Peanut butter oat bites are tiny morsels healthy hedonism and a lush combination of dark chocolate, gooey peanut butter, and chewy oats. Decadent but not overwhelming, the treats are a sensation of textures that will, for sure, become a summer staple.
...No-Bake Mango Cheesecake
Tangy, cool, and moreish, the no-bake mango cheesecake is loaded with fresh fruit flavors that cut through the rich, creamy filling, with butter-laced crumbs rounding off the mini masterpieces. The only drawback? Like all cheesecakes, it cannot be rushed. You simply have to wait for it to chill, with the most wistful ache.
...Mango-Filled Donuts
These mango-filled donuts are a summer party in your mouth. You munch through a crispy exterior to find the softest, pillowiest interior, and then the creamy, velvety mango curd hits you, and you’re in absolute raptures! If you’re craving to try a new recipe on National Donut Day, save, bookmark, or pin this vegan mango dessert. You will not be disappointed.
...Vegan Mango Curd
Vegan mango curd puts every other mango recipe I’ve tried to weepy shame. The jazzy interplay of sweet and tart makes the creamy curd tempting. But it’s the gorgeous buttery texture that makes it one hundred percent irresistible.
And for those wondering, the mango curd recipe is nothing like my mango coconut panna cotta or mango cherry frozen yogurt. Rather it’s inspired by the filling of my vegan lemon tarts.
Super easy to make, it is the first of a whole bunch of mango recipes that I’m whipping up this month. So be ready for more. So much more, because there’s a place called paradise, and it’s filled with mangoes.
What’s vegan fruit curd?
Fruit curd originated in England way back in the late 19th century when it was served during tea time as a spread for scones. Think of it as a jam substitute that wears a dozen other hats too, like filling for cakes or tarts.
Typically, it uses citrus fruits like lemon. Nevertheless, I wanted to make it with what I consider a national treasure – mangoes. Eggs and sugar are added to make the curd shine, but vegan fruit curd is eggless.
How to make vegan mango curd?
It’s a great irony of my life that summer offers a bounty of fruits whose bright floral notes are a perfect foil for so many recipes. It’s also the only time of the year when I quake to turn on the oven.
This is why I loved making the homemade mango curd, a recipe that I adapted from Domestic Gothess. I didn’t need to crank up the oven in this combusting heat, and the cooking time was less than 4 minutes!
Step 1: Blitz chopped mangoes with coconut milk, sugar, cornstarch, and agar-agar in your blender till smooth. If you want, up the ante in the mango curd recipe by adding lemon juice.
Step 2: Pour the mixture into a saucepan placed over low heat. Cook for 3 to 4 minutes while continuously stirring.
Step 3: When the mixture reaches a simmer and bubbles appear around the edges, remove the pan from the heat.
Step 4: Allow it to cool slightly before whisking in the coconut oil.
Step 5: Cool to room temperature, transfer to a jar and then refrigerate.
My tips for the best mango curd
- Any mangoes you can get your hands on work for this eggless mango curd recipe. Just make sure they’re ripe.
- There is no dearth of fresh mangoes here, but if they’re unavailable in your corner of the world, puréed mangoes will do in a pinch.
- Also, taste test your fruit before blending to see how tart or sweet they are, and then adjust the amount of sugar accordingly. Keep in mind, that you can always add more sugar after blending.
- You can’t taste the lemon juice in the creamy mango curd. Its acidity merely brightens the flavor. Omit it, if your mangoes have more notes of sour than sweet.
- For that silky, ultra-smooth texture, sieve the mixture.
- You don’t want the curd to be undercooked, overcooked, or plain burnt. So, utilize a heavy-bottom pan and whisk, whisk, whisk. It’s barely for a few minutes, so don’t take your eyes off it. The moment it begins to boil, remove it from the heat.
- The homemade mango curd is good for a week, but if you want to make it last longer, store it in sterilized jars.
How to sterilize jars to store fresh mango curd?
Option 1: Boil your glass jars in water for 10 minutes. Let them dry and cool, and then transfer the eggless mango curd into them.
Option 2: Use soap and water to clean your jars. Rinse and then let them dry thoroughly in an oven heated to 120°C. Place them in your oven tray, with the lids kept separately, for about 10 to 15 minutes.
Cool the jars before you add the vegan fruit curd. The glass may crack if the jar is hot and the curd is cold, or vice versa.
What to do with vegan mango curd?
As the fresh mango curd cooked, it looked so much like my seasonal favorite mango shrikhand (it’s not) that I was tempted to finish it straight out of the jar. But trust me, it’s even better when:
- Topped on pavlova
- Blended in smoothies
- Spread on toasts, crêpes, and pancakes
- Spooned on vegan muffins, and scones
- Scooped on ice cream or even oatmeal
- Swirled into a regular bowl of yogurt for instant dessert
- Slathered between layers of Victoria sponge cake. Use it as a filling, topping, or mix a couple of tablespoons into your whipped cream.
- Stuffed in tarts, as I did with lemon curd in my vegan lemon tarts. Go ahead and try the tart recipe with my homemade mango curd as a substitute.
Why do you absolutely have to try the mango curd recipe!
It’s short and sweet.
It’s absurdly rich, almost buttery, but bursting with fresh flavor.
You can serve mango curd in dozens of ways. The only limit is your imagination.
More mango recipes to binge on this summer:
Red Rice & Mango Salad with Sriracha Vinaigrette
📖 Recipe
Vegan Mango Curd
Ingredients
- 300 gms Mango, peeled and chopped
- 250 ml Coconut milk
- 75 gms Sugar
- 20 gms Cornstarch
- 1 tsp Agar-agar
- 1 tsp Lemon juice
- 2 tbsp Coconut oil
Instructions
- Combine the mango, coconut milk, sugar, cornstarch, agar-agar, and lemon juice in a blender.
- Blend until smooth.
- Pour into a saucepan and cook the mixture on low heat for 4-5 minutes just until it thickens and starts to come to a gentle simmer.
- Take it off the heat and whisk in the coconut oil.
- Strain the curd to make sure there are no lumps remaining.
- Cool and pour into a jar. Refrigerate for a week. Use a sterilized jar in case you want to store for a longer time. Enjoy!
Easy Tiramisu Recipe
The first bite of this easy tiramisu recipe completely floors you. It’s so luxuriously creamy and soft that your fork literally glides through it, bringing with it a symphony of notes.
...Cinnamon Streusel Coffee Cake
The buttery cinnamon streusel coffee cake is not just good. It is an obsession that has you reaching for the second and third slice in no time. A genuine melt-in-the-mouth recipe, the crunch from the streusel ribboned in and on the cake hooks you in with the contrasting texture.
Packed with spoons full of cinnamon, the aroma of the baking cake makes you drop everything and just relish it. The best part about the cake? It can be eaten with coffee or tea. The coffee drinkers enjoyed it with their cuppa and I with my tea. We all happily report A+ results.
Jump to:
What is a coffee cake?
Like tea cakes that are bereft of chai masala or tea leaves in their batter, coffee cakes are not seasoned with the rich, deep aroma and flavor of coffee. So why is it called a coffee cake when, in fact, it doesn’t contain any? Well, because it is meant to be shared with family and friends over a cup of coffee.
It’s a light sponge cake topped with a streusel spiced with cinnamon (and sometimes a pinch of cardamom), so the taste comes alive when relished between sips of coffee.
How to make cinnamon streusel coffee cake?
I love cakes, cookies, pies, and really desserts in any form, but what I can’t absolutely stand is the dictatorship of sugar in cloying, overly sweet treats. So, while this coffee cake is packed with sugar in the streusel, in the batter, and in the glaze, it’s not overwhelming, make-your-teeth-ache sweet. I deliberately kept the amount of sugar on the lower side, creating a balance where the flavors shine.
Start with streusel topping
Step 1: Grease your pan. I used an 8" square one and set the oven to preheat.
Step 2: Whisk all-purpose flour, white sugar, and brown sugar with a generous, generous dose of cinnamon.
Step 3: Add very, very finely chopped pecans, and then pour melted butter. Get your hands in and combine (or use a fork) until everything is nicely moistened and clumpy.
Coffee cake batter
Step 4: Combine flour, baking powder, baking soda, and salt (if you’re using unsalted butter).
Step 5: In a separate bowl, cream softened butter and sugar together until light and fluffy. Add in 2 eggs along with vanilla extract. Beat well.
Step 6: Fold the dry ingredients into the wet in 3 parts, alternating with sour cream. So, you begin with a portion of the dry ingredients, mix, then add in half your sour cream, mix again, follow with another third of the dry ingredients, then the rest of the sour cream, and finally the last of the dry ingredients.
Bake the coffee streusel cake
Step 7: Spoon half of the thick, beautiful batter into the prepared pan, even it out, and then top with an avalanche of crumbly streusel. Don’t use it all because we’re going to pile some on top of it, too.
Step 8: Make a second layer of the cake batter and then top it with the remaining streusel.
Step 9: Press it down slightly and with a feather touch, then bake for 35 to 45 minutes.
My notes on the sour cream streusel coffee cake
- Be gentle when combining the dry and wet ingredients, and don’t overmix.
- Insert a skewer into the cake to check for doneness. It should come out clean. Another test is to check if the center feels springy.
- Let it cool before you cut it into squares and serve.
- Unadorned, the cinnamon streusel coffee cake is bewitching. But if you’re feeling festive and want to turn up the volume, drizzle with cinnamon glaze.
