Moist Lemon Pound Cake

“When in doubt,  Bake a Cake!”

And this time it’s a Lemon Cake.♥

A slice of lemon cake is just so perfect to change your taste buds from the classic chocolate,  especially when we are transitioning from the cold winters to the welcoming spring.

This was my first skeptical attempt to bake a lemon cake in a vegan way and I will have to be liberal to give it another category, totally separate from comparing it with my all time favorite, chocolate flavor.

This lemon is as moist and spongy as I might have wanted it to be like but with a simple lemon glaze and not the whipped cream one, to fit in during my coffee and tea breaks. 🙂

You will need:

  • 3 cups of all purpose flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1/2 cup vegetable oil
  • 2 cups of sugar
  • 1 tbsp apple cider vinegar
  • 4-5 tbsp of lemon juice
  • About 2 tbsp of lemon zest
  • 1 1/2 tsp of vanilla essence
  • 1/2 cup non dairy curd
  • 2 tbsp of flax egg ( 1 flax egg = 1 tbsp flax powder+ 3 tbsp of room temperature water)

To Prepare:

  • Preheat oven to 350 F or 180 C
  • Mix all the dry ingredients in a deep bowl and to that add the mixture of the wet ingredients . In the end mix and stir well the lemon zest to this batter.
  • Generously grease and dust a bundt pan and pour in the batter.
  • Tap the pan on your kitchen counter to get rid of air bubbles and set the batter to bake for 40-45 minutes, unless a skewer can come out clean.
  • Bring the freshly risen cake out of the oven and let it cool down for 15-20 minutes before we can add some lemony glaze. 🙂

For the Glaze:

  • Mix 3 tsp of sugar ( or desired sweetness) with the juice of 1 lemon.
  • Using your brush from the baking kit, coat the entire surface of the cake with this sweet and sour lime juice.

Allow the cake to cool off completely. I prefer to cool it over night in the refrigerator and you will not repent waiting that long when you slice a piece of it with your morning comfort coffee. Trust me. 🙂

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This looks like a big golden donut.  🙂


Pic Source : My Kitchen♥

If you like this recipe please share a word. 🙂 Until then happy baking!


Hot & Fudgy Dark Chocolate Brownies~ Delightfully Vegan

When I sit with a warm cup of my favorite black coffee, defrosting my hands and relieving my stress I cannot stop thinking what a great addition some freshly great brownies would make. And what follows next is the motivation to bake them right away. ♥

Ingredients that need from your pantry:

  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1tsp baking powder
  • 2 tsp vanilla extract
  • 1 tsp vegan butter/ peanut butter/coconut butter
  • 1/2 pc of avocado (optional). This adds a smooth and rich texture to the brownies.
  • 1/4 cup of flavorless oil
  • 1/2 cup of water or any non dairy milk
  • dark chocolate pieces or chocolate chips

To Prepare and set it to Bake:

  • Preheat the oven to 350F or 180 C.
  • In a mixing bowl, sift and mix all the dry ingredients – flour, baking powder, sugar & cocoa powder.
  • To the dry ingredients add the remaining ingredients mixed in a separate bowl, combining the oil, vanilla extract, vegan or peanut butter and the mashed avocado and mix well.
  • slowly keep adding water and stir to make a smooth thick batter without any lumps.
  • Add in the chocolate chips or pieces.
  • Grease a baking pan and pour the mixture into it spreading it across the surface evenly.
  • Be generous and add some more chocolate pieces  on top. 🙂
  • Pop your tray in the over for 30 mins till a toothpick comes out clean and allow it sit and set for another 20 min or so. You see patience is the key. 🙂



Serve Hot and Enjoy!♥


Black Forest Cake

I am so thrilled to share this blog since  the Black Forest Cake is sincerely one of my old and evergreen favorites and to be able to make a vegan one is so very rewarding.

