I woke up one morning to find a mail in my mailbox saying that my blog has been listed under top 100 Indian Food Blogs by Feedspot. First I dint take it seriously because the link said I shared the space with Masterchefs like Sanjeev Kapoor and knwon faces like Nishamadhulika and Manjula’s Kitchen. But then by evening the word spread to Facebook and my friends started tagging me that my blog name is actually in top 100 Indian Blog list. I was numb for a moment but then I was jumping with joy. I want to thank you my readers , my family and my friends who have encouraged me and supported me in this food journey. What would I do without your love! 

My family wanted a cake to celebrate the occasion and I though of baking this Peach upside down cake. This cake was baked in a cast iron skillet and uses no refined flour or sugar! It was moist and held the peaches so well. The flavour of jaggery gave it that earthy feel. What a healthy way to celebrate the occasion. 


1. Thoroughly wash ripe peaches and slice them into wedges and discard the stones.

2. Place a 8-9 inches cast iron skillet* on stove and add butter. You can buy a 6 inches Cast iron skillet from our online store The Gourmet Shop . Let the butter melt and spread crumbled jaggery all over the surface. Instead of jaggery you can also add brown sugar. Let the jaggery melt and form a caramel like syrup. Turn the flame off.

3. Place peach wedges all over the skillet. Set aside. In the meanwhile preheat the oven for 10 minutes on 180 degree Celsius (Learn more about Oven temperatures and conversions)

4.  In a vessel add milk and Apple Cider Vinegar**.

5. Stir to mix and also add oil. Heat the milk oil mix in a microwave for 2 minutes.

6. Add brown sugar or jaggery powder, salt and vanilla extract.

7. Also add cinnamon powder and nutmeg powder to the wet ingredients.

8. Give everything a good mix and set aside. 

9. In another bowl add whole wheat flour and All purpose flour.

7. Also add baking powder and baking soda. Combine all the dry ingredients.

11. Add the wet ingredients to the dry ingredients and mix everything till everything is moistened. Do not over mix for you do not want a tough cake.

12. Pour this batter over the peaches in the skillet. Level up with a spatula and pop it in the oven for 30 minutes or till the tooth pick inserted comes out clean.  

13. Bring the skillet outside the oven and let it sit on the counter for 10 minutes and only after that invert it on a serving plate carefully. If you do it before ten minutes the cake will spread everywhere and if you wait too long the caramelized peaches will stick to the skillet and will refuse to move. Therefore, invert the plate right after 10 minutes. Slice and enjoy!

Other recipes with fresh peach you can try are: Peach Lemonade and Eggless Fresh Peach Cobbler.

If you are looking for other Cakes and desserts with fresh fruits you can try: Fresh Apricot and Almond CakeApple CrispMango Vanilla CakeFestive Orange Blueberry Pound CakeSorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese FrostingVanilla & Pomegranate CakeVegan Chocolate Banana CakeMascarpone Cherry Compote Cheesecake GlassesEggless Orange Cake with Candied Orange Peel FillingPersimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream


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Vegan Chocolate Banana Cake

Who doesn’t like chocolate. And when this incredible flavour is infused with banana it becomes a divine combination. It doesn’t just end here..what if this combination is guilt free and vegan? Here’s new newest recipe of Chocolate Banana Cake which is eggless, butterless and also dairy free. I have used Flax seeds to make it rise and become fluffy. I had done another Eggless Whole Wheat Banana Bread with Melon Seeds earlier. But this recipe takes this bread to a new level of craziness.

Vegan Chocolate Banana Cake

The most enticing part of this bread was its texture. It was soft and gooey and almost melted in my mouth in its very first bite. The ripe unforgotten bananas were put to right use. My little one who is a picky eater devoured this greedily and barely allowed me to take photographs 🙂


1. Soak Flax seed Powder in water and set aside (Learn here how to make Flax seed powder). The mixture should become like a gel in some time.



2. Grease a baking pan and set aside. I am using a medium size bundt pan for this. Preheat the oven on 180 degree Celcius for 10 minutes.


