CAKES

Table of Contents
CAKES................................................................................................................................................................................. 1
EGGLESS WHITE FOREST CAKE....................................................................................................................................2
Eggless Black forest cake......................................................................................................................................................3
Eggless Ferrero Rocher Cake................................................................................................................................................5
Eggless Pineapple pastry.......................................................................................................................................................6
Eggless Vanilla Sponge Cake................................................................................................................................................7
Creamy Kulfi Gulab Jamun Cake..........................................................................................................................................8
Eggless Malai Cake............................................................................................................................................................... 9
Chocolate Coffee Layered Cake (Eggless)..........................................................................................................................10
Easy Eggless Carrot Cake Recipe.......................................................................................................................................12
Eggless No-Oven Mawa Cake.............................................................................................................................................13
Eggless Atta Jaggery Cake..................................................................................................................................................14
Caramelized Almond Vanilla Cake.....................................................................................................................................15
Eggless Oreo Cake with Chocolate Ganache.......................................................................................................................17
Pista Suji Cake....................................................................................................................................................................18
Rose Milk Cake................................................................................................................................................................... 19
lemon loaf cake...................................................................................................................................................................20
Eggless Butterscotch Layered Cake....................................................................................................................................21
Gluten-free healthy plum cake recipe..................................................................................................................................23
Eggless Wholewheat Apple Cake........................................................................................................................................24
EGGLESS BANANA BREAD...........................................................................................................................................25
Eggless Strawberry Tea Cake..............................................................................................................................................26
Eggless Mango Cake...........................................................................................................................................................27
Eggless Banana Coconut Cake............................................................................................................................................28
EGGLESS LEMON SPONGE CAKE................................................................................................................................29
Dark Chocolate Loaf Cake..................................................................................................................................................30
Cranberry Orange Loaf Cake..............................................................................................................................................31
Eggless Rainbow Cake........................................................................................................................................................32
Stone Fruit Cake..................................................................................................................................................................33
Triple Chocolate Banana Bread...........................................................................................................................................34
Chocolate Mango Cake.......................................................................................................................................................35
Eggless Banana Chocolate Upside Down Cake...................................................................................................................36
eggless nutella cake.............................................................................................................................................................37
lemon loaf cake...................................................................................................................................................................38
Father's Day Eggless Fresh Fruit Cake................................................................................................................................39
Dark Chocolate Loaf Cake..................................................................................................................................................41
Lemon and Chia Seed Skillet Cake.....................................................................................................................................42
Chocolate Butter Cake........................................................................................................................................................43
Cookie Dough Cake............................................................................................................................................................45
Chocolate Truffle Cake.......................................................................................................................................................46
Whole-wheat Ghee Strawberry Cake..................................................................................................................................48
Hot Fudge Cake................................................................................................................................................................... 49
Chocolate pudding cake......................................................................................................................................................50
No-oven Red Velvet Cake...................................................................................................................................................52

Cakes
 Gluten-free healthy plum cake recipe

Ingredients

 1 cup jowar flour

 1 cup almond flour

 2 tsp baking powder

 ½ tsp cinnamon powder

 ¼ tsp ginger powder

 ½ cup olive oil

 1 cup light brown sugar

 ¼ cup milk

 4 eggs

 10-12 sliced plums

 ½ cup flaked almonds

Instructions

1. Preheat oven to 180 degrees and line your tin with parchment paper.

2. Combine jowar and almond flour, add in the baking powder, ginger and cinnamon powder in a bowl, mix well and
set aside.

3. In another bowl, beat olive oil and sugar very well. Into this, beat eggs one at a time.

4. Fold the dry ingredients into the wet ingredients. Mix in the milk.

5. Transfer the batter into your baking tin and arrange the plum slices on top.

6. Sprinkle flaked almonds.

 7. Bake at 180 degrees for 25-30 minutes until a skewer inserted in the middle comes out clean!

Eggless Whole wheat Apple Cake

 
Ingredients

 2 cups whole-wheat flour/atta

 2 tsp baking powder

 ½ tsp baking soda

 ½ tsp cinnamon powder

 1 flax egg ( 2 tbsp ground flax seeds + 5 tbsp water) / 2 eggs

 ½ cup coconut sugar

 ¼ cup jaggery powder

 ½ cup vegetable oil

 1 cup milk

 ½ cup Sugar-free Dark Chocolate

Instructions

1. Pre-heat the oven at 180 degrees celsius.

2. Sift the whole-wheat flour, baking powder, baking soda and cinnamon powder in a bowl. Set aside.

3. To make a flax egg, combine the ground flax seeds with water and mix well. Let it sit for 10-15 minutes until it
becomes thick.

4. In a separate bowl, take the sugars and vegetable oil. Using a whisk, mix for 3-4 minutes.

5. To the sugar-oil mixture, add the flax egg and mix it well on high speed to incorporate air in the batter.

6. Add half of the dry ingredients to the wet ingredients and using a spatula, fold it in gently.

7. Add the milk and mix it in.

8. Finally, add the rest of the dry ingredients and incorporate it well.
 9. Add the chopped dark chocolate and give it a final mix. Transfer it to a 8 x 8 inch pan lined with parchment paper.