I will be honest that I did look up a lot of videos, read through the web and also took inspiration from my blogger friend Priya, who runs an amazing vegan blog that I closely follow before I attempted with my hands on trial and the outcome was so worthy. 🙂

The Black Forest Cake is a trademark dessert that originated and has been crafted ever since, in Germany. It is no secret, that this tempting king of cakes is a chocolate layered cake that is sandwiched and decorated on the top, with whipped cream and bright contrasting bright red cherries. Traditionally, Germany uses a special liquor that is extracted from tart cherries, to soak the sponge chocolate cake, which gives it it’s distinctive flavor. Although, many recipes today, do not mind adding some rum to the cake as a new flavorful twist.

For this “my” Vegan Black Forest Cake, here is the recipe:

  1. For the Chocolate Cake

The dry stuffs-

  • 1 1/2 cups of all purpose flour
  • 1/2 cup of rich cocoa powder
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 cup granulated sugar
  • 1/4 tsp salt

And the wet ingredients

  • 1 tbsp white vinegar
  • 2 tsp vanilla essence
  • 1 cup non diary milk/soy milk/water
  • 1/2 cup flavorless vegetable oil.

To make:

  1. Preheat the oven to 180 c or 350F.
  2. Mix well all the dry ingredients separately and then one by one add the liquid ingredients into the dry batter.
  3. Mix well manually or with a hand mixer to make a smooth batter and pour it into a greased & flour dusted round cake pan.
  4. Tap the cake pan on the kitchen slab 2-3 times to get rid of air bubbles and set the pan in the oven to bake for 30-35 mins. Check with a skewer to ensure it comes out clean.
  5. Once out of the oven, allow the cake to cool completely and after removing from the can pan, carefully slice the cake in two equal halves.

2. For the Cherry & Vanilla Whipped Frosting

  • 1 can of full fat coconut cream.
  • 1/2 cup of vegan butter or 4-6 tablespoon of coconut oil.
  • 2 tbsp of powdered sugar or sweetener of your choice.
  • 2 tsp of vanilla essence.
  • 1 can of canned cherries

To make:

  • Soften the butter at room temperature and with an electric beater, whip on high speed. During this time, keep adding the sugar gradually into the butter.
  • Now add the cream of the coconut milk, the vanilla essence and whip on high speed to form the whipped cream frosting.
  • Divide this frosting into 2 parts and put them back into the fridge before it starts to melt down.
  •  One half of this whipped cream will be used to be mixed with the cherries and cherry syrup and the other half for the topping.

For the Cherry Syrup, I used the canned red cherries easily available at the grocery stores. 2-3 tbsp of this cheery and the cherry syrup needs to be mixed with the first half of the whipped cream that had been kept aside.

3. For the Dark Chocolate Ganache

The layer of the dark chocolate ganache adds richness to the cake and I couldn’t resist not using it. 🙂

  • 1/2 slab vegan of dark chocolate. (the baking dark chocolates are mostly vegan for most that I have checked in their ingredient list.)
  • 1/4 cup soy milk/non diary milk
  • 1 tbsp of oil to add glaze.

To make:

  • Keep the chocolate slab at room temperature and break them into roughly odd pieces.
  • Put these chocolate pieces in a bowl and melt it on a double boiler or in a microwave, adding some milk.
  • Beat the melted chocolate & milk, adding the oil to prepare the chocolate ganache and allow it to cool.

4. Layering of the Cake:

  • Spread generously, the mixture of the whipped cream and the cherries on top of the first half of the chocolate cake and then gently sandwich it, by placing on top the other half of the cake.
  • Dust off the cake to get rid of the crumbs and now coat the whole cake with the dark chocolate ganache and keep it in the refrigerator for at least  30 mins, to allow both the vanilla whipped cream and the chocolate ganache to cool and set.
  • It’s now time to use the remaining part of the vanilla whipped cream. 🙂
  • Give a generous coating of this whipped cream on the sides of the cake and with the remaining of it, filled in a piping bag, decorate the top surface of the cake along the border and the center, leaving room for the shower of chocolate shavings. 🙂

5. Chocolate Shavings

  • ensure your chocolate bar is cold and solid enough. 🙂 And now that all you need to do  is grate it with a grater, getting an abundance of fine chocolate shavings. :).
  • Set this back in the fridge to cool to prevent it from melting or becoming mushy.