- To make, whisk icing sugar with milk and cinnamon till thick.
- Thanks to the sour cream, the coffee cake stays moist for a couple of days, even when left on the countertop.
- My corner of the world is reaching 40 degrees Celsius (104 F), so it just had to be refrigerated. But microwaving the leftovers for a couple of seconds did the trick.
Variations
Nuts: Adding pecans to the streusel is completely optional. Don’t have them at hand? Walnuts or any other nut you prefer are an excellent substitute.
Add-ins: The easiest (and tastiest) add-in for the batter is cocoa powder to make it chocolaty. Coffee is another option. Who says coffee cake should never contain coffee? Pander to your palate.
Fruits: Blueberries are the traditional choice for coffee cake with streusel. But again, don’t let that limit your imagination. Fold in any fruit you prefer in the batter.
Sour cream: Greek yogurt is an alternative. While it won’t give you the same tender texture as sour cream, the flavor still has that tangy note, and the crumb a little lighter. Homemade yogurt is also an option; just make sure it is well strained because you’ll need that very, very thick consistency.
Glaze: Honestly, it’s up to you whether to decorate the cake or leave it as-is. But a draping of salted caramel would be a delicious choice.
Give the cinnamon streusel coffee cake a whirl. It’s:
Soft and fluffy to a fault
A great make-ahead treat
Accompanies a cup of coffee unbelievably
As satisfying to eat warm as it is at room temperature
Not heavy, despite the richness of butter and sour cream
A wonderful recipe to have in your baking repertoire
Recipes with streusel
Recipes with cinnamon
📖 Recipe
Cinnamon Streusel Coffee Cake
Ingredients
Streusel
- 100 gms ( 3/4 cup) All-purpose flour
- 55 gms ( 1/4 cup) White sugar
- 55 gms ( 1/4 cup) Brown sugar
- 75 gms ( 1/3 cup) Butter, melted
- 2 tsp Cinnamon powder
Cake
- 250 gms ( 2 cups) All-purpose flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt If using unsalted butter.
- 115 gm (1/2 cup) Butter, softened
- 110 gms ( 1/2 cup) Sugar
- 2 Eggs, at room temperature
- 1.5 tsp Vanilla extract
- 210 gms ( 3/4 cup) Sour cream You can also use plain Greek yogurt
Cinnamon Glaze (Optional)
- 25 gms ( 1/4 cup) Icing sugar
- 2 tbsp Milk
- 1/2 tsp Cinnamon powder
Instructions
- Preheat your oven to 180C. Grease an 8" pan well.
Streusel
- Combine flour, both the sugars, and cinnamon powder in a small bowl.
- Stir in the melted butter. Combine with a fork until the mixture is moistened and a little clumpy. Set aside.
Cake
- In a large bowl, sift together the flour, baking powder, and baking soda.
- In another bowl, cream together the butter and sugar until fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract. Beat well.
- Now add in the flour mixture ( in 3 additions), alternating with sour cream ( in 2 additions). Beginning and ending with the flour mixture.
- Transfer half the batter into your prepared pan. Top evenly with the streusel.
- Add the remaining batter on top and sprinkle the rest of the streusel. Press it down gently.
- Bake the cake for 35-40 minutes at 180 C, or until a skewer inserted in the center comes out clean.
- Cool the cake completely in the pan. Drizzle over the glaze. Cut into squares and enjoy!
Cinnamon Glaze
- Whisk all 3 ingredients in a small bowl until a smooth, thick glaze is formed.
Easy Chili Oil
Spicy, aromatic, tingly, and flavor-packed, chili oil is a condiment that detonates all your senses and makes your mouth water. This fiery seasoning is an absolute must-have for all kitchens!
...Lemon Pound Cake
This buttery lemon pound cake is drenched in lemon juice, lemon oil, and lemon glaze, so every bite is filled with delicious tartness. The cake is unapologetically simple, with no frills. Just comforting goodness that proudly announces the summer season.
...Easy Holi Recipes (Desserts, Snacks & More)
It's the season of color and joy - Holi is right around the corner! Here, you will find a lovely collection of easy Holi recipes - desserts, snacks, drinks, and meals!
This day is filled with warm memories of the festive foods and celebrations I grew up with. No matter how I am celebrating each year, the flavors of Holi will fill my home in abundance. From classic gujiyas and lots of thandai masala in desserts to modern twists on traditional flavors with cheesecakes and cookies.
Holi Sweets Recipes
Thandai Masala Mix
Thandai Masala is a good place to start with a lot of Holi recipes. From the classic Thandai drink to add it to baked goods, this quick homemade masala is super versatile!
For those new to Thandai:
- Thandai Masala is a delicious spice powder mix that is used to make a special cold drink Thandai, which is popular during Holi season.
- It is especially beloved during this season because its a super refreshing and easy drink to make!
- You can use this Masala Mix to make Thandai and many other recipes. For example, Thandai Cookies.
Holi Snacks Recipes
Holi Meal Recipes (Lunch, Dinner)
I hope you give some of these delicious and easy recipes a try!
You can also follow me on INSTAGRAM, PINTEREST for more fabulous recipes!
Chocolate Zucchini Cake
Fluffy, decadent, and gooey, chocolate zucchini cake is a quick bake with a dessert-leaning taste. With cocoa doing its magic and tangy cream cheese frosting playing off the flavors of chocolate chips, the bread quickly became an easy favorite in my home.
...No-Bake Saffron Cheesecake
Light, refreshing, and with an embarrassingly easy recipe, the no-bake saffron cheesecake is the perfect dessert for a Holi get-together (or any other day). And yes, it doesn’t look like my usual cheesecakes, but that matters not one whit.
...Chocolate Chickpea Cake
The chocolate chickpea cake is a worthy and delicious companion for any day with all the good stuff you can dream of. The gluten-free cake is not light by any standard. It’s super-rich, with a hefty and amazingly decadent mouthfeel.
Before you worry, putting together the flourless cake is easy. It’s a one-bowl recipe that needs no technique and only basic pantry ingredients. You just can’t go wrong with it. It’s definitely a treat, one you don’t have to wait for the weekend to bake.
That’s why I was so kicked to make it, and because I was baking with besan (gram flour). Not in my wildest dreams would I have thought that the kids would love it as much as I did.
Whip up the chocolate chickpea cake because it’s:
Gluten-free
Quick to make
Pretty darn delicious
Easy and needs zero technique
A much healthier way to indulge
Ideal for a Holi soirée you have planned
How to make chocolate chickpea cake?
The cake was such a joy to make and the consistency turned out to be very similar to my Swedish Chocolate Cake. Another flourless cake that I made two years ago for my son’s birthday. A small slice goes a long, long way, and making it is quick, apart from waiting (with barely restrained temptation) for it to cool.
Step 1: Set your oven to preheat. Grease your springform pan well, and then line it with parchment paper.
Step 2: Melt chocolate with butter in a double boiler (a pan placed over another pan of simmering water). Stir till the chocolate melts, and you have a glossy, smooth mixture.
Step 3: Take it off the heat and combine it with the sugar while it’s still warm.
Step 4: Sift chickpea flour (besan/gram flour), and almond flour, into the same bowl.
Step 5: Sift in cocoa powder and baking powder and whisk everything together really well.
Step 6: Lastly, splash your soy milk, and because I love, love the flavor of rose water, a few drops of it.
Step 7: Pour the thick, almost pudding-like batter into your prepped pan, smooth the top with your palette knife, and slide it into the oven.
Step 8: Bake for 35 to 40 minutes.
My tips for easier chocolate chickpea flour cake baking
- Make sure all your ingredients are at room temperature, barring the soy milk (more on that later).
- Follow the ingredient grammage to the T, and you’ll have a moist, gluten-free chocolate cake worth the bake.
- I know it’s very convenient to melt chocolate in the oven, but the double boiler will give you more control.
- Soy milk has to be lukewarm, so it doesn’t seize the chocolate when you mix it in.
- Don’t overbeat the batter. The crumb of a flourless chocolate cake is dense and gooey. When you overmix the batter, the cake becomes harder.
- Don’t even risk using a regular cake tin. I learned it the hard way when my first try refused to come out because it was too stuck in love with the pan base. Going forward, I just baked in a loose-bottom pan, and the result is evident in the photos.
- Once the cake is in the oven, resist the urge to open the door again and again.
- If you’re worried about overbaking, keep an eye out after you cross the 30-minute marker.
- Tent the cake with foil in case the top starts browning too fast.
- Let the cake cool in your pan, and then place it in the fridge. Don’t be in a hurry; give it at least an hour. It should do the trick, but it’s best to keep it overnight. A chilled cake makes your life so much easier by sliding right out of the pan.
How to know if the cake is done baking?
There is no proper way to test if the chickpea cake is done. Because the eggs and flour are missing, it doesn’t rise like a regular cake. I deem the cake done when the top is cooked, and the center is just a tad wobbly.
Chickpea chocolate cake ingredients and their substitutes
Generally, I offer as many ingredient substitutions as I can with my recipes because baking should be fun and all about experimenting. I only have the vegan alternative for this flourless chocolate cake, and to be honest, there's no reason to try anything else. The cake is an absolute showstopper with the current ingredients.
How to make a vegan chocolate chickpea cake?
Switch to dairy-free chocolate and plant-based butter to make the recipe vegan. The percentage of dark chocolate you use is your choice. The only recommendation I give is to pick the best quality. Which one did I use? 55% dark chocolate.
