Perfect dessert ideas for Mother’s Day! Nothing can say it better than a dessert made with love. Here’s a bunch of ideas for you to go through to rustle up something special for Mum. Whether it’s chocolate, cherries, mango, lime, strawberries, carrots or matcha, I have you covered. The desserts are all eggless and each one quite special. If you need more inspiration, please head to my feed on Instagram!
Eggless Coconut Lime Mango Tea Cake. When you think of a match made in heaven, count this in. This is a simple, one bowl, hand whisked recipe that I experimented a few times before getting it right. The cake is quite delicious as it is, also good with a serving of single cream and fresh mangoes. Then again, you could give it a drizzle of coconut milk & condensed milk, else like us, enjoy it with a light buttercream topped with fresh mangoes! It’s the perfect tea cake for Mum! Recipe here
Eggless Black Forest Trifles. Who doesn’t like a good black forest? With cherries finally here, Mum is going to love it. Everything from scratch, it’s surprising how simple dessert can be. A quick one bowl eggless chocolate sponge moistened with Kirsch, thickened almond cream, a simple cherry pie filling made on the stove top, a layer of chocolate ganache because chocolate makes everything better, then a little more cake. These are moist, bursting with flavour and just right for summer. She’ll love them! Recipe here
Eggless Nobake Mango White Chocolate Cheesecake. Hello mango season, my favourite season of all and I’m sure Mum will love this too. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature currently a riot of colours. Brighten her day with this! Recipe here
Eggless Carrot Orange Walnut Cake with a whipped orange buttercream is my best carrot cake to date. Everything came together so well from the sweetness of the carrots, the bite of walnuts and then the fresh appeal of orange zest. Tell Mum it has carrots, and she’ll love you for it! Recipe here
Eggless Mango & Cream Trifles. Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! They’re even more fun when mangoes are in season because there’s so much more you can do. These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours. If Mum likes mangoes, this is another great idea! Recipe here
Eggless Caramel Brownies Trifles. Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat! Another drop dead delicious idea for a quick dessert. I’ve shared the recipe for eggless cocoa brownies just below. Go on, spoil her with this! Recipe here
Eggless Fudgy Chocolate Walnut Brownies, brownies Mum will ask you to make on repeat! They are so delicious and also so simple. Fudgy, chocolatey and deep, these are brownies you will bake often! I must confess that I sometimes bake them just to make brownie trifles; they’re so good. Recipe here
Shrikhand Mango Jelly Pastry Tart {no gelatine}. It’s always fun to try a new dessert idea and pastry is something I really enjoy. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell. And if you aren’t up to making the pastry, do try the jelly which is simple and quite refreshing. Made with fresh mango puree and diced mangoes, it’s a great summer treat for Mum. Recipe here
Eggless Banana Bread… Wholegrain, one bowl, quick and addictively good! Here’s a recipe I’ve been making over the years and I simplify it each time I make it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints! Impress Mum with this! Recipe here
Mango Cheesecake Ice Cream. Creamy and refreshing, a simple 5 ingredient mango ice cream that is perfect for Mothers Day! I’ve been making no churn ice creams forever and this is a favourite. There are so many ways to serve this creamy goodness – soft serve in ice cream cups set in the freezer for a couple of hours, popsicles and scoops if you set it overnight (see stories). I daresay it tasted so good as I mixed it together, quite a few spoons disappeared even before it hit the freezer! Recipe here
Eggless Strawberry Swirl Vanilla Cheesecake. Simple and special, treat Mum to this delicious eggless baked cheesecake! Strawberries and vanilla really shine in here. A quick ‘everything blended in a bowl cheesecake batter‘ that slow bakes for just over an hour, the longest wait is the overnight rest. Recipe here
Eggless Baked Lime Curd White Chocolate Pudding… Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have Mum hooked. The pudding is inspired by an earlier baked eggless chocolate pudding, as also inspired by my eggless lime curd trifles. Recipe here.
Blue Matcha Panna Cotta {no gelatine}. Is it just me, or do desserts taste better when blue? I love these colours, the calming, peaceful blue, a feeling of cool. This blue is therapeutic, makes life better! A beautiful blue take on the classic panna cotta, one with #nogelatine, yet dessert that is creamy and delicious. This 5 ingredient recipe takes just a few minutes to come together, and the longest wait is for it to set. While nothing can beat the wobble and indulgence of the classic Italian panna cotta, the simple cooked cream set with gelatine, this vegetarian version might not have the quintessential ‘wobble’ but it tastes divine. Recipe hereEggless Chocolate Orange Biscuit Cake {No bake}… the simplest biscuit cake you’ll ever make! It’s a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake. I added fresh orange zest to flavour the biscuit cake, then topped it with a simple ganache. I spiked the ganache with some Cointreau. You can totally skip that if you like, though it does add beautiful notes overall, makes it special. This is as simple as a one bowl, no bake cake gets. With 6 staple pantry ingredients, make it for her! Recipe here
And one last dessert idea, a no churn Blue Matcha Ice Cream. Satiny smooth and sooooo delicious, it’s an easy ice cream that feels like you’re walking on clouds. It’s heavenly good and very calming too! Recipe here.
