Tag Archives: dessert

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).

This is another version.

glutenfree-cake_1 glutenfree-cake_2


  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder


  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. Chocolate chips (dark/milk/white)


  • Preheat the oven to 180 C
  • In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
  • In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
  • In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
  • Mix the liquid into the flour mixture, and fold gently till everything is combined.
  • Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
  • For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
  • Top off the cake with chocolate chips.
  • Serve chilled or after an hour or so, leaving the cake to set.



  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.

Dates + Pistachio Oat-Polis



Polis (singular: Poli) or Puran Poli (filled/stuffed sweet bread) are made in many parts of India as desserts. Traditionally they are made with all-purpose flour, jaggery, dal and sometime coconut, and lots of ghee. My version is a low-fat, healthy version, which results in amazingly delicious Polis, that can be eaten without guilt.

It was New Year for the Telugu, Kannada and Marathi communities yesterday, and we make lot of delicacies on New Year, like always. I made Polis as one of them.

  1. 1 cup whole wheat flour
  2. 1 ½ cups oat flour
  3. 1 tspn salt
  4. 1 tspn sugar (optional)
  5. Water
  6. Light olive oil/vegetable oil
  7. 200 g dates, pitted
  8. 150 g pistachios, roasted
  9. Ghee + Olive oil for roasting


–          In a processor, pulse the dates and pistachios till they form rubble. Alternatively, you can chop them finely with a sharp knife. Leave the mixture covered.

–          In another bowl, add both the flours and salt and combine with little amounts of water to form a dough, very similar to that of parathas or rotis. With reference to any other type of breads, like sourdough or general whole wheat bread, this dough would be firmer and more manageable. In the end, to avoid any remnant stickiness, add a tspn of oil and knead again for 10-20 seconds. Leave it to rest for atleast 10 min.

–          To a flat pan on the stove, add a tspn of ghee. Meanwhile (or beforehand), make the polis by stuffing the date-pistachio mixture in the small balls made from the dough, flattening them out with a rolling pin and roasting them with a tspn more of ghee. (I used a mixture of ghee and olive oil for the whole process of roasting, but you could use just ghee as well)

–          Serve hot with a drizzle of wild organic honey.



Indians love sweets. I love sweets. Infact, I have even known the frequency at which I crave for them; (No, not everyday).

I have stopped making anything sweet since about 3 months now, the reason being my diet. I gave it a try to resist making as well as eating them. I did a good job till about a week back, when I made Rasmalai. Originally from West Bengal, the sweet has gained nation-wide or perhaps international fame for its rich flavor.


I present to you, Rasmalai.


  1. 100 gm Cottage Cheese (Paneer), crumbled and strained
  2. 400 gm refined sugar
  3. 1 tbspn milk powder
  4. 1 tspn or more of cardamom powder
  5. A pinch or two of saffron strands, immersed in a tbspn of warm milk
  6. 1 litre of milk (low fat)
  7. 100 ml (sweetened) condensed milk
  8. Water
  9. Roasted and roughly chopped pistachios


–          After crumbling and straining the paneer, add a tbspn of milk powder and start making it like a big ball of dough

–          Make smaller balls from the dough, roll them between your palms and flatten them slightly to form a fat patty. Around 8-9 patties come from a 100 gm of paneer

–          In a big vessel, heat water, and add sugar. I add in the ratio of 1 is to 1 (200 ml water to 200 gm of sugar, roughly). Add a pinch of cardamom powder too.

–          Let it come to a boil, let the sugar dissolve completely. Add the cheese patties to the water mixture, and pressure cook this (in a pressure cooker), for exactly 6 min. (1 whistle of steam, in the Indian type of pressure cookers)

–          After the cooker lid is released, take out the water-patty mixture and let it cool, for easy handling

–          Meanwhile, in a medium sized vessel, add 1 ltr milk, a cup of water, 200 gm of sugar and the condensed milk and let the mixture come to a boil. Keep stirring so it doesn’t catch.

–          After about 15 min of boiling and reducing, add the cardamom powder, saffron-milk mixture, take the milk off the heat, add the pattys in.

Let the mixture cool down, and then refrigerate it for atleast 2-3 hrs. Garnish with some pistachios and serve chilled.