Tag: eggless

Eggless Chocolate, Coffee & Vanilla Ombre Cake … simple & delicious

When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here’s an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious. These are a few of my favourite flavours in a layer cake, and I love the way they come together is beautiful harmony.

The cakes is as simple as you want to keep it. It’ll be lovely as a naked cake too, with just a topping of vanilla buttercream or chocolate ganache, else a little more dressed up like mine. If you have the inclination, moisten the slices a little … a simple sugar syrup for the vanilla layer, and a coffee syrup for the coffee layer.

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 Chocolate Coffee & Vanilla Ombre Cake

When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious!
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, coffee, dessert, eggless, eggless cake, eggless layered cake, homemade, one bowl, sweet
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • Oven
  • Three 6" tins
  • bowls
  • whisk
  • Saucepan/Microwave
  • Offset spatula
  • Piping bag, nozzles
  • Knife

Ingredients

Eggless vanilla & coffee sponge {Two 6″ cakes, 1 vanilla, 1 coffee}

  • 175 g buttermilk
  • 45 g oil
  • 100 g sugar
  • 3/4 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 90 g plain flour
  • 35 g whole wheat flour

Eggless chocolate sponge {One 6″ chocolate cake}

  • 85 g buttermilk
  • 25 g oil
  • 50 g sugar
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 15 g cocoa powder
  • 1 tsp instant coffee powder
  • 55 g plain flour

Filling and frosting

  • 300 g Amul cream
  • 250 g dark chocolate chopped

Instructions

Eggless vanilla & coffee sponge

  • Preheat the oven to 180C. Lightly grease three 6" Meyer baking tins.
  • Whisk together all the ingredients in a bowl until smooth. Divide batter into two, approx 225g per tin. Add 1 tbsp coffee to one half. Make the chocolate sponge cake batter as below.
  • Transfer batter to the prepared tins and bake for 25-30 minutes until light golden brown, and the tester comes out clean. Cool completely.

Eggless chocolate sponge

  • Method same as above.

Filling and frosting

  • Heat the cream to almost boiling. Take off heat and pour over the chocolate. Leave to stand until the chocolate softens. Gently whisk until smooth, and leave to rest until it reaches desired consistency.
  • Sandwich the cake with about 150g filling between each layer, and use the remainder to frost the cake.
  • If you wish to make the drips, heat about 3 tbsps of the frosting for 10 seconds until runny, then cool it down to the right consistency. Make the drips around the edges using either a squeezy bottle, an icing bag or a spoon.

MANGOES – 10 delightful eggless dessert recipes before the season disappears!

INSPIRED EGGLESS MANGO DESSERTS that have flavoured this season at home. Bake, no bake I have you covered! They are all egglee/eggfree with no gelatine used.

You can see I have really made the most of the season, explored my creativity and really enjoyed this Indian summer. Here are a few of my favourites that I have shared to my feed on Instagram, with all the recipes shared to my recipe feed on PAB Recipes. Don’t forget to tag me if you try any of these!

Eggless Mango Semolina Coconut Trifle … Complete mango overload with all my favourite flavours in this very satisfying dessert! A semolina/suji and coconut one bowl eggless cake forms the base. The granular texture of semolina with beautiful undertones of coconut reminded me of my childhood in Bangalore where coconut barfi was always a treat. I topped the cake with loads of dassehri aam/mango, then thickened cream, a silky sauce made with langda aam/mango, then more diced mangoes. Finished it off with a piping of stabilized low fat cream. All it needs is a couple of hours to chill so the cake gets moist. Else, if you are impatient like us, it tastes good right away too!

Eggless Mango Mascarpone Cheesecake (No Bake) – Rich, creamy and delicious. A simple, quick no bake recipe that makes the mango shine. The filling is light, mousse like and very indulgent! Topped it with the last few strawberries of the season, mango of course, piped mascarpone, basil flowers, mint. Garnish inspired by @zoebakes Mango Curd Tar.  

Eggless Mango Vanilla Bean Cavity Cake… Stretching the mango season as much as I can! I’m really enjoying different versions of the eggless cavity cake, and here’s another one that turned out really well. One of my favourite pairings with mango is vanilla bean and I think the two compliment each other beautifully.

Eggless Mango Rasmalai Trifle… A delightful eggless dessert that brings two favourites together. You guessed it – mangoes and rasmalai! A simple pistachio topped sponge soaked in the most delicious rasmalai or saffron milk, covered with thickened cream and mangoes. The trifle is reminiscent of the quintessential Indian rasmalai dessert and pairs beautifully with mangoes. I baked the sponges in stem glasses. If you want to as well, do make sure the glasses are oven safe.

Eggless Mango Saffron Shrikhand Cavity Cake… yes you heard right! This isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!

