 4-5 minutes. Strain and leave until cool but still pourable. The jelly will set at room temperature if left for an hour or two and can be reheated if required.

    Assemble – See video

    • Scatter the diced mango over the chilled tart base.
    • Pour the mascarpone filling over the mangoes, leave a little space on top for the jelly. Leave the tart in the tin and place in the freezer for an hour, then remove to the fridge and leave to set overnight.
    • Pour jelly over the set tart and place in freezer for 10 minutes for the jelly to set.
    • Gently demold the tart and garnish with diced mango, fresh rose petals and mint.
    1. Can I use gelatin instead?

      Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
      Please use it as per instructions as gelatin needs to be bloomed, not cooked.

    2. Why didn’t my tart set?

      It could be any of the following reasons.
      1. Brand of agar agar
      2. Incorrect measurement of agar agar.
      3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
      4. The tart was not left for long enough in the fridge.

      Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.

    3. How do I get a clean tart shell?

      1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
      2. Line the base with a circle of parchment. This is optional but I find it useful.
      3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
      4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
      5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

      Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

    Fresh Cherry Cheesecake Cups … pretty desserts that taste as good!

    Fresh Cherry Cheesecake Cups… When colours, textures and flavours come together to scream delicious, delicious, delicious! These are nobake, quick, from scratch and taste amazing. Everything comes together in perfect harmony, the flavours and textures really please the palette.

    The heat wave sweeping the plains of North India is unrelenting at 42°C. However, the hotter it gets, the better the stone fruit we see at the bazaar. Cherries are bursting with juice and sweetness, tempting you to play with them in dessert. Here’s a quick, fun and really satisfying way to use them.

    A crisp biscuit base, juicy cherries, then a smooth white chocolate cheesecake filling topped with a sweet slightly tangy cherry jelly from scratch. It might look involved but it’s far from it. The cheesecake batter and the jelly pair very well indeed, that mirror finish ruby red jelly {#nogelatine} my favourite part!

    Simple hand mixed, fuss free desserts like this make summer quite bearable, This was like diving into the ocean, so refreshing!

    Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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    Nobake Fresh Cherry Cheesecake Cups

    When colours, textures and flavours come together to scream delicious, delicious, delicious! A crisp biscuit base, juicy cherries, then a smooth white chocolate cheesecake filling topped with a sweet slightly tangy cherry jelly from scratch. It might look involved but it's far from it. Makes 3 X 220ml servings
    Course Dessert
    Cuisine American
    Keyword agar agar, cake, cheesecake, cherries, chocolate, dessert, eggless, fruit, homemade, no bake, simple, summer dessert, sweet, vegetarian
    Prep Time 30 minutes
    Cook Time 10 minutes
    Chilling time 4 hours
    Total Time 4 hours 40 minutes
    Servings 3 people

    Ingredients

    Cherry jelly cheesecake

    Biscuit base

    • 85 g Digestive biscuits
    • 25 g clarified butter/ ghee softened
    • 150-200 g fresh cherries pitted

    Cheesecake filling

    • 150 g Amul Fresh cream / 20% fat cream
    • 35 g castor sugar {to taste}
    • 1 tsp agar agar
    • Few drops almond extract {or vanilla}
    • 100 g white chocolate chopped
    • 150 g cream cheese room temperature, whisked until smooth

    Cherry Jelly

    • 75 g fresh cherries pitted
    • 165 g water
    • 35 g castor sugar
    • 1/4 tsp agar agar
    • Juice of 1 lime

    Instructions

    Biscuit base

    • Place the digestive biscuits in a processor /ziploc bag and blend to a fine meal. Stir in melted clarified butter/ghee.

    Cheesecake filling

    • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 2-3 minutes stirring often. Strain and pour this over the white chocolate and leave to stand until the chocolate melts. Add the almond extract and whisk until smooth.
    • Whisk the chocolate mix into the cream cheese just before you need it. Taste and adjust sweetness as desired. Use immediately.

    Cherry Jelly

    • Whisk the ingredients (except the lime juice) together and simmer for 5-7 minutes over very low heat until the cherries soften and break down.
    • Strain and add the lime juice. Leave to cool to room temperature. The jelly can be reheated gently and cooled to pourable consistency before using. If you pour hot jelly over the cheesecake filling, it’ll make the jelly cloudy.
    • Assemble – See Reel on https://www.instagram.com/p/CdVWolEASo-/
    • Press the biscuit base firmly into the bottom of the ramekins ( weck jars or glasses), approximately 35g in each.
    • Top with a layer of pitted cherries, 10-12, to make a flat layer.
    • Pour the cheesecake filling over the cherries and place the ramekins in the freezer for 30-45 minutes until the cheesecake is firm.
    • Gently pour the jelly over the cheesecake. Chill for 3-4 hours or overnight.

    Video

    15 Delicious Eggless Desserts To Make For Mum – Happy Mother’s Day

    Eggless Dessert Ideas for Mother’s Day

    Perfect dessert ideas for Mother’s Day! Nothing can say it better than a dessert made with love. Here’s a bunch of ideas for you to go through to rustle up something special for Mum. Whether it’s chocolate, cherries, mango, lime, strawberries, carrots or matcha, I have you covered. The desserts are all eggless and each one quite special. If you need more inspiration, please head to my feed on Instagram!