10. Toss some thinly sliced apples in 1 tbsp lemon juice and ½ tsp of cinnamon powder.

11. Top your apple cake batter with these apples and some toasted hazelnuts.

12. Bake at 180 degrees celsius for 40-45 minutes or until a skewer inserted comes out clean.

Eggless Banana Bread

 
 
This eggless banana bread is flavourful. The texture is beautiful and the aroma makes it irresistible. Make sure you use
ripe bananas. I usually bake my bananas at 200C for 15 minutes before mashing them and using the recipe
Recipe type: eggless
Ingredients

 2 cups (240g) all-purpose flour (Maida)

 1 teaspoon (4g) baking powder

 ½ teaspoon (3g) baking soda

 1 teaspoon (4g) cinnamon powder

 ½ teaspoon (2g) ginger powder

 ¼ teaspoon (1g) coffee powder

 ½ cup (113g) butter, softened

 ¼ cup (50g) castor sugar

 1+1/2 cup (450g) mashed bananas

 ½ cup (120mL) milk

 ½ cup (63g) crushed walnuts

Instructions

1. Pre-heat the oven to 180C. Line a 9" X 4" loaf pan with parchment paper

2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, coffee powder and ginger

3. In a separate bowl beat butter and sugar, until the mixture is fluffy

4. Mix in the bananas and use a fork to make sure it is well incorporated.
 5. Combine dry ingredients with the wet ingredients but do not over mix. Beat in the milk.

6. Fold in the crushed walnuts. The batter will be thick.

7. Transfer the batter into the prepared loaf pan and bake at 180C for 40-50 minutes,

Eggless Strawberry Tea Cake

 
Ingredients

 2 cups (240g) Maida ( all-purpose flour), sifted

 ½ teaspoon (2g) fresh lemon zest

 2 teaspoons (8g) baking powder

 ½ teaspoon (3g) baking soda

 ½ cup (120mL) vegetable oil

 1 cup (200g) castor sugar

 1 cup (285g) Greek yogurt/ hung curd

 ¼ cup (60mL) milk

 1 teaspoon (5mL) vanilla extract

 1 cup (170g) fresh strawberries, sliced

Instructions

1. Pre-heat the oven to 180*C. Line a 9" round pan with parchment paper.

2. In a bowl, combine maida, lemon zest, baking powder and baking soda by whisking them together.

3. In a separate bowl, beat the oil, sugar and yogurt together until everything is well combined.

4. Beat in the milk and vanilla extract and mix well.

5. Gently fold the dry ingredients into the wet ingredients and mix only until there are no large flour pockets. Do not
over-mix.

6. Use a spatula to carefully fold in some strawberries into the batter. Reserve the rest for the top.

7. Transfer the thick batter to the prepared cake pan. Arrange rest of the strawberry slices on top
 8. Tip- to get that extra golden crust, evenly sprinkle about 1-2 tablespoons of castor sugar on top.

9. Bake the cake at 180*C for 40-45 minutes until a skewer inserted into the center comes out clean.

Eggless Mango Cake

 
Ingredients

For mango sponge

 2 cups (220 g) maida

 2 tsp (8 g) baking powder

 ½ tsp (3 g) baking soda

 ½ cup (120 ml) vegetable oil

 1 cup (225 g) caster sugar

 1 cup (265 ml) mango purée

 1 tsp (5 ml) vanilla extract

 ¼ (60 g) cup milk

For Frosting
 1 cup (120 g) cream cheese

 ½ cup (100 g) butter

 1 tsp (5 ml) vanilla extract

 ¼ tsp (1 g) cardamom powder

 1+ ½ cup icing sugar

Garnish
 Fresh mango slices

Instructions

1. Pre -heat the oven to 180 degree C and line two 8 inch round cake pan with parchment paper.

2. In a bowl whisk together flour, baking powder and baking soda and set a side.

3. Whisk together castor sugar and oil in a separate bowl until pale and well combined.
 4. In a blender, puree some chopped mangoes and add the mango puree to the sugar oil mixture.

5. Add the vanilla extract and milk.

6. Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do
not over mix at this stage.

7. Transfer the batter to the prepared cake pan.

8. Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.

9. While the cake is baking, prepare your frosting by beating cream cheese, butter, vanilla and cardamom together. Add
icing sugar slowly in batches and beat until well incorporated.

10. After the cakes have cooled, assemble your cake by frosting it and decorate with fresh mango slices. Enjoy!

Eggless Banana Coconut Cake

Ingredients

 2 ripe bananas, mashed

 3 cups all purpose flour

 1 tsp cinnamon powder

 2 teaspoons baking powder

 ¼ cup shredded coconut + more for the top

 ¾ cup oil

 2 cups castor sugar

 1 cup Greek yogurt

 1 + ½  cup milk

 1 cup whipped cream

Instructions

1. Pre-heat the oven to 180C. Line a 9" round cake pan with parchment paper.

2. In a medium bowl, whisk together flour, cinnamon powder, shredded coconut and baking powder

3. In a large bowl, beat mashed bananas, sugar and oil until the mixture becomes pale yellow.

4. Add yogurt and beat well

5. Fold in flour mixture, alternating with milk.

6. Pour the batter into the prepared cake tin and bake in the oven for 40 minutes or until a toothpick inserted in the
center comes out clean. Let it cool completely
 7. Cover with whipped cream and top with shredded coconut

Eggless Lemon Sponge Cake

 
Ingredients

 1 +1/2 cup (180g) all purpose flour (maida)

 ½ teaspoon (3g) baking soda

 1 teaspoon (4g) baking powder

 1 teaspoon (2g) lemon zest

 ¾ cup (180mL) vegetable oil

 1 + ½ cup (300g) castor sugar

 1 cup (285g) yogurt/ hung curd

 ½ teaspoon vanilla extract

 5 tablespoon (75mL) lemon juice

 ½ cup (120mL) milk

 2-3 drops of yellow food colouring

Instructions

1. Pre-heat the oven to 180*C and line a 8" cake pan with parchment paper

2. In a large bowl add flour, baking soda, baking powder and lemon zest. Give this a good mix and set it aside

3. In a separate bowl, add vegetable oil, sugar and vanilla extract. Use an electric whisk or hand whisk and mix this
until the mixture is well combined and slightly fluffy.