3. In another bowl sift All Purpose Flour, Baking Powder and Baking Soda. Do you see the lumps in the baking powder? That is why we are sifting everything for a lump free airy flour.




4. This is how it looks after sieving.

5. Also sieve and add cocoa powder to the flour and gently combine. Set aside.



6. Mash overripe bananas with a fork and place in a mixing bowl. Add vegetable oil and combine. 



7. Add the flax powder gel to the bananas.

8. Add brown sugar or jaggery powder and vanilla extract. Give everything a good mix.



9. Add the wet ingredients to the dry ingredients and gently mix with the spatula. Do not over mix simple moisten the flour.



10. Pour this in the greased pan and bake on a preheated oven for 20-25 minutes on 180 degree celcius (Learn more about Oven temperatures and Conversions). The test of doneness is that the toothpick inserted will come out clean.

11. Let the cake cool down a little before taking it out of the pan. Invert the pan on a serving plate and gently tap to remove the cake. Slice and serve with your favourite cup of coffee or tea.

Related post: How to make Flax Seed Powder or meal?

Other cake and bread recipes you can try here : Apple Raisin Streusel Bread, Persimmon Rum Cake, Surprise Heart Inside Cake, Pumpkin Cake Rolls, Lemon Cake with Lemon Glaze, Eggless Orange cake with candied Orange Peel Filling, Wacky Vegan Chocolate Cake, Eggless Almond Vanilla Cake, Chocolate Vanilla Marble Cakecak.

Vegan Chocolate Banana Cake


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I have never been fond of Orange Flavour specially the artificial flavour in ice lollies, squashes, sweet orange candies. But when I saw the recipe of this cake it enticed me. The recipe said it is made with fresh orange juice and candied orange peels. The idea itself was so inviting that I took a plunge and decided to bake this cake.

To my surprise the cake came out delicious, fluffy and moist in spite of being eggless. The most impressive thing about this cake was the center filling with candied orange peel. It  took this cake to the next level of deliciousness. Now you will understand why I chose this special cake for my 100th post on my blog 🙂 🙂


1. Make Candied Orange Peels and keep aside. You can follow this recipe. Grease a Bundt pan or any pan of your choice. Do not forget to dust it with flour so that the cake can come out easily after baking. Preheat your oven for 10 minutes on 180 degree Celsius. Learn More about Oven temperatures and Conversions.



2. In a bowl add All purpose flour, salt and baking powder. Combine  them together and keep aside.




3. In another bowl add melted butter and sugar, Whisk them together. You can even use an electric whisker,



4. Add Yogurt or curd and keep whisking together till everything is smooth and lump free.



5. Add Vanilla extract and combine.


6. Pour half of wet ingredients in dry ingredients and combine.


7. Add Orange juice and mix everything. Add rest of the flour mix and combine. 



8. Add little milk to make the batter runny. Gently mix until everything is moistened. Do not over mix.



9.Pour half the batter in a greased pan and spread the candied orange peel all over the surface.


10. Now pour rest of the batter on top of the candied peels.


11.Bake in preheated oven on 180 degree Celsius  for 40-50 minutes or until the toothpick inserted comes out clean. Let the cake cool down completely before you invert it on a tray. Otherwise the cake will break. Cut into slices and enjoy the delicious, moist orange cake.

You can even try our other cakes and breads like Apple Raisin Streusel Bread, Persimmon Rum Cake, Pumpkin Cake Rolls. You can learn how to make Candied Orange Peel at home.



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There are many who say they cant bake. After numerous failed attempts they have given up on baking. This recipe is for those who have lost all faith in baking and for those who want to debut in baking muffins. Do not worry this is the basic recipe to make that perfect moist cake without the use of eggs. What can be more perfect than baking these moist chocolate muffins for your Valentine this Valentine’s Day.


1. Line the Muffin Tray with Muffin Liners and Preheat the Oven to 180 Degree Celsius for ten minutes. (Learn more about Oven Temperatures and Conversions).


