Tag: eggless

Chocolate Coconut Strawberry Layered Tart … in one word, DELICIOUS!

Chocolate Coconut Strawberry Layered Tart… In one word – DELICIOUS! With Spring here and the weather warming up quite alarmingly, strawberries are at their ripest and juiciest best. This is one layered tart that I love making when strawberries are in plenty. The flavours come together beautifully, and the layers quite easily!

I absolutely love desserts with strawberries and you’ll find a load of them on the blog, and perhaps even more on my recipe feed on Instagram @pabrecipes. I tend to post more often there as I love the visual appeal of the platform. You can also find the assembly reels on my main feed @passionateaboutbaking. Did I tell you that everything is eggless now?

This eggless chocolate tart is quite special – a quick biscuit base, a light chocolate layer, then a finger licking good vanilla bean coconut custard, followed by my most favourite part – a deep red flavourful strawberry jelly . The jelly made from scratch and set with agar agar is packed with fruity flavour and sliced strawberries stirred through. The slight tartness really pairs well with the other layers.

If you have strawberries in season, then make this please! Or save it for them they show up!

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Chocolate Coconut Strawberry Layered Tart

A quick biscuit base, a light chocolate layer, then a fingerlicking good vanilla bean coconut custard, followed by my most favourite part – a deep red flavourful strawberry jelly . The jelly made from scratch and set with agar agar is packed with fruity flavour and sliced strawberries stirred through. The slight tartness really pairs well with the other layers.
Course Dessert
Cuisine American
Keyword agar agar, chocolate, cookie, dessert, eggless, eggless layered cake, fruit, homemade, no bake, strawberries, summer dessert, tart, vegetarian
Prep Time 1 hour
Cook Time 45 minutes
Servings 6 people

Ingredients

Biscuit base

  • 100 g digestive biscuits
  • 40 g clarified butter/ghee melted, cooled

Chocolate layer

  • 185 g cream
  • 75 g dark chocolate chopped
  • 1.5 tsp cornflour
  • 1/2 tsp agar agar
  • 1 tbsp cocoa powder
  • 30 g brown sugar

Vanilla coconut layer

  • 185 g coconut milk
  • 40 g cream
  • 1 tsp agar
  • 1 tbsp cornflour
  • 1/2 vanilla bean shell
  • 2 tbsp raw sugar

Strawberry layer

  • 250 g strawberries sliced
  • 50 g brown sugar
  • 2 tbsp water
  • 1/2 tsp agar agar

Instructions

Biscuit base

  • Preheat the oven to 170C.
  • Live a square 6″ dessert mold with heavy duty foil.
  • Run the biscuits in a blender or crush in a ziploc.
  • Stir in the cooled clarified butter and transfer to the prepared tin. Press the crumbs firmly into place to make a base.
  • Bake for 10-12 minutes until light golden brown.
  • Cool completely on a rack while you make the chocolate layer.

Chocolate layer

  • Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the chocolate melts and thickens to a custard consistency. Whisk well, then strain and cool slightly.
  • Pour over the cooled biscuit base and place in the freezer for 30 minutes until firm to touch.

Vanilla coconut layer

  • Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the mixture thickens to a custard consistency. Whisk well, then strain and cool slightly. Gently pour over the chocolate layer and place in the freezer for 30 minutes until firm to touch.

Strawberry layer

  • Reserve 50g sliced strawberries.
  • Place remaining strawberries, sugar and water in a heavy bottom saucepan and stir well to mix.
  • Simmer over low heat stirring constantly until the berries break down and release their juices.
  • Strain the syrup, return to the saucepan and stir in the agar agar. Simmer for 3-4 minutes. Cool slightly and stir in the reserved strawberries.
  • immediately pour over the set vanilla coconut custard and return to the freezer to set, approximately 20 minutes.
  • Leave to set in the fridge overnight.
  • Slice with a serrated knife.

Video

Eggless Baked Lime Curd White Chocolate Pudding … Spring!

Eggless Baked Lime Curd White Chocolate Pudding … Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have you hooked. With Spring here in the subcontinent, nice and light desserts works really well and the lime really shines here.

The pudding is inspired by an earlier baked eggless chocolate pudding, the recipe shared to Instagram reels a while ago. It’s also inspired by my eggless lime curd trifles I shared. The recipe is as simple as the video suggests and is much too delicious not to be shared. All you need to do is whip up a batch of eggless lime curd {recipe below} and you’re good to go. And if you already have lime curd on hand, then wait no longer! You are going to love this.