4. Add the lemon juice and curd, mix until well combined.

5. Add the dry ingredients to the wet ingredients in two batches, alternating with milk. Using a spatula to fold the dry
ingredients into the wet ingredients. Add the food colour and mix well too. Do not over mix at this stage.

6. Transfer the batter into the prepared cake pan. Bake at 180*C for 35-40 minutes or until a skewer inserted comes out
clean.
 7. Allow the cake to cool down and frost with the most amazing cream cheese frosting. Top with blueberries and
devour!

Dark Chocolate Loaf Cake

 
Ingredients

For cake
 1+1/2 cup (180gms) all-purpose flour (maida)

 ¾ cup (90g) cocoa powder

 ½ teaspoon (3g) baking soda

 1 teaspoon (4g) baking powder

 4 (472g) bananas

 ¾ cup (180g) vegetable oil

 1 cup (200g) castor sugar

 4 tablespoons (71g) Greek Yogurt

 ⅓ cup (55g) chocolate chips

For chocolate glaze

 1 cup (175gms) dark chocolate, chopped

 1 tablespoon (15ml) vegetable oil

 Handful of cacao nibs

Instructions

1. Line a loaf pan with parchment paper.

2. Combine all-purpose flour, cocoa powder, baking soda and baking powder in a bowl.

3. In an oven preheated to 200 degrees celsius, bake 4 whole bananas with their skin on for 5 minutes. Their skin will
turn black and the bananas will become mushy.

4. Pre-heat the oven to 180 degrees celsius.

5. Once the bananas have cooled down, mash them in a large bowl.

6. Add vegetable oil, caster sugar and yogurt. Beat well.

 7. Using a spatula, fold the dry ingredients into the wet, making sure there are no flour pockets in the batter. Also fold
in the chocochips.

8. Transfer the batter into the prepared loaf pan.

9. Bake the cake at 180 degree celsius for 30-40 minutes or until a toothpick inserted into the centre comes out clean.

10. For the chocolate glaze, melt chocolate with vegetable oil over a double boiler. Let it cool.

11. Top the cake with chocolate glaze and sprinkle cacao nibs.

Cranberry Orange Loaf Cake

 
Ingredients

 2 cups all-purpose flour

 1 teaspoon baking powder

 ½ teaspoon baking soda

 2 to 3 tablespoons orange zest

 ¼ cup vegetable oil

 1 cup castor sugar

 1 egg

 ¼ cup orange juice

 ½ cup milk

 1 cup chopped milk chocolate

 ¾ cup US cranberries

Instructions

1. Preheat the oven to 180C. In a medium bowl, mix together the flour, orange zest, baking powder and baking soda.
Set aside.

2. In a large bowl, mix the vegetable oil and sugar. Beat in the egg. Add the orange juice.

3. Alternate milk and dry ingredients to the wet ingredients, mixing well after each addition. You should begin and end
with the dry ingredients. Do not over mix.

4. Add the chopped milk chocolate and cranberries.

5. Pour the mixture into a 9×5 loaf pan. Bake for 30-40 minutes or until toothpick inserted in the centre comes out
clean.
 Eggless Rainbow Cake

 
Ingredients

For cake sponges:

 4 + ½ cups (540g) all purpose flour (maida)

 3 teaspoon (12g) baking powder

 3 cups (855g) yogurt

 1+ ½ teaspoon (9g) baking soda

 2 + ¼ cup (450g) castor sugar

 1+ ½ cup (360mL) vegetable oil

 3 teaspoon (15mL) vanilla

 VIBGYOR gel food colors

For buttercream frosting:

 1 + ½ cup (300gms) softened butter

 3 (15ml) teaspoon vanilla

 3 cup (390gms) icing sugar (sifted)

 Rainbow sprinkles ( to garnish)

Instructions

1. Pre-heat the oven to 180 degree C and line 8 inch round cake pans with parchment paper.

2. Whisk together castor sugar and oil in a separate bowl until pale and well combined. Add in yogurt and vanilla and
give it a good mix.

3. In a bowl whisk together flour, baking soda and baking powder. Sift this in with the wet ingredients and gently fold
in the flour so that everything is well combined and there are no large flour pockets in the batter. Do not over mix at
this stage.

4. Divide the batter into 6 equal portions and pour each in a separate bowl. Now mix in the rainbow colors, one color
per portion and mix in the color gently.
 5. Once all your colored batters are ready, pour each into the baking pans and bake at 180C for 20-25 minutes or until
fully baked.

6. To make the frosting, in a bowl add softened butter and beat it for 4-5 minutes at high speed until it becomes pale
and fluffy.

