Whether you’re a tea lover or not, we’ve all heard that tea has a lot of health benefits to offer us. But that doesn’t mean all types of teas have equal amounts of health benefits. And neither does it mean that all teas taste good.

Now that you’re convinced about the health benefits. The big question is, how do you consume it? You can always steep it in some hot water and drink it or choose a more fun and yummy way and make desserts out of it. Nothing that you already don’t know, nothing complicated, your regular desserts but with a twist of Earl Grey Tea. Here are my top 7 picks!

Eclairs with Earl Grey Pastry Cream

These Eclairs make for a delicious and light dessert. Plain choux pastry filled with a soft and luscious Earl Grey infused pastry cream and lightly coated in a milk chocolate/white chocolate glaze. This makes for an excellent variation on a regular chocolate eclair. Feel free to follow your regular recipes. Simply bake plain choux pastry or profiteroles and white chocolate glaze. The variation you have to make is in your pastry cream, which is one simple step. While making the pastry cream, heat the milk and steep earl grey tea leaves in it, and then simply strain it. Now follow your regular recipe, and you’ll have beautiful eclairs with a twist f earl grey tea.

Earl Grey and Raspberry Soufflé

This is one of those unique combinations that require a careful balance. If you nail that balance between earl grey tea and raspberry, it’s the best flavor combination ever. But that doesn’t mean it can’t go wrong. If you go overboard with either raspberry puree or earl grey tea, it can easily overpower the other flavor. So striking that perfect balance is very important. You can follow any raspberry soufflé recipe. The only modification you have to make to the recipe is when you heat the milk at the beginning of the recipe, heat the milk and steep earl grey tea in it, and strain it. Then follow the rest f your recipe. Keep in mind that the ratio of raspberry and earl grey tea is for every 1/4 cup of raspberry puree; add 1 tsp of earl grey tea leaves for steeping.

Orange and Earl Grey Cookies

I had recently posted a recipe for No-Fuss Zesty Orange Cookies. They are the perfect combination of the zestiness of oranges and the lusciousness of butter. This is a simple and straightforward recipe for when you feel like having a wholesome yet light cookie. And don’t want to spend hours in the kitchen. But now I’ve found the perfect way to step it up a notch. Bring in the flavor of Earl Grey Tea in one simple step. In a saucepan, melt the butter on medium-low heat. Then turn off the heat and add 2 tbsp of earl grey tea leaves and cover the pan. Let the tea steep in the butter for 4-5 minutes. Then strain the butter and let it come down to room temperature. Continue with the rest of the recipe, and you’ll have some fantastic Zesty Orange Cookies with a kick of Earl Grey Tea.

We’ve all enjoyed our fair share of creme brûlées and caramel custards. But I feel now those recipes have become too mundane and predictable. Some may think, why tweak or modify such classic desserts? However, some minor and friendly tweaks can do no harm. Giving our Creme Brûlée a twist of Earl Grey Tea is one such friendly tweak. Creme Brûlée in its classic and traditional form, is a very one-dimensional dessert, yet the taste and flavor are complete. We don’t even realize what we’re missing out on until you’ve tried one such variation. Adding Earl Grey Tea to Creme Brûlée adds an entirely new dimension to it. It adds a fragrant and floral touch to it without actually overpowering the delicate vanilla flavor of the creme brûlée custards. These two flavors are complementary and go really well together, like a harmony for your palette.

Lavender and Earl Grey Macarons

French Macarons have to be one of those desserts that have been overly experimented with. Some of those experiments result in outstanding flavor combinations, while some have been straight-up disasters. Given that macarons are high in sugar content, that makes it very difficult to make flavors work without making them overly sweet, especially floral flavors, lavender being one such flavor. That’s where earl grey tea comes in. Though earl grey tea has its own floral notes, it also brings a slight bitterness which beautifully balances out the floral and sweet notes of lavender and the sugar in the macaron shells and buttercream/chocolate ganache filling. Unlike most recipes, the flavors are not supposed to be infused in the filling/buttercream. It is instead added to the macaron shell itself. Simply blitz the Earl Grey tea leaves until very, very small and add them to the macronage along with the lavender extract. And follow whichever recipe you like.