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

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Eggless Baked Lime Curd White Chocolate Pudding

Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have you hooked.

Ingredients

Baked Lime Curd White Chocolate Pudding

  • 230 g cream Amul Fresh
  • 50 g white chocolate chopped
  • 100 g eggless lime curd {recipe below}

Eggless Lime Curd

  • 50 g salted butter
  • 75 g sugar
  • Juice of 3 limes about 40g
  • 1/4 tsp turmeric powder
  • 3 tbsp cornflour + 3 tbsp water
  • 75 g condensed milk

Instructions

Baked Lime Curd White Chocolate Pudding

  • Preheat the oven to 180C.
  • Whisk together until smooth.
  • Pour into oven safe dessert bowls and bake for 15 minutes.
  • Cool for about 15-20 minutes, then refrigerate for 2 hours before serving
  • Piping on top is simply lime curd whisked through some mascarpone.

Eggless Lime Curd

  • Place salted butter, sugar, lime juice and turmeric in heavy bottom pan. Simmer over low heat until the sugar dissolves.
  • Slowly pour in the cornflour water mix, stirring constantly. Cook over very low heat for about 1 minute until the mixture starts thickening.
  • Take off heat and stir in the condensed milk. Cool and use.

Video

Strawberry Swirl Vanilla Eggless Cheesecake Recipe … ’tis the season!

Strawberry Swirl Vanilla Eggless Cheesecake Recipe … Simple, festive goodness with a delicious eggless baked cheesecake! Strawberries and vanilla really shine in this cheesecake. Creamy, indulgent, delicious, it turned out surprisingly well, quite like a NY cheesecake but eggless, a recipe well worth the share! And the roasted strawberries, oh my!

I have always loved the berry season and you’ll find loads of berry desserts on my blog, and on my recipe feed on Instagram. This particular Strawberry Swirl Vanilla Eggless Cheesecake Recipe is actually based on an old recipe that never saw the light of day. I made it way back in 2019, shared a video on Instagram, saved the recipe in drafts to blog later, then life got the better of me.

The filling for the eggless cheesecake was an attempt to finish all the little bits & bobs of soft cheese & dairy in the fridge. Since I use quite a bit of dairy, I always have half and quarter tubs leftover. Not one to waste food, read frugal upbringing & no wastage policy, I like to finish off all the remaining stuff in the fridge before adding more to the grocery list. Same situation back then, and the same now. Did I mention the topping? The Strawberry Swirl Vanilla Eggless Cheesecake Recipe has the seasons best strawberries that I roasted to a deep red.

The filling then was a mix of cream cheese, mascarpone, condensed milk & Greek yogurt. It was just a random selection based on what was in the fridge. Quite luckily, the random turned out to be spot on! The only difference this time is that I used hung yogurt, AND that I’m definitely not procrastinating. I’m sharing the recipe right away because it’s so good! A quick ‘everything blended in a bowl cheesecake batter‘ with roasted strawberry puree swirled through that slow bakes for just over an hour, the longest wait is the overnight rest.

I love how the colours scream Christmas. Did I tell you I got this gorgeous red berry puree from roasting the strawberries, then blending them? They taste as divine as they look and added a magical swirl to the Strawberry Swirl Vanilla Eggless Cheesecake Recipe. I swirled some into the mascarpone piping too. Such fun! Hope you like the recipe. Happy holidays!

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

More Christmas recipes here
My favourite eggless recipes here
Find more cheesecakes here
Looking for recipes with strawberries – right here!

Also, make your own mascarpone

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Strawberry Swirl Vanilla Eggless Cheesecake Recipe

Simple, festive goodness with a delicious NY style eggless baked cheesecake. Swirl some deep roasted strawberry puree through it for a special pop of colour & flavour!
Course Dessert
Cuisine American
Keyword baking, cheesecake, dessert, eggless, fruit, simple, summer dessert, vegetarian
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Servings 6 people

Equipment

  • Oven

Ingredients

Biscuit base

  • 150 g Digestive biscuits
  • 50 g clarified butter / ghee

Vanilla bean cheesecake filling

  • 215 g cream cheese room temperature
  • 125 g mascarpone
  • 150 g Greek yogurt/hung yogurt
  • 215 g sweetened condensed milk
  • 1/2 vanilla bean scraped
  • 20 g corn flour

Roasted strawberry puree

  • 200 g strawberries sliced
  • 2 tbsp brown sugar
  • 2 tbsp whiskey OR 1 tbsp balsamic vinegar
  • 2 tbsp castor sugar

Instructions

Biscuit base

  • Preheat the oven to 180C. Line the base of a loose bottom 6″ tin with parchment.
  • Blend the biscuits to fine crumbs, stir in the ghee and transfer the biscuit mix to the baking tin. Using the back of a spoon, firmly pat the crumbs to form a base.
  • Bake for 8-10 minutes until lightly browned. Cool completely.
  • Reduce the oven temperature to 150C, then make the filling.