2. In a bowl add All Purpose Flour and Sugar.

3. Add Baking Soda and Cocoa Powder.



4. Give it a gentle whisk to combine. Set aside.


 5. In an another bowl add warm water and vegetable oil.



6. Add Vanilla Extract and White Distilled Vinegar.




7. Mix dry ingredients to the wet ingredients.


8. Whisk together till everything moistens and the batter is lump free. Do not over mix.


9. Using a spoon fill 2/3 of the muffin cup with batter.


10. Bake in the preheated oven for 10-12 minutes or until the toothpick inserted comes out clean.Let them cool down before you dig in. You can ice it, glaze it or eat just like that.

You can try Other Cake recipes like Surprise Heart inside Cake, Pumpkin Cake Rolls, Persimmon Rum Cake and Apple Raisins Streusel Bread.


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Eggless Walnut Pancakes
Two days back I posted the recipe of Blueberry Buttermilk Pancakes, they were a big hit and requests started pouring in for me to share recipe for eggless pancakes. The challenge was to come up with a recipe which makes similar soft and fluffy pancakes without the use of Eggs. I gave them a try yesterday and to my surprise they came out as good as pancakes with eggs. My kiddo was hovering over my plate and was asking for more more and more.

The walnuts gave it an extra kick. The flavour of pancakes, walnuts and maple syrup gives it an irresistible taste. If you are making for your little kids and fear they may choke on walnut pieces, you can even grind the walnuts and add them to the batter. 


1. In a bowl combine all purpose flour and sugar. I used raw brown sugar. You can use simple white sugar if you like.


2. Also add to it salt which gives it a slight savory touch.


3. Take few spoons of flour mixture and toss walnut pieces in it. Keep aside.


4. Add milk to rest of the dry mixture and also add melted butter. You can substitute butter with vegetable oil. I like the buttery taste.



4. Whisk everything together to form a lump free batter. 


5. Add baking powder to the batter and combine. Let the mixture sit for another 5-7 minutes so that the baking powder starts working. *(Check Notes)


6. Fold in the flour tossed walnuts. Do not over mix.


7. Preheat a non stick griddle or flat bottom pan over medium high heat and brush it with butter or you can even spray with cooking oil. I used butter.


8.  Pour about 1/3 cup of batter on the griddle using a ladle or a measuring cup. Do not spread. The consistency of batter should neither be thick nor runny . You can add little extra milk to make the consistency right. If the consistency is perfect the batter will spread evenly and form a perfect pancake circle. Even if they don’t, do not worry we eat for taste not for perfect shapes 😛 Mine were also not that perfect but tasted great.

9. After about 2-3 minutes you will spot some bubbles on the top, specially around edges. This is the time to flip it and cook it on the other side.


10. Cook the other side also for 2 minutes or till it has acquired golden colour.


Serve hot with Maple Syrup or Honey or Caramel Sauce or Nutella or Chocolate Syrup. You can top it with additional walnuts if you desire.

Also try Blueberry Buttermilk Pan Cakes. You can even try our other Breakfast recipes like Shahi PohaCasserole EggsQuick Rava IdliRava Pizza BreadSoya Veggie Vermicelli or Wrapped French Toast.




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I stumbled upon this recipe on the internet which is eggless, butterless and vegan. It is a sure shot no hassle super moist cake which can be made in less than 30 minutes from start to finish. No wonder it has been rightly named Wacky Cake. It has an interesting history which fascinated me and motivated me to try this recipe.

This recipe was born during war times and the economic depression when food was scarce specially eggs, milk, sugar and butter. It was during those crucial times this cake was introduced. Its fondly known as ‘War cake’. If you are new to baking then this is the cake which you should try because it doesn’t require any difficult steps. Its largely mix and bake. You can make this whenever you want to bake a cake using everyday ingredients without much effort. 


1. Preheat your oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions). Brush a 8 inch baking dish with cooking oil. Don’t forget to brush the sides. I am using a silicon Mould which works well. You can use aluminium mould, stoneware, ceramic and even borosil flat bottom dish. These all are oven friendly.