6. Final Topping  ~ 😀

  • With a handful of the chocolate shavings, coat the sides of the cake. The chocolate and the whipped cream spread helps the chocolate shavings hang on, just perfectly.
  • The rest of the chocolate shavings are to generously spread on the top of the cake.
  • Adorn the borders and the center of the cake, with some more cherries from your can and you can do so much more as your heart desires. ♥

And this Delight of ‘careless beauty’ is ready to be Served. Enjoy! 🙂


Golden Peach Upside Down Cake

When the weekend hits so does the dessert craving and am so helplessly happy. 😀

That made me look into my refrigerator and what I found is some lovely peaches and am almost ready to bake my next cake. I admit that I googled some recipes as I wasn’t very sure to carry out this well and neither had a tasted one before. But what came out of the oven was sheer delight.

Ingredients you’ll need:

For the Fruit Layer

  1. 2 medium sized peaches
  2. 2-3 tbsp of vegan butter.( I use the one from Earth Balance Vegan Butter  and I must say they are amazing and come in a lot of flavors and it has been so easy to switch from the regular butter. You can check out more of their amazing stuffs here. 🙂 )


3. 4 tbsp of sugar for preparing the caramel sauce and this makes it look golden.

For the cake

  1. 2 cups of plain all purpose flour
  2. 1 cup sugar
  3. 1 tsp of baking powder
  4. 1 tsp of baking soda
  5. 1 cup of soy milk or plain water
  6. 1/4 cup of non flavored vegetable oil
  7. 1 tbsp of white vinegar
  8. 2 tsp of vanilla essence

To Make:

The Fruity Bottom 🙂

  • Cut the peaches into thin slices and soak them in ice cold water with some lemon juice. This helps them to stay crunchy and retain their color.
  • Heat a non stick pan on low – medium heat and add the butter. As it melts, gradually add the sugar and constantly stir till it begins to turn golden.At this point you might see the mixture separate from the butter a bit but no worries unless you are caramelizing your sugar well.
  • Pour the caramel and the remaining butter onto a lightly greased baking pan.
  • Gently place the Peach slices in a circular flower like pattern or as per the tin you are using. (the ultimate thing will anyways look good. 😛 )

For the Cake:

  • Preheat the oven to 360 F or 180 C.
  • Mix all the dry ingredients in a deep bowl and the wet ones separately in another.
  • Pour the wet ingredients into the dry ones and mix well either manually or with a hand mixer, keeping in mind not to over beat it.
  • Pour the cake batter into the tin prepared above with the caramel Peaches and tap the tin on the kitchen slab gently to get rid of air bubbles.
  • Set the tin in your preheated oven to bake for 35-40 min unless your skewer comes out clean.
  • Allow the cake to cool well for 15 mins on  the counter. I know this is a patience test. 😀
  • Loosen the sides with a sharp knife and flip the cake over on a serving plate tapping the bottom of the cake pan and it gently pops out..Butterrr magic!


Cut a slice of this warm moist fruity Peach Upside Down Vanilla Cake and enjoy during high tea or high coffee hours. (just made that one up 😉 ) or just whenever your heart craves. Let’s keep it simple! 🙂


Double Chocolate & Vanilla-Chocolate Chip Muffins

I love to have these little snack packs whenever we are set for a road trip and there are more than one reason that I can think of to love these little bites. Not only are they easy to make and a time savior but also a rescue when you are in the middle of a road trip and would want to avoid the confusion of choosing to eat between the variety of junk snacks out there. 🙂

Also they are a great to carry over to a friend’s place, a potluck item, making everyone happy and surprised (in case you have non believers in vegan desserts) 🙂

Though there isn’t much difference in their recipes, I somehow was excited to try out this combination and contrasting look of vanilla and chocolate and I am sure you would agree that, it looks great besides the variety available to eat at one go.  😀 ♥

The individual recipes:-

I divided one batter into 2 halves and added cocoa to one of them for the chocolate muffins.

