Tag Archives: Sweet

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.

Oat + Almond Cake w/ Yogurt frosting



For the Cake:

  1. 1 cup Rolled Oats
  2. 1 cup Almonds
  3. 1 cup whole wheat flour
  4. 3/4th cup low-fat fresh yogurt
  5. 3/4th cup low-fat milk
  6. 3/4th cup vegetable oil
  7. 1 ½ cups dates, deseeded
  8. 1 tspn double action baking powder
  9. Salt

For the Frosting

  1. Hung yogurt made from 1 ltr of yogurt (recipe below)
  2. 2 tbspn low-fat single cream
  3. 2 tbspn wild organic honey

For the Cake:

–        Preheat the oven to 180 C

–        Process the oats and 1/4th of the almonds, separately in a coffee grinder/food processor to make flours of these two ingredients. Add the flours and the WW flour, salt and baking powder to a large mixing bowl, combine, and set aside

–        While you make the flours, soak the deseeded dates in warm water, atleast for 10 minutes.

–        Into your liquidizer, add the yogurt (from the cake ingredients), milk, dates and oil, and blitz till smooth. Some flecks of dates are perfectly fine, and infact preferable.

–        Add this mixture to the dry ingredients, and keep folding till everything is evenly incorporated. Do not overmix. Take a handful of almonds (from the remaining 3/4th cup of almonds), chop them roughly and add them to this mixture and fold them in.

–        Add the mixture to a baking mould that is greased and lined. Bake for 1 hr 10 min to 1 hr 15 min., till the top is a nice deep golden color. A knife inserted may not come out perfectly clean, as the oats and yogurt in the cake tend to keep it really moist.

–        Let the cake cool completely before you frost it.

For the Frosting:

–        The night before you decide on this cake, take a ltr of fresh, low-fat yogurt (I use yogurt made from cow-milk), pour it in a linen cloth, and tie it up.

–        Hang this filled and tied up linen bag over your kitchen sink. Make sure you keep an empty bowl to catch the whey left out by the hung yogurt.

–        The yogurt will take atleast 6 to 7 hrs in relatively warm weather conditions, to form into a cream. (In cold weather it would take between 7 to 8 hrs). So leave it overnight, preferably.

–        The following morning, untie the linen bag, and remove the creamy hung yogurt. Chill it in the fridge to use later.

–        Do not throw away the linen cloth. It can very well be used to make more cheese/hung yogurt. And do not throw away the whey. It is full of proteins and minerals. Add a dash of ground ginger and seasoning to chilled whey to make a summer drink!

–        For the above frosting recipe, to a small mixing bowl, add the hung yogurt, cream and honey, and combine well. Chill the mixture while the cake bakes and cools.

–        After the cake is cool enough, frost the cake with the yogurt frosting, and sprinkle almonds on top. Serve at room temp. 

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.

Flat-rice and Dal Laddu




We tried this recipe some months back, when my mother visited us. In place of flat-rice, you can use the regular rice (basmati or pudding). When we make sweets at home, we make sure to use a few spices to aid digestion, and to avoid ill-after-effects of the sweets. Both cardamom and camphor here used here for that purpose, in addition to taste, of course. 

  1. 1 cup flat-rice, dry roasted till golden
  2. 1 cup of tur dal, dry roasted till light golden
  3. 1 cup of powdered (icing) sugar
  4. 1 cup of ghee, melted
  5. 1 tspn cardamom powder
  6. 2 tiny pills of camphor, ground
  7. Dry roasted nuts and a few raisins (raisins can be soaked in warm water beforehand, for around 10 min, or roasted in a tspn of ghee)

–        After the roasted components are slightly cool but still warm, grind them, separately, till they are fine powders.

–        Work quickly, and while the powders are still warm, combine them with the cardamom powder, camphor, sugar, and the nuts and raisins.

–        Add the melted ghee, little by little and make balls between your palms. Let them cool at room temp, so that they become firm. Then serve.