Vanilla bean cheesecake filling

  • Place all the ingredients in the bowl of a stand mixer or a large bowl and gently begin whisking at low speed, increasing to medium until you have a smooth batter. {taste and adjust sweetness if desired}.
  • Spoon the batter over the cooled biscuit base, level out and top with the roasted strawberry puree and swirl using a chopstick.
  • 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, then leave to cool completely in the oven.
  • Cover and refrigerate overnight.
  • Top with piped cream, strawberries etc.

Roasted strawberry puree

  • Heat the oven to 180C. Place the strawberries, brown sugar, and whiskey in a flat glass baking dish and roast for about 30 minutes until deep red, soft and fragrant. Stir a couple of times.
  • Cool slightly and blend until smooth.
  • Add the remaining sugar {as per taste} and simmer for 4-5 minutes stirring constantly. Cool.

Video

Eggless Blue Matcha Chocolate Cavity Cake #inspiredbaking

Eggless Blue Matcha Chocolate Cavity Cake… For the love of natural food colours and delicious combinations! I accidentally discovered butterfly blue pea powder or blue matcha, as popularly called, on Amazon one afternoon. I was smitten. With the flowers growing in my little garden, I lost little time to explore how I could use this powder blue in my desserts!

I’ve always loved blue as a colour and it’s endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. It seemed right to try a cavity cake with a blue matcha filling, and oh my, we couldn’t stop eating it. There’s something so calming and ethereal about blue in patisserie, a cavity cake for two was the perfect place for it, don’t you think?

Talking about cavity cakes, these little beauties were something I created earlier this year. I loved the way they worked and how beautifully they inspired a whole lot of bakers to recreate. Almost like a non fussy way to entremets, the cavity cake has been my most fun creation to date. Stop by on Instagram and check out the different versions I’ve made and you’ll understand the joy of cavities in cakes!

I shared one here a short while ago too, so do check it out if you have a moment. Inspired by the quintessential Jaffa Cakes, the Chocolate Orange Cavity Cake is quite special too. It’s eggless, it’s quick and it’s indulgent. Use a favourite cake recipe that works for you, apply this simple technique and pretty soon you’ll be a cavity maestro!

Better than cavities in teeth I tell you! Here’s a quick HOW TO MAKE A CAVITY CAKE VIDEO if you’d like to see how I make mine.

Back to the Eggless Blue Matcha Chocolate Cavity Cake recipe, the basic chocolate sponge again a simple one bowl, hand mixed eggless cake made using staple pantry ingredients. The batter comes together in 5 minutes and always works. Use the cut out inner cavity bits in a trifle or just nibble them as a snack. The crumb is addictive good! So is the pastry cream. Rich and indulgent thanks to added clarified butter/ ghee. Take a look!

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Blue Matcha Chocolate Cavity Cake

I’ve always loved blue as a colour and it’s endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. It seemed right to try a cavity cake with a blue matcha filling, and oh my, we couldn’t stop eating it. There’s something so calming and ethereal about blue in patisserie, and this cavity cake for 2 seems a perfect place for it.

Ingredients

Eggless chocolate sponge

  • Makes one 3.5″ square cake
  • 100 g buttermilk/plain chaach
  • 30 g oil
  • 60 g sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp lime juice
  • A pinch of salt
  • 10 g cocoa powder
  • 90 g all-purpose flour

Blue Matcha Pastry Cream

  • 3/4 tsp blue matcha powder
  • 1 tbsp milk
  • 100 g Amul cream
  • 1 tsp cornflour
  • 25 g clarified butter/ghee
  • 3/4 tsp agar agar
  • 15 g sugar

