Wholewheat Strawberry Almond Cake (Eggless)

Strawberry Almond Cake

You remember my Mom’s Special Vanilla Cake (Eggless) ? No? Well, now you do. 😛 It’s been such a hit amongst you guys and I’m so glad you all loved it! Mom’s the one who deserves the credit for it honestly, so it actually makes her happier. 🙂 This one is a very close adaptation of my eggless vanilla cake. Just a couple of things switched around to let the almond flavour shine through. I also especially wanted to try a wholewheat version for it, and it worked like a charm! Now I do love my eggs, be it in my cake or my breakfast, and it’s so much easier to develop recipes with eggs in them, but eggless recipes certainly have their charm. Plus they are a tad bit more challenging so that’s fun right? You guys are gonna love this one!

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White Chocolate Tiramisu (Eggless)

Now I’m a traditionalist when it comes to Tiramisu. I don’t like people meddling with it. Anything which is not made with mascarpone and sabayon, is in fact not Tiramisu. So just to be clear, this dessert is in no way tiramisu. I only call it that because of how much it tastes like one, with a little white chocolatey goodness. It’s basically a White Chocolate Mousse with a Coffee-Baileys Sponge Base, finished with dusted cocoa powder. And it is SO freaking good! I have no shame in admitting that I literally ate both of them over a span of 4 hours, with of course occasional bites by my mum & dad. In my defence, I had busted my ass at the gym, so yeah. 😛 If a boy made this for me for V-Day, I would marry him, I swear. Okay, maybe not that extreme but I sure would go out on a date with him. Just because he made me this. You see the power here?

White chocolate mousse

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Nutella Espresso Brownies

V-Day is just around the corner! I’ve never been a fan of V-Day. All that cheesy stuff people do, ugh! But that’s just my personal opinion. Knock yourself out if you like cheesy things- free will right? For the longest time, my sister has been my Valentine. When she was studying in Brighton, she would post me these cute V-Day cards and I would send her giant ones just to show that I loved her more lol. We still buy each other V-Day presents but it’s more out of force than love now haha. I’m just kidding, we still love each other. Now that I think of it, I have actually never dated anybody around this time. Wow, I literally just realised that. Anyhow, I still have my sister so that’s a good thing right? Like I said, I don’t really like V-Day but any excuse to bake a batch of brownies and I’m up for it! 😀

Nutella espresso brownies 2

Nutella brownies pile

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Mom’s Special Vanilla Cake (Eggless)

Growing up in an Indian household, my family has zero knowledge whatsoever, when it comes to non-indian desserts. Ironically, the first ever dessert I learned to make was an eggless vanilla cake- that too by my mother. My mom’s repertoire of western desserts pretty much ends there, lol. Everybody in my family loves a good vanilla cake, including me. I mean, it has been the showstopper at every important occasion for years now, so it’s only natural. I have tried a lot of Vanilla Cake recipes over the years, and trust me when I say a lot. Safe to say- none come close to this one. Maybe I’m being a bit partial but it definitely is one soul satisfying cake. I had held back from sharing this recipe for the longest time. Maybe because it’s so personal to me and I didn’t wanna share that publicly. But sharing is love right? And everybody deserves love. So finally, here it is!

Vegan vanilla cake

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1 Bowl Chocolate Brownies in an Orange (Vgean)

Okay, I have a confession to make: I’m obsessed with brownies! Well, I guess that’s no secret now. I also never liked vegan brownies. Don’t get wrong. I like my brownies gooey and fudgey, and not cakey and moist (might as well have chocolate cake right?) And somehow, every time I made vegan brownies, they were just never the same. Until I made these- 1 Bowl Vegan Walnut Brownies. They are soo good! Why another brownie recipe you ask? So on NYE, I made these eggless brownies and I couldn’t believe how amazing they tasted! Nobody could tell they were eggless. I wanted to try make a vegan version just out of curiosity, and tadaaa! Now obviously, they had to be a little different right? Okay second confession: I’m also obsessed with Masterchef! I saw Tamara make these, and I knew I had to try them. I’m not a fan of the Chocolate-Orange combination so this is the best way around it. Warm fudgey chocolatey brownie, with a subtle orange flavour running through. Top that with a scoop of vanilla ice cream and drizzle with rum caramel sauce, yum! Now that’s one indulgent dessert, isn’t it?! ❤


Brownies are always fun to make, especially when baked in an orange shell. You know, it’s such a simple dessert to put together and is a great crowd pleaser. They are traditionally called campfire brownies but since we aren’t baking them over a campfire, I’m gonna let that pass. Elevating something as simple as a brownie, isn’t that amazing?! They can get a little messy but I for one have a thing for messy desserts. It’s like the desserts way of saying- “You’re never too old for me” haha.  Great thing is that they are super quick to make and so simple. No fuss attached, thank you! Now the ingredients are more or less the same as a regular brownie. The secret ingredient here is mashed banana. It’s what makes the brownie so chewy and fudgey. Throw everything together in a bowl and it’s done. However, you have to bake these brownies a little longer than usual brownies as the orange shell provides insulation, hence it takes longer for heat to pass through. Now if you don’t wanna bake them in an orange shell, that’s fine too. You can bake them in a regular square pan for 20-25 mins. They will still taste amazing! Win-win? You only gotta try it to know good how they taste. So happy baking! 🙂

