All posts filed under: Eggless Baking

Eggless Dark Chocolate, Almond and Roasted White Chocolate Tart

Eggless Dark Chocolate, Almond and Roasted White Chocolate Tart

I’m a sucker for something sweet after dinner. Like my dad, tell me you’ve got hot Gulab Jambu and ice cream for dessert and I’ll be like putty in your hands. This chocolate tart makes me feel that way too. A crumbly, sweet shortcrust pastry base (without eggs, might I add), ridiculously smooth and rich chocolate filling with the most incredible roasted white chocolate swirl which takes me back to the days of sitting on the steps of our family shop eating Caramacs… except there’s loads more chocolate involved. If you’ve never roasted your white chocolate, you’ve been missing out. Gone will be the days you insist dark chocolate is superior to white. This whole time you had forgotten one amazing detail… it is that white chocolate can be transformed into the most beautiful caramel you ever tasted.  Inspired by the baking guru that is David Lebovitz, I set to work making the roasted white chocolate, following his brilliant instructions to the letter – and you should too.     One tweak I made was that …

Vegan Mango, Raspberry and Vanilla Meringues

Vegan Mango, Raspberry and Vanilla Meringues

I’m so obsessed with vegan meringue right now. I never thought that it would be possible to create light, fluffy whipped meringue that becomes so beautiful and melt-in-the-mouth after a couple of very patient hours in the oven. You might have already seen my previous recipe for Vegan Saffron, Strawberry and Lime Meringue Nests which I did a YouTube video for and still, I’m raving about the endless possibilities aqua faba or ‘bean water’ holds for the future of vegan baking. No longer do I waste and drain away the water from cans of chickpeas, butter beans and pinto beans. Rather, I save them and whip them in to the fluffiest meringue peaks you’ve ever seen. Just like egg whites, this bean water is packed with protein and when it’s whipped with sugar, becomes glossier than that expensive French manicure you just got. It’s this that makes glorious desserts like pavlova, eton mess and meringue cakes possible and it’s this that’s lit me up from inside. I’m so hungry to experiment with magic aqua faba …

Vegan Peanut Butter and Cardamom Brownies

Vegan Peanut Butter and Cardamom Brownies

I’m obsessed with brownies; rich, chocolatey, fudgy, incredible brownies. I’ve also got a soft spot for peanut butter and in case you hadn’t noticed, I cannot possibly go a day without eating cardamom. It’s not often I go in to the kitchen completely sure of what I’m going to produce. I’ll have something in the fridge or cupboard I know I want, then I forage about until I find the perfect partners for what I fancy and they could be totally bizarre combinations I’ve never tried before. If I’ve learned anything from all my years of experimental cooking is that you have to be fearless. FEARLESS. Yeah sure, sometimes things don’t turn out the way you plan but that’s what takeaway pizza is there for. I’ve rescued even the most disastrous of dinners and 98% of the time, the antidote consists of lemon, salt and sugar. They are like magic for repairing even the spiciest of curries. Baking is different. As sweet as it can be, baking can also be very cruel – especially eggless …

Vegan Saffron Strawberry and Lime Meringue Nests 1

Vegan Saffron, Strawberry and Lime Meringue Nests

Ever since I was a little girl I’ve been fascinated by meringues. There’s something so magical about those white, fluffy clouds of sweet vanilla. The chewy goodness of pavlovas, with their marshmallow-like middles and cratered tops that are begging to be dolloped with whipped cream and crowned with berries. So beautiful, yet nigh on impossible without egg whites which somehow, when whipped up, have more volume than Claudia Schiffer’s barnet in a L’Oréal Elnett ad. Well that’s what I always thought… until now. The protein in egg whites allows the air bubbles created by lots of whipping to be held. Sugar dissolves into these proteins and bonds with them. The water in sugar helps increases their strength and elasticity, allowing even more air to be trapped and held sturdy. There’s nothing quite like a stiff peak. Without the strong proteins present in egg whites to kick the meringue process off, all you’re left with is sugar. What can vegans and those who abstain from eating eggs use instead? Fear not, we no longer need to be oblivious …