Eggless Shrikhand Mango Jelly Pastry Tart {no gelatine}. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell.

Nobake Ombre Mango Pudding Cheesecake. If you’re torn between eating a pudding or a cheesecake, look no further. This turned out just too light and delicious! What began with a mango pudding ended up as quite a delightful ombre cheesecake. The biscuit base had deep, earthy undertones thanks to jaggery and ghee. Perfect pairing with the topping!

Saffron Mawa Pistachio Crumble Indian Bread Pudding… For those who like Shahi Tukda or the quintessential Indian bread pudding. Reduced saffron milk, a mawa/ khoya pistachio crumble, milk bread shallow fried in ghee, then finally unsweetened cream. Bliss! It’s quick, it screams comfort, it’s over the top indulgent and most delicious!

Eggless Mango Phalsa Tres Leches Cake… Moist, flavourful and soooo good! After all, what’s not to love about a milk soaked sponge topped with the best seasonal mangoes and an odd tart berry that tastes delightful! If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl sponge makes the base for this cake, a recipe I’ve developed over time and use often.

Eggless Mango Shrikhand Misu… Not a tongue twister but just a delicious mango and shrikhand trifle inspired by tiramisu! A flavourful eggless saffron pistachio sponge layered with shrikhand, mangoes and pistachios, moistened with a delicious saffron syrup. The sponge is a simple, one bowl recipe as always. Make it you must! The recipe uses easily available ingredients and is almost guilt free 

Mango Saffron Shrikhand Cavity Cake {Eggless} … love at first bite!

Mango Saffron Shrikhand Cavity Cake…Yes you heard right. This isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!

I absolutely love creating mango based desserts, and this year has been specially good. We’ve been blessed by a wonderful crop, and even though it’s now August, we’ve still got loads of fresh mangoes available. What you see above are some of the desserts I created over summer, and each one was special, each one gave us much joy at home! You can find some of the recipes on Instagram on my feed.

Cakes in every avatar – cheesecake, pudding cake, halwa cake, sheet cake, a mango misu/tiramisu inspired, loads of shrikhand {a hung yogurt delicacy from India which is as simple as it is delicious}, I made them all!

Some special occasion cakes scream summer. This one has all the quintessential flavours of an Indian summer. The eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand! Shrikhand is nothing but a hung yogurt/curd which is sweetened. I have flavoured it with saffron, so it’s a saffron shrikhand. It’s quite addictive on it’s own and pairs beautifully with the sponge moistened with saffron milk, and topped with fresh diced mangoes.

And if you don’t have the time to bake a cake, or just need dessert in a hurry, then try just mangoes layered with shrikhand. That’s divine too, just a little less celebratory! Yet, it’s always nice to offer something for everyone, so there you go!

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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Mango Saffron Shrikhand Cavity Cake

This eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand!
Course Dessert
Cuisine Indian
Keyword baking, cake, dessert, eggless, eggless cake, homemade, Indian dessert cake, mangoes, one bowl, shrikhand, summer dessert, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people

Equipment

  • Oven
  • bowls
  • Whisks
  • Cookie Cutter
  • spatula
  • Piping bag
  • Nozzle

Ingredients

Eggless sponge

  • 180 g yogurt {store bought}
  • 100 g fine sugar
  • 75 ml light olive oil
  • 1/2 tsp baking soda
  • 3/4 tsp apple cider vinegar
  • 3/4 tsp baking powder
  • Pinch salt
  • 150 g all purpose flour
  • Generous pinch saffron
  • 2-3 tbsp pistachios chopped

Saffron milk

  • 50 ml milk warm
  • Pinch saffron

Saffron Shrikhand

  • 330 g hung yogurt {from 800g store bought yogurt} chilled
  • 160 g condensed milk chilled
  • Generous pinch saffron

Saffron Shrikhand Cream

  • 150 g cream {Amul}
  • 1 tsp agar agar
  • 150 g saffron shrikhand from above

Almond buttercream

  • 50 g unsalted butter room temperature
  • 50 g icing sugar
  • 1/4 tsp almond extract
  • To top
  • Diced fresh mango pistachio slivers, rose petals

Instructions

  • Preheat the oven to 180C. Lightly grease and line a 6″ baking tin.
  • In a large bowl, whisk together the yogurt, oil, sugar, baking soda, baking powder, apple cider vinegar and salt. Stand for 5 minutes until bubbly. Whisk in the flour until smooth, followed by the saffron and chopped pistachios.
  • Transfer to prepared tin and bake for about 45 minutes/until a tester comes out clean. Cool completely, then gently cut out a 4″ circle from the centre.
  • Slice the 4″ circle to give you 2 X 1″ layers.
  • Assemble {see reel on @passionateaboutbaking}
  • Return one layer to the cut out cavity to make the base of the cake.
  • Moisten with saffron milk, then fill the cavity with the shrikhand cream.
  • Top with the reserved second layer and moisten with saffron milk.
  • Place in the freezer for an hour for the filling to set.
  • Once the filling is set, pipe with almond buttercream, top with mango shrikhand, freshly diced mango, pistachio slivers and rose petals.