7. In the same bowl, add in vanilla and mix this in as well.

8. Add in half of your sifted icing sugar. Turn the mixer on at low speed first and then beat it for a minute or so at high
speed. Make sure all the sugar is nicely combined.

9. Add in the remaining icing sugar, and repeat the same process.

10. Scrape the sugar from the sides of the bowl and make sure everything is well incorporated.

11. Once the cakes have cooled down and the frosting is ready, start to assemble the cake by placing the sponges in the
same sequence as VBGYOR, starting with violet color at the bottom.

12. Add a scoop of buttercream on top of the cake sponge and spread it evenly across the surface. Continue this till your
rainbow stack is ready. Use the rest of the buttercream to fully frost your cake on all sides.

13. As a final garnish, add some rainbow sprinkles on top. Enjoy!

Stone Fruit Cake

 
Ingredients

 2 cups all-purpose flour

 2 tsps baking powder

 1 pinch of salt

 1 tbsp orange zest

 ¾ cup vegetable oil

 1 cup castor sugar

 4 eggs or 2 cups yogurt

 ¾ cup milk

 1 tbsp vanilla essence

 2 large peaches sliced

 4 plums sliced

Instructions

1. Pre- heat the oven to 180 degrees. Grease a 9′′ round tart pan.

2. In a medium bowl, whisk flour, baking powder, salt and orange zest.

3. In a large bowl, using an electric mixer, beat oil and sugar until light and pale. With mixer on low, beat in eggs one
at a time.
 4. Add vanilla and mix well.

5. Alternately, beat in flour mixture and milk, beginning and ending with flour mixture. Mix just until combined.

6. Pour the batter into the tin and layer the peach and plum slices on top .

7. Bake at 180C until an inserted toothpick comes out clean. It should take about 30-32 minutes.

Triple Chocolate Banana Bread

 
Ingredients

 ½ cup  ( 113g) salted butter, melted

 ½ cup (88g)  dark chocolate, melted

 1 cup (200g) caster sugar

 2 eggs, lightly beaten ( or 1 cup Greek Yogurt) 285g

 3 mashed bananas ( 1 cup)

 2 cups (240g) all purpose flour

 ½ cup (50g) cocoa powder

 ½ tsp (2g) baking powder

 ½ tsp(3g) baking soda

 ½ tsp (2g) cinnamon powder

 ¼ cup(60mL) milk

 ½ cup (63g) crushed walnuts

 ½ cup (88g) chocolate chips

Instructions

1. Pre-heat the oven to 180C and line  a loaf pan with parchment paper

2. In a large bowl, combine melted chocolate and butter.

3. Mix in the caster sugar.

 4. Beat in the eggs and mix well.

5. Beat in the mashed bananas. Mix until everything is well combined.

6. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and cinnamon powder.

7. Using a spatula fold the dry ingredients into the wet ingredients. Mix only until everything is incorporated and there
are no large flour pockets.

8. Whisk in the milk.

9. Fold in the walnuts and chocolate chips.

10. Pour the batter into prepared loaf pan. If you like, top with more crushed walnuts, chocolate chips and banana slices.

11. Bake at 180C for 30-40 minutes or until a skewer inserted into the center comes out clean. Your triple chocolate
banana bread is ready!

Chocolate Mango Cake

Ingredients

For the cake

 3 cups all-purpose flour

 1+ ½ cups cocoa powder

 2 tsp baking powder

 1 tsp baking soda

 1+ ½ cups vegetable oil

 3 cups caster sugar

 2 cups Greek Yogurt / hung curd / 4 eggs

 1 cup milk

For the frosting

 2 cups icing sugar

 ½ cup cocoa powder

 1 cup cream cheese, softened

 ½ cup butter, softened

For garnish
 3 mangoes, peeled and sliced

 3 mangoes, peeled and sliced

Instructions
 1. Preheat the oven to 180 degrees Celsius. Line four 6-inch baking pans with parchment paper.

2. Sift together the flour, cocoa powder, baking powder and baking soda into a bowl.

3. In a large bowl, beat the oil and sugar with an electric mixer until the mixture is pale. Add the yogurt into the oil
mixture and mix well. Add the milk.

4. Carefully fold the dry ingredients into the wet ingredients until no large flour pockets are visible. Do not over-mix.

5. Distribute the batter equally into the four cake pans. Bake for 30 minutes, or until a skewer inserted in the centre of
the cake comes out clean.

6. Allow the cakes to cool on a wire rack completely before frosting.

7. In a bowl, sift the icing sugar and cocoa powder together. Set aside.

8. In a large bowl, beat the cream cheese and butter until the mixture is light and fluffy. With the mixer still running,
add the icing sugar and cocoa mixture in batches. Whisk until the frosting is smooth and fluffy.

9. Generously top one layer of chocolate cake with the chocolate cream cheese frosting. Place another cake layer on top
of it and repeat the process until all the layers are done. Remember to frost the outside of the cake as well.

10. Carefully place the slices of mango on top of the cake outside-in to form a flower-like arrangement.

11.

Eggless Banana Chocolate Upside Down Cake

Ingredients

 ¼ cup (90g) golden syrup

 3 bananas sliced

 1 + ½ cups (180g) all purpose flour

 ¾ cups (75g) cocoa powder

 ½ tsp (3g) baking soda

 1 tsp (4g) baking powder

 ¾ cup (180ml) oil

 1 + ½ cups (300g) castor sugar

 1 cup (285g) Greek yogurt (or curd hung over night)

 ½ tsp (3ml) vanilla extract

 ½ cup (120ml) milk

Instructions

1. Pre-heat the oven to 180C. Line a 9″round cake pan with parchment paper.

2. Spread the golden syrup on the parchment paper in an even layer. Arrange the banana slices on the golden syrup.
 3. To make the cake batter, whisk together cocoa, flour,  baking soda and baking powder.

