Tuesday, August 29, 2017

Eggless Mango Cake with Mango Coulis

Serves: 10 to 12

Some ingredients make a heavenly combination, like the mango and cardamom. Isn't it? Before the season for fresh mangoes runs out, rush to prepare this cardamom flavored, eggless mango cake with a buttercream layer and a luscious layer of mango, cardamom and pistachios; serve with mango coulis.


For Cake:

All Purpose Flour (Maida) - 1 1/2 cup
Baking Powder - 1 teaspoon
Baking Soda - 1/2 teaspoon
Salt - 1/2 tsp
Cardamom Powder - 1 teaspoon
Warm Milk - 1/4 cup
Fine Granule White Sugar - 2/3 cup
Fresh/Frozen Mango Pulp - 3/4 cup
Oil - 1/4 cup
Lemon Juice - 1 1/2 teaspoons

For Simple Syrup:

White Sugar - 1/2 cup
Water - 1 cup

For Mango Layer:

Mango, chopped - 1 cup
Sugar - 2 to 3 tablespoons
Cardamom Powder - 1 teaspoon
Pistachios, coarsely pounded - 1/4 cup

For Mango Coulis:

Mango Pulp - 1/2 cup
Sugar, powdered - 2 tablespoon
Lemon Juice - 1 teaspoon

For Buttercream Layer:

Soft Butter - 3 tablespoon
Powdered Sugar - 1 cup
Vanilla Essence - 1 teaspoon


Preparing Cake:

  1. Preheat the oven to 180C/350F.
  2. Grease and dust a 9" round cake pan.
  3. In a bowl, take all purpose flour, baking powder, baking soda, salt and cardamom powder. Using a whisk mix thoroughly. Keep it aside.
  4. In another mixing bowl, take warm milk and sugar. Whisk until the sugar melts.
  5. Add the mango pulp and lemon juice. Mix thoroughly.
  6. Pour oil, mix well.
  7. Fold in the dry ingredients, mix gently using a spatula until all the ingredients are well combined. Do not over-mix.
  8. Pour the batter into a greased tin.
  9. Bake for about 30-40 minutes or until the skewer inserted in the center of the cake comes out clean.
  10. Place the cake pan on a wired rack and allow it to cool down.
Preparing Simple Syrup:
  1. Take sugar and water in a saucepan and heat it until the sugar melts completely
  2. Turn off the heat and allow it to cool down completely,
  3. Refrigerate until use.

Preparing Mango Layer:
  1. Take chopped mango and sugar in a pan.Cook on medium flame until the sugar melts and there is no trace of liquid. Ensure that the mixture does not turn mushy. If the mango is too ripe or has lot of water content, do not chop the mango, instead cut into bigger pieces so that they do not turn mushy when cooked. Turn off the heat.
  2. Add cardamom powder and pounded pistachios. Mix well and allow it cool down to room temperature.
Preparing Mango Coulis:
  1. Take mango pulp, powdered sugar and lemon juice in a small mixing bowl and mix thoroughly until it is smooth.
  2. Adjust the sweetness depending on the sweetness of mango pulp.

Preparing Buttercream:
  1. In a bowl take soft butter, powdered sugar and vanilla essence. 
  2. Using an electric mixer, on medium speed, beat it until the mixture is soft and fluffy. The mixture should form soft peaks.

Assembling the cake:
  1. Unmould the cake and place it on a flat kitchen surface.
  2. Horizontally, halve the cake.
  3. Pour about1/4 cup of prepared simple syrup on each half. Ensure that you pour just enough syrup to wet the cake.
  4. Place one half on a cake on a cake board, apply half the prepared buttercream on the surface.
  5. Spread the prepared mango filling evenly on top of the buttercream layer.
  6. Take the other half of the cake and spread the remaining buttercream on the halved side.
  7. Now the the side of the cake with buttercream on top of the mango filling layer. Press the top half of the cake gently down to stick well, discard any buttercream and mango filling layer that may pop out.
  8. Refrigerate for 1-2 hours.
  9. Cut the cake into wedges.
  10. Pour mango coulis on top and serve.

Wednesday, August 9, 2017

Vanilla & Chocolate Duet Cake (Eggless)

There are days when I can not chose between a vanilla cake and a chocolate cake. One such day, led me to prepare this eggless and moist duet cake to satiate the craving for both vanilla and chocolate cake, with a strawberry layer and a classic buttercream frosting.

