This delicious VeganChickpea Chocolate Chip Mug Cake is literally a hug in a mug! Dessert for breakfast or breakfast for dessert, this addictive mug cake made with cooked chickpeas will win your heart. This is just deliciousness, love at first bite and so satisfying! ❣️
I make this mug cake for my son for his breakfast every morning and he loves it, looks forward to it every single day. That good! The VeganChickpea Chocolate Chip Mug Cake is perfect for breakfast and also makes a wonderful dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily vegan using maple syrup or jaggery, it’s a very simple recipe you can experiment with, a dessert your kids will love.
Exploring versatile ways to include chickpeas/garbanzo in desserts has never been more fun, more satisfying. I created a couple of recipes while working with US pulses and it was a brilliant learning experience. Chickpeas or kabuli chana or chole as called locally in India, are more ften than never find there way into savoury dishes. Think pindi chana, think hummus, think chole masala, think chana jor garam, so much you can do with this humble legume. For me, the challenge was chickpeas in dessert, or rather cooked chickpeas in dessert.
Chickpea flour is a little easier to incorporate into desserts and I’ve used it a little. In nan khatais, a native Indian cookie I used to bake when young, or then this flourless vegan chocolate chickpea cake. The cake turned out surprisingly delicious, quite unexpected because that was the the first time I experimented with using chickpea flour in a cake. That recipe can be found in my cookbook.
If the Dark Chocolate Vegan Chickpea Pudding I posted on Instagram a few days ago was good, this VeganChickpea Chocolate Chip Mug Cake is as delicious! It’s interesting how easily you can up the protein and fibre to your diet by using humble chickpeas innovatively.
For this mug cake, I cook about a cup of chickpeas until soft and store covered by the the aqua faba/chickpea liquid in a covered steel bowl/glass container in the fridge. I strain the amount of chickpeas I need out every morning, heat the measured amount in the microwave for 30 seconds, add the remaining ingredients and quickly blend. It’s a quick and easy breakfast or fuss free dessert for that matter!
I also play around with the ingredients now that I make the Vegan Chickpea Chocolate Chip Mug Cake so often. Sometimes I increase the chickpeas by 15g per portion, use a different nut butter, or use a little more nut butter, use honey, or a combination of honey and jaggery powder, or then only jaggery powder. On one instance, I added a tbsp of cocoa powder too but found we preferred the original flavour. Oh I also added a tbsp of Biscoff cookie spread over the freshly baked chickpea mug cake one time. It melted over beautifully and tasted like heaven, still keeping the mug cake vegan since Biscoff is vegan!
Protip: Add a stick of cinnamon while cooking the chickpeas to get the most amazing cinnamon undertones in the mug cake. Keep the salt to a minimum.
This is a perfect breakfast and dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily made vegan by using maple syrup, it’s a recipe you can experiment with, a dessert your kids will love.
Makes two mug cakes
Two Ingredient Lotus Biscoff Mousse … all you need is five minutes to make this simple, satisfying, delicious dessert! Desserts don’t get simpler than this two ingredient egglessmousse. That it’s gentle and light as a cloud certainly gets brownie, oops Biscoff points! It’s also so pretty when it’s piped into a stem glass,don’t you think? For me, it’s a great make ahead dessert option that tastes as good as it looks!
Having a jar of smooth Lotus Biscoff spread in the pantry is always helpful {sometimes dangerous too if you know what I mean?}, especially if you want to make an emergency dessert or one in a hurry. The cookie butter spread is vegan and paired with the veganBiscoff biscuits can create a lot of magic, read delicious desserts.
I’ve had a field day experimenting and creating different desserts with Lotus Biscoff spread and biscuits. Just when I think there’s probably nothing more I can create with Biscoff, along comes inspiration, another idea.
This two ingredient Lotus Biscoffmousse is as simple as it is satisfying. With an equal weight of cream to Biscoff spread, you can scale the recipe as you like, or even half it for a smaller portion. That easy!! I’ve used a 30% fat dairy cream here, Amul whipping cream, probably the only easily available dairy whipping cream we get in India.