4. In a large bowl, beat together oil and sugar until the mixture is pale and light

5. Add yogurt and mix well.

6. Beat in vanilla using mixer at low.

7. Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Mix only
until well combined. Don’t over mix.

8. Pour the batter into the pan on the banana slices and bake at 180 C for 30 minutes or until a skewer inserted in the
center comes out clean.

9. Once the cake has cooled completely, release it from the edges and flip it upside down onto a plate/ cake stand

Eggless Nutella Cake

 
Ingredients

 1 + ½ cup (180gms) maida

 ½ cup (100gms) sugar

 ¼ cup (60ml) vegetable oil

 1 cup (285gms) yogurt

 2 tbsp (30ml) milk

 1 + ½ tsp (6gms) baking powder

 1tsp (3gms) baking soda

 2tbsp (30gms) Nutella

For glaze
 1 cup (175gms) melted dark chocolate

 2 tbsp (30ml) vegetable oil.

Instructions

1. Generously grease a bundt pan with butter and set it aside. Preheat oven at 180C.

2. In a food blender add in maida, sugar, oil, yogurt, milk, baking powder, baking soda, and nutella.

3. Blitz everything till it reaches a smooth consistency.

 4. Transfer the batter to the prepared pan and bake the cake at 180C for 25-30 minutes.

5. Once baked, take it out of the oven and let it cool down for 10 minutes.

6. Meanwhile make the chocolate glaze by combining melted chocolate and oil. Use a whisk to make sure chocolate
and oil are well combined. Set it aside.

7. Demould the cake after 10 minutes by placing a plate over the pan and turning it upside down.

8. Let the cake cool down completely and pour chocolate glaze all over it and some crushed hazelnuts.

9. Slice and enjoy!

Lemon loaf cake

Ingredients

For loaf:
 2 + ¼ cup (270gms) maida

 2 tsp (8gms) baking powder

 ½ cup (113gms) butter

 1 cup (200gms) caster sugar

 Zest of 2 lemons

 3 eggs

 ¾ cup (180ml) warm milk

 2 tbsp (30ml) lemon juice

 2-3 drops yellow gel food color

For glaze:
 1 cup (!30gms) icing sugar

 1 tbsp (15ml) milk

 1 tbsp (15ml) lemon juice

Instructions

1. Preheat your oven at a180C and line an 8inch loaf pan with parchment paper and set it aside.
 2. In a large bowl add in butter, caster sugar and lemon zest. Neat the mixture till it becomes pale and fluffy.

3. Add in eggs, one at a time and give it a good mix.

4. Add in vanilla, warm milk, and 2-3 drops of gel food color and mix all the wet ingredients together.

5. To the same bowl add maida and baking powder. Use a spatula to bring the batter together.

6. Pour the batter in your prepared loaf tin and bake the cake at 180C for 45-50 minutes or until a skewer inserted
comes out clean.

7. To make the glaze in a bowl add icing sugar. Make a well in the center and gradually pour in milk and lemon juice.
Give this a good mix and pour it over your loaf cake.

8. Slice and enjoy!

Father's Day Eggless Fresh Fruit Cake

Ingredients

For cake
 3 cups (360gms) all purpose flour

 2 teaspoon (8gms) baking powder

 2 cups (570gms) yogurt

 1 teaspoon (6gms) baking soda

 1 + ½ cup (300gms) castor sugar

 1 cup (240ml) vegetable 0il

 2 drops almond extract

 Zest of 1 orange

Filling
 ½ cup (100gms) granulated sugar

 ¼ cup (60ml) water

 1 + ½ cup fresh fruit

Frosting
 2 cups (460ml) whipping cream
 ¼ cup (30gms) cream cheese

 1 tsp (5ml) vanilla

To assemble
 Fresh fruit

 Flaked almonds

For glaze
 1 tbsp (20ml) corn syrup

 1 tbsp (15ml) water

Instructions

1. Preheat your oven at 180 degree Celsius and line two round baking pans with parchment paper.

2. To make the cake, in a small bowl add yogurt and baking soda. Give it a good mix and let it sit for 5 minutes till it
gets foamy.

3. In a large bowl add oil and sugar and whisk till the mixture becomes pale.

4. Add in the foamy yogurt mixture in the same bowl, along with almond extract and some orange zest.

5. Put a sieve over the bowl and sift in all-purpose flour and baking powder.

6. Use a spatula to combine the batter and pour in in your prepared baking pans.

7. Bake at 180 degree Celsius for 25-30 minutes.

8. While the cakes are baking, to make the fruit filling, add granulated sugar and water in a saucepan over low medium
heat and let the sugar dissolve completely. Add in chopped fresh fruit and coat all of it in the sugar mixture and let it
cook till the fruit becomes a little soft.

9. Strain the cooked fruit and reserve the leftover liquid. This liquid will be the fruit syrup that we will use to soak our
cakes.

10. To make stabilized whipped cream, add whipping c ream in a bowl and whisk on high speed till it reaches soft peaks.
Add in cream cheese and vanilla and whip again till it reaches stiff peaks. Refrigerate till it is needed.