Do share a picture if you decide to give it a try. Tag me on instagram @myyummyspatula or send me a DM! Would love to see all your interesting creations! 🙂

Orange brownies

Orange brownie


Makes: 4 medium orange brownies/ 9 regular pieces


  • 4 medium oranges, tip removed and hollowed
  • 200 gms good quality dark chocolate, min. 60% cocoa
  • 40 ml any neutral vegetable oil (I use extra light olive oil)
  • 90 gms mashed banana ~ approx 1 large banana
  • 70 gms castor sugar
  • 1 tsp vanilla extract
  • 25 ml hot water
  • 90 gms all purpose flour
  • 1 tsp espresso powder



  • Cut off the top of the oranges and scoop out the pulp. You can use the pulp for making orange juice. Keep aside the hollowed oranges.
  • Preheat oven to 180 C. Line a baking tray with silpat or parchment paper. Keep aside.
  • Melt the chocolate and oil over a double boiler.
  • In a large bowl, whisk together the mashed banana, castor sugar, vanilla extract, hot water and chocolate mixture.
  • Add the flour and espresso powder and whisk until all the flour is incorporated.
  • Pour the brownie batter into the hollowed oranges – up to 3/4th. Place them on the prepared tray and bake for 30-35 mins or until a skewer inserted comes out clean.
  • Best served warm with a scoop of vanilla ice cream and rum caramel sauce.



  • If you do not want to bake them in orange shells, simply bake them in an 8″ square baking tin for 18-20 mins, or until a skewer inserted comes out clean.



Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your creations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

Instagram handle: myyummyspatula

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Double Chocolate Chip Cookies

Now that we have Chocolate Chip Cookie covered, you all know what comes after! Duh, DOUBLE Chocolate Chip Cookie 😀 If you still haven’t checked out my Chocolate Chip Cookie recipe, you must right now! I guarantee you’re not gonna regret this. And once you’re done making those, I highly recommend prepping for a batch of these, because why the hell not?! Or you could bake both simultaneously. I’m not judging, really. That probably is the best way to go about it 😛

Double Chocolate chip cookie

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Sweet Potato Pancakes with Creamy Cinnamon Syrup (Vegan friendly)

Oh my god, I finally managed to make these! *pats her back* I should be given an award for the best procrastinator in the world, no kidding. Don’t get me wrong, I’m not lazy. I actually like to live a pretty active lifestyle. I just don’t know many people who are enthusiastic about pancakes and would like to share a plate with me. I know, I know, sounds ridiculous right?! Well it is. I’ll also tell you what’s even more ridiculous. These pancakes. They are kinda ridiculous. Ridiculously good, if I may say so myself! But I’m going to be honest, it’s not the pancakes alone which make this combination so good. The magic lies in that creamy cinnamon syrup. Yup, that’s right. I’m gonna highlight this for people who make the wise decision of scrolling through my rambles, because this is not to be missed. DO NOT SKIP THE SYRUP– it’s the BEST part. Trust me on this one, will you?

Sweet potato pancakes

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1 Bowl Wholewheat Chocolate Chunk Banana Bread (Vegan)

One of my new year resolutions is that I’m gonna be a LOT more active on the blog. With everything happening in 2017, blogging kinda took a back seat. So fortunately, or unfortunately, you’re gonna be seeing a lot more of me this year 😛

Chocolate chunk banana bread

More often than not, I genuinely prefer non-frosted cakes. You know those simple straight up kinda cakes? No frills, just pure goodness !

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Gingerhuman cookies

Hello from the land of dead!

Haha, guess who finally decided to make an appearance? It’s weirdly funny how I almost feel like a featuring guest on my own blog lol. Anyway, I’m back for now and I come bearing a very yummy gift, oh yes! 😀 I’m such a big fan of Christmas ! I remember, when I was a kid, every year my brother and I would fight over who would dress up as Santa with a pillow belly. Mum and I would go present shopping and decorate a tiny christmas tree for the party later that night. It would only be my parents, my siblings and my uncle & aunt who lived only 20 mins away.  Now that I think of it, I really really miss that. It is just such a cute family memory. Sadly, we are all grown up now and too busy to do that anymore. Can I tell you a secret though? Every year while Christmas shopping, whenever I spot the santa costume, I just have the strongest urge to pick it up and dress like Santa again. Guess we are all kids at heart 🙂