2. In a bowl put All purpose flour, Cocoa powder*, powdered Sugar or castor sugar.

3 . Also add baking soda and salt. Basically, put all dry ingredient together. Now gently mix all the dry ingredients for an even mixture.


4. In another bowl add Oil and Vanilla Essence.

5. Also add warm water and Vinegar to the wet ingredients and combine.

6 . Add wet ingredients to the dry ingredients and mix with a spatula. Ensure the flour is all moistened and its a lump free batter. Do not overmix**.

7. Pour the batter in the greased mould and tap to remove any trapped air bubbles. Immediately*** put the dish in the preheated oven and bake for 20 to 25 minutes. Insert a toothpick in the center of the cake and if the stick comes out clean, your cake is ready.  If the batter sticks then cook for a few minutes longer and check again with toothpick.

8. Remove it from oven and let it come to room temperature before unmolding it. You can frost this cake with your favourite icing. Or dust with some confectioner’s sugar and slice as it is and serve with your favorite cup of tea or coffee.

Other cakes you can try are: Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting Fresh Mango Cake with Vanilla and Chocolate CollarFestive Orange Blueberry Pound CakeVanilla Cake with Pomegranate Syrup Lemony Pound Cake with Lemon FrostingEggless Orange Cake with Candied Orange Peel FillingApple Raisins Streusel BreadPersimmon Rum CakeEggless Mediterranean Semolina CakeEggless Almond Vanilla CakeEggless Black Grape Cake with Strawberry Jam GlazeVegan Chocolate Banana CakeChocolate Vanilla Marble CakeSurprise Heart Inside CakePumpkin Cake RollsWacky Vegan Chocolate Cake. Apricot & Almond Cake 


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I had been receiving a lot of requests to share a recipe for Eggless cake. The eggless cakes are known to be non spongy and dry. They have always been labelled to be less appealing in taste, texture and appearance compared to a cake with egg. But after you try this recipe you will know how wrong is this notion. The cake comes out as spongy as a normal cake plus it is delicioussss. The purpose of  adding egg is to make the cake fluffy and soft but instead we are using vinegar to achieve the same results.


1. Preheat your oven to 350 F  (Know more about Oven Temperature and Conversions). In a bowl sift all purpose flour, salt, baking powder and baking soda and set aside. Sifting flour can be a messy exercise, at least for a lazy bone like me :P.  We sift all the dry ingredients so that they become lump free and the flour becomes fluffy as air is incorporated in it. All it helps to mix the ingredients evenly.




2. In another bowl, preferably bigger than the first one add butter,oil, condensed milk and vanilla essence.If you have a sweet tooth you can even proceed to add sugar, I won’t judge you ;).Whisk them together using a strong hand to make it creamy and soft.



3. Add vinegar  and combine well.


4, Add the sifted dry ingredients little by little and combine well with gentle hand. Add few spoons of milk to mix well. Then repeat the two steps till entire dry flour mix is combined well to form a lump free batter.



5. After the batter is ready add nuts of your choice. I used almonds and raisins. Simply fold them in the batter but do not whisk them.


6. Grease a 9×2 inch pan with vegetable oil or melted butter. I used the disposable tin pan because I had many and needed to use them before I fly India :). After generously greasing the pan sprinkle some flour all over the pan so that the flours sticks to the oiled pan.



7. Transfer the batter in the baking pan and give it a gentle tap couple of times so that the air bubbles trapped inside the batter escape. I sprinkled on top some more dry fruits to decorate. But if you feel its too much of an effort by all means you can skip this.



8. Place the baking pan in the preheated oven for 25-30 minutes. But keep a close eye on your cake after 18 minutes. If you feel the top is getting a lot of colour. Do not panic!! You can cover it with an aluminium foil, like I did and everything comes in control.




9. After 30 minutes I inserted a tooth pick in the center of the cake an it came out clean. That’s when you know your cake is ready. Take it out of the oven.


10. Invert it on a tray after a minute of talking out of the oven. If it cools inside the baking tray it can stick to the bottom and plus it wont set as it should.



11. Now cool it for another fifteen minutes on a wire wrack and then you are ready to pounce on it 😛



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