Category: EGGLESS

Eggless Cherry Chocolate Tart Cake … delicious cakes for summer!

Eggless Cherry Chocolate Tart Cake … delicious dessert ideas now that cherries are flooding the market! With the summer heat almost unbearable, with the temperature hovering between 45°C- 47°C for days on end, it’s summer fruit like these that make the days bearable! Even better and kind of indulgent if you pair them with dessert!

Chocolate pairs beautifully with cherries and this quick eggless, part wholegrain dessert cake is quite delicious and very easy to make. The tart cake is something I bake quite often, this raised flan tart tin one of my best buys. I find it quite fascinating since it gives me a nice cavity to fill the cake with and the possibilities are many. My eggless cake always leaves the tin perfectly.

Say cherries and you have my attention! Take a look at the different kinds of desserts you can make with this bright and cheerful stone fruit. Cherries in season add a splash of colour and endless possibilities for desserts. The hotter it gets in the plains of North India, the juicier and sweeter the cherries get, the more inspired I feel.

Black Forest Gateau is an inspiration in itself and has led me to create so many versions of the German classic, like the Eggless Cherry Chocolate Cake Jelly Cake above and several more. Having a bottle of Kirsch or cherry brandy adds to the deliciousness.

For a non alcoholic version or if you don’t have cherry brandy on hand, a simple cherry juice works beautifully as well. All you need to do is simmer a handful of juicy red cherries in about half a cup water with a dash of sugar until soft. Strain out the juice, add a dash of lime and cool it. Get even more creative with it, add a little agar agar powder and voila, you have cherry jelly like the one I’ve used below or in the Eggless Chocolate Cherry Flower Cake here.

About this cake, I absolutely love how beautifully chocolate pairs with cherries here. I also love how hungrily my one bowl part wholewheat cake soaks up the generous glug of Kirsch {or a simple sugar syrup} giving you a really moist cake.

The tart cake is one I make quite often, and this tart tin was one of my best buys. It’s given me endless joy! I’ve had such a great time thinking up flavours and combinations and the result is always pleasing and ever so satisfying. I keep trying to pick a favourite but I think I love each one I make. Tart cakes look quite pretty as well, don’t you think?

That’s what I love about flavour pairings and desserts. You can always customise dessert for friends and family; it’s easy as easy can be. Whether it’s a black forest tart cake, a walnut/pecan orange nut cake, a tiramisu inspired one, raspberry chocolate, chocolate pistachio or then a seasonal favourite like saffron mango, there’s always something for everyone.

I love to soak the cake somewhat generously, sometimes just as it comes out of the oven which makes it all the more delicious. So there you go, so many flavours, so many combinations in this Raised Flan Tin which is the best baking tin ever! Do tell me if you try the recipe, and do tell me what your favourite flavour pairings are.

Please 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!

Tart Cakes
Eggless Cakes
Cherry Desserts
Stone Fruit Desserts
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Eggless Cherry Chocolate Tart Cake

This Eggless Cherry Chocolate Tart Cake is a delicious and easy-to-make dessert perfect for hot summer days when cherries are abundant. The tart cake is one I make quite often, and this tart tin was one of my best buys.
Course Dessert
Cuisine American, British, French, Italian
Keyword baking, cake, cherries, chocolate, dessert, drupes, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, no eggs, one bowl, soup, stone fruit, summer dessert, tart cake, vegetarian
Prep Time 1 hour
Cook Time 45 minutes
To set 6 hours
Total Time 7 hours 45 minutes
Servings 8 people

Equipment

  • 1 Raised flan tart tin , Link above
  • 3 Mixing Bowls
  • 1 weighing scale
  • 1 Electric hand beater
  • 1 Oven
  • 1 Cherry pitter
  • 1 saucepan
  • 1 spatula
  • 1 balloon whisk

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 35 g oil
  • 15 g clarified butter/ghee
  • 100 g castor sugar
  • 15 g cocoa powder
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 50 g wholewheat flour/aata
  • 115 g all purpose flour/maida

Cherry pie filling

  • 250 g cherries pitted
  • 1 tbsp cornflour
  • 1 tbsp water
  • 50 g sugar
  • Juice of 1 lime

Chocolate ganache

  • 100 g cream 25% fat
  • 100 g 55% couverture chocolate

To moisten

  • 35 ml Kirsch {cherry brandy} or simple sugar syrup for moistening

Garnish

  • Fresh cherries, mint, edible flowers etc

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180℃.
  • Lightly grease the tart cake tin with oil.
  • In a large bowl, add all the ingredients and give them a good whisk. I use an electric whisk.
  • Pour the batter into the tin and tap sharply to settle the batter. Bake for 30 minutes, until the tester comes out clean. Cool the cake and demold gently.
  • Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.

