EGGLESS Archives - Page 9 of 38 - Passionate About Baking

Fudgy Eggless Chocolate Brownies… Joyeux Noël

Fudgy Eggless Chocolate Brownies … 6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. The eggless chocolate brownies come together in minutes and each bite is deep, delicious, fudgy and satisfying. These are beautiful for the holiday season, Joyeux Noël!

’tis the season and it’s the best time to enjoy a ton of baking with loads of flavour. I’ve had a field day this winter from loads of cookies to cakes to tarts … and now these eggless chocolate brownies. It’s wonderful how a splash of colour or an add of spices can uplift the spirits, make the holidays so fun! Try these wholegrain gingerbread cookies with a heart!

Pistachios and cranberries from the United States Department of Agriculture made me do this! I’ve loved working with them and loads of nuts, berries and produce from America this holiday season. It’s amazing how versatile nuts and berries are, how much you can do with them! You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon.

Love this beautiful ceramic bowl from Pinklay.

Do follow me on Instagram because most of my recipe assembly videos show up there on my handle @passionateaboutbaking with recipes shared to my recipe handle @pabrecipes

I love how colourful and Christmassy these brownies turned out to be. I’ve tried them with a gluten free sorghum/jowar ka aata as well as with all purpose flour and they work well both ways. My holiday season celebrates loads of colour so the bright green pistachios and deep red cranberries really set the mood right! It’s a simple good recipe that uses pantry staples, things you might have in the kitchen already.

Make sure you use quality ingredients to enjoy these and that’s all that really matters. With winter here, temperatures freezing this December, we’re at below 10C in the northern plains of India. With no central heating and freezing cold, the only important thing is to get the brownie batter into the tin as soon as it’s stirred together ?.

These are pretty fuss free and deeply chocolate, deeply fudgy too. Cut the eggless brownies into 4 for an indulgent serving, else into 9 squares for good nibbles. Either which way, they’re delicious.

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

Favourite Gingerbread recipes

More Christmas recipes

Loads of Brownies

Exciting recipes with Chocolate

Fudgy Eggless Chocolate Brownies

6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. They come together in minutes and each bite is deep, delicious, fudgy and satisfying. Make sure you use good quality ingredients to enjoy these

Course Dessert, Snack

Cuisine American

Keyword baking, chocolate, dessert, eggfree, eggless, eggless baking, gluten free, one bowl, simple, sweet, vegetarian

Prep Time 10

Cook Time 15

Total Time 1 25

Servings 6 people

Ingredients

140 g 52% dark couverture chocolate melted, warm
200 g sweetened condensed milk warm
50 g all purpose flour/maida or 40g sorghum/jowar ka aata for GF
3/4 tsp baking powder
30 g pistachios peeled
25 g cranberries roughly chopped
Topping
pistachios, cranberries, chocolate chips

Instructions

Preheat the oven to 180C.
Lightly grease and line a 6″ square baking tin.
Place all the ingredients in a bowl and mix until smooth.
Transfer immediately to prepared tin, level out and top with pistachios, cranberries and chocolate chips.
Bake for about 20 minutes until the top is glossy and firm. Tent the top after 10 minutes to prevent overbrowning.
Cool completely before cutting.

Eggless Pistachio Cranberry Chocolate Cake… Christmas special!

Eggless Pistachio Cranberry Chocolate Cake … Layers of chocolate deliciousness uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well! It’s the most wonderful time of the year and I hope you are baking a ton as well!

That’s a bit of what I’ve baked the last few weeks! This is the best time to bake and one of my favourite seasons. With winter at it’s peak, it’s wonderful being in the kitchen next to a warm oven. It’s also a time when inspiration is at it’s peak and ingredients and ideas dance in my head! Can you tell?

I’ve really enjoyed creating recipes for the United States Department of Agriculture using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, and now this Eggless Chocolate Pistachio Cranberry Cake. Do follow me on Instagram to see my recipes assembly videos on @passionateaboutbaking with recipes on my recipe handle @pabrecipes

At the risk of repeating myself, nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays. I’m absolutely loving it! Oh, and there’s a giveaway on my Instagram handle with the United States Department of Agriculture. Do head HERE to enter!

