Tag: eggless baking in India

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

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

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

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

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

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

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

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Eggless Desserts
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Eggless Brownie Fudge Cake

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

Ingredients

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

Chocolate bar

  • 60g 55% dark couverture chocolate melted

Instructions

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

Chocolate bar

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

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Raspberry Dream Cake … the Magic of Eggless Baking ♥

Eggless Raspberry Dream Cake… delicious pairings that are just so perfect! An eggless sponge moistened with Cointreau is topped with the tart ruby red fresh raspberries that make the heart of this dessert. Finished off with an incredibly flavourful raspberry cream, this dream cake is quite indulgent & satisfying.

If you’ve been here before or follow @passionateaboutbaking on Instagram, you’ll notice my love for desserts with a pop of colour, an edible flower too! My desserts are now all eggless and I’ve never enjoyed creating them as much as I do now. Going eggfree with baking was possibly one of the best decisions I made, something that has inspired me to think beyond my boundaries.

Take this Eggless Opera Cake for example. I’ve made a version with eggs for a Daring Baker challenge several years ago. If you had told me to go eggless with it, I would have politely declined, not as much as giving it a second thought! Cut to now, that Eggless Opera Cake turned out to be one of my most fun creations, something that satisfied the baker and dessert maker in me no end.

Think desserts, think colour, think flavours, textures … and think prettiness! I think the very word dessert should offer ‘poetry’ on a platter, a dish that looks as pretty as it tastes! Those desserts above are an example of what I enjoy doing, the recipes shared either on this blog or on my recipe feed on Instagram at PAB Recipes as also this Eggless Raspberry Dream Cake below.

It’s another mouth watering tin cake box dessert inspired by the Eggless Mango Dream Cake I shared a few days ago. I’ve been a little occupied of late as I try and get my new kitchen studio up and running. It’ll hopefully be ready soon, so until then, dive right in to this dream cake deliciousness!

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

Raspberry Desserts
Eggless Desserts
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Eggless Raspberry Dream Cake

An eggless chocolate sponge moistened with Cointreau is topped with tart ruby red fresh raspberries make the heart of this dessert. Finished off with an incredibly flavourful raspberry cream, this dream cake is quite indulgent & satisfying. Makes one tin cake {5.5x3inch}
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, one bowl, raspberries, simple, summer dessert, sweet, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Cooling/Chilling 4 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 4 people

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 50 g oil
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch of turmeric optional
  • Pinch salt
  • 15 g cocoa powder
  • 155 g all purpose flour/maida

45ml Cointreau / raspberry syrup / simple lime syrup

150g fresh raspberries

Raspberry cream filling

  • 225 g cream cheese
  • 30 g icing sugar
  • 85 g whipping cream
  • 90 g raspberry sauce {recipe follows}

Raspberry sauce {Yield 90g}

  • 65 g frozen raspberries
  • 60 g sugar
  • 1 tsp cornflour
  • Juice of 1/2 lime

To garnish

  • Fresh raspberries mint leaves, edible flowers

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180C. Line a 6″ tin with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Turn the batter into the tin and bake for about 40-45 minutes, until the tester comes out clean. Cool completely, then trim the top. Gently fit the cake into the dream cake tin {5.5x3inch}.

Raspberry cream filling

  • Whip the cream cheese with icing sugar until smooth. Reserve.
  • In a large bowl, whip the cream until stiff peaks.
  • Whip in the cream cheese mixture and the cooled raspberry sauce.
  • Put into a piping bag fitted with a 2A nozzle.

Raspberry sauce

  • Place all the ingredients in a saucepan and leave to macerate for 30 minutes.
  • Simmer over low heat until the berries break down, mashing them against the sides.
  • Once the colour is nice and deep, the berries have broken down completely and the mixture has thickened slightly, 4-5 minutes, take off heat.
  • Strain the raspberry sauce and cool completely. refrigerate until required. This can me made in advance.

Assemble

  • Moisten the cake generously with the Cointreau.
  • Top the moistened cake with fresh raspberries. Pipe over the raspberry cream, level out and leave to set in the fridge for a couple of hours.
  • Top with fresh raspberries, edible flowers, mint etc.

Note

  • Since the dessert is set in a dream cake tin and uses fresh berries AND a berry cream, it is best consumed within a day. To keep it for longer, consider making this in a glass trifle or dessert bowl .

Video

Eggless Strawberry Orange Tart Cake… fresh and exciting!

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.

This time around, I’m back to making my current favourite bake, a cake in my new tart tin, and I’m loving it. It’s an interesting tart tin so I’ve shared a link since I always get asked where I found it.

The cake itself is as simple as can be. A one bowl, part wholegrain eggless 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!

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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! Makes one 8" tart cake
Course Dessert
Cuisine Italian
Keyword agar agar, baking, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, simple, strawberries, sweet, tart
Prep Time 30 minutes
Cook Time 45 minutes
6 hours
Servings 6 people

Ingredients

Eggless orange sponge

  • 210 g buttermilk room temperature
  • 35 g oil
  • 15 g clarified butter/ghee melted
  • Zest of 1 orange
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 50 g wholewheat flour/aata
  • 115 g plain flour/maida

To moisten

  • 20 ml Cointreau or simple orange sugar syrup

Cream filling

  • 105 g 25% fat cream
  • 1 tsp agar agar
  • 15 g sugar {to taste)
  • 50 g white chocolate chopped
  • 100 g cream cheese softened
  • 100 g strawberries chopped

To top

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

Instructions

Eggless orange 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 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.

Video

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