Do you need to use rose water in the cake batter?
Rosewater is optional in chocolate chickpea cake. If it’s not your thing, avoid it. But if you’re even a little bit unsure about it, I suggest not skipping it just for the delicate floral note that noses its way into the cake crumb.
The best-serving ideas for the chickpea cake
Okay, so here’s a trigger warning for bakers: the cake deflates. Don’t panic when you see a little crater forming. It’s par for the course for this recipe. If it bothers you too much, simply camouflage it with garnish:
- Dust with icing sugar
- Top it with fresh berries or any seasonal fruit that makes your mouth water
- Or cut it into little pieces and then serve – Holi would be a perfect time for it.
How did I decorate the gluten-free flourless cake?
A light, luscious layer of chocolate sauce, some slivers of pistachios, a handful of rose petals, and pomegranate arils (my go-to cake garnish when I have nothing else at hand) is how I decorated it.
The sauce is rather easy to make; just mix melted chocolate and cream till it’s a soft pouring consistency. Let it set, and then sprinkle everything else.
More chocolate desserts and cake recipes
Gluten-free Chocolate Beetroot Cake
Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting
📖 Recipe
Chocolate Chickpea Cake
Ingredients
- 1 cup / 140 gms Dark chocolate (55%) chips
- 6 Tbsp / 90 gms Butter
- 1/2 cup / 110 gms Raw sugar You can use regular white sugar too
- 1/2 cup / 60 gms Chickpea flour/ Besan
- 1/4 cup / 30 gms Almond flour
- 1/3 cup / 35 gms Cocoa powder
- 1/4 tsp Baking soda
- 1/2 cup / 100 ml Soy milk, warm
- 1 tsp Rosewater Optional
Chocolate Sauce
- 1/4 cup / 60 gms Cream
- 1/4 cup / 40 gms Dark chocolate chips
Instructions
- Preheat your oven to 170C. Grease a 8" spring bottom pan and line the bottom with parchment paper.
- Melt the chocolate and butter in a large bowl place over a pan of barely simmering water.
- Take the bowl off the heat and stir in the sugar.
- Sift in the chickpea flour, almond flour, cocoa powder, and baking soda.
- Mix well.
- Stir in the warm soy milk and rosewater ( optional). Don't overmix. You should have a nice, shiny thick batter.
- Transfer to the prepared pan, smoothen the top, and bake at 170C for 35-40 minutes or until the top of the cake looks cooked and has the slightest wobble in the center.
- Let the cake cool completely in the pan. Then refrigerate for at least 1 hour before taking it out of the pan.
- Serve as is or top with chocolate sauce. Decorate with pistachio slivers, dried rose petals, and pomegranate arils. Enjoy!
Chocolate sauce
- Gently heat the cream, add the chocolate chips, stir well until you get a smooth, shiny mixture. Let it cool before pouring on the cake.
Carrot Cake Waffles
Healthy, fantastic, and easy carrot cake waffles loaded with walnuts give them a gorgeous crunch. They're super crispy on top and soft on the inside, with oodles of cinnamon that make the waffles smell sinful. Enjoy them for a hearty breakfast any time of the week; they’re that quick to make!
...Banana Carrot Bread
The selling point of most banana breads is using overripe bananas languishing in your fruit bowl. This banana carrot bread is a little different. Make it because it’s the softest, moistest, and most successful loaf you’ll ever bake.
...Pineapple Buns
When it comes to pineapple buns, above all else, freshness matters. The crispy, crackly golden-hued buns with crumbs barely accented with a sweet flavor are so delicious that they trick you into having one too many.
...Victoria Sponge Cake
The Victoria sponge cake looks more complicated than it is, and that’s the beauty of it. It’s the simplest cake recipe but gives you the prettiest results. Loaded with fresh strawberries and a hint of lemon that act as a naturally tart counterpoint to the sweetness of mascarpone, the sponge cake has the butteriest, tenderest character.
And, oh, did I mention you can use your favorite sponge cake recipe and any fruits that are threatening to die on you and mix them with my mascarpone filling?
Jump to:
Light and fluffy cake tips and FAQs
Why is it called Victoria sponge cake? How is it different from sponge cake?
What’s in a name? A lot if the Victoria sponge cake is anything to go by. The name says it all. It is called so because it was invented (in the 19th century) by the cooks of Queen Victoria as the centerpiece for tea parties.
Made with butter, eggs, sugar, flour, and baking powder, it differs from other sponge cakes in the filling. True Victoria sandwich (as it is also known) has two cake layers with a fruit jam filling and a dusting of caster sugar.
Over the years, delicious variations have risen that include buttercream or whipped cream filling accompanied by fruits.
How to make Victoria sponge cake with mascarpone and strawberries?
As I said, the original recipe for Victoria sponge asks for jam sandwiched between two light and bubbly cake layers. The jam? Strawberry or raspberry. That’s how the Queen loved it.
But I can never resist adding Tasha Twists to recipes. So, this Victoria sponge cake has mascarpone cheese, of which I had boxes lying around dangerously close to the expiration date. I topped the cake with fresh strawberries that I ordered from Mahabaleshwar!
How to bake a simple sponge cake?
- Beat softened butter with sugar by hand until it is creamy, light, and fluffy.
- Now add your eggs, one at a time, beating thoroughly with each addition.
- Mix in vanilla extract.
- In a separate bowl, sift flour and baking powder.
- Gently fold the dry ingredients into the wet.
- Grease two 8-inch cake pans and line the bottoms with parchment paper. Divide the cake batter equally into the pans.
- Bake for 25 minutes till the sponges are golden.
- Let the cake cool in the pans for a bit. Then turn them out on your cooling rack.
Making the mascarpone cream for sponge cake
- While you wait for the sponge to cool completely, beat the mascarpone cheese, and cream with icing sugar till it’s smooth with soft peaks.
- Add lemon zest to the frosting.
- Now comes the fun part of assembling the sponge cake.
- Take one of the cakes and place it right side down. Scoop 3/4th of the filling on top of the layer and spread it.
- Take your strawberries (whole or halved, the choice is yours), and go to town with them on the mascarpone layer.
- Very carefully place the other cake on top, with the right side facing up, and press gently. Use just enough pressure that a little bit of the filling starts to peek out.
- Spread the rest of the mascarpone filling and garnish with more strawberries.
- Serve as dessert or with a pot of tea in the evening.
My tips for making the lightest and fluffiest sponge cake
- Always sift the dry ingredients because it aerates them, making the cake crumb full of bubbly holes.
- If the batter feels too thick, add a tablespoon of lukewarm milk to loosen it.
- Make sure the batter is thoroughly mixed and has a lot of air trapped inside. Undermixing will give you a dense sponge.
How to check for Victoria sponge cake doneness?
Insert a toothpick or skewer in the middle to check if the Victoria sponge is cooked through. The skewer should come out clean. Another method is to tap the center of the cake with two of your fingers. If it springs back, the cake is ready.
Can you make Victoria sponge ahead of time?
Yes, because the sponges have to be cooled through and through before you can add the filling. So, my advice is to bake the cake a day ahead and fill it on the day of.
Can you bake a classic sponge cake in one tin?
Absolutely!
Using two tins, to begin with, merely makes it easier to assemble the sponge cake. However, you can bake the entire batter in one pan and then slice it into two layers.
Want a taller cake with thinner layers? Go ahead and divide the two layers into four.
How do you decorate a Victoria sponge cake?
Sponge cake needs no embellishment. A dusting of icing sugar is more than sufficient, but I wanted the simple tea cake to look like it got dressed up for a party.
That’s why it was bursting with juicy red berries and crowned with finely chopped pistachios (for the pop of green) and a bit of lemon zest (to balance the luscious richness of mascarpone).
What else can you use in a Victoria sponge cake?
Eggless or vegan options: Use my vegan vanilla sponge cake recipe if you want an egg substitute. To make the filling vegan, try dairy-free mascarpone. Since it’s not available in India ( to the best of my knowledge), and if you live here, use chilled coconut cream instead. Beat it with icing sugar and follow the rest of the recipe as-is.
Just make sure you chill the coconut cream can overnight. The next day, don’t shake it. Scoop out only the thick part, and you’ll get the loveliest, creamiest sponge filling.
Lemon zest: It’s optional in both the cake batter and the filling. I adore the citrus taste counterbalancing the sweet-tart flavor of strawberries. So, choose to include it. Want to give the cake more of a bracing punch? Whisk in lemon juice in the batter.
Filling: Don’t have mascarpone? Regular whipped cream will work gorgeously. Or you can go the easy route and spread any jam your taste buds desire, like mulberry, and orange.
Fruit: Strawberry is the traditional choice with Victoria sponge cake, but don’t let that stop you. Whatever fruit is in season and catches your fancy, make use of it. Grapes, mangoes, raspberries, everything works like a charm.
More light, easy, everyday cake recipes
📖 Recipe
Victoria Sponge Cake
Ingredients
Victoria Sponge Cake
- 220 gms Butter, softened
- 150 gms Raw sugar You can also use regular white sugar
- 3 Eggs
- 1.5 tsp Vanilla extract
- 225 gms All-purpose flour
- 2 tsp Baking powder
- 1/4 tsp Salt, if using unsalted butter
- 2-3 tbsp Milk, warm
- Zest of 1 lemon
Mascarpone Cheese Filling
- 250 gms Mascarpone cheese
- 50 gms Cream
- 50 gms Icing sugar
- 2 tsp Lemon zest
- 150 gms Strawberries, chopped Plus extra for decorating the top
Instructions
- Preheat your oven to 180C. Grease 2 8" pans very well. Line the bottom of the cake tins with parchment paper.