That lace collar though!! I love making a chocolate collar for cakes, a touch I always find special, one I’ve done for years. It elevates a simple cake to something special. It’s as simple as piping melted chocolate on a strip of parchment, waiting for it to get a little firm, then wrapping it around a frosted cake. Set the cake in the fridge until the chocolate is firm, 10-15 minutes usually, peel off the parchment…TADA!

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

Eggless Chocolate Pistachio Cranberry Cake

Layers of chocolate deliciousness are uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well!

Course Dessert

Cuisine American

Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, homemade, one bowl, simple, sweet

Prep Time 30

Cook Time 45

Total Time 3 15

Servings 6

Ingredients

Eggless chocolate sponge

210 g cultured buttermilk Amul plain chaach
60 g oil
100 g castor sugar
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp apple cider vinegar
Pinch salt
15 g cocoa powder
160 g plain flour

Chocolate ganache

250 g cream, 25% fat Amul Fresh
250 g 54% dark couverture chocolate chopped
50 g American pistachios peeled, chopped
35 g American dried cranberries chopped

Topping

Pistachio slivers, dried cranberries, edible flowers

Instructions

Eggless chocolate sponge

Preheat the oven to 180C. Line a 6″ Springform/loose bottom tin with parchment.
In a large bowl, add all the ingredients except the flour and give them a good whisk. Stand for 3 minutes until the mixture is slightly bubbly, then whisk in the plain flour. Transfer to the prepared tin and bake for 35-40 minutes, until the tester comes out clean.
Cool completely, then trim the top if required and slice into 3 layers.

Chocolate ganache

Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts.
Stir gently until smooth. Rest at room temperature, whisking now and then. Refrigerate about 2/3 for the piping on top, and keep the remaining to spreadable consistency for the filling.
Any ganache left over from the filling can be whisked back into the reserved ganache for piping.

Assemble

Place one layer on the serving platter and top with about 100g of chocolate ganache.
Sprinkle the filling with finely chopped pistachios and dried cranberries.
Repeat for the other layers. Frost the sides and top with the remaining ganache.
Garnish with slivered pistachios, dried cranberries and edible flowers.

Simply Delicious Eggless Pistachio Cranberry Christmas Cake

Eggless Pistachio Cranberry Christmas Cake … so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it’s one I have baked several times this holiday season. This makes a great gift too!

With things being quite busy on the home front, I’m struggling to share Christmas recipes on the blog and I guess we still have a few days left, so here we go! Nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays.

I’ve collaborated with United States Department of Agriculture to create and share recipes using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon. Do follow me on Instagram because most of my recipes assembly videos show up there on my handle @passionateaboutbaking with recipes on my recipe handle @pabrecipes

The Eggless Pistachio Cranberry Christmas Cake is reminiscent of the old style bakery cakes that we devoured as kids, memories coming alive with every bite. The crumb is rich and light, the sweetness just perfect and the bite of pistachios and cranberries so satisfying. I like to blanch and peel the pistachios to get the beautiful green and though it’s a slightly tedious job, the results are so bright and cheerful. I save the peels for smoothies or soup so nothing goes waste!

Oh and I forgot to say that I flavoured the cake with fresh orange zest and it made ALL the difference. The colour was a warm orange and the flavours paired so well with the nuts and berries. I love that simple, natural everyday flavours can add so much oomph to a simple bake, lift it up so effortlessly, so deliciously. The chocolate chips are optional of course but we loved them in there because chocolate ♥!

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!

Eggless Pistachio Cranberry Christmas Cake

… so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it's one I have baked several times this holiday season.