When we hear the word Tiramisu, we think of coffee, marsala wine, rum, and mascarpone. We immediately visualize a coffee-soaked lady finger, topped with a generous layer of mascarpone cream dusted with cocoa powder on top. But to my surprise, I have come across many people who do not appreciate coffee in their desserts. This variation is especially for them. it’s a TEA-ramisu (pun intended!) Steep some earl grey tea in hot water and soak the ladyfinger in it. Then follow the rest of the recipe as you would for a coffee-flavored tiramisu. You’ll be pretty surprised how good this dessert tastes. Though, please do keep in mind that earl grey tea is a much more subtle and mellow flavor as compared to coffee. It’ll be lighter and less dominating on your palette.

Earl Grey and Dark Chocolate Tart

Earl Grey Tea and Dark Chocolate, in my opinion, is a highly underrated combination. When we think of tea and chocolate as a combination, white chocolate is what comes to mind. This variation of a classic dark chocolate tart is made using a thin shortcrust pastry tart shell filled with a luscious and rich chocolate ganache, either finished off with some whipped cream or left as is and finished off with a generous sprinkling of sea salt flakes. The only difference is that the chocolate ganache is infused with earl grey tea. If you wish to reinforce the Earl Grey flavor and make it predominant, you can also infuse the whipping cream with the tea and use it to pipe on top of the dark chocolate tart.

These desserts I have mentioned above are a few possible variations to include Earl Grey in your desserts. If you come to think of it, the possibilities are endless.

Question: What other desserts do you think will taste great with a twist of Earl Grey tea?

You’ll love this Vegan Chocolate Cake. The chocolate sponge is moist and soft, the Mocha frosting is aptly fluffy and firm to counter the moistness of the cake. And the best part? It’s incredibly easy to make – and no funny egg replacements (and like always, no weird ingredient names that can’t be pronounced)!

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Can we all just agree that chocolate cake and mocha frosting are a match made in heaven and definitely one of the best flavour combinations ever? Need me to prove it? Here is this amazing Vegan Chocolate Cake with Mocha Frosting recipe. Try it and you’ll agree.

The vegan chocolate sponge is soft and moist and packed with a rich chocolate flavour – without any egg replacements or funny ingredients. If you’ve been here before, you know that I am not a fan of vegan replacements. No chia seeds or flax seeds or whatever the latest trending ‘perfect egg substitute’ is, because let’s be honest, they never work.

As always, I have tried to keep the recipe and its ingredients as straightforward and simple as possible. This recipe is proof that simple and common ingredients can give you a wonderful, soft, moist and fluffy cake crumb.

*This is not a paid promotion* The Mocha frosting is an actual flavour explosion thanks to Urban Platter’s Vegan Coconut Cream (which whips up beautifully giving soft and fluffy peaks). I’m a big fan of them and have been using their products for a very long time.

Making this vegan cake is super simple and requires minimum utensils. All you need to do is:

• Mix together sugar and any neutral-tasting oil (like sunflower oil) and melted dark chocolate to it and mix well.

• Mix together all-purpose flour, cocoa powder, baking powder, baking soda and salt.

• Add some warm water and vinegar to the chocolate and oil mix. Followed by the dry ingredient mix.

• Add the dairy-free milk and mix until smooth and luscious.

• Then, transfer into a lined 8-inch cake tin and into the oven it goes!

See, how easy is that?! (Don’t forget, you can find the whole recipe, including the ingredient quantities, at the bottom of this page.)

As I’ve mentioned above, there are no funny egg replacements in this recipe. Simply by adjusting the given ingredient quantities (like the wet to dry ingredient ratio and the amount of raising agents), you can achieve a wonderful cake crumb without any chia or flax or similar stuff.