- Sift together the flour and baking powder in a bowl.
- In another large bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after every addition.
- Whisk in the vanilla extract and lemon zest.
- Fold in the dry ingredients until no white streaks are visible.
- If your batter is too thick, add warm milk, 1 tbsp at a time, until you get a thick, smooth batter.
- Divide the batter equally between the 2 prepared pans.
- Bake at 180C for 20-25 minutes or until a skewer inserted in the center comes out clean.
- Let the cakes cool n the pans for a few minutes before turning them out on a cooling rack.
Mascarpone Cheese Filling
- Beat together the mascarpone cheese, cream, and icing sugar in a medium - sized bowl until soft peaks form.
- Taste and adjust for sweetness. Fold in lemon zest.
Cake Assembly
- Once the cakes have cooled completely, place one cake right side down on a serving platter.
- Spread about 3/4 of the filling on top of the cake. Arrange the chopped strawberries on top.
- Place the second cake, right side up on top of the strawberries.
- Spread the balance filling on top. Decorate with more strawberries.
- Sprinkle some chopped pistachio and lemon zest. This is optional.
- Slice and serve. Enjoy!
Strawberry Tiramisu
The strawberry tiramisu is a big glass of love, more or less. Definitely more for someone like me who is irrevocably fond of strawberries. The dessert is balanced to perfection, with notes of vanilla melding with the delicate, velvety mascarpone and the tartness of strawberries falling in rhythm.
...Strawberry Cream Cheese Pound Cake
The strawberry cream cheese pound cake is total hedonism in a bite. The crumb, which is tighter than a traditional cake, has cozy nooks that house luscious strawberry bits and tiny chocolate chips.
...30 + Valentine's Day Dessert Recipes
If there is one thing I can guarantee, it's that the best way to show love is with desserts! Valentine's Day is the perfect occasion to give your loved ones something sweet and heartfelt. Whether it's for your best friend, parent, partner, or yourself - here you'll find 30+ Valentine's Day Dessert Recipes that are easy to make and will be adored by all!
Strawberry Swirl Cheesecake
This cheesecake is a total show-off, that will guarantee love at first bite. And it's wonderfully easy to make!
Love in a glass! This easy dessert is balanced to perfection, with notes of vanilla melding with the velvety mascarpone and the tartness of strawberries. SO good!
Chocolate Lava Cake
There is a reason why chocolate lava cake is a global sensation and the perfect treat for a special occasion like Valentine’s Day. Cracking the outside to reveal the cake’s innermost delicious secret is a swoon-worthy moment!
Chilli Chocolate Pudding
The chili chocolate pudding is a decadent love affair between subtle spice and dark, rich chocolate. Irresistible!
Baileys Chocolate Truffles
It wouldn’t be Valentine’s Day without truffles! These boozy, chocolatey, creamy Baileys Truffles are a dream come true. Good luck not gobbling them up all on your own!
Mocha Cupcakes with Chocolate Cream Cheese Frosting
These soft, fluffy cupcakes are truly a luscious treat. For an extra kick - this frosting is spiked with Baileys! The perfect Valentine's Day dessert. You will not be able to stop with just one!
Strawberry Cream Cheese Pound Cake
The strawberry cream cheese pound cake is total hedonism in a bite!
Chocolate Chip Coffee Blondies
Imagine toffee, chocolate and coffee all rolled up into one – that’s just what these Chocolate Chip Coffee Blondies will bring you. Buttery, caramel bars with puddles of chocolate, and a splash of coffee – pure joy!
Valentine's Day & donuts - you can't go wrong with that combo! These pillowy jam donuts are a tad crisp on the outside and light and airy inside. Their golden crispy crust shatters in your mouth, oozing out sweet jam filling and melting away with the very first bite!
You can not go wrong with a basket full of these gorgeous Nutella Banana Muffins. They fall somewhere between gooey delight and incredible decadence!
2-Ingredient Chocolate Pudding
This ridiculously easy 2-Ingredient Chocolate Pudding is like a pillowy cloud of dark and rich chocolate. It has a luscious texture that melts in your mouth, like chocolate silk! If you're looking for the simplest Valentine's Day dessert - this is your answer.
These little fluffs have an airy melt–in–your–mouth texture, are crisp outside, and are chewy when you bite into them. An elegant and lovely addition to your Valentine's Day table!
This Chocolate Orange Tart is hands down the easiest tart I have ever made! A no-bake treat, so rich, creamy, and decadent that you won’t even notice it's refined sugar-free, and vegan.
An alluring, elegant, and healthy sweet treat! Fresh strawberries, greek yogurt, and subtle flavors of rose come together in perfect harmony.
You can never go wrong with decadent, simple homemade fudge! This vegan chocolate fudge is perfect!
Looking for the perfect Valentine's Day breakfast? Nothing beats soft, buttery, wafer-thin strawberry crepes. sweet, cooked to perfection with a pinch of sugar and a dash of vanilla. So good!
If you're short on time, this quick and easy Brownie Mug Cake is the way to go! Fudgey, chocolatey goodness in minutes. Top with a scoop of vanilla ice cream and you've got an unforgettable dessert!
These elegant, beautiful little French tea cakes will steal your heart! Soft, buttery, not overly sweet, and with a deep chocolate flavor, dipped in white chocolate. These are super easy to make too!
Cute as a button, these baked donuts are soft, fluffy and so much fin to make! Perfect for any dessert table.
Healthy Chocolate Peanut Butter Balls
Is there a dreamier combination than chocolate + peanut butter? Always a hit. And if you're looking for a slightly healthier dessert this Valentine's Day, these Chocolate Peanut Butter Balls are the way to go.
French Heart Cookies (Palmiers)
With just 3 ingredients (one of which is optional), the cookies make something extraordinary and delectable. A flaky, crispy pastry whose sticky layers hide the most intriguing flavors of caramelized sugar and aromatic cinnamon!
The classic pairing of chocolate and cherries come together in this sublime Chocolate Cherry Cake. Fudgy, moist with juicy chunks of the fruit in every bite!
I promise this Avocado Chocolate Mousse is going to surprise you. It’s incredibly rich, creamy, so luxuriously smooth, and actually healthy.
A good-for-you, decadent dessert that needs just 4 ingredients to whip up!
Flourless Swedish Chocolate Cake
This cake is a fan favorite on my blog for good reason - it's a chocolate lover’s dream come true. It’s a soft, sticky, gooey, and dense delicacy that is just right for Valentine's Day dessert.
Sweet, pink and so fun! These easy homemade pop tarts will make for a wonderful Valentine's Day breakfast table treat.
We can't forget caramel on this day of goodness! With these vegan Caramel Peanut Clusters, think Snickers bites (but healthier). A slight crunch, a tab bit creamy, and a whole lot addictive.
Everyone goes NUTS when I make these fudgy little Brownie Bliss Balls! So simple, yet flavourful and delicious. They're the best way to get a quick, healthy chocolate fix.
Just 3 ingredients and a little bit of your time… that’s all you need to make the most exquisite vegan Lavender Chocolate Truffles!
Hershey's Kisses are a quintessential Valentine's Day chocolate. Why not incorporate them into the best soft cookies, where the chocolate pairs beautifully with peanut butter!
The oreo lover in your life will thank you! This amazing oreo cheesecake is supremely simple to make and gives you creamy, crunchy delicious goodness in every bite.
The perfect dessert for two! This skillet cookie is a big warm dessert, with a soft, gooey center and a slightly crisp crust. So comforting and scrumptious.
These indulgent, mini-sized Dark Chocolate Caramel Tarts are easy to make and SO delicious! Simply gorgeous, velvety bites of buttery chocolate crust filled with the golden salted caramel, luscious dark chocolate and finished off with sea salt.
Chai Spiced Chocolate Truffles
These Chai-spiced chocolate truffles are the perfect mix between fudge and soft caramel! Made in a breeze, guaranteed to please.
The juicy, vibrant burst of flavor of the strawberries nestled in the creamy filling makes this Strawberry Puff Pastry tart so worth the bake. You just need 5 ingredients to whip this up for Valentine's Day!
Coffee + chocolate = instant love. This Espresso Cheesecake is decadent, and luscious with a fabulous kick from coffee and chocolate cookie crust!
Which of these Valentine's Day dessert recipes are you trying first? Let me know in the comments below!
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
Peanut Butter Stuffed Dates
The peanut butter stuffed dates recipe is so, so simple that it’s almost embarrassing to write it down. But it is such a good idea that not sharing it with you would have been sacrilegious.
...Chocolate Orange Chia Pudding
After a year of hiatus from chia puddings and almost a month from the blog, I’m back with a chocolate orange chia pudding recipe. It’s exactly the treat I needed after weeks of recovery from COVID-19. Thick and luscious, the delicious treat is rich and decadent without being heavy.
...Strawberry Swirl Cheesecake
My love affair with cheesecakes is never-ending, but it's been a minute since I went on a date with one. With strawberries in season, I decided it was the best time to bake a strawberry swirl cheesecake.
...Roasted Cauliflower
I made roasted cauliflower because we were in need of some mid-winter optimism. And because cauliflower is the most delicious when caramelized to perfection, I roasted it instead of cooking it on the stovetop.