Makes one 4.5" x 7.9" loaf

Course Breakfast, Dessert, Snack

Cuisine American, British

Keyword baking, cake, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, one bowl, simple, vegetarian

Prep Time 15

Cook Time 45

Servings 8 people

Ingredients

85 g clarified butter / ghee melted, warm
110 g yogurt whisked
40 g milk warm
Zest of 1 orange
75 g castor sugar
3/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt
100 g all purpose flour maida
25 g almond meal/ground almonds
50 g American pistachio peeled
50 g American cranberries chopped roughly
50 g dark chocolate chips

Topping

American pistachios American cranberries, chocolate chips

Instructions

Preheat the oven to 170C
Lightly grease and line a loaf pan with parchment paper with a slight overhang to help take out the baked loaf.
In a large bowl whisk together the ghee, yogurt, milk, sugar, orange zest, baking powder, baking soda and salt.
Whisk in the flour, pistachios, cranberries and chocolate chips.
Transfer batter to loaf pan and even out.
Top with pistachios, cranberries and chocolate chips
Bake for approximately 45 minutes/until the top is light golden brown and the tester comes out clean. Tent the top with a sheet of foil after 20-25 minutes to prevent the top from over browning.
Cool completely, then demold.
The loaf is delicious warm as well but a little crumbly.

Note : The batter also makes 6 cupcakes. Bake at 180C/20minutes

Eggless Chocolate Tart Cake … delicious holiday desserts

Eggless Chocolate Tart Cake … deeply delicious and very indulgent, and oh so pretty as well, we absolutely loved how the tart cake turned out. With the holiday season here, this is a great option for your dessert corner. It ticks off all the boxes, the first of course being it’s show stopper good looks! It’s egg free, it’s a one bowl cake recipe, it’s quite easily made vegan and it’s drop dead simple!

As you might have guessed, I love everything about tarts. I got this new tart tin that I’ve been dying to use. 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! You’ll see me using it often!!

There’s something about the pairing, strawberries with chocolate, that makes dessert seem all the more special. The sweet luscious berries compliment the deep, smooth chocolate, while the pop of colour makes you want to dive right in! It’s pairing I use often, perhaps too often, but I’m not complaining!

This eggless chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook, that I published with Penguin in October last year.

Buy my cookbook …. **Passionate About Baking, Chocolate**

That book is my little labour of love, and I’m constantly diving into it to recreate my own recipes, or use bits and bobs from it for inspiration. The tart cake is one such example and it turned out just great! With 75% of the recipes eggfree, my recipes use simple everyday ingredients, things you will probably already have in your pantry. I also love that you can mix and match elements from it to create new desserts, something that I do often myself.

It’s drop dead easy too. Put all the ingredients for the cake into a large bowl and give them a good whisk. That’s it; the eggless chocolate cake batter is ready. Pop it into the oven for 30 minutes, cool, trim the base if you like, turn it upside down and voila, you have the perfect indentation for a filling! Moisten with Cointreau and top with the luscious 2 ingredient chocolate filling. The longest wait is for it the filling to set …

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!

Chocolate Tart Cake

Deeply delicious and very indulgent. Makes one 8″ tart cake

Course Dessert

Cuisine American, British

Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, tart, tart cake

Prep Time 15

Cook Time 45

Total Time 5

Servings 6 people

Ingredients

Eggless chocolate sponge

210 g buttermilk
35 g oil
15 g clarified butter/ghee
100 g castor sugar
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp apple cider vinegar
Pinch salt
1 tsp coffee powder
15 g cocoa powder
50 g wholewheat flour/aata
100 g plain flour

To moisten

25 ml Cointreau

Chocolate filling

150 g 25% fat cream
150 g 54% dark couverture chocolate chopped

Topping

75 g fresh strawberries
1 tsp castor sugar
Strawberries mint, edible flowers to garnish

Instructions

Eggless chocolate sponge

Preheat the oven to 180C. Lightly grease an 8″ loose bottom flan tin.
In a large bowl, add all the ingredients and give them a good whisk with a hand blender or balloon whisk.
Pour the batter into the prepared tin.
Bake for 30 minutes, until the tester comes out clean.
Cool completely, then demold the cake and place it upside-down on the serving platter.