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180C. Lightly grease and line a 3.5″ square baking tin.
  • Whisk together all the ingredients in a bowl until smooth.
  • Transfer batter to the prepared tin and bake for 30-35 minutes until the tester comes out clean. Cool completely, then level out.
  • Once the cake is completely cool, take a 2″ dessert ring, centralise it and gently push it all the way through. Gently remove the cut out and using a spatula/flat spoon, transfer the outer cake gently to your serving platter.
  • Slice 2 X 1/2 cm layers from the cut out for the base and top.
  • Assemble {see reel on @passionateaboutbaking}
  • Return one 2″ layer to the cut out cavity to make the base of the cake.
  • Fill the cavity with the cooled blue matcha pastry cream.
  • Top with the reserved 2″ layer, pressing gently into place.
  • Put into the freezer for 1 1/2 hours for the filling to set. {or set in fridge overnight}
  • Once the filling is set, pipe with blue matcha mascarpone, edible flowers and mint.

Blue Matcha Pastry Cream

  • Steep 3/4 tsp matcha powder in 1 tbsp milk.
  • Whisk together all the remaining ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
  • Whisk in the steeped blue tea. Cool, whisking now and then until a little thick, cool and pourable.
  • Note: This can also be made in the microwave. Place the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to thicken. Whisk well, strain and cool, whisking now and then until a little thick, cool and pourable. Stir in the steeped matcha.

Video

‘Passionate About Baking – Chocolate’, my first cookbook #penguinindia

https://passionateaboutbaking.com/foodpicturesPAB/2021/10/Book-Release-Video.mp4

I wrote a cookbook, my first dessert cookbook with @penguinindia, and of course it’s CHOCOLATE! Thank you so much for all your support, for all the preorders, and for sharing posts and stories of my precious book as you receive the preorders. Publication Day was finally here and it was a moment of joy, relief, nervousness – pretty much all mixed up emotions! Here it is, my chocolate dessert cookbook!

Thank you Penguin India for reaching out to me to write the cookbook, something that I have procrastinated doing for long. I am also eternally grateful to the very sweet and extremely talented Marryam Reshii for having largeheartedly agreeing to do a foreword for my first baby book. I feel so fortunate…

Nothing ever prepares you for how difficult writing a cookbook can be, especially if you are doing everything from the recipes, to styling and shooting images, then edit, edit, edit. It’s a wholly consuming process, and yay, it’s finally here.

For those who know me, know that I absolutely love working with chocolate. With infinite possibilities and my love for baking sweet stuff, there was little doubt that my first cookbook would be a dessert cookbook! I also knew that I would style and shoot all the recipes. It’s just something I enjoy so much…

However the credit of the idea of a chocolate based cookbook goes to my dear friend Bina who blogs at A Bit Wholesomely. The idea was born on a car ride in Hyderabad a few of years ago when she was visiting India. We have a lot in common, other than food blogs of course. We both love collecting props, taking pictures, exploring old cities, Old Delhi in particular. The pictures above and below from Khari Baoli were from one such trip into Old Delhi with Bina.

Thank you for pushing me to do this Bina!

The cookbook, my little labour of love, has over 100 of my favourite recipes, 75% of which are eggless. Most of the recipes are simple, fun stuff that use pantry staples that have easy substitutes. As always, I like to work with seasons, use locally available ingredients and produce as much as possible, and I bake from scratch. The chapters are easy from tea breads, special occasion cakes, tarts, cookies & biscotti, panna cotta, puddings & trifles, basic to bottle amongst others. Call it a simple baking class!

Oh yes, every recipe has an image that I styled and shot, including the cover, something that I really enjoyed doing though it was back breaking at times, nerve wracking at others. The design and layout credit goes to my daughter who wanted the best for her mothers book. The images were each carefully picked by my son who has the finest eye for detail and knows instantly whether an image is ‘instagram worthy‘ or not.

I do hope you get a chance to order/buy my book and that you enjoy it. I’d love to hear from you.

The book is available in book stores and online

#dessertcookbook #pabcookbook #pabrecipes #chocolate #penguinindia

Chocolate Orange Cavity Cake {eggless} … a refreshing take on Jaffa Cakes

Eggless Chocolate Orange Cavity Cake … a refreshing take on Jaffa Cakes AND one of my favourite dessert cakes, the cavity cake I created this past summer. I made several popular versions of the cavity cake, each one more fun then the last. I have to admit, it’s now become a bit of an addiction! My latest one is this version with chocolate and orange jelly in a attempt to use up my last few jars of marmalade before the season arrives to bottle more batches!

