Vegan Hummingbird Cake, Sugar-Free

The Hummingbird cake originated in Jamaica and moved to the USA and the world. There is a distinct tropical flavour with the bananas, pineapple, coconut and nuts 🌴.

The cake has a faint nod to the nursery rhyme in which the black birds were baked into a pie. However, no birds of any kind were harmed in the making of this cake!

My variation substitutes xylitol in place of sugar and some dried fruit for even fruitier cake 🎂! Using mashed overripe bananas takes the place of eggs and the pineapple purée makes for a wonderfully moist cake. I used frozen pineapple chunks blend into a smooth purée but fresh ripe pineapple would work just as well. The icing is made with softened coconut cream and xylitol “icing sugar”. Save the leftover coconut water in the can to add into the cake batter, if needed. Perfect for my next spring soirée 🎊 

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Vegan Hummingbird Cake

Vegan and Sugarfree. Contains nuts and gluten.

Priya: Priya@MasalaVegan
Ingredients
  • 2.5 cups Unbleached Self Raising Flour
  • 1.5 cups Xylitol
  • 2 teaspoons Cinnamon Powder
  • 1/2 cup Mixed Dried Fruit(I used paw paw, raisins & sultanas)
  • 1/2 cup Walnuts, chopped coarsely
  • 1/2 cup Banana, mashed (ripe to overripe work best)
  • 1/2 cup Pineapple Purée
  • 1/2 cup Rice Bran Oil
Coconut Cream Icing
  • 1/2 cup Coconut Cream (only the thick part, reserve watery part for batter)
  • 1/2 cup Xylitol
  • 1 tablespoon Corn Flour
  • 2 tablespoons Walnuts, chopped into big pieces
  • 2 tablespoons Coconut Flakes, toasted
Instructions
For the Cake,
  1. Preheat the oven to 180° C. Spray a 9" cake pan with nonstick spray or line with baking paper.

  2. In a large bowl, sift the flour and cinnamon together. Toss the walnuts and dried fruit pieces and mix well.
  3. Whisk the puréed banana, pineapple, Xylitol and oil until smooth.
  4. Fold in the wet mixture into the dry mix and mix gently until thick but smooth batter forms. Add reserved coconut water if the batter is too lumpy.

  5. Pour the batter in the prepared cake pan.

  6. Bake for 45 minutes at 175° C or, until a skewer inserted into the centre comes out clean.
  7. Cool cake in the pan for 10 - 15 minutes after taking out of the oven.
  8. Invert cake carefully on a cooling rack out of the cake pan.
For the Coconut Cream Icing,
  1. Powder the xylitol & corn flour finely and whisk into the coconut cream until fluffy. 

  2. Spread over a slightly warm cake as the icing hardens as the cake cools.

  3. Sprinkle with walnut pieces and toasted coconut flakes to decorate.

If you liked this vegan cake recipe, please try my Vegan Vanilla Cake here.

 

Vegan Rainbow Cake & Sugarfree Icing

 Birthdays were taken very seriously when I was growing up. Every last bit had to be meticulously planned and organized way beforehand (at least a month!). I used to religiously count down days to my birthday and the party. Headache inducing decisions on who was going to be on the guest list, I possibly drove my poor mother to insanity! My mother insisted on baking a cake for me every single year, even the years I was away from home she would wait till I got back and made me one. I now deeply miss the cake, the love, thought and affection that went into making it. Now I make cakes for my little ones, who seem to come up with some unusual requests. This cake was supposed to be a rainbow cake with blue icing roses and also, follow the trend of undressed cakes with a light covering of some vanilla icing! Excellent for three different cakes but the birthday girl loved her cake and insisted on cutting it herself (the magic of seeing the layers I’d say). The basic cake recipe is from my vanilla cake with gel colors and natural fruit flavours mixed in. The icing is made with powdered Xylitol mixed with a dash of corn flour and Nuttelex, a vegetable shortening easily found in the shops here.

Vegan Rainbow Birthday Cake
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Vegan White Icing
Vegan, gluten free, nut free and sugar free. A quick icing recipe great for covering, piping and decorating cakes, cupcakes and cookies.
Priya: Priya@MasalaVegan
Ingredients
  • 4 cups Xylitol
  • 2 tablespoon Corn Flour
  • 2 teaspoon Vanilla Bean Paste
  • 1/2 cup Nuttelex
  • 2 tablespoons Non Dairy Milk
Instructions
  1. Powder the Xylitol and corn flour together until fine.

  2. In a large mixing bowl add the powdered mix, shortening, milk and vanilla bean paste.
  3. Start mixing at the lowest speed possible until the mixture comes together.
  4. Once the mixture is well mixed then increase the speed to get smooth and fluffy icing.
Recipe Notes

If the mixture seems to thick (depends on different brands of corn flour) add a bit more milk.
Use rice milk, if wanting a gluten-free, nut Free and sugar-free icing.