Desserts don't get simpler than this. That it's gentle and light as a cloud certainly gets brownie, oops Biscoff points! It's also so pretty when it's piped into a stem glass, don't you think? For me, it's a great great make ahead dessert option that tastes as good as it looks! Makes 2-3 servings
Course Dessert, Snack
Cuisine American, British
Keyword Biscoff, cream, dessert, eggfree, eggless, homemade, no bake, one bowl, sweet, vegetarian
Eggless Tiramisu Dessert Box … with eggless lady fingers from scratch, each bite is heaven! This is one of my favourite desserts of all time. I absolutely love how easily tiramisu can be reimagined in so many different ways, each as delicious as the other!
Ever since I successfully figured out how to make eggless lady finger biscuits, I’ve had the eggless version of a tiramisu in mind, one I wanted to make in a dessert box. That’s just what I did and I loved how well it worked out. Each bite is delicious and the coffee soaked lady fingers are brilliant in there! Take a look …
There was a time when I thought baking desserts without eggs was impossible and not worth a try. As time passed, reader requests on Instagram pressurised me to attempt baking without eggs, and I gave up pretty soon. Come the pandemic and I was back to endless experimenting since eggs were in short supply, and honestly, I’ve never looked back!
Eggless lady fingers were something that I experimented a lot with, trying to get them looking good. I’m quite pleased with these ones. They are easily piped out, taste buttery and delicious and work in a load of desserts. This eggless Strawberry Charlotte Cake with eggfree savioardi was fabulous too. You can find the recipe here.
My baking from then on turned completely eggless and I have never been more satisfied and more motivated to bake. I absolutely love baking without eggs and must admit that I never did care for the taste of eggs in my baking or desserts. I just baked with eggs because that was all I knew!
And now look at me, I only bake without eggs and I’m absolutely loving it. It’s not that I am a vegetarian because I enjoy cooking curries like a chicken korma or a lamb stew. It’s just eggs that I never liked the taste of, the slight egginess they give to desserts. Just a personal choice I guess but it gave me something to do, something really fun and colourful, definitely delicious too!
My eggless savioardi or lady fingers might not be as perfect as the ones with eggs ones but they are darned delicious and do the job! So of course there are limitations with eggless baking but that’s the fun of things. Find new ways to make dessert and I assure you they taste as nice. It’s a different way of thinking I guess…
An eggless take on this classic Italian dessert. With eggless lady fingers from scratch, each bite is heaven! Two 4" X 4" dessert box
Course Dessert
Cuisine Italian
Keyword baking, biscuit, coffee, cream, dessert, eggfree, eggless, eggless baking, eggless lady fingers, eggless savioardi, homemade, lady fingers, one bowl, simple, tart, vegetarian
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Refrigerate 1 hourhour
Total Time 1 hourhour50 minutesminutes
Servings 4people
Ingredients
Lady fingers
Makes 16-18 fingers {Need 1/2 batch for this dessert}
85gunsalted buttersoftened
50gcastor sugar
1/4tspbaking powder
1/4tspbaking soda
Pinchsalt
60gbuttermilk/chaach
130gall purpose flour {plain flour}
Castor sugar for sifting over
Coffee syrup
50mlstrong coffee
1tbspbrown sugar
15mlKahlua {optional}
Cream
150g25% fat creamchilled
3-4tbspicing sugar
250gmascarpone {or cream cheese}chilled
1/4tspvanilla extract
Cocoa powder to sift over
Instructions
Lady fingers {see blogpost for detailed recipe}
Fit a piping bag with large 1A round piping 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.
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.
Transfer the dough to the piping bag and 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 17-18 minutes until light golden brown and firm to touch. Cool completely on a cooling rack.
Coffee syrup
Stir the sugar into hot coffee. Cool. Stir in the Kahlua if using.
Cream
Whip the cream and sugar at high speed until lightly whipped.
If using mascarpone, whip until smooth, then mix into cream until just mixed in.
