10 delicious Eggless Mango Desserts you NEED to make before the season ends. I can’t say it enough even though I keep repeating myself over and over again, mango season is a season we love to love here on the subcontinent! If there’s one thing that makes the Indian summer bearable, it’s definitely mangoes.
There is just SO MUCH you can do with mangoes and for me the most fun thing to do is create eggless desserts around mangoes! We’re now looking at the last month of the mango season here on the subcontinent and yes, there are still loads of ripe, juicy, delicious mangoes available. This Eggless Mango Trifle Pudding I shared recently is too delicious and so refreshing. It’s really simple as well!
I’d say grab a few kilos, chop and freeze some for smoothies etc, make a few jars of eggless mango curd and freeze them for later perhaps, else go ahead a try some of the recipes I’ve shared below. Of course, there are several more egg free mango desserts on the blog too.
There’s never a better time to get your mango dessert skills sharpened and most of my dessert recipes are simple and straightforward {read fuss free}. I’m sharing a selection of bake and no bakeeggless mango desserts, most of them one bowl recipes and honestly, this is just a handful. I have to confess that my favourite part is garnishing them because the pop of ‘mango‘ colour always brightens the dessert table!
Most of the eggless mango desserts are make ahead and I love that freshly diced mango adds such a pop of colour to the garnish. Throw on a few fresh organic rose petals {I grow my own desi gulab}, maybe fresh mint, some chili flowers and you’re good to go!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
When you think of a match made in heaven, count this in. A flavourful moist crumb, deep mango in every bite and a quick simple frosting that makes this eggless cake so special!
Hello mango season, my favourite season of all! This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.
With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this eggless Mango Dream Cake is deeply delicious and so satisfying!Makes one tin cake {5.5x3inch}
Eggless Almond Saffron Jelly Cake … desserts that light up life! I love the gentle play of flavours and often make desserts using elements from desserts I’ve created in the past. This was one such inspiration. A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you’ll ever find, is topped with a smooth indulgent almond cream.
If you’ve stopped by on PAB in the past, you might know of my love for colourful desserts and saffron. I think it’s one of the most beautiful spices in the world, fragrant, rich and colourful. I use it often, generously too and I love the gentle flavours it adds to dessert. Pistachios with saffron might be my favourite pairing, and I use both very often as you can see.
Other favourites include mango and saffron, rose and saffron, almond and saffron work beautifully too! There’s so much you can do with saffron and because you need just a ‘little pinch’ or a few strands, it’s always good to buy good quality saffron.
I’m sure you are convinced about the absolute magic that saffron adds. Here in the Eggless Almond Saffron Jelly Cake, the saffron jelly shines! Once the cream has set, pour over a quick saffron jelly, tying in all the flavours of the festival season. A piped almond buttercream, garnished with flowers from the garden, and we’re all set! Happy Diwali!
A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you'll ever find, is topped with a smooth indulgent almond cream.
Course Dessert
Cuisine Indian
Keyword agar agar, cake, cream, dessert, eggfree, eggless baking, eggless cake, Indian dessert cake, no gelatine, one bowl, saffron, sweet, vegetarian
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Setting time 8 hourshours
Total Time 8 hourshours45 minutesminutes
Servings 4people
Ingredients
Eggless pistachio sponge
100gbuttermilk
25goil
50gcastor sugar
1/4tspbaking soda
1/2tspbaking powder
1/2tspapple cider vinegar
Pinchsalt
1/4tspalmond extract
85gplain flour
1tbsppistachiosfinely chopped
Almond cream
400gcream25% fat
few drops almond extract
2tbspcornflour
100gclarified butter/ghee
2.5tspagar agar
60gsugar
Saffron Jelly
1/3cuphoney
1/3cupwater
1/2tspagar agar
Generous pinch saffron
Instructions
Eggless pistachio sponge
Preheat the oven to 180C. Lightly grease and line two 4″ cake rings tin with foil.
In a large bowl, add all the ingredients and give them a good whisk.
Bake for 15-20 minutes, until the tester comes out clean.
Cool completely on the rack and level if required.
Almond cream
Whisk together all the ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
Whisk well and strain. Cool, whisking now and then, until cool enough to pour over the base.
Note: This can also be made in the microwave.
Place all 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 just thicken. Cool, whisking now and then, until cool enough to pour over the base.
Saffron Jelly
Stir together the honey, water and agar agar in a saucepan. Simmer for 4-5 minutes, stirring often.
Take off heat and stir the saffron in. Cool and pour over the set cream.
Assemble
Wrap an acetate sheet firmly around the base.
Pour over about half the almond cream over each cake and leave it to set overnight.
Top with the saffron jelly and place it in the fridge or freezer until firm. Gently remove the acetate sheet.
Pipe over with almond buttercream, and garnish with rose and marigold petals, pistachio slivers etc.
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.
Take this Eggless Opera Cakefor 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!
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}
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 .
It’s Mother’s Day tomorrow, and if you’re still looking for creative and beautiful quick desserts to make for that special Mum, I have you covered! It’s a mix of ideas, recipes of course, ideas that are eggless, bake and no bake, and are full of love, colour too!
The simplest & most delicious No Bake Mango Cheesecake
Sweet, creamy, indulgent and so satisfying, if Mum loves mangoes, make this for her. A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I've ever made!