Cherry pie filling

  • Whisk everything together in a heavy bottom pan and gently simmer for about 5 minutes until thick and glossy and the cherries soften slightly but still hold shape. Strain the cherries out and reserve them in a bowl. Simmer the liquid until thick, then stir it back into the reserved cherries. Cool.

Chocolate Ganache

  • Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.

Assemble

  • Moisten the cake with Kirsch.
  • Add the cherry pie filling into the indent. Pour over a layer of ganache to cover the cherries.
  • Refrigerate the cake to set for 6 hours / overnight until the ganache is firm.
  • Dust the top with cocoa powder and garnish with fresh cherries, mint, edible flowers etc.

Video

Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … delicious mouthful!

Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … this pound cake is everything good, actually JUST TOO GOOD! I used to bake a really nice orange pound cake when I used to bake with eggs. It had a wonderful crumb and each bite was moist and satisfying. One bite of this eggless pound cake and the memories just came tumbling in. It was exactly as I remembered, ONLY BETTER!!

Addictive, bursting with flavour, rich , indulgent, moist, great dense crumb, sliced beautifully, kept well, travelled well too. It’s not often that you find so much good in a single cake but this one certainly ticked all the boxes. And oh my, the pecans, cranberries and chocolate chips together do create some sort of magic in there.

There’s always been an endless charm about the quintessential pound cake, a connection to the years gone by. When I began baking, a pound cake was one of the earliest things I’d bake on repeat, the history behind this classic European tea cake making the recipe simple to remember … a pound of flour, a pound of eggs, a pound of sugar, a pound of butter it sang in my head!

I used to write a blog on the Times of India eons ago under the pen name of The Rabid Baker and this particular Wholewheat Coffee Chocolate Chip Pound Cake was a very popular recipe, one that I baked often, perhaps too often. Another favourite was the Wholewheat Almond Buttermilk Pound Cake which tasted really lovely topped with lightly sweetened cream ad fresh strawberries.

Other times I’d bake a chocolate pound cake or an orange pound cake that I would always have ready when the kids came home from school. At the time, we travelled to the US often and I carried back a few basic bundt tins and they were perfect to bake a pound cake in.

Another recipe was the Blueberry Lime Buttermilk Pound Cake that I baked occasionally as a very special treat since anything blueberry was hard to come by back in the day. Not so now, since blueberries in every form are very easily available here now – fresh, frozen, dried, dehydrated …

The years went by and my favourite pound cake got forgotten because I stopped baking with eggs. Then last year I made an Eggless Pistachio Cranberry Loaf Cake, essentially a pound cake, and I was smitten! I feel in love with the gentle flavours, the rich delicate crumb, and addictive indulgent taste.

Natural orange as a flavour in cakes is something I truly love, something so easily achievable. This winter, the local bazaar has been flooded with carts of fresh, juicy oranges, called ‘kinnow/keenu‘ locally, a high yield mandarin orange hybrid. I thought instantly of the Eggless Strawberry Orange Tart Cake that I had made a while ago that was bursting with fresh flavour. I definitely had ORANGE on my mind and I wanted to try something new.

I was juicing oranges that morning and decided to bake an orange pound cake since I always like to use the zest. I was pretty excited already at the batter stage when I saw all these flavors and that delicate orange colour come together. I knew this was going to taste good and I wasn’t wrong!

Once the cake cooled down completely, I gingerly sliced it not sure what to expect. It tasted amazing, quite addictive actually. As kids, we used to get something called a sliced Britannia cake in the local market. It was thinly sliced, gently sweet and quite buttery. One bite of the sliced eggless orange pound cake and it took me back to my childhood.

Now that I’ve been baking cakes for too many years, I can well imagine what might have gone into that Britannia Cake! Compared to that cake, my honest to goodness, from scratch, home baked version was a million times tastier! Prettier too. The cake disappeared pretty soon and I was back to juicing oranges and baking pound cakes on repeat!