    Eggless Coconut Lime Mango Tea Cake. When you think of a match made in heaven, count this in. This is a simple, one bowl, hand whisked recipe that I experimented a few times before getting it right. The cake is quite delicious as it is, also good with a serving of single cream and fresh mangoes. Then again, you could give it a drizzle of coconut milk & condensed milk, else like us, enjoy it with a light buttercream topped with fresh mangoes! It’s the perfect tea cake for Mum! Recipe here
    Eggless Black Forest Trifles. Who doesn’t like a good black forest? With cherries finally here, Mum is going to love it. Everything from scratch, it’s surprising how simple dessert can be. A quick one bowl eggless chocolate sponge moistened with Kirsch, thickened almond cream, a simple cherry pie filling made on the stove top, a layer of chocolate ganache because chocolate makes everything better, then a little more cake. These are moist, bursting with flavour and just right for summer. She’ll love them!
    Recipe here
    Eggless Nobake Mango White Chocolate Cheesecake. Hello mango season, my favourite season of all and I’m sure Mum will love this too. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature currently a riot of colours. Brighten her day with this! Recipe here
    Eggless Carrot Orange Walnut Cake with a whipped orange buttercream is my best carrot cake to date. Everything came together so well from the sweetness of the carrots, the bite of walnuts and then the fresh appeal of orange zest. Tell Mum it has carrots, and she’ll love you for it! Recipe here 
    Eggless Mango & Cream Trifles. Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! They’re even more fun when mangoes are in season because there’s so much more you can do. These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours. If Mum likes mangoes, this is another great idea! Recipe here
    Eggless Caramel Brownies Trifles. Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat! Another drop dead delicious idea for a quick dessert. I’ve shared the recipe for eggless cocoa brownies just below. Go on, spoil her with this! Recipe here
    Eggless Fudgy Chocolate Walnut Brownies, brownies Mum will ask you to make on repeat! They are so delicious and also so simple. Fudgy, chocolatey and deep, these are brownies you will bake often! I must confess that I sometimes bake them just to make brownie trifles; they’re so good. Recipe here
    Shrikhand Mango Jelly Pastry Tart {no gelatine}. It’s always fun to try a new dessert idea and pastry is something I really enjoy. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell. And if you aren’t up to making the pastry, do try the jelly which is simple and quite refreshing. Made with fresh mango puree and diced mangoes, it’s a great summer treat for Mum. Recipe here
    Eggless Banana Bread… Wholegrain, one bowl, quick and addictively good! Here’s a recipe I’ve been making over the years and I simplify it each time I make it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints! Impress Mum with this! Recipe here
    Mango Cheesecake Ice Cream. Creamy and refreshing, a simple 5 ingredient mango ice cream that is perfect for Mothers Day! I’ve been making no churn ice creams forever and this is a favourite. There are so many ways to serve this creamy goodness – soft serve in ice cream cups set in the freezer for a couple of hours, popsicles and scoops if you set it overnight (see stories). I daresay it tasted so good as I mixed it together, quite a few spoons disappeared even before it hit the freezer! Recipe here
    Eggless Strawberry Swirl Vanilla Cheesecake. Simple and special, treat Mum to this delicious eggless baked cheesecake! Strawberries and vanilla really shine in here. A quick ‘everything blended in a bowl cheesecake batter‘ that slow bakes for just over an hour, the longest wait is the overnight rest. Recipe here
    Eggless Baked Lime Curd White Chocolate Pudding… Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have Mum hooked. The pudding is inspired by an earlier baked eggless chocolate pudding, as also inspired by my eggless lime curd trifles. Recipe here.
    Blue Matcha Panna Cotta {no gelatine}. Is it just me, or do desserts taste better when blue? I love these colours, the calming, peaceful blue, a feeling of cool. This blue is therapeutic, makes life better! A beautiful blue take on the classic panna cotta, one with #nogelatine, yet dessert that is creamy and delicious.
    This 5 ingredient recipe takes just a few minutes to come together, and the longest wait is for it to set. While nothing can beat the wobble and indulgence of the classic Italian panna cotta, the simple cooked cream set with gelatine, this vegetarian version might not have the quintessential ‘wobble’ but it tastes divine. Recipe here
    Eggless Chocolate Orange Biscuit Cake {No bake}… the simplest biscuit cake you’ll ever make! It’s a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake.
    I added fresh orange zest to flavour the biscuit cake, then topped it with a simple ganache. I spiked the ganache with some Cointreau. You can totally skip that if you like, though it does add beautiful notes overall, makes it special. This is as simple as a one bowl, no bake cake gets. With 6 staple pantry ingredients, make it for her! Recipe here
    And one last dessert idea, a no churn Blue Matcha Ice Cream. Satiny smooth and sooooo delicious, it’s an easy ice cream that feels like you’re walking on clouds. It’s heavenly good and very calming too! Recipe here.

    Happy Mother’s Day ?

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