Egg Free Apple Upside Down Cake

Apples have been a big part of me growing up. We always had a love and hate relationship, however since the pati now loves it a LOT; we always have some in the fridge. Anyway this apple was somehow tucked behind the flours in the fridge. When I found this one, it was frail and the skin was starting to shrivel. So this cake came to life 🙂

You shall need:

1 large apple [Skin it and soak it in salted water]

4 tbsp Brown sugar

2 tbsp melted butter

1 cup curd

1.5 cup All purpose flour

3/4 cup powdered sugar

1.5 tsp Vanilla Essence

1.5 tsp Cinnamon powder

1 tsp Baking soda

1.5 tsp Baking powder

1/4 cup oil


  • Pre heat oven to 180C.
  • Line a springform pan with butter paper on the base and brush the sides with butter.
  • Cut the apple in thin slices and keep aside.
  • Mix 2 tbsp butter with 3 tbsp brown sugar and spread on the base of the pan.
  • Line the apples in the tin in the fashion that you like.
  • Sprinkle the remaining brown sugar on the apples and keep aside.
Eggless Upside down apple cake
Eggless Upside down apple cake
  • In a bowl add curd and sugar and wisk it well.
  • Now add the vanilla and mix. Add the baking powder and soda and let it sit for atleast 10 min. This will make the curd bubble and give us the much needed sponge in the cake.
  • Sift the flour and cinnamon and add half of it to the curd mix.
  • Add the oil and mix well.
  • Add the remaining flour and mix gently. Do not overmix. mix only until combined.
  • Pour the batter on the apples and bake for 30-35 min or until the skewer inserted in the center comes out clean.
  • Once the cake is done, Pull it out and let it sit for atleast 10 min.
  • Remove the pan’s side and turn the cake sponge side down on a plate.
Eggless Upside down apple cake
Eggless Upside down apple cake
Eggless Upside down apple cake
Eggless Upside down apple cake
  • Remove the butter paper carefully. A glossy apples shall make you smile 🙂
Eggless Upside down apple cake
Eggless Upside down apple cake


  1. Keep the butter paper slightly bigger than the base so that the runny sugar and butter can be caught on it.
  2. Try to pack the apples as tightly as possible so that the cake batter gets locked on top of it. Someone of it will find a way to the bottom but that is okay.



Eggless Zebra Cake

Once in a while there comes an opportunity to bake for a dear friend. RJ and I are from the same town, almost same growing up environment. Even though he comes from an entitled family, his heart is pure gold. He is down to earth and believes in working hard and paving a way for himself. This cake for a celebration of him, his birthday. 🙂

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Processed with VSCOcam with c1 preset
200 gms Amul whipping cream
200 gms dark chocolate
50 gms powdered sugar
10 gms butter
  • Gently heat the cream in a bowl.
  • Remove from heat and add finely chopped chocolate.
  • let it stand for 3-4 min and then mix until the chocolate melts.
  • Add the butter.
  • If the chocolate/butter still has lumps, put it on the gas for few seconds and take it off immediately. It only needs gentle heat.
  • Mix well and let it stand. It needs about 4-5hours to thicken well.
  • Using a hand beater, beat the mix for 5 min, it should increase in volume.
  • Put it in the fridge for 15 min before putting on the cake.
Filling with chocolate chips
Filling with chocolate chips
All purpose flour( Maida)- 2 cups
  Thick curd-1-1/4 cup
  Sugar powder-1.5 cup
  Baking soda-1 tsp
  Baking powder-1 tsp
  Cooking oil-1/2 cup
  Vanilla essence – few drops
  Cocoa powder-3 tbsp
  Milk- 3/4 cup [Put 2 tsp vinegar in it and let it stand for 10 min. It will thicken] and 3 tbsp
  • Pre heat oven to 180C for 10 min on bake mode.
  • Mix curd and sugar in a bowl. Mix until the sugar dissolves
  • Add the baking soda and powder to it and keep it aside for 5 min. It will start to bubble.
  • In another bowl, mix the milk, essence and oil.
  • Sift the flour 2 times.
  • Add half the flour and half the liquid mix to the curd mix. Mix with a spatula only until combined. Do not over beat.
  • Add the remaining flour and liquids and mix.
  • In a smaller bowl, mix the 3 tbsp cocoa powder and 3 tbsp milk.
  • Add half the cake batter to the cocoa mix and mix gently until combined.
  • Line a cake tin with butter paper/dust with butter and flour.
  • Using same size spoon [I used 1/4 cup measures], alternate the batters in the tin to form concentric circles.
  • Bake for 25-30 min or until a toothpick inserted in the center comes out clean.
  • Take it out of the oven and let it sit for 15 min before demoulding it.