If using cream cheese, whip the cream cheese until smooth, then whip it into the cream to desired consistency.
Assemble
Line the base of your dessert box with lady fingers. Moisten generously with the coffee syrup.
Pipe over the cream, top with more lady fingers and repeat.
If you are a fan of Lotus Biscoff and it’s hard to see why not, here are 7 unique recipes to make with either a jar of Biscoff spread {smooth please} or Biscoff biscuits, or both! I have you covered for dessert every day of the week. Each idea is different and exciting, things I brought together in my little kitchen. Read on …
And if you haven’t dived into a jar of the spread as yet or nibbled one of these crisp flavourful caramelised biscuits, then you honestly don’t know what you’re missing!! It’s hard not to fall in love with the beautifully flavoured, gently spiced biscuits that are originally known as speculoos. They are vegan too I hear.
Speculoos (sold as Biscoff in the United States and the United Kingdom) is a biscuit originally manufactured in Belgium. Although the name is similar to speculaas, speculoos is a different product. The biscuits are made without the mixture of spices used in speculaas.
The main ingredients of speculoos are wheat flour, candy syrup (from beet sugar), fat, and sometimes cinnamon. Fewer spices are involved in the process of making Belgian speculoos compared to the Dutch speculaas, as the spices were much more expensive to import to Belgium as opposed to the Netherlands.
https://en.wikipedia.org/wiki/Speculoos
Lotus Biscoff Panna Cotta, no gelatine
Smooth, indulgent, satisfying and so delicious, this #nogelatine panna cotta is heavenly! Every spoonful of the dessert is indulgent, almost like digging into a jar of Biscoff, only lighter and creamier just like a good panna cotta should be!
This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.
Delicious layers of happiness on repeat! These simple dessert shots turned out to be an absolute joy! So much flavour, and texture and oh-so-pleasing on the palette, it's another fuss free dessert inspired by much loved Biscoff. https://bit.ly/3GNmsqp
or dessert heaven! It's another dessert on my list of 'must make again soon' and it's all thanks to Biscoff! Just when I thought Tiramisu couldn't get any better, here comes my most favorite version yet. It's simple, it's deep, it's delightful and it has the most amazing coffee caramel notes. https://bit.ly/3WhLcgf
Layers of absolute joy with a gentle play of delicious flavours and textures. It's hard not to get tempted by a jar of Biscoff if you have one on hand, so it's best to hit dessert mode pretty soon. Add some crisp caramel flavoured Biscoff biscuits to it and you have magic!https://bit.ly/3CVTJ1M
Never underestimate the deliciousness that Biscoff brings to dessert!If you're looking for a really satisfying dessert and love everything Biscoff or everything caramel or speculoos cookies or tarts in general, look no further. The Biscoff dessert box was much loved when I shared it last week, so I knew that jar of Biscoff spread should be headed for another dessert {rather than spoonful's in my mouth}https://bit.ly/3QJ4t9g
Refreshing, delicious and addictive, where each layer calls your name! Bringing together these dessert boxes has become a whole lot of fun, and I am grateful for all the comments and DMs I get. Ever since I shared the first one, I've had several requests for a Biscoff Dessert Box and I finally succumbed to temptation! Here's another play of textures and flavours for you.
Eggless Strawberry Orange Tart Cake… A delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! It’s now officially the season I love loads where luscious strawberries paint the bazaar red, and the best oranges are here too.
Up in the plains of North India, we see the strawberry season many times over, actually at least 6 months of the year. We are quite blessed to have a fresh local crop of the berries available so often and nothing pleases me more than this splash of red!
As you can see, these are one of my favourite berries to play with because they are priced quite economically in season and are quite hardy too. I use strawberries as much as I can and just can’t get enough of them. From desserts in glasses, to cake toppers, to crumbles, tarts, cheesecakes and puddings, that luscious red really adds colour to my desserts.
The cakeitself is as simple as can be. A one bowl, part wholegraineggless sponge to which I added orange zest. I loved the natural orange hue the strawberry cake took on. The rest is as fuss free as can be…
Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade … so many variations for one simple one bowl cake!