It’s a simple, refreshing cake and reminds me of Jaffa Cakes that I relished while visiting the UK often in the late 1980’s through the 1990’s. The nostalgia really came alive with this homemade marmalade and chocolate pairing, my idea of a cavity cake intriguing, different and fun! Did I mention it’s quite a simple idea really?

With the weather changing, this Eggless Chocolate Orange Cavity Cake is a really nice burst of flavour to brighten your dessert table. With the last of my homemade bitter orange marmalade jars on the shelf, I knew what I wanted to use them for.

The marmalade recipe is on my blog, one that I make every year. It uses calamondins / bitter tangerines / kumquats / narangis or ornamental oranges as referred to locally tangerines with just sugar and water. One of my favourite ways to use produce from my little tree, and sometimes produce from trees in the neighbourhood.

This cake tastes beautiful, and offers an inviting citrus overload. The eggless sponge is flavoured with orange zest and is light and delightful. The cavity has layers of chocolate and vanilla cream, finished off with an interesting marmalade jelly and fresh orange wedges. All in all a delightful take on yet another variation of my cavity cake. Take a look at the assembly here.

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Chocolate Orange Cavity Cake Eggless

This cake tastes beautiful, and offers an inviting citrus overload. The eggless sponge is flavoured with orange zest and is light and delightful. The cavity has layers of chocolate and vanilla cream, finished off with an interesting marmalade jelly and fresh orange wedges. All in all a delightful take on yet another variation of my cavity cake. Serves 4
Course Dessert
Cuisine American, British, French
Keyword baking, cake, dessert, eggless, eggless baking, eggless cake, fruit, sweet, vegetarian
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 people

Equipment

  • Oven
  • bowls
  • 4" baking tin/dessert ring
  • 2" dessert ring
  • bowls
  • whisk
  • spatula
  • Ping bag
  • Nozzle

Ingredients

Eggless orange sponge

  • 110 g buttermilk
  • 30 g oil light olive
  • 60 g sugar castor
  • Zest of 1/2 orange
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • A pinch salt
  • 100 g all-purpose flour

Syrup to moisten

  • 25 ml Cointreau or orange juice
  • 1 tbsp bitter orange marmalade

Chocolate ganache

  • 100 g cream Amul fresh
  • 75 g dark chocolate 54% couverture

Orange jelly

  • 50 g bitter orange marmalade
  • 25 g water
  • 1/2 tsp agar agar powder

Vanilla pastry cream

  • 50 g cream Amul fresh
  • 30 g ghee clarified butter
  • 1/2 tbsp cornflour
  • 1/2 tsp agar agar powder
  • 1/4 vanilla bean scraped
  • 15 g sugar

Instructions

Eggless orange sponge

  • Preheat the oven to 180C. Lightly grease one 4″ baking tin.
  • Whisk together all the ingredients in a bowl until smooth.
  • Transfer batter to the prepared tin and bake for 35-40 minutes until light golden brown, and the tester comes out clean. Cool completely, then level out.
  • Once the cake is cool, take a 2″ dessert ring, centralise it and few push it all the way through. Gently remove the cut out and using a spatula/flat spoon, transfer the ring gently to your serving platter. Slice a 1 cm layer from the cut out for the base. Immediately return to the cut out and push into place.
  • Syrup to moisten
  • Stir together

Chocolate ganache {filling & frosting}

  • Heat the cream to very hot. add the chocolate and leave it to stand for 5-10 minutes, until the chocolate softens. Whisk until smooth.
  • Leave to cool and then fill cavity with 50g of ganache.
  • Pipe the remainder over the top once the ganache reaches piping consistency.

Vanilla pastry cream

  • Whisk everything together in a saucepan and simmer over very low heat until thickened, stirring constantly. Alternatively, cook in microwave at full power at 30 second intervals, whisking well between each. It will take approximately 3-4 goes to thicken. Whisk well and cool, stirring now and then. Whisk before using

Orange jelly

  • Whisk together all three in a saucepan and simmer for 1-2 minutes, stirring often.
  • Cool and pour over vanilla cream layer while still pourable. This can be reheated gently to get the correct consistency.

Assemble

  • Moisten the cake with the syrup.
  • Add 50g chocolate ganache as the first layer. Place in freezer for 20 minutes.
  • Top with vanilla cream. Place in freezer for 20 minutes.
  • Pour over the jelly and leave to set for 2-3 hours.
  • Pipe over with remaining ganache.

Video

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