Vegan Rose Coconut Pudding… A light, refreshing veganjelly pudding that is perfect for spring and for summer. With just 4 ingredients, this wobbly dessert is as simple as it is delicious! That pink simply lightens the mood.
I absolutely loved how light and delicious the rose pudding turned out, and was thrilled that it left the mold clean. I’ve made a coffee blancmange in the same mini bundt tin before and I always look forward to using it for something other than a cake! It’s always fascinating to see something take shape so beautifully, brings alive the child in me.
For this vegan recipe, simply whisk the ingredients together in a heavy bottom saucepan, simmer gently on a stove top, then pour into a dampened mold and wait until it sets. That’s about it. I guess the hardest thing is the wait for the jelly to set but it’s worth it.
The Rose Coconut Pudding sets beautifully, has a wonderful wobble to it and tastes like Spring. I flavoured it with a rose syrup for Holi but you can pretty much use any flavour you like. I tried one as a plain coconut version, using 400g coconut milk and no other flavouring, and that turned out refreshingly good too. Now I think a coffee version might be excellent. You really have to try this!
Fill a 500g mold/tin with water and empty it, leaving it moist with water. Do not dry it. Keep aside.
Whisk all the ingredients together in a heavy bottom pan.
Simmer over low heat for 8-10 minutes, whisking constantly, until it begins to thicken like a custard. Don’t let it thicken too much, the consistency should be mayonnaise like.
Take off heat , whisk well, strain if desired and immediately pour into the prepared mold. Tap to remove bubbles if any. Cool for 30 minutes on the counter, then refrigerate for 6-8 hours, better overnight. Cover about 2 hours after the mold has been in the fridge so you don’t trap the condensation.
To demold, place a platter over the top and firmly but gently turn over. You will hear the pudding gently plop onto the platter.
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…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!
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 minutesminutes
Cook Time 30 minutesminutes
Servings 6people
Equipment
Oven
bowls
Whisks
Cookie Cutter
spatula
Piping bag
Nozzle
Ingredients
Eggless sponge
180gyogurt {store bought}
100gfine sugar
75mllight olive oil
1/2tspbaking soda
3/4tspapple cider vinegar
3/4tspbaking powder
Pinchsalt
150gall purpose flour
Generous pinch saffron
2-3tbsppistachioschopped
Saffron milk
50mlmilkwarm
Pinchsaffron
Saffron Shrikhand
330ghung yogurt {from 800g store bought yogurt}chilled
160gcondensed milkchilled
Generous pinch saffron
Saffron Shrikhand Cream
150gcream {Amul}
1tspagar agar
150gsaffron shrikhand from above
Almond buttercream
50gunsalted butterroom temperature
50gicing sugar
1/4tspalmond extract
To top
Diced fresh mangopistachio 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.
Eggless Saffron Pistachio Halwa Madeleines … one bite into these and the indulgence hits you. At three different times, 3 different people gave me similar feedback. One said halwa, another said laddoo, while a third said wow, like halwa, so good! So here we are, halwa madeleines.
One of my favourite ingredients to play around with in baking is saffron, and as I write this, the list of favourites just seems to multiply. Living in the Indian subcontinent is a blessing for people like me who enjoy the colours and chaos! There’s always something happening, a season change, or the onset of the festive season, often both together.
We’re blessed with local ingredients and flavours, local cuisines and a long year dotted with festivals. It’s enough to inspire anyone to constantly want to play with ingredients like saffron, pistachios, rose petals, ghee, almonds … as I said, the list is infinite, seems to multiply.
A while ago I made some Eggless Lime Madeleines which turned out really special. I think there’s some magic that gets created when almond meal and ghee come together, a certain indulgence. I’ve seen it in happen with my Wholegrain Mawa Cake, a cake that’s been tried several times by folk.
With a blog that’s constantly hungry, I keep thinking of new food to feed it. These madeleines were the result of this. Also the result of some rather fine saffron that I recently used from Urban Platter as I worked some recipes for them.
The Saffron Pistachio Vegan Coconut Pudding turned out rather special. I think I’ll share it next, but for now, these little halwa babies or rather, these eggless madeleines. If you don’t have a madeleine tray, perhaps make them in a mini muffin tray or even small mini tart tins.
Simple, staple ingredients and oh-so-festive, these Eggless Saffron Pistachio Halwa Madeleines are small treats perfect for tea time. Dip them into dark chocolate or perhaps white chocolate, else serve them as they are, fresh out of the oven. They are delicious warm when the flavours really play their magic, and great at room temperature too.