  1. Double Chocolate Chip Muffins
  • 1 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 1/4 cup chocolate chips
  • 1/4 cup vegetable oil
  • 1 tsp vanilla essence
  • 1 tbsp white vinegar
  • 1 cup non diary milk/ room temperature water.

2.Vanilla Chocolate Chip Muffins

  • 2 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 1/4 cup chocolate chips
  • 1/4 cup vegetable oil
  • 2 tsp vanilla essence
  • 1 tbsp white vinegar
  • 1 cup non diary milk/ room temperature water.
  • Hershey’s chocolate syrup for that look. 😀

To make them:

  • Preheat your oven to 350 degrees F or 180 degrees C.
  • Mix well all the dry ingredients and the wet ingredients in a separate bowl. Dig a well in your dry batter bowl and pour the wet ingredients into it.
  • Make a smooth batter either manually or by a hand mixer. (saves your hand from all the stress. :))
  • Once done, add the chocolate chips in the end and give a final one or two stirs in the batter. Be careful not to over beat it.
  • Grease your muffin pan or place your muffin cups in the tray and they are good to go.
  • Fill 1/3 of the cups with a measured spoon and tap the tray on the kitchen base a couple of times to get rid of excess air bubbles if any and pop them in the oven for a time total of  15-20 mins.
And they Rise & Shine. 🙂
  • Allow these little bites to cool down well and pop them out.
  • The Hershey’s syrup can do a great artistic work on the vanilla muffins and trust me they taste extremely gooood. 🙂

This is great snack to pack while on the road and a cup of hot coffee does great. Certainly this is one of my own excitement quotient. 😛

P.S: Would love to hear back from you. What is your favorite road trip easy snack pack like?


Walnut & Chocolate Chip Cupcakes

There are those many days in my life when I have a ‘cake calling’. But you know how hard it is to resist the temptation when the craving of sweet tooth attacks. 🙂

I honestly, resist eating too much cake. In fact, my sister and my sister-in-law both have taken up this job of repeatedly reminding me  by saying “no cakes”. But what when the cake/cupcake is vegan, sort of comparatively very healthy, delicious, easy to make and has lots of chocolate? For the sake of my heart, I can’t deny it any further. 

So looking up into my pantry, I decided to whip up a little something that would make my heart smile and fill my house with some much need aroma of a cake baking in the oven.

This is not my inventive recipe, but it’s the first time I tried this vegan one after resisting my urge over the thousands of non-vegan ones piled at the bakery section of the store.

To make these little cups of happiness you would be needing:

  • 1 1/2 cups of all purpose flour
  • 1/2 cups of baking cocoa powder
  • 1 cup granulated sugar, ( I used the brown sugar here)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp vinegar
  • 1/4- 1/2 cup of vegetable oil
  • 1 cup of soy milk (in case you have run out of stock, use room temperature water. It works equally well.)
  • 1/2 cup of chocolate chips
  • 1/2 cup of chopped walnuts for the cupcake and some to sprinkle on top.