Saffron milk

  • Stir together, stand for 10 minutes. Chill for 30 minutes.

Saffron Shrikhand

  • Whisk well until smooth. Chill for an hour for the flavours to infuse. This should be nice and thick.

Saffron Shrikhand Cream

  • Whisk the cream with agar agar and simmer for 3-4 minutes, stirring constantly.
  • Cool, then whisk in the saffron shrikhand.

Almond buttercream

  • With a hand beater, whip the butter for 5-6 minutes until smooth. Whip in the icing sugar 1 tbsp at a time, then whip in the almond extract.

Lime Infused Panna Cotta with berries & fizz

Lime Infused Panna Cotta with berries & fizz to ring in 2021. Bring out your favourite stem glasses and make this simple stunning dessert that everyone will love! It’s just a simple, quick to make panna cotta that’s been infused with lime zest and set over fresh berries.

Panna cotta is one of my favourite desserts to make especially if I’m in a hurry, OR, if I run out of ideas! You can pretty much infuse the cream with any flavour and serve this beautiful dessert in a million different ways! From Coffee White Chocolate Panna Cotta, to Dark Chocolate Panna Cotta, Mousse-a-Cotta with salted caramel, Saffron Caramel Panna Cotta, Bru Coffee Panna Cotta, Espresso Panna Cotta, Mango Vanilla Bean Panna Cotta, Dark Chocolate Cream with Coffee Panna Cotta or Buttermilk Vanilla Bean Panna Cotta with balsamic strawberries, I’ve made so many!

The Lime Infused Berry Panna Cotta with berries & fizz is a simple recipe just fizzed up to make it look exciting!! It’s also quite fuss free and quick to make yet is quite a show stopper. Use your favourite trusted panna cotta recipe or use mine. Desserts in glasses are always fun, and set individually are crowd pleasers.

What’s not to love about a pretty dessert in a stem glass with bubbly poured over. Top it with champagne else even Appy Fizz or Sprite. Just a few bubbles and fizz bring the presentation alive. Sip the bubbly and then enjoy a creamy, sublime panna cotta! Have a wonderful 2021!

Favourite glassware from @devnow.

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Lime Infused Berry Panna Cotta with berries & fizz

Lime Panna Cotta with berries and fizz to ring in New Years. Bring out your favourite stem glasses and make this simple stunning dessert that everyone will love!
Course Dessert
Cuisine Italian
Keyword dessert, eggless, glutenfree, homemade, no bake, sweet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes
Servings 3 people

Ingredients

Lime Infused Panna Cotta

  • 450 g cream {Amul, 20% fat}
  • 40 g sugar
  • Zest of 1/2 lime
  • 2 tsp gelatin
  • 1 cup berries {strawberries blueberries, cape gooseberries}

To top

  • 500 ml champagne appy fizz etc
  • 200 g mixed fresh berries
  • Few sprigs fresh mint edible flowers

Instructions

  • Warm 400g cream with the sugar until the sugar has melted. Add in the lime zest and steep for about an hour.
  • Bloom the gelatin in the remaining 50ml cream for 5 minutes, until soft.
  • Reheat the cream to a bare simmer, take off the heat.
  • Stir in the bloomed gelatin. Once well mixed, strain and divide among serving glasses. Leave to set in fridge for 4-5 hours.
  • Once set, top the panna cotta with fresh berries & a sprig of mint each.
  • Pour over the fizz and serve immediately.
  • Note: If using agar agar, add it directly to cream and simmer for 5 minutes, stirring often after the cream has been infused.

Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette … this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie?

My love for pumpkin is quite well known, and come fall, that’s one of my favourite ingredients to work with. I’ve done a ton of sweet bakes and desserts using pumpkin. This was my first savoury bake, and it turned out amazing!

If you’re scared of the ‘yeast monster‘ like I once was, fear no more because Urban Platter has you covered. Your search for good quality dependable yeast ends here. Your search for the most delicious pizza galette also ends here. The ingredients are sponsored by the brand, and everything they do screams good quality.

blob:https://passionateaboutbaking.com/ff87d10f-b0ab-49a1-aac6-413943e107cf

Everything that went into this pizza galette made the bake a winner. Honestly in love with each one of these ingredients Beginning with the active dry yeast from Urban Platter. The 00 pizza flour, the fried garlic bits, the extra virgin olive oil, the sun dried tomatoes and vegan mozzarella created magic!