It’s this particular version, the Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake, that I found we loved the most. It has a bit of everything, almost like a Christmas fruit cake and as delicious! There’s something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. Fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness! It’s love at every bite honestly, do try the recipe!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Pound Cakes
Eggless Cakes
Orange Cakes
Tea Cakes
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Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake

There's something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. The cake has fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness!
Course Appetiser, Dessert, Snack
Cuisine American, British
Keyword baking, cake, cranberries, dessert, eggfree, eggless, eggless baking, eggless cake, homemade, loaf cake, no eggs, one bowl, orange, simple, sweet, tea, tea cake, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings 8 slices

Ingredients

  • 100 g clarified butter/ghee
  • 150 g buttermilk room temperature
  • Zest of 3 oranges
  • 150 g khaand /light brown sugar
  • 65 g fresh orange juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • 180 g all purpose flour / maida
  • 50 g almond meal
  • 25 g dried cranberries
  • 50 g chocolate chips
  • 50 g pecans chopped

For topping

  • chocolate chips
  • Pecan halves ,
  • dried cranberries

Instructions

  • Preheat the oven to 170C. Line a 9" X 5" loaf tin with parchment.
  • In a large bowl, add the clarified butter/ghee, buttermilk, sugar, orange juice, orange zest, baking powder, baking soda, salt and whisk well.
  • Stir the the almond meal, flour, pecans, cranberries and chocolate chips.
  • Turn batter into the prepared tin and level. Bake for 50 minutes to an hour until the tester comes out clean.
  • TENT THE TOP with a sheet pf aluminium foil after 30 minutes to stop the top from over browning.
  • Cool in the tin for 30-45 minutes, then with the help of the parchment paper, remove form the tin and leave to cool on the cooling rack.
  • The cake slices best and has a beautiful crumb when it is completely cool

Eggless Blueberry Chocolate Cake … a refreshing burst of flavour! SO GOOD!

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!

Back to blueberries and they’re a favourite ingredient in my kitchen. Easily available, quite sturdy and not very perishable, I use blueberries a LOT in desserts. That natural blue always shines. One of my favourites is that No Bake Blueberry Swirl Cheesecake you see above. You can find the recipe here. It’s a fuss free, no gelatine vegetarian dessert and it tastes amazing!

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 blueberry syrup 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!

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!

Blueberry Desserts
Chocolate Desserts
Layer Cakes
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Eggless Blueberry Chocolate Cake

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 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 2 hours 30 minutes
Servings 6 people

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 50 g oil
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • 15 g cocoa powder
  • 50 g wholewheat flour/aata
  • 100 g all purpose flour/maida

Blueberry compote

  • 100 g blueberry frozen or fresh
  • 30 g sugar
  • 1 tsp cornflour
  • 1 tbsp water
  • Juice of /2 lime

Blueberry Cheesecake Filling

  • 200 g cream cheese full fat, chilled
  • 40 g whipping cream 30% fat, chilled
  • 50 g icing sugar
  • 1 1/4 tsp blueberry powder

Blueberry Cheesecake Frosting

  • Remaining 135g blueberry cheesecake filling from above
  • 100 g cream cheese full fat, chilled
  • 25 g icing sugar
  • 1/2 tsp blueberry 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

Video

Delicious Strawberry Frasier Dessert Box for V Day … desserts that win hearts

Eggless Strawberry Fraisier Dessert Box … You can never have enough strawberry desserts and here’s another favourite. Inspired by Fraisier, the classic French dessert, this dessert box is as simple as it is refreshing. Orange, strawberries and cream can only be delicious together, and this was no exception!

The eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good! This dessert box will work beautifully with raspberries as well!

The cake itself is a simple sponge, one that you can whisk simply in a bowl OR if you make multiple portions like I do, whisk it in a stand mixer like my SMEG. You can find great deals for appliances like these and several more fabulous offers on CouponzGuru.

This eggless Strawberry Frasier Dessert Box is literally light as a cloud and bursting with fresh flavour, quite a refreshing start to the new year! I absolutely loved how bright and fun it turned out to be, each bite addictive good and light.

Strawberry Desserts
Dessert Boxes
Eggless Desserts

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

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Eggless Strawberry Fraisier Dessert Box

The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
Course Dessert
Cuisine American, British
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 45 minutes
Servings 1 person

Equipment

  • 2 bowls
  • 1 balloon whisk
  • 1 Electric hand beater
  • 1 Piping bag
  • 1 2A nozzle
  • 4" Dessert box

Ingredients

Eggless orange sponge

  • 105 g buttermilk cultured
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • Zest of 1 small orange
  • 85 g all purpose flour maida

Whipped cream

  • 150 g cream 25% fat , chilled
  • 2 tbsp icing sugar
  • 100 g cream cheese chilled

Strawberries for filling

  • 50 g strawberries similar size sliced for sides
  • 30 g strawberries chopped for filling
  • 15 ml Cointreau to moisten the sponge

Garnish

  • Strawberries, tangerines/kumquats, edible flowers, mint

Instructions

Eggless orange sponge

  • Preheat the oven to 180C. Lightly grease and line a 6″ tin with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Pour the batter into the tin. Bake for approximately 25-30 minutes, until the tester comes out clean. Cool completely, then trim the top.
  • Stamp out a 4″ square using the dessert box as a guide.