...French Hearts Recipe
I grew up eating French hearts, so, for me, this recipe is a precious piece of childhood and where the past meets the present. For you, the simple recipe is a stroke of genius.
...Pistachio Pesto
After a month of some heavy baking, I’ve been in the mood for no-fuss, no-muss cooking. And there is no easier recipe for it than pistachio pesto. With a bright taste and a creamy texture, pesto is genuine comfort food for me.
...Chai Spice Chocolate Cookies
With each recipe I make this holiday season, it got harder to pin down my favorite. Until I baked these chai spice chocolate cookies. Lavishly suffused with ginger, cardamom, clove, black pepper, cinnamon, and nutmeg, these cookies are like a love letter written for tea.
...Maple Pecan Cookies
As you bite into the maple pecan cookies, you move through three stages of heaven: from crispy edges to a crunchy middle to an unbelievably chewy center. The cookies, packed with the nutty savors of oats and pecans, and sweetness from maple syrup flowing through them that seem to deepen the spectrum of flavors.
...Almond Ricotta Cookies
A lot of the Christmas cookies I’ve baked over the last decade go ‘snap’ with every bite because they’re crispy and crunchy. The almond ricotta cookies are the quirky outliers. They’re less cookie and more cake, with a soft, crumbly texture that tastes divine. Divine.
...Gluten-free Linzer Cookies
With my gluten-free Linzer cookies, a buttery soft shortbread gets a nutty dose from almond flour. These buckwheat cookies, sandwiched with delicious fruit jam, are a delightful holiday bake, made with simple pantry ingredients and little effort!
Spritz and Linzer cookies were one of the first Christmas cookies I baked, some 15 years ago. From then on, these are baked every year in December because I can make them in all shapes, sizes, and jam fillings. Needless to say, I have a lot of fun with them!
Jump to:
How to make gluten-free Linzer cookies?
What are the ingredient substitutes?
More cookie recipes for Christmas
Where do Linzer cookies come from, and why are they called Linzer?
The origins of Linzer cookies are Austrian. Linzertorte is a traditional Austrian dessert torte/tart from the Linz region in the country, which is where the cookies get their name from.
The classic dessert is a pastry, topped with fruit preserves. Linzer cookies use mostly the same ingredients and have a similar flavor, but are just presented differently.
How to make gluten-free Linzer cookies?
Even with buckwheat flour and no eggs, the cookies stay buttery soft, slightly nutty, and utterly delicious thanks to the almond meal and butter.
- Begin by beating your softened butter with sugar until it is fluffy.
- Add vanilla extract, buckwheat flour, and almond meal to it.
- With your hands, gently bring the dough together and then divide it into two parts.
- Roll each part into a ball and then set them to chill. 15 to 20 minutes in the refrigerator will do it.
- Once the dough is firm enough to handle, plop it onto your floured prep area.
- Then roll each ball into a rough circle that’s about 1/8th of an inch thick.
Bake and sandwich the buckwheat almond Linzer cookies
- Pick two cookie cutters in different sizes but the same shape.
- Punch out cookies from one of the rolled dough using the bigger cutter and set aside.
- Do the same with the other rolled-out dough.
- Then with a smaller cookie cutter, cut out centers from half of the cookies. Since these are sandwich cookies, make sure there is an equal number of whole cookies and cookies with cutouts.
- Bake all the cookies in a Silpat or parchment-paper-lined tray for 10 to 12 minutes.
- Once golden, take them out and let them cool.
- Spread jam on each of the whole cookies. Then gently place the cutout cookies on top of each to sandwich them together.
- Drizzle icing sugar, and you have the most festive and delicious cookies ready.
How long do these jam cookies last?
These buckwheat almond Linzer cookies store well for 4 to 5 days in an air-tight container. Beyond that, they begin to get a bit moist (although the taste is still great). So, if you’re making a big batch ahead of time for holiday gifting, assemble them on the day of or just before you’re serving.
How to make vegan Linzer cookies?
The recipe is already eggless, so all you have to do is use plant-based butter. I won’t opt for coconut oil because half the fun of these jam-filled treats is in the buttery shortbread.
What are the ingredient substitutes in almond Linzer cookies?
Flour: All-purpose flour is an option. But the combination of buckwheat and almond flour does wonders for the cookies. If you have trouble finding almond flour, it’s easy to make your own from whole almonds. Simply grind them to as fine a powder as possible in your coffee grinder.
Feel free to use any gluten-free flour from a trusted brand. I was gifted a bag of it by the savvy woman behind Baking From My Heart and have used it for plenty of other recipes, besides this, successfully. I highly recommend them, if you want crumbly and tender gluten-free cookies.
Jam: While I love raspberry or strawberry jam (with seeds) for these cookies, feel free to use any jam that makes you forget all reason. A quick homemade one like Mulberry Chia Seed Jam or Persimmon Chia Jam is a fantastic option. So is apricot or cherry jam, because they pair beautifully with buckwheat. Marmalade is a great choice too.
Try the gluten-free Linzer cookies, cause:
They’re absolutely gorgeous.
They only look fussy!
You just cut and bake.
They’re crumbly and super-buttery.
You get a cookie and a dessert in one go.
For more festive cookie ideas
📖 Recipe
Gluten-free Linzer Cookies
Ingredients
- 150 gms Butter I use salted butter
- 50 gms Icing sugar Plus more for dusting on the cookies.
- 1 cup Buckwheat flour
- 1/2 cup Almond meal
- 1 tsp Vanilla extract
- 1/4 cup Strawberry jam You can use any jam of your choice. You may need more.
Instructions
- Preheat the oven to 180C and line a baking sheet with parchment paper or Silpat. Keep a 2" star-shaped cookie cutter and a smaller star-shaped cookie cutter handy. You can use any shape though.
- Beat the butter in a large bowl, until smooth. Add the sugar. Beat until slightly fluffy.
- Mix in the vanilla extract, buckwheat flour and almond meal. Use your hands to bring together the dough gently.
- Divide the dough into half. Roll each half into a flattish ball. Cover with foil and place in the refrigerator for 15-20 minutes or so.
- Flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/8" thick.
- Use a heart shaped cookie cutter, cut out the cookies. Use a smaller heart shaped cookie cutter to cut out the centers of half of the cookies. As you will be sandwiching the cookies, make sure there are equal number of whole cookies and cookies with cutouts.
- Place them on the baking sheet and bake for about 10-12 minutes, until golden.
- Once the cookies are cooled, place one whole cookie, right side down, put a small teaspoon of jam in the center and spread it gently. Place the cutout cookie on top. Press it slightly. Continue with the rest of the cookies.
- Once the cookies are cooled, dredge the cutout cookies with icing sugar.
- Place one whole cookie right side down, put a small teaspoon of jam in the center and spread it gently. Place the cutout cookie on top. Press slightly. Continue with the rest of the cookies.
- These can be stored in an airtight jar for about a week.
Christmas Rum Cake
Warm spices, candied fruits, crunchy nuts embedded in a gooey, moist crumb soaked in enough rum to reach blissful heaven: this Christmas rum cake is not the usual fruitcake. It has a sweet side perfectly counterbalanced by the bite of cloves, ginger, and nutmeg.
And I know there are endless Christmas cake recipes, with each family swearing up and down that, theirs is the best, but this is my favorite way to make it.
It is so loaded with exquisite revelry of savors that a little goes a long way. And it tests my willpower mercilessly, begging for a nibble. I’m not ashamed to admit that already only a tiny morsel of it is left!
Jump To:
How to soak fruits for the Christmas Cake
How To Soak Fruits for Christmas Rum Cake?
Soaking the fruits in rum is the most essential part of the Christmas cake. It’s also the reason why most people don’t try it because they think it’ll take ages.
So, I found a shorter route (more on it later) to rum cake. Where the cake can be ready in days, not weeks or months. But, if you have the time and Christmas is still a ways off, follow the (slightly) longer one. The result is a perfect holiday gift (or a treat to be kept all for yourself).
Soak the Christmas cake fruits in rum
- Add to a mixture of rum and whiskey, cherries, cranberries, apricots, figs, tutti-frutti, and orange peel.
- Close the jar and set it aside.
- For those enjoying chilly winters like me, the kitchen/pantry countertop is fine. If it’s warm where you are, refrigerate the jar.
- Every couple of days, shake the jar.
How long should you soak fruits for Christmas cake?
The longer you soak the fruits, the more flavor your cake will have. A month or two is what most people say. I kept them for 10 days, and the cake was sweet, spiced, and lush, with yummily boozy!
A quicker method to soak the fruit for the cake
There is a shortcut to soaking fruits in alcohol. You can do it overnight. For those bound by time, use these steps:
- Combine the rum and whiskey with the fruits in a saucepan.
- Gently bring it to a bare simmer and then switch off the heat.
- Let it cool down to room temperature and then use it in the recipe.
How to make Christmas Plum Cake
Step 1: In a bowl, beat softened butter with jaggery powder till it's light and creamy.
Step 2: Add an egg. Beat it in and then add another egg. Beat again and then incorporate the last egg.
Step 3: In another bowl, sift all-purpose flour, almond flour, baking powder, and baking soda.
Step 4: Mix ginger powder, clove powder, cinnamon powder, and grated nutmeg into the dry ingredients.
Step 5: Fold the dry ingredients into the wet, and you’ll get a thick batter.
Step 6: Now add in the soaked fruits.
Step 7: I appreciate a bit of crunch and a play of texture in my Christmas cake, so I also included chopped cashews and almonds. However, this is a completely optional step. Feel free to omit it.