To prepare:

  • Preheat your oven to 180 C or 350 F
  • Sift all the dry ingredients together and mix the wet ingredients separately in a bowl.
  • Keep the chocolate chips and the chopped walnuts aside for the time being.
  • Now mix well together the dry and the wet ingredients of the cake to form a smooth consistency.
  • Add the chocolate chips and part of the walnuts and give it a nice final mix. Remember not to over beat the batter.
  • Grease your cupcake tin and dust them with flour. Sorry I dint have my paper liners however, I baked them right away. 🙂
  • Now pour the batter into the tray filling 1/3 of each cup. They will rise to fill the remaining space. 🙂
  • Once done..shower some chopped walnut bits on top and set the trays to bake for 15-20 mins, unless your toothpick /knife comes out neat and clean.
  • Enjoy the aroma escaping out of your oven and see them rise. This is the best part prior to the tasting bit, for me. 🙂
  • Patiently allow the cupcakes to cool for atleast 15 mins and you may loosen its sides with the help of a knife and quickly pop them out.

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Moist and Delicious. 😀

YAY! we are done. What about a cup of hot coffee and some nice chocolate chip walnut cupcakes to uplift the mood? ♥



Hope you enjoyed reading this one as much as the others so far. Would love to know how you found these walnut chocolate chip cupcakes. Happy Baking until then. 🙂

Vegan Tiramisu Cake

Warning: this is a long read but you won’t regret it after all. 🙂

Tiramisu! the name by itself, always wanted me to want more of it.

A dessert of Italian origin since the 1970’s that won the world with its classical heavenly taste in less than a  decade, is what can even modestly describe a Tiramisu in my experience of cake discoveries.

This Tiramisu cake trial has certainly been listed as one of my very own favorite makes.

So what makes a Tiramisu a Tiramisu? For the starters it is one of those desserts that are proudly and traditionally served cold, though not chilled and so known as a semifreddo. It is as you might know, a layered cake soaked in coffee liquor , sandwiched with whipped creams, and dusted with cocoa powder on the top and is prepared a day in advance. Easy to identify !

Originally Tiramisu cakes have been invented and prepared with a constant ingredient called mascarpone cheese and raw eggs. But Hello!, this is time to veganize and enjoy desserts like never before and that is exactly what has been attempted here, experimenting with the best ever vegan substitutes and I wish I could have saved my guests reviews and expressions over this (my discovery).

So to begin with the concept, all we need is to thorough with the concept and if your a happy cook, innovation is not at a mammoth’s task.:)

  • for the base we need a cake that is cut into strips (fingers) and evenly spread in your dish.
  • 1/2 cup of coffee liquor to soak the cake strips.
  • spread a layer of the cream
  • top it with another layer of cake fingers
  • spread over another layer of cream and
  • finally dust it with some raw cocoa powder. Taadaaa!

Time For My version of the Tiramisu Cake:

For the cake, I wanted to make two layers- one is the basic vanilla cake and the other is a plain chocolate cake. Relax! there is no need to panic. There is no overdo of cooking time or efforts. All you need is to split your batter into two portions- one remains as is and the other with the addition of cocoa powder. That simple.:)

The ingredient list for the cake-s

  • 1 1/2 cup of all purpose flour
  • 1/2 cup raw cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp white vinegar
  • 1 tsp vanilla essence
  • 1/4 cup vegetable oil
  • 1/2 – 1 cup of water (@ room temperature)

To prepare:

  1. Preheat the oven to 180 C or 360  F
  2. Mix well all the dry ingredients apart from the cocoa powder, together in a bowl and divide this mix in two halves. You may either weigh the batter and divide or use your own eye judgement like what I dared to do.
  3. Incase you want just a single flavor, you can proceed as is, with 2 cups of flour and no cocoa powder at all and prepare a vanilla flavored sponge cake.
  4. Going back to pt.1, for the all the wet/liquid ingredients, follow the same theory and add half the quantity of it, individually each, to the two bowls of mixture. All you need to keep in mind is, it’s the same cake you make. Just that the batter has been split in two parts.
  5. Pour the batter in two different greased and flour dusted baking pans.
  6. Now put the pans in your oven and set the timer for 30 mins and at a go you have two separate cakes being baked for you, together and at once. 🙂
  7. Remove the pans from the oven once your toothpick come out clean and allow it cool before you begin to cut them into strips or cake fingers.