Whipped cream

  • In a large bowl whip the cream with icing sugar until light and slightly moussey.
  • In another bowl whip the cream cheese until smooth. Add the cream cheese to the whipped cream and beat at high speed until smooth and thick, 3-4 minutes. Transfer to a piping bag fitted with a 2A/round nozzle.

Assemble

  • Line the base of the dessert box with a layer of cake and drizzle with Cointreau. {You can alternatively use a sugar syrup}
  • Line the sides of the box with the strawberries slices.
  • Top with about 40g diced strawberries.
  • Pipe over with the cream filling.
  • Garnish with fresh strawberries etc.
  • Serve immediately or refrigerate until required.

Video

Eggless Brownie Fudge Cake … 5 ingredients to deliciousness. The magic of simple desserts!

Eggless Brownie Fudge Cake … if you are torn between eating brownies or a cake, then this is for you. It’s the best of both worlds where deep, delicious fudgy brownies meets chocolate cake. If you dive in further, you’ll find the promise of pudding as well, so it’s a win win, and a deeply delicious one at that!

This fudgy cake is a hug in a bowl, one of those desserts than you can whip up at a moments notice. It’s comfort eating at best, something that really warms you up and gives you that sweet fix you need. The Brownie Fudge Cake is a great winter dessert option for the holiday season. That bar of chocolate on top is completely optional but melts quite prettily on top of the cake as it steps out of the oven! It adds a frosting of sorts to every bite.

This fudgy bake is as simple as it is delicious, a dessert that gives you instant gratification. 5 ingredients, one bowl, whisked in 2 minutes, baked in under 20 minutes and ready to be eaten immediately. Sold? Dive right in! That’s the magic of simple chocolate desserts!

… Never underestimate the joy of CHOCOLATE. You can add a small touch of chocolate to dessert or make it totally chocolate, what’s not to love! I think it’s my favourite ingredient in dessert, one that always makes me happy. Go down my feed on Instagram, and you’ll know what I’m talking about ♥ !!

I love that you can go gluten free with this Eggless Brownie Fudge Cake too. I’ve made it with sorghum flour/jowar ka aata as well, a millet flour, and it turned out quite nice. It tends to thicken a little more because of the nature of the millet flour, so perhaps use 10g less than all purpose flour, else add a dash of extra milk.

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

Brownies
Chocolate Desserts
Eggless Desserts
Eggless Baking
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Eggless Brownie Fudge Cake

This is as simple as it is delicious, the dessert gives you instant gratification. 5 ingredients, a one bowl, whisked in 2 minutes, baked in under 20 minutes and ready to be eaten immediately. Sold? Dive right in!
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, one bowl, simple, sweet, vegetarian
Servings 2 people

Ingredients

  • 140 g 55% dark couverture chocolate melted
  • 140 g sweetened condensed milk room temperature
  • 40 g milk warm
  • 50 g all purpose flour maida
  • 1 tsp baking powder

Chocolate bar

  • 60g 55% dark couverture chocolate melted

Instructions

  • Preheat the oven to 180C.
  • Melt the chocolate in a large bowl and stir in the rest of the ingredients.
  • Turn the batter into a 6" bowl and bake for 17-20 minutes. Tent the top with a sheet of foil into 10 minutes of baking to stop the top from overbrowning.
  • Top with a bar of chocolate (optional), let it stand for 5 minutes and serve immediately.

Chocolate bar

  • Pour the melted chocolate into a chocolate bar silicon mold big enough to fit the baking dish. Tap sharply to get rid of any air bubbles and distribute the melted chocolate.
  • Place in the freezer for 10-15 minutes until set. Demold and trim with a sharp heated knife if you need to. Refrigerate until required. The bar can be made in advance, or can be set while the cake is baking.

Video

Ombre Blueberry Cheesecake … fresh & exciting

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 and layers. 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!

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!

Ombre Desserts
Berry Desserts
Layer Desserts
Eggless Desserts
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Eggless Ombre Blueberry Cheesecake

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 minutes
Cook Time 20 minutes
Setting 12 hours
Total Time 12 hours 50 minutes
Servings 4

Ingredients

Eggless chocolate sponge (makes two 4″ cakes)

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 8 g cocoa powder
  • 85 g all purpose flour/maida

Cheesecake filling

  • 300 g cream / 25% fat
  • 2.5 tsp agar agar
  • 50 g castor sugar
  • 100 g white chocolate chopped
  • 250 g cream cheese room 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!

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