11. Once the cakes have baled and cooled completely, de mould the sponges and place one on the base of your cake
base. Soak the sponge with some fruit syrup and add 3 spoonful of the cooked fruit filling.

12. Take the second cake layer and spread whipped cream on top of it. Carefully pick it up, flip it over and place it on
top of the fruit filling layer. Use your hands to push the layer down a little so that all of the whipped cream is in
contact with the filling.

13. Spread some more whipped cream on the top and the edges of the cake, giving it a semi naked look.

14. Add flaked almonds all over the edge of the cake, covering all sides. For final touches, pipe some whipped cream
dollops on the top and add fresh fruit chunks. Brush the fresh fruit chunks with the glaze that you can make just by
mixing corn syrup and hot water.

15. Refrigerate the cake till you need to cut it.

16. Enjoy!
 Dark Chocolate Loaf Cake

 
Ingredients

For cake
 1+1/2 cup (180gms) all-purpose flour (maida)

 ¾ cup (90g) cocoa powder

 ½ teaspoon (3g) baking soda

 1 teaspoon (4g) baking powder

 4 (472g) bananas

 ¾ cup (180g) vegetable oil

 1 cup (200g) castor sugar

 4 tablespoons (71g) Greek Yogurt

 ⅓ cup (55g) chocolate chips

For chocolate glaze

 1 cup (175gms) dark chocolate, chopped

 1 tablespoon (15ml) vegetable oil

 Handful of cacao nibs

 Instructions

1. Line a loaf pan with parchment paper.

2. Combine all-purpose flour, cocoa powder, baking soda and baking powder in a bowl.

3. In an oven preheated to 200 degrees Celsius, bake 4 whole bananas with their skin on for 5 minutes. Their skin will
turn black and the bananas will become mushy.

4. Pre-heat the oven to 180 degrees Celsius.

5. Once the bananas have cooled down, mash them in a large bowl.

6. Add vegetable oil, caster sugar and yogurt. Beat well.

7. Using a spatula, fold the dry ingredients into the wet, making sure there are no flour pockets in the batter. Also fold
in the chocochips.

8. Transfer the batter into the prepared loaf pan.

9. Bake the cake at 180 degree Celsius for 30-40 minutes or until a toothpick inserted into the centre comes out clean.

10. For the chocolate glaze, melt chocolate with vegetable oil over a double boiler. Let it cool.

11. Top the cake with chocolate glaze and sprinkle cacao nibs.

Lemon and Chia Seed Skillet Cake

 
Ingredients

 ¾ cup vegetable oil

 1 cup castor sugar

 2 eggs

 4 teaspoons fresh lemon juice

 2 cups all-purpose flour

 2 tsp. baking powder

 ½ tsp baking soda

 zest of 2 large lemons

 ½ cup milk, at room temperature

 4 tablespoons chia seeds

Instructions

1. Pre-heat your oven to 170C.

 2. Combine flour, baking soda, baking powder and lemon zest.

3. In a large bowl, beat sugar and oil until the mixture is light and pale.

4. Add the eggs, one at a time and beat well after each addition. Mix in the lemon juice.

5. Combine the dry ingredients with wet ingredients in two batches, alternating with milk. Do not over-mix.

6. Fold in the chia seeds into the batter.

7. Pour the batter into a 9" skillet and bake at 180C for 30 minutes or until a toothpick inserted into the center comes
out clean.

Chocolate Butter Cake

 
Ingredients

CAKE
 3 cups (360 g) all-purpose flour (Maida)

 1 + ½ cups (180 g) cocoa powder

 1 tsp. (6 g) baking soda

 2 tsp. (8 g) baking powder

 1 + ½ cups (339 g ) butter

 3 cups (600 g) castor sugar

 4 eggs / 2 cups (570 g) Greek Yogurt

 1 tsp (5 ml) vanilla extract

 1 + ½ cups milk (360 ml) + 2 teaspoon white vinegar (10 ml)

 a pinch of salt

CHOCOLATE FUDGE FROSTING

 1 cup butter (226 g) (softened)

 ½ cup (50 g) cocoa powder

 2 cups (260 g) icing sugar

 2 tsp (10 ml) vanilla

 1 cup (175 g) chocolate, melted

 1 cup (230 ml) fresh cream (warm)

Instructions

1. Pre-heat the oven to 180*C. Grease 3 8-inch pans with butter and line them with parchment paper.

2. In a bowl, take milk and add vinegar to it. Set aside.

3. Whisk cocoa, flour, salt, baking soda and baking powder into a bowl.

4. In a large bowl, beat butter and sugar until the mixture is light and pale- about 3-4 minutes.

5. Add eggs, one at a time and mix well after each addition. If you're making an eggless version, add yogurt instead of
eggs and mix well.

6. Beat in vanilla.

7. Fold the flour mixture into the wet ingredients alternating with milk, starting and ending with flour mixture. Mix
only until everything is well combined and there are no flour pockets in the batter.

8. Pour the batter into the 3 pans equally and bake at 180*C for 25-30 minutes or until a skewer inserted in the center
comes out clean.