I’ve broken the steps down for you quite simply, shared in the video above. It’s still very warm here these days, so the water was room temperature to control the yeast activity. Use tepid water if the weather is cold, but do make this. It’s simple, it’s free form, needs no special equipment and is a treat!

 

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Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette ... this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie! I used ingredients from Urban Platter here.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

Pizza dough

  • 2 cups pizza 00 flour
  • 2 tsp active dry yeast
  • 2 tbsp fried garlic
  • 1 tsp dried mixed herbs
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 5 tbsp extra virgin olive oil
  • 3/4 cup warm water

Roasted Pumpkin filling

  • 500 g pumpkin/peela kaddu diced
  • 1 cup walnut halves
  • 1 large onion sliced
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried herbs
  • 1 tsp red chili flakes
  • 1/2 tsp jaggery powder
  • Salt to taste
  • 1 tbsp fried garlic bits

Other filling

  • 1/2 in jar sun-dried tomatoesoil
  • 100 g vegan mozzarella
  • Few sprigs fresh basil
  • 1 tbsp fried garlic bits

Instructions

Pizza dough

  • Add all ingredients to the bowl of a stand mixer or a large bowl and knead to a smooth elastic dough.
  • Transfer the dough to a lightly oiled bowl, cover with clingwrap or a kitchen towel and leave to rise until double, an hour or two.

Roasted Pumpkin filling

  • Toss everything but the fried garlic together to mix well.
  • Bake at 180C for 30 minutes, stirring once or twice until the pumpkin is fork tender.
  • Stir in the fried garlic. Cool filling.

Assemble

  • Preheat the oven to 190C.
  • Divide into 2. Roll one half into a 12" round circle. Leaving an 1.5" border, add the filling beginning with oven roasted pumpkin, walnuts and onions, then sun dried tomatoes, vegan mozzarella and fresh basil. Fold the edges over to make the sides, pressing gently into place. Sprinkle over fried garlic bits.
  • Transfer to a cast iron skillet or baking tin.
  • Bake for 30 minutes until light golden brown and puffy.
  • Rest for 15-20 minutes, then slice and serve.

White Chocolate & Lime Walnut Tart … Happy Easter

White Chocolate & Lime Walnut Tart… keeping things bright this Easter, here’s hoping things get better soon. This is a simple 6 ingredient recipe, one which is fuss free and very satisfying both to make, and to bring to the table. It’s also eggless and gluten free.

This tart is as simple to make as it is delicious, quite soothing too. I love white chocolate in desserts but use it sparingly as I only have a small batch in stock. Yet at this time of the year, I really enjoy the colours of Spring and white chocolate seemed the ideal base for these flowers.

With just a handful of ingredients, nuts in the base keep the White Chocolate & Lime Walnut Tart gluten free. The base is basically walnuts + clarified butter/ ghee + sugar baked together. It’s a light base, great texture, slightly crumbly and pairs beautifully with the luscious topping. The topping is white chocolate + cream + lime zest.

“Easter is meant to be a symbol of hope, renewal and new life.” Janine di Giovanni

Top it with flowers, or top it with fruit, white chocolate always offers a stunning platform! You could make this vegan with a few substitutes. This is all I had in stock with supplies now dwindling because of the lockdown, yet I am eternally grateful that I am still able to bake, and more importantly, share!

I hope you are keeping well. We’re in this together and that’s the only thing that keeps us going. Take care! #staysafe#stayhome

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

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White chocolate & lime walnut tart

White Chocolate & Lime Walnut Tart... keeping things bright this Easter, hoping things get better soon. This is a simple 6 ingredient recipe, one which is fuss free and very satisfying both to make, and to bring to the table.
Keyword baking, chocolate, dessert, eggless, glutenfree, sweet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 4 hours 20 minutes
Servings 4 people

Ingredients

Walnut base

  • 175 g shelled walnuts
  • 40 g clarified butter/ghee melted, cooled
  • 40 g brown sugar

Lime chocolate filling

  • 200 g cream {single/Amul Fresh}
  • 175 g good quality white chocolate
  • Zest of 1 lime

Instructions

Walnut base

  • Preheat oven to 180C.
  • Place the walnuts and sugar in jar of food processor and process briefly until like breadcrumbs. Don't overprocess. Stir in the clarified butter/ghee.
  • Transfer to base of a foil lined 6" dessert ring, press firmly into place and bake for 15 minutes.
  • Cool completely.

Lime chocolate filling

  • Heat the cream for 30 seconds. Add the white chocolate and stir. Keep over double boiler if required or microwave for 30 seconds. Stir until the white chocolate has melted and the filling is smooth.
  • Stir in the zest of 1 lime.

Assemble

  • Pour the filling over the cooled walnut base.
  • Leave to set in the fridge for 4-6 hours.
  • Gently demold, garnish as required, slice and serve.
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