If you enjoyed this cake recipe, please check out my Vegan Mud Cake!

 

Fig & Cardamom Jam (Sugarfree & 3 Ingredients)

Summer has quickly transitioned into Autumn but, there still a lot of summery fruits in the market. Next to mangoes, fresh figs are a family favourite. We seem to eat large quantities of most fruits though. I was looking at a couple of slightly bruised looking figs that were marked down and decided to try making some jam using Xylitol, like I did with the strawberries. Fig and green cardamom is definitely a match made in flavour heaven. This jam tastes great on pancakes, scones, as a topping for porridge and also, in the Tofutti cheese sandwiches. Now my jam never lasts for more than a few weeks in the fridge, because my younger one has the tendency to dig into jars with a spoon, particularly into jars that contain sweet things!

3 Ingredient Sugar-free Fig Jam
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Vegan Sugarfree Fig & Cardamom Jam

Vegan, glutenfree, sugar-free and allergy friendly jam without pectin, or other additives. Made with just 3 ingredients!

Priya: Priya
Ingredients
  • 2 cups Fresh Figs, quartered
  • 3/4 cup Xylitol
  • 4 - 5 Green Cardamom Pods
Instructions
  1. Separate the seeds from the cardamom pods and powder finely. Save the green husks.

  2. In a deep saucepan, add the figs, cardamom husks and Xylitol. Crush the figs and mix the xylitol in.
  3. Bring to a rolling boil and stir with a heavy wooden spoon until the xylitol dissolves.
  4. Reduce heat to the lowest setting and cook until the mixture thickens and looks lumpy.

  5. Take off the heat and mix in the powdered cardamom seeds.
  6. I wanted the fruit lumps to show so did not blend the jam. Pass through a blender for a smoother jam.

Pour into sterilised glass jars when still warm and cool well before clipping the lid on.

I stored the strawberry jam in the fridge where it lasted for a grand total of 10 days but, should be fine for a couple of weeks! 

This happy jam recipe is going off to Healthy Vegan Fridays, Saucy Saturdays & the Bloggers Pit Stop!

Vegan Gram Flour & Coconut Fudge (Besan Burfee, Sugarfree)

The Indian calendar follows the luni- solar cycle and starts and finishes differently as opposed to the standard 31st of December and 1st of January. The “Hindu” new year in 2017 falls on the 29th of March. Houses are cleaned and freshened up with a variety of fresh flowers and leaves. Intricate decorations made of rice flour and/ or colored sand are set on flowers. Growing up, my mother used to install a brass pot atop a stick covered with brightly colored cloth as a symbol of victory of good over evil called “Gudi”, pronounced as goody. Flowers and mango leaves are used to decorate the Gudi And, all kinds of sweet and savoury delicacies are made. Commonly made recipes include Chakli, Puran Poli (flatbread stuffed with sweetened lentils) and delicious fudge bars, called “Burfee”.

Vegan Glutenfree Gramflour Fudge
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Vegan Gram Flour & Coconut Fudge (Besan Burfee)

Gluten-free and Sugar-free, this fudge is full of coconut goodness.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Besan
  • 1 cup Desiccated Coconut
  • 2/3 cup Xylitol
  • 1/4 cup Water
  • 1/3 cup Coconut Oil
  • 1 teaspoon Green Cardamom Seeds, powdered
Instructions
  1. Line a flat tray with nonstick paper and set aside.

  2. In a deep saucepan melt the coconut oil and add the Gram flour. Roast until golden and the raw smell disappears. Remove from saucepan and set aside in a plate to cool.
  3. Roast the desiccated coconut next, on low heat until lightly browned. Remove from saucepan and mix with the roasted Gram flour.
  4. Mix the xylitol and water in the saucepan and cook until the syrup looks bubbly and thickens.
  5. Take off the heat and fold in the gram flour - coconut mixture.
  6. Toss in the cardamom powder and mix well. 
  7. Transfer this mixture evenly into the prepared tray. Tap the tray on a sturdy surface to remove any airgaps and smoothen the top.
  8. Score the fudge in diamond shaped pieces after cooling for 10 - 15 minutes.

Vegan Tiramisu Layer Cake (Sugar Free)

Valentine’s Day… brings out a lot of must – have items out of the wood work that most retailers are sure we can’t live without! Speaking for myself, I can’t live without love… the love my family has for me, the love my friends have for me and all the unconditional support, encouragement and love that I’ve received from all my well wishers! When someone means that much to me, making something from the bottom of my heart is my way of showing gratitude. This Tiramisu Layered Cake is a sweet gesture that is not only cruelty free but also, sugar-free, low-fat and nut free. For added indulgence layer two slices on top of each other! Happy baking 😊

Vegan Tiramisu Layered Cake

Vegan Tiramisu Cake
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Vegan Tiramisu Layer Cake

A quick, easy, low fat, sugarfree, one pan vegan Tiramisu made of coffee flavoured cake layered with a luscious vanilla custard and then doused with dark cacao powder. Tastes best when chilled for 6 hours and then cut into large squares.