For the whipped Cream-s:

Similar to the choice of using two different classic flavors of cake, I also did choose to make two kinds of the classic creams that would sandwich this cake- vanilla and chocolate. 🙂

Vanilla Whipped Cream

  1. Traditionally for vegan whipped creams, we use the canned coconut cream and so has been done. Make sure you buy a can of the full fat coconut cream can, available at the Asian food section aisles.
  2. To replace and add the essence of the mascarpone cheese, I added some Tofu, say half of a 250 gram packet.
  3. 1 tsp of vanilla essence.
  4. 1 tbsp of Agave nectar or sugar as you may please.
  5. First add the drained tofu pieces in a blender and make a smooth paste.
  6. Whip gently the coconut cream that you just retrieved from your can with your whipper and then add the above blended tofu, vanilla essence and agave nectar/sugar into it and in no time you see your whipped cream being delightfully born.
  7. Put this  cream back to the refrigerator to cool down before the coconut starts to loose its water.

Chocolate Ganache/whipped Cream

  1. You would need half a brick of a vegan dark chocolate that has been melted in a microwave safe bowl or melted over a double water boiler. Whichever is easier for you.
  2. 1/4 cup soy milk and 1/2 tsp of oil mix in the melted chocolate to prepare the ganache.

For the chocolate whipped cream :

  1. 2 riped avocado. Yes, you heard that right. An avocado can make you the most creamy, delicious and tempting, chocolate whipped creams and chocolate mousse.
  2. 3 Tbsp cocoa powder
  3. 1 tsp of vanilla essence
  4. 1/4 cup of agave nectar
  5. 1/4 cup soy milk

To make, mash the avocado until creamy, add the cocoa powder, the vanilla essence and sweetener along with soy or any other non diary milk and whip on high speed and your chocolate whipped cream is ready.This is how simple it is make!

Time to Set the Final Cake

  1. Cut the vanilla cake into strips/ fingers and set it at the base of the dish so as to fill the base completely.
  2. Pour 1/2 cup of the coffee liquor (room temperature) over the cake fingers to soak them well.
  3. Now to alternate the taste, I spread a layer of the chocolate whipped cream over the soaked vanilla cake.
  4. The next layer would be that of the chocolate cake fingers, topped with the vanilla whipped cream.
  5. Post this I put my dish back in the fridge to cool a bit more so that I do not mess the creams.
  6. For me, the top has to be a layer of chocolate and so it was. The final top coat of this cake was the chocolate whipped cream along with the ganache from the melted chocolate brick. You could also choose for a full chocolate ganache coating. I admit this sounds like some effort but trust me, every bit of it, is worth it.
  7. Finally you reach the end, when you know its time to dust the top with some cocoa powder and your good.
  8. Set the dish for the cooling in the refrigerator. Ideally this cake needs to be prepared a day or night in advance.


IMG_4563Dinner over? Time to serve some dessert? There you go ! cut the cake into small squares and serve it cold to your guest and enjoy the expression.

At the end of the day, this is your reward as a cook, as a baker, as a foodie and as a host. 🙂 Enjoy!


P.S: Phew! this was indeed a long blog and a long read, but its totally worth a try. Thanks a bunch for hanging till the end. Your views and comments would be equally worthy to me as it was for the cake. 🙂


My ‘Ca’fertiti- a cake loaded with the richness of mixed berries and nuts

That is indeed an unusual name but this name is delightful to me, thanks to my husband. I guess him being lactose intolerant is not only a blessing to his own health and the cows who are exempted from his demand of ‘the milk’ , but so am I. I love and love it so much more to bake a vegan dessert that is non guilty, healthy, fair to calories and makes my family smile.