Eggless Pistachio and Raspberry Buttermilk Cake

Eggless Pistachio and Raspberry Buttermilk Cake

If you’d have told me before today that there’s something quite beautiful about making your own pistachio paste from scratch, I’d have probably told you you’re a mug. Turns out it’s only bloody brilliant. I’ve been nuts about pistachio desserts ever since my taste buds got their first fix of the gorgeously-green ice cream as a kid. That sweet fragrance of pistachios and just a hint of almond reminds me of both Indian sweet shops with their rows upon rows of Pista Halwa and cherry-topped Bakewell Tarts. It’s what I imagine heaven for sweet-toothed food bloggers smells like. Also present in said heaven would be Mr Kipling (the master of baked goods), Lionel Ritchie (with his smooth-as-buttermilk voice) and Madhuri Dixit (with her timeless beauty). So like all the components of this, my dream cake… all the greats. To get the perfect green pistachio paste, the pistachios should be unsalted, shelled and skinned. If you have the good fortune to encounter them in all their emerald-green glory in a shop, buy them. If, like me, …

Mint Chocolate Fondants with Fennel Seed Creme Fraiche

Eggless Mint Chocolate Fondants & Fennel Seed Crème Fraîche

There are some flavour combinations that just shouldn’t be messed with. Mint and chocolate is one of them. The Mr isn’t a fan of desserts. I’ll often spend hours in the kitchen trying to perfect eggless and vegan cakes, cheesecakes, cookies and brownies. Yet no matter how happy I am with how one might have turned out (which, I’ll be honest, doesn’t happen often), he still won’t touch it. Unless it’s mint chocolate. I’ve never met anyone who doesn’t like ice cream. That changed when I met my husband. I’ll be honest, I thought it was super weird. The one exception to his no-ice-cream rule is mint chocolate, it has to be totally frozen (soft serve is never an option), topped with strawberry syrup and hazelnuts. Just. So. Weird. So here I am. It’s Valentine’s Day – which for the record, I think is a load of old bollocks. We don’t do presents and ridiculous extravagant gestures – we never have and never will. However, it isn’t very often he doesn’t work weekends so when …

Eggless Coconut Drizzle Cake

Eggless Coconut Drizzle Cake

After a blissful late honeymoon in Phuket, Thailand, life in chilly England resumes. But thankfully I brought a few exotic Thai goodies back in my suitcase. Mango wafers, longan toffees, Thai honey and this gorgeous flaked coconut crowning my loaf cake. Packed with coconut flavour, this eggless cake can be baked in a loaf tin or round cake tin. It’s great sandwiched with raspberry jam and buttercream but today, I wanted an exotic cake that reminded me of the mouth-watering flavours of Thailand. If you have a large loaf tin (25cm in length), this will make one loaf. If not, two smaller tins will be perfect. Greek yoghurt is the perfect way to ensure this cake stays fluffy and rich inside and of course, there’s not a speck of butter in sight. Why use butter when coconut oil has so much more to give? Cold-pressed coconut oil makes a wonderful loaf cake as it helps it retain its shape as well as keeping the cake fluffy and perfect inside as the coconut oil cools. It’s …

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Darkest-Ever Vegan Chocolate Cake with Biscoff and Chai-Spiced Buttercream

I remember being six years old and fascinated by cake. Today, I’m 26 and still obsessed with it. I once had a tragic experience with Death by Chocolate Cake. I begged and begged for it until my parents gave in, probably knowing I’d regret it the next day. Needless to say, it did exactly what it said on the box. I didn’t look at another cake for a very long time. These days, I prefer my cakes with far less sugar… but still packing heaps of chocolate. There’s nothing better than the marriage between intense chocolate sponge and subtle chai spices. This four-layer cake stays super moist because the sponge is soaked with a little bit of dark rum. If you don’t want to use rum, you can use a bit of gingerbread syrup (like the kind you add to coffee) or just leave it out. As the layers are thin, the buttercream will do a great job of keeping it moist. For a rich chocolate kick, two teaspoons of good-quality instant coffee works a …