Do tag me on Instagram at passionateaboutbaking if you make this cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk.
Pour the batter into the prepared tin, and tap on the counter to level.
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. Trim the base if desired.
Cream 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. Whisk until smooth. Stand over warm water if required.
Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.
Topping
Dice the strawberries and toss them in sugar. Mix around a minute until glossy, then top the cake with them.
Assemble
Moisten the cake with Cointreau or a simple orange sugar syrup.
Fill the cavity with diced strawberries, then pour the cream filling over.
Place the cake in the fridge to set overnight.
Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.
Broccoli Walnut Soup … Hello winter, hello freezing temperatures. This soup is just what you need to warm the soul. It’s simple. quick, delicious and easily made vegan. Also one of my favourite soups for this time of the year.
I love soups that are simple, full of flavour and require very little prep and most of my soup recipes are just that! Anything that needs hours of chopping makes little sense to me. IMHO, nourishment should be easily accessible and fuss free. This large mug of Broccoli Walnut Soup is everything – requires staple pantry ingredients, is quick, is fuss free, is healthy, is easily adaptable, can easily go vegan … literally a hug in a mug for winter!
If you are looking to warm yourself or for a wholesome meal, this Broccoli Walnut Soup might be it. Serve it with a nice chunk of bread, maybe grilled chicken and a winter salad, sweet potato wedges … the choices are many! Oh, perhaps grate some cheddar into the soup after blending it and ooooh, it tastes like heaven!
If you’ve stopped by my blog, you’ll notice my love for walnuts. They’re a fine addition to any meal, a great option to have on hand to nibble on. Walnuts are also a natural thickener when added to soup, they add texture, taste and a great plant based source of omega-3 fats. Just a handful a day is enough to give you a good helping of omega-3 and protein, healthy fat too!
My soups are often topped with toasted olive oil and rosemary walnuts that give it a good bite, great texture and are just so delicious. Keep some on the side to snack on too if you love walnuts like me. Enjoy!
Do tag me on Instagram at passionateaboutbaking if you make this soup or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
This large mug of Broccoli Walnut Soup is everything – requires only staple pantry ingredients, is quick, fuss free, healthy, easily adaptable, can easily go vegan … literally a hug in a mug for winter!
Course Appetiser, Side Dish, Soup
Cuisine American, British
Keyword broccoli, simple, soup, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Ingredients
1tbspclarified butter/ghee
1tbspextra virgin olive oil
Red chili flakes
6clovesgarlicchopped
1small onionchopped
250gbrocolli1 small head
1small potato
50gwalnuts
250mlwater
250mlcoconut milk/milk
Instructions
Dice the broccoli and potato.
Heat the clarified butter/ghee and extra virgin olive oil. Add in the red chili flakes, garlic and onion and sauté for 2-3 minutes until fragrant.
Add the broccoli, potato and walnuts. Sauté briefly, then add the water. Season with salt and pepper.
Cover and cook over low heat until the potato is fork tender/cooked.
Once slightly cooled, blend until smooth and return to the pan. Add coconut milk/milk to get the desired consistency. taste and adjust seasoning.
Drizzle over with extra virgin olive oil/smokey chili oil and top with toasted walnuts before serving.
Can I make this vegan?
Yes, of course. Skip the clarified butter and use 2 tbsp olive oil instead. Also use coconut milk or perhaps any plant milk you like. Add it gradually to get the right consistency.
What if I don’t like broccoli?
Skip the broccoli and potato, and substitute with 300g button mushrooms instead.
Can I substitute the walnuts?
You could use almonds or cashews instead.
Can I skip the nuts?
Yes, of course though walnuts have very good nutrition and health benefits.
What if I don’t have clarified butter/ghee?
You can use butter instead
What if I want added texture?
Add finely chop some broccoli florets and add them into the soup after blending it. You can also stir in chopped toasted walnuts to get a nice bite. Top the soup with croutons for a crunch!