So, since today is Friday, my happy day owing to the weekend that follows, it is also my ‘bake day’ and that makes it doubly happy. Today is one day of the week that I feel to dedicate to the majesty of my oven and what more can I ask for, if Som (my blessed lactose intolerant husband 🙂 ) gives my cake the prestige of the beautiful Egyptian queen Nefertiti and so it gets modified and inspired to be the name of my rich mixed berry and walnut cake- ‘Ca’fertiti  😀

This cake is simple and perfect to have with coffee or I might gladly say anytime, whenever you crave for it.

For the recipe, I really do not enjoy scrolling down too much and waste time.

Basic Ingredients:

  •  2 cups all purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp of salt
  • 1 tsp of vanilla extract
  • 1 tbsp of white vinegar
  • 1/4 cup of vegetable oil
  • 1/2 cup of water

Signature Ingredients 😉

  • mixed dried berries ( easily available, you might want to think of the mixed berries that you throw in your cereal each morning)
  • chopped walnuts – my favorite
  • 1 Flax egg to add health and softness to this cake ( 1 tbsp of ground/powdered flax seed with 3 tbsp of water)
Ready & Steady to Bake

To Produce this Cake:

  • Preheat your oven to 180 degree C or 360 degree F.
  • In a bowl, sift and mix all the dry ingredients and in another one all the wet ones.
  • You would need to add them together and mix with all your passion and energy to make the right consistency of the cake batter.
  • When you are almost done, add the mixed berries and the chopped walnuts to the batter. Remember not to mix them right at the start or else the berries shall start to loose their colour.
  • Pour the batter in a greased and floured tin, I used my loaf pan here and place it in the oven for the next 30 minutes.
  • You will know when your cake is ready as the aroma seeps out and the inserted tooth pick comes out neat and clean.
  • Allow the cake to cool and patiently wait till your time comes to flip it over. Slice this loaf gently and do not wait to take the bite and SMILE. 🙂
Right out of the Oven 🙂




I hope you enjoyed this post,as much as I enjoyed making it. If yes, please like, comment and share. 🙂 Cheers to the cake lovers!

Crunchy Chocolate Chip Cookies

For food lovers like me, the sweet tooth craving is an undeniable feature. I am not like an ant in the candy jar, but I enjoy my sweet tooth calls in moderation and for that time of emergency it is desirable that I have stuffs in stock.

I have been trying pretty long to nail cookie making and finally, finally the nailing was good. As good as never before. And somewhere creating and recreating vegan deserts and savories have never been so exciting before as it is now. I don’t at all need to mention the adulation that follows. All I can say is, its worth the try and yes, even the taste. 🙂

Here is the simple ingredient list:

  • 1 cup of all purpose plain flour and 2/3 cups of whole wheat flour ( I mixed both but you could just use 1 & 2/3 cups of plain white flour)
  • I cup of sugar ( I used the regular white sugar but you could well use the brown one, it will add color to the cookies)
  • 1/2 tsp baking powder
  • 1tsp of flax seed powder (my favourite)
  • 1/4 cup and 3 Tbsp of Soy Milk
  • 4-5 tbsp of smooth or semi smooth peanut butter ( Allergic to peanuts? Replace with a plain vegan butter)
  • 1/4 cup and 1 Tbsp of chocolate chip or chopped chocolate.

To Make:

  • Preheat the oven to 180 C or 360 F
  • Sift and mix in all the dry ingredients well.
  • Make sure you use granulates sugar, since it mixes well and reacts perfectly with the baking soda.
  • Fold in the dry mixture well,not over mixing them as that would lead gluten to form and produce not so crunchy cookies. 🙂
  • Make a smooth paste of the butter using a spatula and pour it in the dry mixture, adding the milk and gently fold the batter, making the final cookie dough mixture.
  • In the end, add the chopped chocolate  or the chocolate chip and fold it in for the last time.
  • Now scoop the mixture onto a non-stick baking tray, using a teaspoon to ensure same sized cookies while leaving plenty of space between them to give them enough space, as the cookies will spread and rise during the baking process.
  • Place the tray in the oven and let it bake for 12-15 mins, depending on the desired crunchiness.
  • If you wish to have flat cookies instead of the rounded ones, gently press them on the top with the bottom of a small bowl or jar and allow it to cool.
  • Once the waiting time is over and you are tempting to get your chance with the first bite, you will surely enjoy some melting chocolate generously oozing out.