Step 8: The final touch was orange zest, giving the rum cake a citrusy brightness.
What consistency or how thick should Christmas cake batter be?
The batter is thick with a consistency that drops slowly from a spoon. If you feel it’s too thick, you have three options:
- Pour some of the liquid you soaked the fruits in.
- Include a splash of rum.
- Use freshly squeezed orange juice.
Step 9: Take an 8-inch tin and grease it liberally.
Step 10: Line the bottom with butter or parchment paper.
Step 11: I advise lining the sides with paper too. It just makes it so much easier to take out the cake.
Step 12: Grease the paper as well, so that the cake doesn’t stick. Pour the batter into the tin and then bake in a preheated oven for a good 1 hour and 15 minutes.
How do you know when a Christmas fruitcake is done?
You’ll know the fruitcake is done when a skewer inserted in the center of the cake comes out clean. I recommend checking the cake after the one-hour mark is crossed, as oven temperatures differ a lot.
How do you stop the Christmas cake from burning?
If the top of the cake is browning too much or too fast, loosely cover the top with foil.
Store and feed the Christmas plum cake with rum
Once baked, the cake can be eaten immediately ( after it's cooled), but feeding it enhances the flavor, adding a luscious dimension. The longer you keep the cake, the more intense the flavors will be. I fed the cake for two days, and it developed the flavors stunningly.
- Once the cake is baked, grab a skewer and gently poke holes in the cake.
- Then either brush or slowly drizzle the soaked fruit liquid so that it seeps inside and noses its way to random pockets of crumbs. You also have the option of feeding it just rum.
- Let it cool completely. It is important to mature the flavors.
- Then wrap it in foil nicely and store it.
- The next day, unwrap and then brush either the soaked fruit liquid or rum once again.
Can you feed the Christmas cake with orange juice?
Yes, absolutely. If you have kids at home or don’t want any booze in the cake, use orange juice.
Ingredients for Rum Cake
Sugar: Typically, traditional Christmas cakes have brown sugar. I just wanted to make use of the jaggery powder I had lying around, so that’s what went into the recipe. FYI, it lends a gorgeous, deep caramelly flavor.
Egg: I have never made an eggless Christmas fruitcake. Although I’ve seen others do it. Substitute the eggs with full-fat Greek yogurt. Homemade yogurt is another alternative, as long as you drain it thoroughly. You don’t want watery yogurt in this recipe.
Fruits: You can use any combination of fruits and dry fruits you relish or are available. Raisins of any type, black currants, dates, candied ginger, everything works.
Nuts: These are optional. Cashews and almonds are my preference. You can use whatever rocks your tastebuds: walnuts, pecans, hazelnuts.
Spices: Pander to your palate and pick the spice(s) you love. I adore the sharpness of ginger and the bite of cloves. But if you don’t enjoy them, simply stick to cinnamon. For a citrus punch, up the amount of orange zest.
Alcohol: Whiskey is not necessary for fruitcakes. But I really enjoy using it for this cake. Only rum is fantastic for the cake. Brandy also works.
Booze-free: Without a worry, replace the rum with orange juice. Wherever the recipe calls for alcohol, absolutely go ahead with OJ. You’ll still get a wonderfully flavorsome cake.
Serving the Christmas Rum Cake
When you’re ready to serve the cake, garnish with some cherries or a spoonful of any leftover soaked fruit. Don’t have either? Dust it with icing sugar or dig in as-is; the dense, rich, and super flavorful cake needs no embellishments.
I bid you adieu with a little inside tip. Give the cake a little time to marry all the spices and live happily ever after. My recommendation is to let it feed and mature for a day before you dig in.
Trust me, you will not regret the wait!
More Christmas recipes to try this holiday season
Chocolate Fudge with Condensed Milk
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Christmas Rum Cake as much as we do!
📖 Recipe
Christmas Rum Cake
Ingredients
Soaking dry fruits
- 1/3 cup Tutti frutti
- 1/3 cup Dried cranberries
- 1/3 cup Dried figs, chopped
- 1/4 cup Dried cherries
- 1/4 cup Dried apricots, chopped
- 2 tbsp Orange peel
- 1 cup Rum
- 1/2 cup Whiskey
Cake
- 1 cup ( 250 gms) Butter, softened
- 1 1/4 cup( 300 gms) Jaggery powder or Brown sugar
- 3 Eggs, room temperature You can replace the eggs with 120 gms of plain Greek yogurt.
- 2 1/4 cup (300 gms) All-purpose flour
- 1/2 cup ( 50 gms) Almond flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1.5 tsp Cinnamon powder
- 1.5 tsp Ginger powder
- 1/2 tsp Clove powder
- 1/2 tsp Nutmeg powder
- Zest of 1 orange
- 1/4 cup Almonds, chopped
- 1/4 cup Cashew, chopped
Instructions
Soaking dry fruits
- Combine all the dry fruits and orange peel in a jar. Pour over the rum and whiskey. Stir well and set aside for at least 1 week.
Cake
- Preheat your oven to 170C. Grease and line an 8" cake tin with parchment paper. Butter the parchment paper too.
- Sift together the flours, spices, baking powder, and baking soda in a large bowl.
- In another bowl, beat together the butter and jaggery powder or brown sugar, until pale and creamy.
- Add in the eggs, one at a time.
- Fold in the dry ingredients, until no white streaks remain.
- Fold in the orange zest, nuts, and all the soaked fruits ( keep aside 2-3 tbsp for topping the cake later).
- This will be a thick batter. Pour into the prepared cake tin and smooth the top.
- Bake at 170C for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean.If the top is getting too brown, cover lightly with foil.
- Once you've taken the cake out of the oven, use a wooden skewer to poke holes on the surface of the cake. Brush with rum or the leftover alcohol from soaking. Let the cake cool completely. Cover with aluminum foil and let the cake rest for at least 1 day.
- Next day, unmould the cake and place it on a serving platter. Brush the surface again with rum or leftover soaking alcohol.
- Top with reserved soaked fruits and some glace cherries if you like. Cut into slices and serve. Enjoy!
Notes
Eggless Brownie Cookies
Do I even need to describe these eggless brownie cookies? The name paints a pretty picture all on its own. They literally have the consistency and appeal of both cookies and brownies: fudgy, chewy, and rich in the middle, and crispy, flaky, and crunchy around the edges.
...Cranberry Pistachio Biscotti
Compared to other holiday cookies, cranberry pistachio biscotti (or rather any biscotti) is my preferred dessert. Why? Because of the unbelievable combination of flavors. The biscotti are bright from the lemon, magnificent from the cranberry, and phenomenal from the pistachios.
...Easy Walnut Pie
Walnut pie has a nutty-ness that makes you sing. Every bite is a mouthful of earthy nuts wrapped around caramelized filling resting on a bed of flaky crust.
Can you tell that my mouth is watering?
If it’s gooeyness you want, the pie delivers it in spades. If it’s a showstopping dessert you’re looking for, search no further.
Honestly, it’s one pie that wants for nothing.
Except for strong willpower to exercise portion control.
Jump to:
How to make an easy walnut pie from scratch?
Let me begin by humbly accepting that I simply picked up the classic pecan pie recipe and replaced it with walnuts. And threw in a handful of Tasha twists.
Start with the pie dough
- Sift flour with a tablespoon of powdered sugar and then rub in chilled, cubed pieces of butter.
- Use your fingertips to rub the butter in. Why not the palms? Because they generate more heat that melts the butter, something you do not want.
- When the mixture looks like coarse bread crumbs, fold in 3 to 4 tablespoons of cold water.
- Working with your hands, gather the dough and form a ball. You don’t need to knead; it comes together rather easily.
Make the walnut pie crust
- Flatten the dough slightly, wrap it in foil, and refrigerate for 10 to 15 minutes. It’ll make the dough firm and easy to handle.
- Dust your work surface lightly with flour, then roll the dough to a 1/8th inch thickness, about 10"-11" in diameter.
- Gently pick it up and place it in an 8-inch pie dish.
- With a firm hand, press it inwards along the base and edges so it takes the shape of the dish.
- Cut off the extra dough around the edge with a knife.
- Prick the base with a fork and then slide the whole thing into the fridge or freezer while you make the filling.
Get the pie filling ready
- In a bowl, beat 2 eggs with coconut sugar till they're voluminous.
- Mix in flour, honey, vanilla extract, and a teaspoon of cinnamon.
- Right at the end, combine melted butter that’s been cooled to room temperature.
- Fold roughly chopped walnuts into the smooth mixture.
Finally, bake and serve the walnut pie
- Pour the filling into your chilled pie crust.
- Top it with some more halved walnuts.
- For the first 15 minutes, bake the pie at 200° C.
- Then lower the temp to 180° C and bake for 30 minutes more till the pie appears to be set but has the teeny, tiniest wiggle in the center.
- Let the pie cool for at least 2 hours before you cut a slice and serve.
Let’s talk about tips and FAQs on how to bake a walnut pie
- It’s very, very (and very) important for all your ingredients to be at room temperature. I let mine sit out for 45 minutes to 1 hour.
- If your eggs are cold, and you’re short on time, keep a pan of warm water under the bowl you’re using to mix the filling. You’ll get a nice, smooth, and creamy filling.
- Pie fillings have a rude tendency to curdle. They’re finicky like that, which is why I added a bit of flour in the filling to help stabilize it.