Serves: 12


For Vanilla Cake:

All Purpose Flour - 1 1/2 cups
Thick Yogurt/Curd - 1 cups
Sugar - 3/4 cup
Canola Oil - 1/2 cup (or any other vegetable oil)
Vanilla Essence - 2 teaspoons
Baking Powder - 1 1/2 teaspoons
Baking Soda - 1/2 teaspoon
Salt - 1/4 teaspoon

For Chocolate Cake:

All Purpose Flour - 1 1/2 cups
Baking Soda - 1 teaspoon
Unsweetened Cocoa Powder - 1/4 cup (loosely filled)
Cinnamon Powder - 1/4 teaspoon
Salt - 1/4 teaspoon
Fine Granule Sugar - 3/4 cup
Vanilla Essence - 1 teaspoon
White Vinegar - 1 tablespoon
Water - 3/4 cup + 2 tablepsoons
Vegetable/Canola Oil - 1/4 cup

For Simple Syrup:

White Sugar - 1 cup
Water - 2 cups

For Buttercream Frosting:

Unsalted Soft Butter - 2 sticks (1 cup)
Finely Powdered Sugar - 4 cups
Salt - 1/8 teaspoon
Vanilla Extract - 1 tablespoon
Milk - 1 to 2 tablespoons

For Strawberry Layer:

Strawberries - 12, fresh or frozen
Sugar - 1/2 cup (adjust depending on the sweetness of strawberries)
Salt - 1/8 teaspoon
Cornflour - 2 teaspoons
Water - 2 tablespoons

For Aid:

Square or Round Baking Tins - 2 identical (I used 8" inch square tins)
Cake Board
Piping Bag


Preparing Vanilla Cake:

  1. Preheat the oven to 180 degrees C/350 F.
  2. Grease and dust one cake tin. 
  3. In a bowl, take curd and beat it until it is smooth and there is no lump.
  4. Add sugar and beat until the sugar melts.
  5. Now add baking powder, baking soda and salt to the curd mixture. Set aside for 3-4 minutes until it becomes frothy.
  6. Pour oil and vanilla essence. Mix gently until well combined. Do not over mix as the air captured in the mixture might be lost.
  7. Fold in all purpose flour, using a spatula. Mix gently until well combined. Do not over mix.
  8. Pour the cake batter into the prepared cake tins.
  9. Bake for approximately 40 to 45 minutes or until the skewer inserted in the centre of the cake comes out clean.
  10. Remove the cake tins from the oven and place them on a wire rack to cool down.
  11. Unmould the cake.

Preparing Chocolate Cake:

  1. Preheat the oven to 180C/350F.
  2. Grease and dust another cake tin.
  3. Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.
  4. In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.
  5. Pour oil.
  6. Now fold in the sifted flour. Mix gently using a spatula until well combined.
  7. Pour the batter into prepared tins.
  8. Bake for 40 - 45 minutes or until the skewer inserted in the center of the cake comes out clean.
  9. Place the cake tins on the wire rack to cool down.
  10. Unmould the cake.

Preparing Simple Syrup:

  1. Take sugar and water in a saucepan and heat it until the sugar melts completely.
  2. Turn off the heat and allow it to cool down completely.
  3. Refrigerate until you use.

Preparing Strawberry Filling:
  1. Core the strawberries, cut them into pieces and pulse them a couple of times to break them down into chunky puree.
  2. In a sauce pan, take chunky strawberry puree, sugar and salt. Cook on medium heat until the strawberry chunks soften little bit.
  3. Meanwhile, dilute cornflour with water and pour this mixture into the cooking strawberry mixture. Stir continuously until the mixture thickens slightly. Turn off the heat and allow it to cool down completely.
Preparing Buttercream Frosting:
  1. Take powdered sugar in a large mixing bowl.
  2. Add softened butter and salt. Using the electric mixer, mix on low speed until they are well combined.
  3. Now add vanilla extract and mix on medium speed for a minute.
  4. Turn off the mixer, check for the consistency. If it is too dry or thick, add milk and mix again on medium speed until it is light and fluffy.
  5. Set aside in a cool place.
Assembling the cake:
  1. Trim the top surface of both the cakes such that they have flat surfaces.
  2. Place one of the cakes in a plate/tray and pour about 1/2 cup of prepared simple syrup until the entire cake is moist enough. Keep a check on the moistness as you do not want the syrup dripping through the cake. Repeat the same for the other cake. Refrigerate for 30 mins to 1 hour.
  3. Now place one of the cakes on the cake board, smear a layer of butter cream frosting on top of the cake. If you like a lot of frosting, keep the layer thick.
  4. Spread strawberry filling evenly on top of the frosting.
  5. Place the other cake on top of the strawberry filling, remove any excess filling that leaks out from the middle of the cake.
  6. Now evenly frost the layered cakes entirely with the remaining butter cream. The buttercream will be sufficient for thin layer of frosting and little piping. If you need more frosting, double the ingredients in the recipe.
  7. Top the cake with grated chocolate, chocolate swirls/lace and some strawberries.
  8. Cut and serve.