Gingerbread cookies.jpg

Gingerbread cookies 4.jpg

Speaking of Christmas, so  I’m not a very big fan of sugar cookies even with all their pretty decorations (Yes, I said it!) but I’m sure that’s only because we don’t essentially celebrate Christmas and I haven’t grown up eating them. However, I do love gingerbread cookies, especially the ginger men kinds. I think it stems out of my pure love for spices – ah, how I love winter baking! This is my favourite favourite recipe and it’s such an easy, hassle-free recipe that you cannot not love it. My favourite part though is dressing up these little guys, haha. So if you’re like me, you’re gonna loooveeee these cookies ! I know I’m a bit late but if any of you still haven’t decided what to make for Christmas, I would strongly recommend making these. They are perfectly crisp, so gingery and taste like a warm cozy hug ❤ Everybody needs a warm hug in this chilly weather ! Bon appetite 🙂

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Gingerbread cookies 2

Recipe adaptation: Minimalist Baker


Makes: 60 gingerbread cookies


For the cookies

  • 110 gms salted butter
  • 115 gms coconut sugar
  • 45 ml aquafaba / 1 flax egg (brine from a can of chickpeas)
  • 60 gms molasses (I have always used blackstrap )
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/4 tsp nutmeg powder
  • 260 gms + 1 tbsp all purpose flour
  • 75 gms almond meal *
  • 40 gms cornflour

For decoration

  • white chocolate, melted
  • your choice of sprinkles



For the cookies

  • Cream butter in a large bowl until smooth and creamy.
  • Add the coconut sugar, and beat again until light and fluffy.
  • Add aquafaba and molasses and beat until combined well.
  • Add the baking power, cinnamon powder, ginger powder and nutmeg powder and mix well.
  • Lastly, add in the flour, almond meal and cornflour and mix until all the flour is well incorporated. The dough should not be very soft. If it’s too soft and sticky, add in flour 1 tbsp at a time.
  • Cover the dough with cling film and chill for at least 2 hours (up to 24 hours) before rolling it out.
  • Preheat oven to 180 C. Line a baking tray with silpat or parchment paper.
  • Roll out the dough to 5mm thickness and using a cookie cutter, cut out shapes. Collect the scraps and roll again. Repeat until all the dough is used up.
  • Bake for 9-10 minutes. They will still be a little soft (not too soft though) when you take them out of the oven but will crisp up once cooled. Let them cool completely.


  • Decorate using melted white chocolate and your favourite sprinkles.


*- I blanched some almonds and then ground them to make my own almond meal.


Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

Like more deliciousness ? Hit the follow button! You can also check out more drooling pictures, updates and behind the scene stories on Instagram! xx

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Chocolate Swirl Mousse Bars

Although you don’t really need a reason to celebrate Chocolate, it’s always fun to have little occasions to look forward to. Well, if I’m being honest, I never remember these “days” but this time I did, yay! These bars are the product of my memory lol (and my labour). I made these to celebrate ‘World Chocolate Day’ but who am I kidding? Everyday is chocolate day in my kitchen 😛 The only difference being, this time I digressed to a more indulging side. These are so easy to make and I mean like a lazy person easy- with the best results! The best kind of treats, ya?

In all honesty, these photos do not do half the justice to how sinful these bars taste. I mean, you might wanna change into your sweatpants for these but oh, how they are worth it! 😀 It’s all about the balance really. I’m all for living a healthy lifestyle and how much ever I love baking, surprisingly enough I’m the last one to actually reach out for desserts but in my mantra, occasional indulgence is in fact healthy- healthy for the mind and the soul. You see, till the time it makes you happy. So get your baking hats on and indulge like a boss! B)

Mousse bars.jpg

Mousse bars 2.jpg

Chocolate mousse bars

Makes: 9 bars


For the crust

  • 150 gms oreos
  • 50 gms unsalted butter

For the chocolate mousse

  • 200 gms good quality semi sweet chocolate
  • 1 1/2 tsp coffee powder
  • 1/4 tsp red chilli powder
  • 220 ml whipping cream
  • 1/2 tsp vanilla extract

For the white chocolate swirl

  • 100 gms good quality white chocolate
  • 2-3 tbsp milk
  • zest of 1 lemon
  • 3-4 shortbread biscuits, crushed



For the crust

  • Line an 8″ square baking tin with baking paper.
  • Blitz oreos and butter together in a food processor until slightly sticky and crumbly. Pour into the prepared baking tin and press down using your fingers to flatten the top. Refrigerate till use.

For the chocolate mousse

  • Place the chocolate, coffee powder and chilli powder in a heatproof bowl and melt over a double boiler until smooth. Let it cool.
  • Whip the whipping cream and vanilla extract on high speed until soft peaks form. Gently fold in the cooled chocolate to incorporate well. Do not mix rigorously or you will deflate the mousse.
  • Pour the mousse over the chilled crust and evenly spread using a spatula. Cover with cling film and refrigerate for min. 2-3 hours.

For the white chocolate swirl

  • Melt the white chocolate and milk in a microwave in intervals until completely melted and smooth.
  • Add in the lemon zest and the crushed shortbread biscuits and mix well.
  • Pour the white chocolate mixture over the mousse and swirl using a toothpick. Add more crushed shortbread biscuits on top if you wish and gently press down to stick. Refrigerate for another 10-15 mins before slicing into pieces. Best served chilled.


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