Course: Dessert
Priya: Priya
Ingredients
For the Coffee Flavoured Cake
  • 1/2 cup Unbleached Self Raising Flour
  • 1/3 cup Xylitol
  • 4 teaspoons Instant Coffee Powder, heaped
  • 1/4 cup Light Oil
  • 2/3 cup Cold Water
For the Custard layer
  • 4 tablespoons Corn Flour
  • 3 tablespoons Xylitol
  • 2 cups Rice/ Oat Milk
  • 1 teaspoon Vanilla Bean Paste concentrate
  • 1/2 cup Water, room temperature
  • 2 tablespoons Dark Cacao Powder
Instructions
For the Coffee Cake layer
  1. Preheat the oven to 180 degree Celsius and line a square pan with nonstick baking paper.

    Whisk the dry ingredients including the instant coffee powder until well mixed in a bowl.

    Mix the oil and water into the dry mix with a fork until the batter has no lumps.

    Pour the batter into the pan and bake for 30 - 40 minutes at 175 degrees Celsius. Check if cooked through by inserting a skewer in the cake around the 30 minute mark.

    Cool in the pan.

For the Custard layer
  1. Whisk the corn flour and water together in a saucepan until smooth.

    Gradually add in the coconut milk and Xylitol. Continue whisking until no lumps remain.

    Heat the saucepan on medium heat and bring to a boil. Whisk continuously for a smooth custard.

    The custard is ready when it coats the back of a clean spoon.

    Take off the heat and mix in the vanilla bean paste.

    Pour on top of the prepared cake and cool to room temperature.

    Refrigerate on cooling down for atleast 6 hours to let the custard set and the flavours to deepen.

    Sprinkle dark cacao powder on top of the custard layer and slice into large square pieces to enjoy.

4 Ingredient Vegan Iced Frappé (Sugar Free)

Frappé coffee refers to a foamy iced coffee drink originating from Greece. Apparently it was developed accidentally by a Nescafé employee to showcase the popular instant coffee brand. This is now a popular summer drink  across the globe and something that, I  grew up with. My 4 ingredient vegan Iced Frappé is a quick blender recipe that comes together with some coconut milk, ice cubes and fair trade organic coffee granules with a dash of Stevia. Perfect on a hot summer afternoon!

 

INGREDIENTS –

Coconut Milk – 2 cups (cold from the fridge works the best)
Ice Cubes – 1 cup
Organic Fairtrade Coffee Granules – 4 teaspoons
Stevia Drops – 8 to 10 drops

DIRECTIONS – 

Blitz the ice cubes and coffee granules together.
Toss in the cold coconut milk and stevia drops.
Blend until smooth and foamy.

NOTES – 

Tastes best cold and fresh from the blender.
The coconut milk tends to lose its frothiness if left out for too long.

Coconut Date Condensed Milk – 3 Ingredients (Vegan, Gluten Free & Raw)

My earliest memories of Condensed Milk are of a sticky, toothache inducing sweet cloying liquid which seemed to not only taste great to a 4-year-old straight from the can but also, doubled up as glue for craft! Of course, when my craft work was subsequently discovered by hundreds of ants and my mother, roughly in that order I learnt an important lesson, i.e. not to play with my food! 

This vegan condensed milk recipe not only can be assembled in 10 minutes when required,  and is also raw, so no cooking over a hot stove to thicken this mixture! I’ve used coconut milk from a carton in this recipe along with pitted dates for the thick mouthfeel and consistency.

Optional add-ins are vanilla bean paste, cardamom powder, cinnamon powder, or sea salt for a mouth-watering treat that goes well with pancakes or bread or, in smoothies. Happy cooking 😊 

 Here’s the recipe,

Coconut Date Condensed Milk

(This 3 ingredient raw condensed milk contains the goodness of coconut which thickens and makes the most heavenly tasting condensed milk when combined with pitted dates and water.)

INGREDIENTS – 

  • Coconut Milk – 1.5 cups
  • Fine Desiccated Coconut – 3/4 cup
  • Organic Pitted Dates – 1/2 cup

DIRECTIONS – 

  1. Add the desiccated coconut in coconut milk and blend well to mix.
  2. Mix in the pitted dates.
  3. Run on the highest setting until the dates and coconut are a homogenous mixture (approximately 4 to 5 minutes in a powerful blender, more if using a normal blender).

NOTES – 

Use as required or, dig in with a spoon!