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Processed with VSCOcam with m5 preset
Processed with VSCOcam with m5 preset

eggless marble cake7 (1)

Do write to me, once you bake it 🙂



Sending this to:

Many Layer cake/Tree cake

Some days you see a picture and it stays in your mind. This picture then wants you to move ahead and give your best shot at achieving it. For me it was the picture I saw on This cake is a work of art and has so many delicate steps that the time at hand seems less. 2.5 hours to achieve the symmetrical layers is no joke. It is sheer love.

You shall need [Recipe adapted from]

10 egg yolks
1.5 cups caster sugar
250 g butter, plus extra, melted (optional)
2 tsp natural vanilla extract
8 egg whites
1½ cups plain flour, sifted
3 tbsp cocoa powder mixed with 3 tbsp warm water


  • In a bowl, add the egg yolks and 1/2 cup of sugar. Beat it till it is nice fluffy and frothy.
  • In another bowl, beat the butter and 3/4 cup of sugar until it is pale and fluffy. Add in the vanilla and mix well.
  • Now in a large dry bowl, whisk the egg whites till they form stiff peaks.
  • Add the remaining sugar to the whites and mix gently.
  • Mix the egg yolk and butter mix. Fold in the sifter flour.
  • Now take a little of the whites and mix in the yolk, butter and flour mixture.
  • Now pour all the yolk mix in the whites bowl and fold it through without knocking out much air.
  • Divide the batter in two equal halves. I used 1/2 a cup measure to equally distribute.
  • Mix the cocoa and water mix in one of the batter.
  • Pre heat an oven to 160C.
  • Grease a springform pan and add a layer of butter paper/parchment paper on the bottom. [I used a 7″ pan]
  • Now pour 1/3 cup of the vanilla batter and swirl the tin to spread evenly.
  • Bake for 12 min or until the sponge springs back at you.
  • Take it out and put 1/3 cup of the batter and repeat the process.
  • Keep a brush and melted butter at hand to grease the edges each time before adding another layer. This will make sure the cake comes out clean.
  • Once the last layer is baked, insert a skewer in the center and confirm the done-ness.

Multi layer cake2 (1)

  • Let it cool to touch and remove from the pan.

Multi layer cake 4

  • Cut and serve with love.

Multi layer cake 1 (1)



Pineapple Upside down cake

I have forever been a fan of the gorgeous glassy appearence of the upside down cakes. ❤

It is an art to decide the artwork that should be placed at the bottom of the cake pan, before we pour the fluffy batter on top. A lot of people like the blonde look on the cake, but I love the caramel color brown sugar gives to the base. I based me recipe on the classic cake recipe I found on Sally’s blog.

You shall need:

For the topping-

8-10 pieces… Pineapple slices (I used delmonte slices)

6-8… cherries or 3-4 tbsp… tutti frutti

3 tbsp…. Brown sugar

3 tbsp… melted butter

For the cake:

1/2 cup… butter

1/2 cup… white Castor sugar

1/4 cup… Light brown sugar

1/2 cup… Pineapple syrup from the canned pineapples

1 ans 1/3 cup… All purpose flour

1 tsp… Baking powder

1… whole eggs

1… egg yolk

3/4 cup… Butter milk (In 3/4 cup of milk, add 1 tsp vinegar and let  it send for 10 min)

1 tsp… vanilla essence


  • Pre heat oven to 180C and line a cake tin with butterpaper on bottom as well as sides.
  • To the melted butter, add the sugar and layer it evenly at the bottom of the lined cake pan.
  • Now arrange the pineapple slices and cherries/tutti frutti in a pattern that you like.


  • Cream the butter and sugars in a bowl.
  • Sift together, flour and baking powder.
  • Add the egg to the creamed butter and sugar mix and mix well.
  • Now add the yolk and mix well.
  • Put about half the flour mix and mix well.
  • Add the pineapple syrup and half the butter milk and mix.
  • Add the remaining flour, syrup and butter milk and mix until incorporated.
  • Lightly spoon the batter on the pineapple base.
  • Level the cake from the top.