It's endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. There's something so calming and ethereal about blue in patisserie, it's a great choice for Mother's Day!
An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful. The raspberries were quite special here though you can always use strawberries if you like. Makes 4 small cakes.
I love using natural colours of ingredients in desserts and this pistachio panna cotta is one Mum will fall in love with. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients.
… a delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! If Mum loves a tart this is for her, and if Mum loves a good cake, you know this is it! Win Win for sweet Mum!
… Light as a cloud and bursting with fresh flavours, a refreshing dessert box you can wrap up for Mum. The little strawberries on the sides are all heart and just what she's going to love!
Delicious layers of happiness on repeat! These simple dessert shots are absolute joy; so much flavour and texture, oh-so-pleasing on the palette, it's a fuss free dessert inspired by much loved Biscoff. The pairing of these crisp biscuits and biscuit spread, a taste that grows on you, will make Mum so happy!
Light, delicious and mousse like, this no bake cheesecake uses just 3 ingredients, 5 if you include the base. When so little yields so much deliciousness, you know it's time to make it! And if Mum loves chocolate, or cheesecake, or both, this is definitely a good idea ♥
Here's another scrumptious idea for Mum the mango lover! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
Sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for Mum. I'm sure she'll love the idea!
.. Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding. This is going to be ahit with Mum!
A light, refreshing vegan jelly pudding perfect for spring and summer, perfect for now and PERFECT FOR MUM! With just 4 ingredients, this wobbly pudding is as simple as it is delicious!
This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. If Mum loves a good banoffee, this Biscoff twist to the banoffee is everything good. It's really easy to make as well.
Eggless Ombre Layered Cake… Delicate, delicious and so soothing.
The chocolate, coffee and vanilla bean combination really is sublime. This feels like a tiramisu yet does a different waltz on the palette, a different flavour profile! Maybe it's the mascarpone cream that keeps it so addictive, maybe it's the pairing of flavours but this ombre cake will win Mums ♥.
So Delicious! 10 Eggless Spring Desserts almost too pretty to eat, so refreshing, so fun! That favourite time of the year where there’s new energy everywhere … new leaves, buds, shoots, nests being made, baby birds fluttering around; the world is literally born again!
Hello Spring! It’s only late February and this year Spring has arrived too early, the temperatures already hitting an astonishing 30C. It’s been the hottest February in decades yet somehow it’s a sign of the times with unpredictable weather. The mulberry tree is already showing fruit, and the festival of colour Holi is around the corner.
Staying in tune with the weather, here are some pretty and pretty refreshing desserts for this time of the year. They are eggless, they are simple and they have light, fresh appeal! These are charming, colourful desserts that find their way to our table over and over again. Hopefully they will keep you charmed too, make you happy!
As delicious as it is pretty! Light buttery addictive eggless homemade lady fingers build up the sides, a spiral baked of the same dough make the base. The filling is a silky smooth cream in two flavours, strawberry and vanilla bean, separated by a layer of fresh strawberries. It's a special cake, quite irresistible.
This is a cavity cake filled with everything that screams love – the most perfect strawberries, luscious dark chocolate cream, then an indulgent vanilla bean cream, all wrapped in a mandarin flavoured eggless sponge.
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
Sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for anytime, especially now.
The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
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 most where luscious strawberries paint the bazaar red, and the best oranges are here too. I'm back to making my favourite bake, a cake in my new tart tin, and I'm loving it. The cake 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 cake took on.
Eggless Cakes & more! I went eggless in my baking a couple of years ago, something I honestly never thought would work, something I didn’t think I could successfully pull off. But as they say, never say never, my desserts are totally egg free, look quite pretty {IMHO} and are vegetarian as well {read no gelatine, only plant based setting agents}. A journey I have enjoyed immensely, a challenge of sorts, it was conversations on Instagram that largely drove the change, something I am profoundly grateful for.
Why eggless you might ask? I never did enjoy the egginess that egg based desserts had and though I made them often, I didn’t enjoy some of them. While most like special layered cakes were enjoyable indeed, my palette always picked up the aftertaste of eggs, something I just couldn’t tolerate. Yet that was just me! As the pandemic took over the world, requests for eggless recipes grew and that was a definite sign for me.
There was no looking back and I’ve come a long way. From eggless cakes, eggless layer cakes, eggless baked cheesecakes and loads in between, I have come to look at baking with new eyes. Not that there is anything wrong with baking with eggs; this is just a personal choice. You can find loads of delicious recipes using eggs on the blog and I do hope you’ll find something you like.
Best Ever Eggless Baked Chocolate Cheesecake
Best Ever Eggless Baked Chocolate Cheesecake … Deep, divine, satisfying and smooth, the clarified butter giving caramel tones to the biscuit crumb makes it even better! It's simple to bring together and most satisfying to dig into. Makes 1 8" heart shaped or round cheesecake.
Fudgy, eggless, whole grain, one bowl, hand mixed and quite special, you are going to absolutely love these gluten free, millet brownies that come together in minutes.
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!
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.
The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!! You could make this with berries as well, or late summer stone fruit.
… the name says it all! An addictive, delicious, no bake, eggless tart with a filling of the much loved Nama Chocolate. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it's addictive. Don't say I didn't warn you!
Another delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.
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!
