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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!

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

Cook Time 30

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!