Chocolate filling

Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts. Stir gently until smooth. {or melt it in the microwave in short bursts}

Topping

Dice the strawberries and toss them in sugar. Mix around for 4-5 minutes until glossy, then top the cake with them.

Assemble

Moisten the cake with Cointreau or a simple sugar syrup.
Fill the cavity with the chooclate filling. Place the cake in the fridge to set for 4-5 hours/overnight.
Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.

Video

Blueberry Cheesecake Tart – desserts that spell happiness!

Blueberry Cheesecake Tart … a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Tarts are easily the most underrated desserts, also quite easily the easiest desserts to make. There’s so much you can do with them, so many flavours and elements you can put together. and this tart’s no different.

It has a few of my favourite things – a quick, no bake biscuit base, a berry compote which adds deep flavour and colour, then a smooth vanilla bean cheesecake filling that covers the compote lusciously. That’s really all there is you need to do. Leave the tart to set and you have dessert!

Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!

If you struggle to get a neat tart shell, then I have you covered. I have made tarts forever, and each time I learn something new. Head to the bottom of the post for a tart shell FAQ. Fell free to ask if you have any questions!

More BLUEBERRY 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!

Blueberry Cheesecake Tart

Here's a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!

Makes one 8" tart

Course Dessert

Cuisine American

Keyword cheesecake, cream, dessert, eggless, fruit, homemade, no bake, one bowl, simple, summer dessert, tart, vegetarian

Prep Time 10

Cook Time 20

Servings 6

Ingredients

Tart base

150 g digestive biscuits
40 g clarified butter/ghee melted, cooled

Blueberry Compote

225 g fresh/frozen blueberries
50-65 g granulated sugar
Juice of 1 lime
1 1/2 tbsp cornflour stirred into 2 tbsp water

Vanilla bean cheesecake filling

225 g Amul Fresh cream / 25% fat cream
2 tsp agar agar
30 g sugar {to taste}
100 g white chocolate chopped
1/2 vanilla bean scraped {or vanilla extract}
200 g cream cheese whisked, smooth

Instructions

Tart base 8”

Place the biscuits in a processor and blend to a fine meal. Stir in the melted clarified butter/ghee. {If the weather is cool, you might need 5-10g more melted ghee}.
Work up the sides of an 8" loose bottom tart tin firmly, then press firmly to make the base. {See FAQ below}
Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.

Blueberry Compote

Place all the ingredients in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices and the compote thickens.

Vanilla bean cheesecake 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.
Pour this over the white chocolate and leave to stand until the chocolate melts, then stir in the scraped vanilla bean. Strain.
Whisk in the cream cheese just before you need to pour the filling. Taste and adjust sweetness as desired.

Assemble See video

Pour the blueberry compote over the chilled biscuit base and place in the freezer for 15-20 minutes. Reserve a tbsp for the top if you like.
Pour the cheesecake filling over the compote and place the tart in the freezer for an hour, then place in the fridge for about 6 hours or overnight {still in the tart tin}.
Demold, top with the reserved compote, fresh herbs, edible flowers etc.

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.
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.
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.

Best Eggless Lady Fingers {egg free savioardi}

Best Eggless Lady Fingers or Eggfree Savioardi I’ve ever made, and believe you me, I’ve made several batches. These have turned out consistently good, are addictive to the bite, and are egg free!

Ladyfingers, or in British English sponge fingers also known in the Haredi Jewish community as baby fingers, are low density, dry, egg-based, sweet sponge cake biscuits roughly shaped like a large finger.
Wikipedia

I’ve been piping out batches of lady fingers for a long time, something I do on days when I have some spare time to experiment. It’s certainly not easy to get these fiddly little fingers looking nice and holding shape if you go egg free. They always taste good though, so there’s never been question of wastage!

They end up being dipped into my eggless lime curd, into melted Biscoff spread or then upcycled into trifles or a quick tiramisu.