  1. If you want more frosting, double the ingredients for buttercream frosting and strawberry filling. Then horizontally slice both the cakes, moisten them with simple syrup and assemble as mentioned above. 
  2. You can replace strawberry with other fruits like cherry, mango, pineapple etc.

Saturday, July 15, 2017

Avocado Chocolate Pudding with Mango Jelly

Serves: 6 to 8

Chocolate and mango, a lip-smacking combination. Agree?

This Avocado Chocolate Pudding is rich, creamy, smooth, sweet and so chocolatey. This luscious pudding with mango jelly is so satiating that you would not want to miss a second serving.


For Avocado Chocolate Pudding

Semisweet Chocolate Chips - 1/2 cup (you can use dark or bittersweet chocolate chips too)
Hass Avocados, very ripe - 4
Soy Milk - 1/2 cup (you can use Whole Dairy/Almond/Coconut/any other milk) at room temperature
Vanilla Extract - 2 teaspoons
Maple Syrup - 1/4 cup
Unsweetened Cocoa Powder - 5 tablespoons
Powdered Sugar - 1/4 cup
Cinnamon Powder - 1/2 teaspoon
Cardamom Powder - 1/2 teaspoon
Cayenne/ Red Chili Powder - 1/8 teaspoon
Heavy Cream - 2 tablespoon (optional)
Banana, very ripe - 1/2 (optional)

For Mango Jelly:

Mango Pulp - 1 1/2 cups
Fine Sugar - 3 tablespoons (adjust depending on the sweetness of the mango pulp)
Agar Agar Flakes - 11/2 tablespoons
Water - 1/2 cup


  1. Take chocolate chips in a microwave-safe bowl. Microwave on HIGH, in intervals of 20 seconds, for a total of about 1 minute, until the chips melt down. Mix the chips thoroughly after each interval. On heating, the chips soften though they still hold shape, so ensure you mix well after each interval. After about 2-3 intervals of 20 seconds each, if all the chips are soft when touched with a knife of skewer, take the bowl off the microwave and mix thoroughly until it turns creamy, for about a minute.
  2. Halve the avocados and scoop out the pulp. Chop the pulp or mash them.
  3. If using banana, mash it up. Keep aside.
  4. In a food processor (preferably) or a blender, take whole milk, maple syrup, vanilla extract, cocoa powder, powdered sugar, cinnamon powder, cardamom powder, cayenne/red chili powder. Blend until well combined.
  5. Pour in the melted chocolate. Continue blending to well combine all the ingredients.
  6. Now add avocado pulp and mashed banana. Blend until it is smooth and creamy.
  7. If using heavy cream for extra creaminess, add it now and blend it until it is smooth and creamy.
  8. Scoop out the prepared pudding into ramekins or any other serving bowls until they are 2/3 filled. Using a small spatula or a spoon, level the pudding surface.
  9. Soak agar agar flakes in 1/2 cup of water for about 10 minutes to soften it.
  10. Bring agar agar to boil, stirring until it dissolved completely. Ensure that the mixture is not grainy with tiny pieces of agar agar as it will not set properly.
  11. Now add sugar and mango pulp, mix well to combine.
  12. Pour 3-4 tablespoons of the prepared mango mixture on top of the avocado chocolate pudding.
  13. Cover and refrigerate the bowls until you serve.
  14. Serve topped with maraschino cherries, fresh berries and mint or any other topping of your choice. 


  1. If you are using dark or bittersweet chocolate chips and like your pudding sweet, increase the amount of sugar by 2-3 tablespoons.
  2. The avocados must be very ripe. If not, the pudding will not be very creamy and smooth.
  3. For the mango jelly, you can use tinned mango pulp, frozen pulp (thaw before use) or fresh pulp by pureeing fresh mango pieces. Adjust the sugar quantity depending on the sweetness.