9. For the frosting, in a bowl, add in butter and sift in icing sugar and cocoa powder.

10. Whip this mixture till you get a fluffy and light mixture.

11. Add in vanilla and beat it in as well. Once all of this is combined, warm your cream and mix that in as well.

12. Next, melt your chocolate and let it cool down slightly before you add it into the frosting mixture.

13. Once cooled down, just combine everything using your whisk. Give it a good mix and you will see your frosting be
thick but slightly liquidy.

14. Refrigerate the frosting for 30-40 minutes.

15. Once the cakes have cooled down, assemble the cake.

16. To make a soaking syrup, add 3 tbsp instant coffee to 1 cup of water and mix.

17. Take a layer of cake and soak it with the coffee syrup.

18. Generously top the layer of chocolate cake with the chocolate fudge frosting. Place another cake layer on top of it
and repeat the process until all the layers are done. Remember to frost the outside of the cake as well.

19. Decorate with macarons.

20. Enjoy!
 Cookie Dough Cake

 
Ingredients

For the cake

 1+ ½ cup (180gms) all-purpose flour

 ¾ tsp (2.5gms) baking soda

 1 cup (200gms) butter

 ½ cup (100gms) brown sugar

 ½ cup (100gms) caster sugar

 2 eggs

 1 tsp (5ml) vanilla extract

 ¼ cup (60ml) milk

 ¼ cup (40gms) white chocolate chips

 Gems

For topping
 ½ cup whipped cream

 Sprinkles

Instructions
 1. Preheat the oven to 180 degrees celsius. Line a 9-inch cake pan with parchment paper.

2. In a bowl, combine the flour and baking soda and set aside.

3. In another bowl, beat the butter, brown sugar and caster sugar together until the mixture is light and fluffy. Whisk in
the eggs, one at a time, and add the vanilla extract.

4. Gently fold the dry ingredients into the wet ingredients and mix until combined. Add the milk and mix until the
dough comes together. Add some of the white chocolate chips and gems and mix well.

5. Spread the cookie dough into the prepared cake pan. Sprinkle the remaining white chocolate chips & gems on top
and gently press them down into the dough.

6. Bake for 25-30 minutes or until the edges become golden brown.

7. Let the cookie dough cake cool completely before turning it out. Decorate it with whipped cream and sprinkles.

Chocolate Truffle Cake

 
Ingredients

 Ingredients:

For sponge
 2 + ¼ cup (270gms) maida

 ¾ cup (90gms) cocoa powder

 1 + ½ tsp (6gms) baking powder

 1 + ½ tsp (9gms) baking soda

 1 + ½ can (600gms) condensed milk

 ¾ cup (150gms) melted butter

 ¾ cup (180ml) milk

 1 + ½ tsp (7ml) vanilla

For ganache:
 1 + ¾ cup (300gms) chocolate

 1 + ½ cup (270gms) heavy cream

For Glaze
 1+ ½ cup (260gms) chocolate
 6 tbsp (75gms) butter

 2 tbsp (40gms) corn syrup

Instructions

1. Preheat your oven at 180 degree C and line two 8inch cake pans with oil and parchment paper.

2. In a bowl add in dry ingredients. This includes maida, cocoa powder, baking powder and baking soda.Give a good
mix and set aside.

3. In another bowl add in melted butter and condensed milk. Give this a good mix and add in milk and vanilla. Whisk
to combine all wet ingredients.

4. Now combine the wet and the dry ingredients. Use a spatula to evenly mix everything together.

5. Transfer the batter into the prepared baking dish and bake these for around 30 minutes.

6. Once baked, let them cool completely.

For ganache:
1. Meanwhile, to make the chocolate ganache, in a saucepan over low medium heat, heat your cream till it reaches a
slight simmer.

2. Pour the hot cream over chopped chocolate. Let it sit as is for 30 seconds. Then using a spatula or a whisk, combine
the chocolate and cream till it reaches a smooth consistency.

3. Refrigerate the ganache for at least 30 minutes.

4. Once chilled, whisk the ganache on high speed for 3-4 minutes or until it forms peaks.

5. Demould the cooled cakes and layer it with the whipped ganache.

6. Cover the cake with ganache on the edges too.

7. Freeze the frosted cake for at least one hour before adding chocolate glaze over the top.

For chocolate glaze:

1. Over a double boiler, add in chopped chocolate, corn syrup and butter. Slowly let everything melt and just mix to
combine.

2. Take the glaze off the heat and pour it over the cooled chocolate cake.

3. Keep pouring till all edges are covered with the chocolate glaze.

4. Set this in the refrigerator for some time.

5. Decorate with chocolate truffles or anything you like.

6. Slice and enjoy!

 Whole-wheat Ghee Strawberry Cake

 
Ingredients

 1 cup yogurt

 ½ teaspoon baking soda

 1+1/2 cup whole wheat flour

 1 teaspoon baking powder

 1 cup jaggery

 ½ cup ghee

 1 teaspoon Vanilla Extract or Vanilla beans

 9-10 sliced strawberries

 ⅓ cup milk

 And 1 tablespoon lemon juice

Instructions

1. Pre -heat the oven to 180 degree C and line an 8 inch round cake pan with parchment paper.

2. In a bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.

3. In a separate bowl add the flour and baking powder and whisk together.

4. Whisk together jaggery and ghee in a separate bowl until pale and well combined.

5. Now pour the yogurt mixture to the ghee and jaggery mixture and mix well.
 6. Add the vanilla extract.

7. Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do
not over mix at this stage.

8. Add the milk gradually. Add the lemon juice.

9. Transfer the batter to the prepared cake pan and place sliced strawberries on top.

10. Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.