  • Bake for 25-30 min or until a skewer inserted in the center of the cake comes out clean.

IMG_0493 IMG_0495

Serve with love.



Sending this to Bake fest by Vardhini hosted by Taste junction

Sending this recipe to Kid’s delight hosted my My Cooking Journey.

Nupur’s whats with my cuppa?

Eggless Dates and Apple cake with streusel topping

I have been dying to make a streusel cake for sometime now. It is noting but a crunchy topping over a beautiful cake. It is very simple to make as well.

I used dates and apples for this cake as I wanted to play around with the sugar comtent of the cake. Adding naturally sweet ingredients gave me that freedom. Here is how you can make this gorgeous cake.

You shall need:

3/4 cup… Whole Wheat flour

3/4 cup… All Purpose Flour

1/2 cup… Chopped pitted dates

1/2 cup… diced apples (I didnt peel them)

1/2 cup… Light brown sugar

1/2 cup… White sugar

1.5 tsp… Baking powder

1 tsp… Salt

1 cup… butter milk (In a cup of milk, add 2 tsp vinegar and let it stand for 5 min. Post this you shall have the butter milk ready to use)

1 cup… refined flavorless oil.

For the topping:

4 tbsp… All purpose flour

2 tbsp… Softened butter

3 tbsp… light brown sugar


  • Pre heat an oven to 180C and line an 8″ cake tin and keep aside.
  • For the batter, in a bowl, mix the dry ingredients (except the apples and dates) with a whisk and keep aside.
  • In a smaller bowl, mix the wet ingredients.
  • Make a well in the center of the dry ingredients and pour the wet ingredients.
  • Mix well with a spatula.
  • Once all of it is amalgamated, add the apples and dates and mix well.
  • Pout it in the cake tin.
  • For the topping, tip the flour and sugar in a bowl, use a spoon to mix through the butter.
  • You should land up with a rubble of flour and sugar.
  • Cover the cake batter with the topping mix uniformly and bake for 30-35 min or until the skewer inserted in the center comes out clean.


streusel before being baked
streusel before being baked
baked streusel
baked streusel




Product Review: #Britannia cake Nut and Raisin Romance

One fine day, my mail box had a green envelope with mysterious contents inside. Brushing aside all random possibilities that came to my head, I was in awe of the gorgeous brown pack of the cake whose name was Romance. 🙂


I am a doodle fan and the label had some lovely doodle font on it. It was cute. So I put a pot of boiling water on the stove and took out my precious Typhoo tea bag and put it in the mug. The cake needed a companion and what is better than tea. 🙂

The cake is made with wheat flour, contains eggs and nuts. Dietary preference must be considered carefully before the purchase.


Clearly labelled package-IMG_9821

Priced at INR 50, it can be a perfect in a diwali basket/to serve guests at home/for lunch-snack boxes for kids.
IMG_9822 IMG_9819On opening the cover, I found a plastic case shielding the cake. It was a little out of shape due to shipping, I guess. However the cake must have felt safe inside it as it was not harmed at all.


The cake is not pre sliced so that gives you an opportunity to be as generous as you please.


The cake has a generous amount of nuts, orange peel and raisin in each bite. However it was a little dry for my taste but I guess that is what shall make it last long enough. With tea it goes perfectly as it gets the much needed moisture. I love the color of the outer cake surface, deep dark brown <3. And oh the waft made me dig into more than one slice 😉

My tea companion and me give a thumbs up to the new product. Go on and gift yourself some happiness 🙂 Ting ting ta ding *Britannia style*




Eggless Coca Cola Cake

Has the 1/3rd coca cola in the bottle ever bothered you? I am stuck with a few of them each time we order pizza. I dont drink fizzy drinks so the husband has to fend for himself, not that he minds it 🙂

I got such a lovely response from people for this cake that I had to post the recipe as soon as I could. Thank you generous people 🙂

So here it goes. You shall need (Makes one 7″-8″ cake)

1 cup… All purpose Flour/Maida

3/4 cup… Castor sugar (Fine grain white sugar will also do)

3 tbsp… Good quality cocoa

1 tsp… Baking soda

1 tsp… Baking powder

1/2 tsp… Salt

1/3 cup… Oil

1/3 cup… Unsalted butter (If you use salted butte then skip the salt mentioned in the recipe)