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Eggless Banana and Nutella Hazelnut Cake

As I set up a cocoa-dusted tile under the skylight in our attic room, ready for a rich, chocolatey banana loaf, cream and hazelnuts, it struck me how much writing this blog has become ingrained within my very bones. From developing recipes, to jotting down measures on the butter-splattered pages of my notebook, and the photography and digital journey I love so much, the process of maintaining it has helped me achieve focus in almost every aspect of life. So you can imagine how much taking a six-month blog break for wedding planning bothered me. Of course the only way to make things right is with Banana and Nutella Hazelnut Cake. When it’s baking in the oven, the entire house smells like the Sunday afternoons of my childhood when mum and I would be experimenting with flavours and egg replacements. This recipe uses sweetened condensed milk which slightly caramelises in the oven, filling the entire house with the smell of how Banoffee Pie tastes. As for the egg replacer, the bananas, cornflour, baking powder, cocoa and …

Salted Caramel Cinnamon Rolls

Salted Caramel Cinnamon Rolls

Life is sweet. Three weekends ago, my fiancée and I had our Hindu engagement ceremony. It was a big, beautiful blur of family, friends, flowers, faith, and food. After all the commotion of planning the event, all I feel like doing is putting on my lion-print onesie, staying home and baking something sweet. These eggless cinnamon rolls can be made with pretty much any filling you like. I’ve even used the recipe to make this Cardamom Wreath with Rose Drizzle and Candied Lemon Peel. You can add chocolate, dried fruit, nuts and any spices you fancy, making it as simple or as complicated as you like. My colleague at Food Network UK and fashion blogger, Jo’s Clothes is the biggest baked goods fiend I’ve ever met – no lie. After asking her thoughts on what I should bake this weekend, she mentioned our favourite cinnamon roll recipe from Lotte Duncan. It’s so easy and utterly delicious. I fell asleep last night thinking about how I could put my own spin on it and here’s what …

Cardamom Wreath with Rose Drizzle and Candied Lemon Peel

Cardamom Wreath with Rose Drizzle and Candied Lemon Peel

I’ve been craving cinnamon rolls all week. Soft, buttery bread with crispy edges, heaps of spice and the best part – lashings of sweet icing. Whenever I make Lotte Duncan’s version with maple icing, they fill the house with the most mouth-watering scent of fresh bread.   In fact, I love Lotte’s buttery cinnamon roll recipe so much, I used it as the basis for my Indian-inspired wreath here. The basic white dough is rolled with a shameless amount of butter, ground cardamom and cinnamon, twisted into a Finnish bakery-style wreath and placed in a hot oven. Once baked, I couldn’t help but drizzle it with icing made with rose syrup (the kind I use to make my Strawberry Cheesecake Falooda), and then scattered with homemade candied lemon peel and pistachios. Need I say more? Okay, let me explain the beauty of these flavours together… The spicy cardamom and cinnamon combined with sugar and butter create the most amazing, rich flavour once baked inside the dough. The fluffy bread mops up the buttery juices and …

Rose Custard Creams

Eggless Rose Custard Creams

I remember the days my brother and I would raid the biscuit selection box, grabbing our favourites before the other one could get their paws on them. In our house, it was always the jammy dodgers, bourbons and custard creams that went first. I first spotted this recipe on The Boy Who Bakes, Edd Kimber’s website whilst doing some last-minute baking for a party. Short, delicate butter biscuits with a hint of vanilla sandwiched with that sweet custard flavour I’ve loved since I was a kid. To say Edd’s recipe is heavenly would be an understatement. For me, milk and cookies has always evoked memories of ice cold rose milk and shortbread in the summer sun at my aunt’s house. My brother would complain and demand chocolate Nesquik, meaning I got to guzzle down his share of bright-pink rose milk too. Winner. Combining the two flavours of my childhood was a no brainer – adding a hint of lemon thyme was a last-minute addition which worked a treat. These make lovely gifts for Christmas (they …