- Most pie recipes cream butter and sugar first and add the eggs later. For me, personally, it has never worked. Every time, pie after pie, the filling curdled. To avoid that I incorporate butter at the end, and it works like magic.
- Keep an eye on the pie after it’s crossed the 25-minute mark because each oven is different, and bake times tend to vary.
Why is my pie dough not coming together?
If the dough feels too dry or is not sticking together, increase the amount of chilled water and gather it into a smooth dough.
How long can uncooked pie dough be refrigerated?
The great thing about walnut pie recipes is that you can prep it ahead. Make the dough a couple of days in advance. You can keep the rolled-out pie dough in the refrigerator for three days.
Why do you need to bake the pie at two different temperatures?
We’re not blind baking the pie crust like we did in my mushroom quiche. That’s why we need to bake it at high temperatures first. It makes sure the crust is cooked through. For the same reason, I advise placing the pie on the lower rack of the oven rather than the middle.
Can you blind-bake a walnut pie crust?
You can, of course, pre-bake the crust, especially if you love the crunch of a well-done tart shell. Use my quiche recipe for the steps to blind baking a crust. When you reach the final baking stage, keep the oven temperature at 180° C and bake for 25 minutes.
How do you know when the walnut pie is done?
The top of the pie should be deep golden brown. The crust should be puffed up. And the middle of the pie will jiggle if you shake it.
What to do if the pie crust is browning too much?
Loosely cover the top of the pie with a foil ring if the crust is threatening to burn.
Walnut pie substitutes
Honey: Typically, pecan pies (the original muse for this recipe) are made from light corn syrup. I didn’t have any and substituted it with honey. You can even replace it with maple syrup.
Butter: Chilled coconut oil will work in a jiffy. For a vegan walnut pie, try plant-based butter.
Eggs: Swap regular eggs with flax eggs. To make two flax eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set that to chill in the fridge for 10-15 minutes.
Pie variations you can try
Once you have the basics down, you can experiment as much as your heart desires with this recipe.
Don’t have walnuts? Use pecans.
Want more nuts? Add some.
Want a nuttier taste? Toast the walnuts. I know it’s an additional step but lends an addictive and pronounced flavor. On low heat, roast the nuts for five minutes till they’re fragrant. You can use either the oven or your stovetop.
Want a boozy touch? Pour a tablespoon of rum.
Don’t want additional flavoring? Get rid of the cinnamon. It’s optional anyway.
The best way to serve walnut pie
Deeply bronzed, the pie has a rustic beauty to it that I didn’t want to mar with anything. Not even a dusting of sugar.
But you do, you. Feel like making it extra decadent? Serve it with:
- Ice cream
- Caramel sauce
- Whipped cream
Why the walnut pie recipe works?
Super rich
Buttery, flaky crust
Gooey, luscious filling
Easily customizable to your preference
More pie recipes to try
Gluten-free Mulberry Crumble Pie
📖 Recipe
Easy Walnut Pie
Ingredients
Pie Crust
- 200 gms / 1.5 cups All-purpose flour
- 1 tbsp Powdered sugar
- 100 gms / 1/2 cup Butter, cubed,and chilled
- 3-4 tbsp Cold water
Walnut Pie Filling
- 2 Eggs, at room temperature
- 100 gms /3/4 cup Coconut sugar You can also use brown sugar instead
- 80 gms / 1/4 cup Honey
- 2 tbsp All-purpose flour
- 1 tsp Cinnamon powder (optional)
- 1 tsp Vanilla extract
- 85 gms / 6 tbsp Butter, melted and cooled
- 200 gms / 2 cups Walnuts, roughly chopped
- 8-10 Walnut Halves, for topping (optional)
Instructions
Pie Crust
- Combine the flour and butter in a mixing bowl.
- Rub the butter into the flour, using your fingertips, until the mixture resembles coarse breadcrumbs.
- Pour in the water, 1 tbsp at a time, and bring the dough together.
- You don’t have to knead it. Using only the heel of your hand push the dough away from you. Then bring it back with your fingertips till smooth.
- If the dough feels dry whisk in more chilled water.
- Shape the dough into a ball, flatten it slightly, cover in cling wrap and then refrigerate for 10-15 minutes.
- Keep an 8" pie dish handy.On a very lightly floured surface (you don’t want excess dry flour), roll out the dough to an approximately 10" circle.
- Pick it up gently and place it in your pie dish. Push the dough inwards along the edges and the base with a very firm hand.
- After you’ve made sure the dough fits the pan well, trim the dough that’s hanging over with a sharp knife. Prick the base with a fork and place the pie crust in the freezer while you work on the filling.
Walnut Pie Filling
- Preheat the oven to 200C.
- Toast the walnuts lightly ( about 5 minutes) in an oven or in a skillet over the stovetop. Let cool.
- In a bowl, beat together the eggs and coconut sugar until thick and pale.
- Add honey, flour, vanilla extract, and cinnamon powder ( if using).
- Whisk in the melted butter. You'll have a smooth, thickish batter.
- Fold in the toasted, cooled walnuts.
- Pour this batter into your chilled pie crust. Top with walnut halves if you like.
- Bake for 15 minutes at 200C, on the lower rack. Then lower the oven temperature to 180C and continue baking for 35-40 minutes until the pie filling is slightly puffy and is a bit firm to touch in the center.
- Let the pie cool for at least 2 hours. Slice and serve as is or with whipped cream or ice cream. Enjoy!
Chocolate Fudge With Condensed Milk
I’ve lost count of the number of times I’ve made chocolate fudge with condensed milk (and all the variations of it) using this recipe. A recipe for which full credit goes to Nigella Lawson, a goddess when it comes to the kitchen and someone I look up to for cooking and baking.
...Gingerbread Mug Cake
A gingerbread mug cake is bliss in under 5 minutes: moist, gooey, with rich, woody, and warm aroma of gingerbread spices perking up the cake. Loaded with chocolate chips and crunchy from nuts, it takes even less time to devour it.
...Easy Pull-Apart Cheese Garlic Bread
The easy pull-apart cheese garlic bread was an on-the-fly recipe. With no pre-planning, I picked up a loaf, slathered it in a godly amount of butter, garlic, cheese, and baked. And wonders of wonders, half the loaf disappeared in less than 15 minutes!
...Baked Sweet Potato Fries
I think I’m on a quick and easy recipe streak. On the heels of my addictive creamy whipped feta dip, I now give you the must-try, one-pan-baked sweet potato fries. Ridiculously simple, outrageously delicious, and wonderfully healthy, the fries are perfect for snacking, salads, or as a side dish.
...Upside-Down Persimmon Cake
This past month, I started a love affair with persimmons, and I was surprised to learn that they're grown all over the northeastern part of India. Yet, the luminous golden orbs that can brighten even the greyest winter day rarely make it to my fruit bowl.
I finally decided to sate my curiosity and, in my enthusiasm, bought a ton load of them. We found its sweetness delicious and very similar to dates or honey. Most of the fruit was enjoyed fresh, but I did save a few for the upside-down persimmon cake.
And believe you me, the cake surpassed all my dreams. It’s absolutely wonderful with a moist, fluffy, and marvelously soft crumb, thanks to the oil and yogurt. And the caramelized fruit juices running rivers through the batter give it so much flavor.
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Upside-down persimmon cake recipe
Garnishing ideas for festivities
What’s a persimmon?
Persimmon is a gorgeous, seedless fruit that looks bizarrely similar to ripened tomatoes and is called amarphal, or Japani phal, here. It’s fairly decently available at this of the year; I bought mine from a local vendor.
If you’re new to persimmon, remember this when shopping. There are two categories: The first is astringent, and when it is unripe, the taste makes your mouth pucker from the bitterness. But the ripe ones look like jewels and are creamy, sweet, and perfect for cakes.
The second category is non-astringent. These persimmons have a crisper taste, so they’re best in salads or as snacks. Both varieties have more dietary fiber and minerals than apples. They’re also an excellent source of manganese and beta-carotene.
How to make an upside-down persimmon cake?
Keep aside the fact of whether you eat persimmon or not and make this cake anyway. It celebrates the fruit, and the star imprint gives it a quintessential holiday feel and gets the ball rolling for that time of the year.
Prep the pan
- Thinly slice 2 persimmons.
- Grease your cake pan. I used an 8-inch one. And then line it with parchment paper. Grease the paper too so that the baked cake doesn’t stick, and taking it out is a breeze.
- Sprinkle raw sugar on the bottom and then arrange the persimmon slices on top.
Mix the ingredients
- In a bowl, sift whole wheat flour, almond flour, baking powder, baking soda, and salt.
- Spice it up with cinnamon, nutmeg, and ginger powder.
- If you have pumpkin pie spice or love the taste of it, feel free to include it too.
- Stir in raw sugar.
- In another bowl, whisk yogurt, coconut oil, and vanilla extract.
- Fold the dry ingredients into the wet using a gentle hand. Don’t overbeat the batter. Mix until there are no dry, white streaks visible and the batter is lump-free.
Bake the batter
- Pour the thick-ish batter into your prepared pan.
- Bake for a good 35 to 40 minutes. When you insert a skewer to check for doneness, it should come out clean.
- After it is baked, let the persimmon cake cool for 15 to 20 minutes.
- Then flip on your serving plate and serve immediately. It’s mouthwateringly delicious when warm or at room temperature.
Deck up your upside-down persimmon cake for the festivities
Persimmons are like ornaments, sitting pretty wherever they are. But once you cut them, they become downright gorgeous with a starburst pattern at the center of each slice.