I first made saviordi or lady finger biscuits way back in 2010 for a Daring Bakers challenge I co-hosted. If you’d like a recipe that uses eggs, this one was very good, a recipe from Cordon Bleu at Home. A few days ago something seemed to work with my eggless batch and I got the best lot I’ve ever made. I made a couple more batches and each has worked well, so here you go!

Most of my lady fingers do the disappearing act pretty soon after I bake them. A bite here, a nibble there, a dip perhaps and these light, airy sponge fingers are gone. I managed to sneak some into this eggless lime curd tiramisu though, a recipe I should share soon. It was divine!

Talking about eggless lime curd, it pairs just beautifully with the lady fingers. The recipe is simple and straightforward. I never did like the normal lime curd; it was always much too eggy for me. This eggless version is sunshine and I love everything about it. Of course I make it often, and the eggless lime curd makes for really delicious desserts!

You can find more EGGLESS recipes here!

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!

Best Eggless lady Fingers {Savioardi}

A few days ago I made the best batch I've ever made. It's certainly not easy to get these fiddly little fingers looking nice and holding shape if you go egg free. These are egg free and turned out FAB!

Course Appetizer, Dessert, Snack

Cuisine Italian

Keyword baking, biscuit, dessert, eggfree, eggless, eggless baking, eggless lady fingers, eggless savioardi, lady fingers

Prep Time 10

Cook Time 20

Total Time 1

Servings 20 biscuits

Ingredients

85 g unsalted butter softened
50 g castor sugar
1/4 tsp baking powder
1/4 tsp baking soda
Pinch salt
60 g cultured buttermilk
130 g all purpose flour {plain flour}
Castor sugar for sifting over

Instructions

Draw margins on a sheet of parchment to get even size lady fingers. Turn it over so the lead pencil marking is not in contact with the batter. Place it on a baking sheet.
Fit a piping bag with large 1A round piping nozzle. You could just snip off an end to the desired cut if you don’t have a round nozzle.
In a large bowl, whisk together the butter, sugar, baking powder, baking soda and salt until smooth.
Whisk in the buttermilk a tablespoon at a time. The mixture might look slightly curdled and that’s ok.
Add all the flour together and stir with a spatula to get a smooth pasty dough. We're looking for a firm churro like dough that holds shape when piped out. If the dough is too runny and pipes out of the bag with no pressure required, you might need to add another tbsp of flour. On the other hand if it is too firm and tough to pipe out, please add a tsp of buttermilk at a time to loosen the dough.
Transfer the dough to the piping bag and gently pipe out 3″ fingers.
Dip your fingertip into water and shape the piped out fingers around the tops and bottoms to get even shapes.
Sift over castor sugar and place the baking sheet in the freezer while you preheat the oven.
Preheat the oven to 170C for 20 minutes.
Bake the fingers for 18-20 minutes until light golden brown and firm to touch.
Once done, place the baking sheet on a cooling rack and allow to cool completely.
Store the fingers in an airtight container.

Fudgy Eggless Chocolate Brownies

Ingredients

Instructions

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Eggless Chocolate Pistachio Cranberry Cake

Ingredients

Eggless chocolate sponge

Chocolate ganache

Topping

Instructions

Eggless chocolate sponge

Chocolate ganache

Assemble

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Eggless Pistachio Cranberry Christmas Cake

Ingredients

Topping

Instructions

Note : The batter also makes 6 cupcakes. Bake at 180C/20minutes

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Chocolate Tart Cake

Ingredients

Eggless chocolate sponge

To moisten

Chocolate filling

Topping

Instructions

Eggless chocolate sponge

Chocolate filling

Topping

Assemble

Video

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Blueberry Cheesecake Tart

Ingredients

Tart base

Blueberry Compote

Vanilla bean cheesecake filling

Instructions

Tart base 8”

Blueberry Compote

Vanilla bean cheesecake filling

Assemble See video

Can I use gelatin instead?

Why didn’t my tart set?

How do I get a clean tart shell?

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Best Eggless lady Fingers {Savioardi}

Ingredients

Instructions

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