1/3 cup… Butter milk (In 1/3 cup milk, add 4-5 drops  of vinegar and let it stand for 5 min)

1 cup.. coca cola (Which is roughly about 1/3 of the 300 ml bottle)

To assemble:

Filling of your choice {I used the pillsbury white butter cream icing and tuti frutti}




  • Pre heat oven to 180C and line the cake mould with butter paper.
  • Sift all the baking powder, baking soda, salt, cocoa and all purpose flour.
  • Add sugar and whisk it in.
  • In a small pan,heat the oil and butter until the butter is melted. Cool it down for 5-7 min.
  • Make a well in the dry ingredients and add the oil-butter mix and butter milk.
  • At this point we only want to mix it slightly and dont want to make a dough.
  • Now add the coca cola and stir it all until well incorporated.
  • The batter shall be thin but that is what we are looking for.
  • Do not over mix and pour in the lined container.
  • Bake for 20-25 min or until a skewer inserted in the centre of the cake comes out clean.
  • The cake would have risen beautifully but shall sink a bit when it s cooling down.
  • The cake is extremely soft and moist so handle it carefully.
  • I layered the cake but then after doing that found it to be not such a good idea given that the cake is so soft.
  • You can put in a filling of your choice or just top it off with nutella and share with love.

coca cola cake coca cola cake 2




All Good things Brownie

Who does not love all things good altogether in ONE brownie???

Such is my kit kat, snickers and bournville brownie. I made this for a lunch sometime back and people still remember the taste 🙂

You shall need:

10 tbsp… Butter (melted)

3/4 cup…. Brown sugar

1/2 cup… White sugar

1/2 cup + 2 tbps… cocoa powder

½ teaspoon… salt

1 teaspoon…. vanilla essence

1 tbsp… Instant coffee powder mixed in 2 tbsp hot water

2 eggs, slightly beaten

½ cup all-purpose flour

1-1/2 cup… your fav candy chopped up. (I used mini snickers, kit kat and few squares of bournville)


  •  Tip all the ingredients in a bowl and mix well (except the candy)
  • Pre heat oven to 180C.
  • Line a try with grease proof paper and pour the batter.
  • Scatter the candy around and bake it for 20-25 min or until the toothpick inserted in the center comes out clean.
  • Let it cool completely and cut in squares and serve with love.




Red Velvet Cupcakes

I made these for the first time for an order of a dear friend, Simran, who blogs here. This one goes to the Home Baker’s challenge. Concept by Priya Suresh.

I read a lot about these, I will not lie. All the pics that I saw and all the recipe’s  I came across, had different qty of cocoa powder. I wanted the right red, so Wilton’s Christmas red came to my mind. Hopped to buy the 1Oz bottle for 385 bucks, it is worth every penny, I tell you 🙂

So here is recipe that made the prefect cloud like red velvet.

You shall need:

For the cupcakes:
1 1/4 cups …vegetable oil
1 cup… buttermilk
2 …eggs
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups… all-purpose flour
1 3/4 cups…. sugar
1 teaspoon …baking soda
3/4 teaspoon… salt
1 Tablespoon … cocoa powder

For the frosting:
250 gms… cream cheese [at room temperature]
1 cup…. powdered sugar
2 1/2 teaspoons vanilla extract
1/2 to 3/4 cup… cold heavy whipping cream (to be adjusted according to the consistency of the frosting)


For the cupcake-

  • In a bowl, mix oil, eggs, butter milk and red color.
  • On another bowl, sieve the dry ingredients.
  • Fold half of the dry ingredients in the wet at a time.
  • Mix well to avoid lumps but don’t over mix.
  • Pour 2/3 rd in a cupcake tray with liners.
  • Bake in a 180C pre heated oven for 20-25 min or until they are springy to touch.

For the frosting-

  • Beat cream cheese, vanilla,  butter and sugar until creamy.
  • Add whipping cream few tbsp at a time until you get the desired consistency.

Once the cupcakes are completely cooled, frost them as you please.

red velvet

Serve with love.




Vertical Layer Cake

For the husband’s 32nd birthday I decided to use this reference image from pinterest to create this gorgeous cake.

Image Source: Pinterest
Image Source: Pinterest

Well I was spell-bound at the sheer beauty of this pain staking wonder. My humble attempt is for the person who made this tutorial. It is of so much help.