That’s my long-winded way of saying the cake needs no adornment. It’s Instagram-worthy as-is. But I wanted to make it more festive. So, I scattered pistachios and pomegranate arils on top, a hat-tip to holly leaves decked with red berries.
What else can you use in the persimmon cake recipe?
Flour: All-purpose flour is a great substitute for whole wheat flour, or you can use half of both.
From scones to cakes, I’ve been baking with homemade almond meal for years. This time, I used store-bought almond flour and frankly found it very convenient. Not that making it at home is tough.
You blanch, peel, dry, and then grind almonds in a coffee grinder. That’s all there is to it. But somehow the consistency is different. So, for the almond flour, I’d say buy it. It is an expensive proposition but worth it.
Don’t want to spend on it? Then make almond meal at home. It’ll add more of a nutty bite to the cake and that's a good thing!
Sugar: Instead of raw sugar, brown sugar, coconut sugar, cane sugar, or even regular white sugar is fine. Keep in mind, that the cake’s color will change based on the sugar.
How to make vegan upside-down persimmon cake?
The cake is already eggless, so all you need to do to make it vegan is use a plant-based yogurt.
Can I add egg to the spiced persimmon cake?
Yes, of course. Substitute the yogurt for 2 eggs and remember to add ¼th cup of warm milk to the wet ingredients to maintain balance.
How to serve persimmon cake?
The four of us enjoyed a simple slice each. But if you’re serving it as dessert during a Christmas party (or any other gathering), a scoop of vanilla, a dollop of whipped cream, or a side of warm custard will be exquisite.
Never tried persimmons? Start with this cake recipe because:
Rises well
Low-effort
Fun to make
The best seasonal cake
Soft, moist, and pretty as a picture
When you’re done with upside-down persimmon cake, try these:
📖 Recipe
Upside-Down Persimmon Cake
Ingredients
- 2 Persimmons, thinly sliced
- 3 tbsp Raw sugar or Brown sugar
- 1.5 cups Wholewheat flour
- 1/2 cup Almond flour
- 1.5 tsp Baking powder
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 3/4 tsp Ginger powder
- 1/2 tsp Nutmeg powder
- 3/4 cup Raw sugar
- 1.5 cups Greek yogurt, plain
- 1/2 cup Coconut oil You can use any vegetable oil you prefer
- 1.5 tsp Vanilla extract
Instructions
- Preheat your oven to 180c. Grease an 8" pan very well. Line the bottom with parchment paper. Butter the paper very well too.
- Sprinkle 3 tbsp of raw sugar or brown sugar at the bottom of the pan.
- Arrange the sliced persimmons on top.
- Sift together the wholewheat flour, almond flour, baking powder, baking soda, salt, cinnamon powder, ginger powder, and nutmeg powder into a large bowl.
- Stir in the raw sugar.
- In a separate bowl, whisk together the yogurt, oil, and vanilla extract.
- Pour over the dry ingredients. Mix well until no white streaks remain. Please do not over mix.
- Pour the thick batter on top of the persimmon slices in the cake tin.
- Bake at 180C for 35-40 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for about 20 minutes, then invert onto a serving plate.
- Decorate with pomegranate arils and finely chopped pistachios if you like.
- Serve warm or at room temperature. Enjoy!
Creamy Whipped Feta Dip
There is nothing, I repeat nothing, easier than making creamy whipped feta dip. Mix and blitz. That’s it. Two steps. And you end up with an incredibly versatile dip that plays well with everything. Literally everything, from crackers to sandwiches.
...Mulled Wine Cake
Mulled wine cake tastes of Christmas.
If the recipe wasn’t just perfect for the holidays, that's all I would write on this blog. Mulled wine cake tastes of Christmas.
Thanksgiving, Christmas, New Year. It’s that time of the year when something swanky must grace the table. For me, that’s the mulled wine chocolate cake. It looks like a fancy cake but doesn’t even take a tenth of the effort.
Laced with cinnamon and nutmeg, the cake is unbelievably moist from the wine and has complex layers of chocolate playing peekaboo with the spices.
Every bite has hints of warming spices that pair impeccably with a cup of coffee or as a dessert after dinner.
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Why will guests swoon over a mulled wine cake?
Incredibly moist
Intensely chocolatey
Insanely Christmassy
Incredibly show-stopping
How to make mulled wine cake?
Step 1: In a cup, warm your mulled wine and dissolve cocoa powder in it. Set it aside.
Step 2: In a bowl, sift all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Separately, beat two eggs with coconut sugar till well-whipped. Combine oil and vanilla extract.
Step 4: In the beaten eggs, fold in the dry ingredients and the cocoa-mulled wine mixture alternatively. Start with a third of dry ingredients, then pour in part of the mulled wine. Follow this with another third of the flour mixture. Pour in the rest of the cocoa-mulled wine and end with the last of the dry ingredients.
Step 5: You’ll have a beautiful batter at this point with a soft, dropping consistency.
How to bake and garnish the wine cake?
Step 6: Pour into a Bundt pan and bake for 30 to 35 minutes.
Step 7: While the cake bakes and then cools, make your glaze.
Step 8: In a double boiler, heat coconut cream and add 70% dark baking chocolate to it.
Step 9: Stir the ingredients till you have a nice, glossy mixture with a pouring consistency.
Step 10: On your cooled mulled wine cake, drizzle the glaze.
Make the cake more festive
Once glazed, the cake is good to go. But I never waste an opportunity to flex my creative muscle. So, just because they look so pretty, I delicately decorated the curves of the Bundt cake with a few dried orange slices and star anise. The finishing touch was a sprinkling of golden sanding sugar.
Tips, tricks, and answers on mulled wine cake
What is mulled wine?
It’s a staple beverage at quaint Christmas markets across the European continent that floods you with warm and fuzzy feelings from the very first sniff. But anyone can make it at home. You just need to grab a wine you love, some winter spices, and orange wheels. It takes little effort and comes together in no time. Here’s the recipe for it.
How to make sure the cake doesn't stick to the Bundt pan?
Always grease your Bundt pan liberally. Apply your fingers to reach all the grooves. Then dust it with some flour or cocoa powder so that the cake doesn’t stick to the pan. I share more nifty tips on how to bake with a Bundt pan in my cream cheese pound cake blog.
How to check for cake doneness?
Insert a skewer into the cake center. It should come out with a few moist crumbs attached, not clean. A clean skewer means the cake is dry because it was overbaked.
How to make a double boiler?
Fill a pot with an inch or two of water. Place a smaller metal or glass bowl on top of it. The fit should be snug. And then heat till the water is simmering.
What else can you use in mulled wine cake?
Sugar: You can easily substitute brown sugar for coconut sugar.
Cream: I had coconut cream handy, so in it went. Use regular cream, if that’s what you have.
Oil: I wanted to carry on with the coconut theme (not that you can taste it in the crumb), which is why coconut oil was my choice. You can replace it with any vegetable oil.
Eggs: For an eggless mulled wine cake, substitute the eggs with a three-quarter cup of thick Greek yogurt.
Bundt pan: You can easily bake it in a regular 8" or 9"cake tin.
No mulled wine: Yes, regular red wine works for this chocolate cake recipe, but I cannot recommend mulled wine enough. It adds an immense amount of flavor that red wine just can’t do justice to. Make it at home. It hardly asks for 30 minutes. Besides, Christmas is creeping upon us. When else are you going to try mulled wine?
More mulled wine: Feel free to add any leftover mulled wine to your chocolate glaze for extra oomph.
Chocolate: For me, the darker the chocolate, the more I love it, which is why most of my recipes have 70% chocolate. But whatever you enjoy is good here. 50%, or less, or even milk will do. Pander to your tastes.
More Christmas recipes to try
Lemon Buckwheat Linzer Cookies
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Mulled Wine Cake as much as we do!
📖 Recipe
Mulled Wine Cake
Ingredients
- 1 cup Mulled wine, warm
- 1/2 cup Cocoa powder
- 2.5 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 2 Eggs, room temperature
- 1 1/4 cups Coconut sugar You can also use brown sugar
- 1/2 cup Coconut oil You can use any oil you prefer.
- 1 tsp Vanilla extract
Chocolate Glaze
- 1/2 cup Coconut cream You can also use regular cream
- 1/3 cup Dark 70% chocolate
Toppings ( Optional)
- Dried orange slices, Star anise, Golden sprinkling sugar
Instructions
- Preheat your oven to 180C. Grease and flour an 8" bundt pan.
- Whisk the cocoa powder and warm mulled wine in a small bowl. Keep aside.
- In a large bowl, sift together- flour, baking powder, baking soda, salt, cinnamon powder, and nutmeg.
- Beat the eggs and brown sugar in another bowl. Add in the oil and vanilla extract.
- Now whisk in the flour and cocoa-wine mixture into the egg mixture, alternatingly, starting and ending with the flour mixture.The batter should be smooth, soft-dropping consistency.
- Pour the batter into your prepared pan and bake at 180C for 30-35 minutes or until a skewer inserted in the center comes out clean with a few moist crumbs attached.
- Let the cake cool in the pan for 15-20 minutes. Turn out on a serving platter and let it cool completely.
- Pour the chocolate glaze over the cooled cake. Decorate with dried orange slices, star anise, and some golden sugar.
- Slice and serve. Enjoy!
Chocolate Glaze
- Heat the coconut cream in a small bowl set over a pan of barely simmering water. Add the chocolate and whisk until you get a smooth, shiny mixture.