Hot Fudge Cake

 
Ingredients

For the cake

 1 cup (120gms) all-purpose flour

 ½ cup (100gms)caster sugar

 ¼ cup (30gms) cocoa powder

 2 teaspoons (8gms)baking powder

 ¾ cup (180ml) warm milk

 ¼ cup (56gms) butter, melted

 1 teaspoon (5ml) pure vanilla extract

For fudge topping

 ½ cup (100gms) caster sugar

 ½ cup (100gms) packed light brown sugar

 3 tablespoons (22gms) cocoa powder

 1 + ¼ cup (300ml) boiling water

Instructions

1. Grease an 8’cake pan with oil and preheat your oven at 180 degree C.

2. In a big bowl add in all purpose flour, caster sugar, cocoa powder, and baking powder. Give everything a good mix.

3. In the same bowl, add in warm milk, melted butter and vanilla. Mix the wet ingredients in carefully without
overmixing the batter.
 4. Transfer the batter into the prepared baking dish.

5. In a small bowl add in caster sugar, light brown sugar, and cocoa powder. Mix these together and sprinkle this
mixture all over the top of the cake batter.

6. Next, boil water and again pour it all over the batter in the prepared baking dish. Do not mix in the water.

7. Bake the cake for 30-35 minutes, or until the centre is jiggly.

8. Sprinkle some icing sugar on top and serve warm.

Chocolate pudding cake

 
Ingredients

For the cake

 1 + ½ cups (300gms) castor sugar

 ¾ cup (180ml) vegetable oil

 1 cup (285gms) Greek yogurt

 ½ tsp (2.5ml) vanilla extract

 ½ cup (120ml) milk

 1 + ½ cups (180gms) maida

 ¾ cup (90gms) cocoa powder

 ½ tsp (3gms) baking soda

 1 tsp (4gms) baking powder

For the chocolate pudding

 2 cups (480ml) milk

 ½ cup heavy/ fresh cream

 1 cup (176gms) dark chocolate

 1 tsp (4gms) instant coffee powder

 3 tbsp (36gms) cornflour

 6 tbsp (75gms) sugar

 2 tbsp (15gms) cocoa powder

 2 tbsp (28gms) butter

 1 tsp (5ml) vanilla

For almond praline

 ½ cup (60-70gms) almonds

 ¾ cup (150gms) granulated sugar

 2 tbsp (30ml) water

Instructions

For the cake

1. Pre-heat the oven to 180*C. Line a 8" baking pan with parchment paper.

2. In a large bowl, beat together oil and sugar until the mixture is pale and light. Beat in vanilla.

3. Add yogurt and milk and mix well.

4. In the same bowl, sift in maida, cocoa powder, baking soda and baking powder.

5. Mix only until well combined. Don't over mix.

6. Pour the batter into the pan and bake at 180*C for 30 minutes or until a toothpick inserted in the center comes out
clean.

For the chocolate pudding

1. In a saucepan, combine milk, cream, chocolate and coffee bring it to a simmer over medium heat.

2. In a separate bowl, stir together sugar, cornflour and cocoa.

3. Once the cream mixture comes to a simmer, gradually add this to the dry ingredients and whisk well.

4. Transfer the entire mixture back into the saucepan and bring it to a boil, whisking continuously.

5. Once the mixture comes to a boil, bring it off the heat and add butter and vanilla. Whisk well.

6. Cover the surface with a cling wrap and let it cool down.

For the almond praline

1. In a saucepan add in sugar and spread it evenly on the surface.

2. Add in water and let the sugar caramelize

 3. Once it reaches golden amber color, add in almonds and using a wooden spoon, coat them in the sugar.

4. Transfer the hot praline mix onto a silicone sheet and let it cool down completely and become firm.

5. Break it into pieces and blitz it to a fine powder in your mixer.

For assembling:
1. Cut out a hollow circle in your cake, leaving space on the edges.

2. Fill the hollow space with chocolate pudding. Sprinkle some sea salt on top of the pudding (optional).

3. Top it off with almond praline.

4. Enjoy!

No-oven Red Velvet Cake

 
Ingredients

 1 + ½ cup (180g) all purpose flour/ maida, sifted

 2 tablespoons (15g) cocoa powder

 1 teaspoon (6g) baking soda

 1 cup (200g) castor sugar

 ½ cup (120mL) vegetable oil

 ¼ cup (72g) yogurt

 2 teaspoons (10mL) lemon juice

 2 teaspoons (10mL) vanilla extract

 4-5 teaspoons (20-25mL) red food colour

 1 cup (237mL) milk + 1 tbsp vinegar

 2 cups salt for baking

Instructions

1. In a bowl, mix together your milk and vinegar and allow to rest for 5 minutes.

2. Sieve maida, baking soda, and cocoa powder very well.

3. In another bowl, take sugar and oil and blend together. Add in the lemon juice and curd.

4. Add in the red food color.

5. Incorporate dry ingredients and buttermilk alternatively.

6. Mix only until combined and do not over beat at this stage.

7. Prepare your tin with parchment paper or with a coating of maida.

8. In a kadhai/saucepan, pour in the salt, place your stand and allow to heat for 10 minutes. After pre-heating, place
your tin inside and allow to bake at medium flame for 30-40 minutes.

9. Alternatively, you can bake in preheated oven at 180 degrees for 30-35 minutes.