I have adapted the recipe from this place. She has done such a beautiful job with the cake. It looks perfect.

I made a doodle of the cake to make sure I dont miss out on the elements.

IMG_6309 IMG_6307So here are the elements of the cake:

  • Vanilla Sponge
  • Lemon and Lime cream cheese filling and frosting
  • Chocolate swiss roll cake sheets
  • Chocolate Ganache
  • Decorations

You shall need:

For the Vanilla Sponge-

I close my eyes and used 1/3rd of this recipe

1 cup… Sifted All purpose flour

1.5 tsp… Baking powder

1/8th tsp… Salt

1/3 cup… unsalted butter softened

1/2 cup… Sugar

1 large egg, at room temperature

1 tsp… vanilla essence

1/3 cup… Milk at room temp


  • Pre heat  an oven to 170C
  • In a bowl, cream sugar and butter. Beat until pale
  • Add the egg and beat again.
  • Add the vanilla essence.
  • Sift all the dry ingriedients in a bowl and keep aside.
  • Put half of the dry ingredients and beat in the butter sugar mix.
  • Add half of the milk.
  • Put the rest of the flour and mix.
  • Add the milk and mix well.
  • In a lined tin, pour the batter and bake for 15-20 min until a skewer when inserted in the center comes out clean.
  • Keep it out on the cooling rack for 10 min and then unmould.

For the Chocolate swiss roll cake-

You shall need: I used martha stweart’s recipe (doubled)

1/2 cup… cocoa powder
2/3 cup plus 4 tbsp… All purpose flour
Pinch of salt
6 large whole eggs plus 4 large egg yolks
1 cup ….sugar
8 tablespoons … unsalted butter, melted and cooled completely


  • Pre heat the oven to 200 C and line two cake sheet trays with baking paper.
  • Put a bowl of water to simmer, in a heatproof bowl add the eggs and sugar.
  • Place this bowl on the simmering water (make use it does not touch the water).
  • Using a whisk, amalgamate the sugar and eggs.
  • Keep mixing them until the sugar is dissolved and the egg-sugar mix is warm to touch.
  • Take it off the heat and using a beater, beat it for 4-5 min or until the mix is fluffy and pale.
  • Sift the dry ingredients and fold carefully in the egg sugar mix.
  • Pour the butter slowly at one of the edge and mix it carefully. We dont want to knock all the lovely air out.
  • Divide the batter in the trays equally and bake each tray for 7-8 min or until the cake is springy to touch.
  • Using a tea cloth/kitchen towel, invert the cake on it and peel off the butter sheet carefully.
  • While the cakes are warm, roll them carefully in the cloth and keep aside until further use.

For the filling-

You shall need:

100 gms… Cream cheese

40 gms… softened butter

1.5 cup… icing sugar

2 tbsp… corn flour

few drops of yellow color

5 tbsp… Lime and lemon jam/preserve (Or you may use zest and juice of 2 limes and 2 lemons)


  • In a bowl, cream the cheese and butter.
  • Add half of the sugar and cornflour.
  • Add the jam/preserve.
  • Add the balance dry ingredients and color
  • Beat until nice and fluffy (Adjust the lemony flavor.)
  • Cover with cling film and keep aside until used.

Make ganache with 1:1 ratio of semi sweet chocolate and cream.

To Assemble-

  • Open the cakes and cut them length wise in half.
  • Spread the filling forming a thin layer on the cake strips.
  • Roll the first strip, filling side in as tightly as you may. be sure to not break it.
  • Using a little frosting, attach next strip and roll it over the existing roll.
  • By the end of all the strips, you must have a big roulade with you.
  • Wrap it in the cling film and leave it chill overnight or atleast for 5 hours.

photo 1

  • Layer the vanilla cake in two.
  • Spread a little ganache in it and put the roulade on it.

photo 2

  • Put another thin layer of ganache on the roulade’s top and put the other vanilla layer.
  • Seal the cake crumbs with the remaining frosting and put in the fridge for 30 min. (The heat was terrible for cream cheese frosting 😦 ) You may try any other frostinf of your choice.
  • Pour ganache on the cake once the cake has rested in the fridge.
  • Let the ganache set, decorate as you please.

photo 3 photo 4 photo 5 Cheers,