Perfect! Happy Owls and Happy Chocolaty Cookies 🙂

I hope you enjoy trying these crunchy vegan cookies too. Not only are they blissfully vegan but such a pleasure to munch with a cup of black coffee.

Please do leave you comments, feedback and support. It really helps for a beginner vegan cook like me. 😀


Dark Chocolate Vegan Beetroot Cake

I know, reading a beetroot cake may not sound very promising. I wouldn’t complain much on that since making one was also equally a questionable challenge to me regarding its taste and the final outcome. After all, being an ardent cake lover and a baking fanatic I would not want to commit the heinous mistake of ruining a cake and shift to partial depression.

The idea for this beetroot cake came upon me not by chance but by endless research and browsing of cake baking theories that pacify me so well. 🙂 I came across a couple of articles or say recipes that read using beetroot for the pure red velvet cakes which is certainly on my to-do list. But honestly I have not yet been able to master making the white vanilla vegan frosting as yet and a red velvet cake seems incomplete unless it is well dressed in white so this is what I ultimately baked and it was a surprise hit for all those who never even knew the secret that went into it. 🙂

My Ingredient list:

For the cake

  • 1 1/2 cups of refined flour
  • 1 cup of boiled and pureed beetroots, that would be 2-3 beetroots.
  • 2 tbsp. of cocoa powder
  • 1 tsp of baking powder
  • 1 tsp baking soda
  • 1 cup of sugar
  • 2 tsp of vinegar
  • 1/2 cup of water
  • 1/2 cup of any vegetable oil
Once the flour, baking powder and cocoa powder have been sieved well, add the sugar, oil and the beetroot puree and mix well into a smooth batter. Adjust the consistency of the batter by adding the water little by little instead of milk. I bet you need not worry about the outcome. 🙂
The batter at this point will appear in a fantastic pink color but once baked, you may end up in a surprise.
As a practice I dissolve the vinegar and the soda in the end and add it to the mixture so as to make best use of the fizz that generates as it helps to add a good amount of air to my cake batter that gives it a lovely rise.
Now all that you need is a pre heated oven at 180 degrees and a greased pan to enjoy the excitement of baking.
Pour the batter in the greased pan and hold your patience tight as the cake is now set to bake in your awaited oven for the next 30 minutes. Once the wait time is over, insert the toothpick tester and check until it comes out clean and neat. Allow this wonderful cake to cool down until you are ready to frost it or devour it like a sponge cake.
vegan cake challenge copy
For the chocolate frosting:
I use the dark chocolate brick (my favourite) as the best way to frost my cakes. I find it simple to melt the brick over the double boiler and adding some chocolate or plain soy milk helps me attain the desired consistency in order to frost my cake.
Now cut the cooled cake in two equal halves so as to spread the chocolate mixture in between and sandwich the cake. This actually is the first part of the moment of the truth because you will be surprised to note how beautifully the cake has baked and the beetroots have added moisture and a lovely reddish brown colour to this dessert and you would know for sure that the finally dressing for this cake is something you would not want to wait for long. 🙂
Once your cake is frosted, it is surely time to break the sweet fast and indulge in this yummy, moist and guilt free cake.
Well I am certain you may think about the role of the beetroots here but I am also certain that you would agree that food and baking is all about innovation and loving the innovation. Beetroots are not only healthy, but come with their own natural mild sweetness and nutrients and can be a great way to encourage healthy dessert indulgence for kids and also for the grown ups and what better can it get when the slice on your plate is guilt free, healthy and deliciously vegan. 🙂
 vegan cake challenge 2
I hope you enjoy giving this a try as much as I enjoyed baking it and penning it down. 🙂