4 Ingredient Vegan Apple Halwa/ Pudding (No Added Sugar & Gluten Free)

“Diwali”, the Festival of Lights, celebrated to mark the victory of good over evil. Celebrated as a week-long festival venerating wealth, nature, family, prosperity and abundance, little lamps/ candles are lit along the perimeter of the house, light decorations are put up around the main door and intricate drawings called “Rangoli” are drawn on the floor. Festival food consisting of sweet and savoury versions occupy an important spot in everyone’s heart. A very Happy Diwali to everyone celebrating this joyous occasion 🏵!

Apples are naturally sweet and cook beautifully into a luscious paste, thickened with almond flour for this pudding. I chopped up half the apples and puréed the rest for a grainy consistency. Roasting the apple pieces gives this dessert a beautiful golden colour and, a rich apple caramel flavour. The flavour definitely improves with time and the pudding tastes great warm or, cold.

We need,
  • Red Delicious Apples – 4 (2 finely chopped & 2 puréed)
  • Almond Flour – 1/2 cup
  • Almond Milk – 1 cup
  • Coconut Oil – 1 teaspoon
  • Roasted Almonds, chopped – 1 tablespoon (optional for garnishing)
Directions,
  1. Heat the coconut oil in a thick bottomed deep pan.
  2. Add the apple pieces and roast until golden.
  3. Mix in the apple purée into the pan on low heat.
  4. Gradually add almond flour by the spoonful to prevent lumps.
  5. Stir in the almond milk and cook on a low flame until the mixture comes together and leaves the sides.

Serve warm or cold with desired toppings! I topped mine with Thandaisyrup. Happy cooking 😊

 

Vegan Steamed Cucumber Cake “Taushalli”

Steamed cakes and puddings made in a pressure cooker pan without using the weight on the lid was quite common when I was growing up. We did have a round oven that made an appearance on weekends to make birthday cakes, pizzas, bread rolls and biscuits because my mother was an awesome baker. However, for everyday snacking the pressure cooker cakes worked just fine! This cake is made with a special variety of cooking cucumbers called “Tausheh” back home, I used fat green telegraph cucumbers from the farmers market. Also, the cucumbers are processed in a chopper but, may be grated by hand. The coarse rice flour I used is the consistency of sand. Very fine rice flour tends to make the cake gluey in my experience.

We need,

  • Green Cucumber, chopped/ grated finely – 3 (medium sized) to make 2.5 – 3 cups
  • Coarse Rice Flour – 1 cup
  • Xylitol – 1/2 cup heaped
  • Green Cardamom Seeds, powdered – 2 teaspoons
  • Non Stick Spray, to grease the cake pan
  • Flaked Almonds – 2 tablespoons to sprinkle as garnishing (optional)

Directions,

  1. Process/ grate the cucumbers and tip into a large mixing bowl.
  2. Add the Xylitol and mix well until dissolved.
  3. Mix in the rice flour and stir well. Set aside.
  4. Take a deep pressure cooker pan and fill with warm water to set up as a steamer. (Mine comes with a ring that I can use to gauge the water level and prevent the pan from touching the water.)
  5. Spray a 6″ round pan with non stick spray.
  6. Wait until the water in the pressure cooker starts to boil before pouring the batter into the prepared pan.
  7. Set over the steaming ring and clip the lid without the weight on the pressure pan.
  8. Steam on high for 20 – 25 minutes or, until a skewer inserted in the middle of the cake comes out clean.
  9. Rest for 15 minutes in the pan before inverting on a plate and garnishing with the flaked almonds.

Tastes great warm or, cold. Happy cooking 😊

 

 

 

Vegan Almond Spiced Milk "Thandai"

Welcome to my new home!

Thandai” is a delectable drink made with powdered almonds, spices and saffron for festive occasions and served at weddings as a welcome drink.  Usually made by reducing full cream dairy milk, I’ve substituted almond milk which provides a gorgeous texture to this drink, most non dairy milks work just as well. The dry spice mix stores well in the refrigerator up to 3 months.

We need,
For the dry spice mix
  • White Poppy Seeds – 2 tablespoons
  • Green Fennel Seeds – 2 tablespoons
  • Almonds – 2 tablespoons
  • Green Cardamom Pods – 1/2 tablespoon
  • Black Pepper – 1/4 tablespoon
  • Turmeric Powder – 1/4 tablespoon
  • Saffron Strands – 4 to 5
To serve –

Almond Milk – 1 cup + 2 heaped teaspoons of above spice mix
Sweetener Of Choice – 1 heaped teaspoon per cup

Directions,
  1. Dry grind the spice mix ingredients into a fine powder and store in an air tight glass jar in the fridge.
  2. To assemble, add 2 heaped teaspoons of the spice mix and sweetener per cup of almond milk and bring to a gentle boil.

Thandai tastes delicious as a warm or, cold drink. The dry spice mix stores well and furthermore, used to flavour puddings – both Halwa and Kheer.