The purpose of the vinegar (or lemon juice) is to give a boost to the raising agents (mainly baking powder) and make the cake extra soft and fluffy. The warm water (in addition to the dairy-free milk), on the other hand, ensures a moist cake.

This cake requires about 35-40 minutes at 180ºC. However, every oven is different (sometimes incorrectly calibrated), I would recommend you check the doneness of your cake with the “prick test”.

Simply insert a toothpick or cake tester into the middle of your cake – and it should come out clean or with a few stray crumbs attached. If it comes out slightly battered, return the cake to the oven and continue baking until the toothpick comes out clean.

Once your vegan chocolate cake is baked and properly cooled, it’s time for the fun part – preparing the frosting and then frosting the cake!!

First, you’ll need to whip up the Coconut Cream (or soft butter if you don’t mind consuming dairy) with powdered/icing sugar to soft peaks. (Make sure your coconut cream is nice and cold before you start whipping).

Then, put the frosting on top of the cake and create pretty swirls with your spatula or the back of a spoon.

And to finish it off: dust some cocoa powder on top or sprinkle some chocolate swirls or chards. This step will give your cake a finished look and you can dig in.

The cake keeps well in an air-tight container in a cool dry place for about 4-5 days. I actually like to keep it in the fridge. I would recommend keeping it outside for 5-10 minutes before serving. Unless you like your cake a little cold like I do (especially in these warm summer months).

And here you go! A yummy, easy to make vegan chocolate cake with mocha frosting that just goes to show that, yes – chocolate and coffee were clearly meant to be.

You’ll love this Vegan Chocolate Cake. The chocolate sponge is moist and soft, the Mocha frosting is aptly fluffy and firm to counter the moistness of the cake. And the best part? It’s incredibly easy to make – and no funny egg replacements (and like always, no weird ingredient names that can’t be pronounced)! Course Dessert Cuisine Dairy Free, Vegan Prep Time 15-20 minutes Bake/Cook Time 35-40 minutes Total Time 1 hour Servings 10 Author Savini Gauri | Savini The Bakeshop

For the vegan chocolate cake:

• 100 g (1/2 cup) Coconut Cream, chilled (or 75 grams softened butter if you don’t mind dairy)

• 1/2 cup (60 grams) powdered or icing sugar

• 1 tsp Instant Coffee Powder

• 2 tbsp (20 grams) melted chocolate

For the vegan chocolate cake:

• Preheat the oven to 180ºC and line an 8 inch (20 cm) round baking tin with baking paper.

• In a bowl, whisk together the sugar, oil, melted chocolate, warm water and vinegar.

• In a separate bowl mix together maida, cocoa powder, baking powder, baking soda and salt. Add the dry mix into the wet mix.

• Slowly add the dairy-free milk to the batter. Whisk until you get a smooth cake batter with no flour clumps.

• Transfer into the lined baking tin and bake at 180ºC for about 35-40 minutes or until an inserted toothpick comes out clean.

• Cool in the baking tin for 10-15 minutes, then transfer to a wire cooling rack to cool completely.

• In a bowl, whisk the coconut cream and sugar until soft peaks form.

• Add the coffee powder and melted chocolate.

• Spoon the frosting onto the cooled cake and swirl it around into an even layer with a spatula or the back of a spoon.

• Dust some cocoa powder or top with chocolate swirls or chards.

• And serve.

• Storage instructions: The cake keeps well in an air-tight container in a cool dry place for about 4-5 days.

We have all grown up eating simple yet classic chocolate cakes made by our grandmas or at least any close family member. I remember sitting on the countertop eagerly waiting for my grandma to give me the spatula to lick and polish off. That was the highlight of the baking process. I would sit there, licking the spatula staring at the cake while it baked and rose in the oven. This cake is ALL THINGS NOSTALGIA! It’s very chocolatey, amazingly moist, and just classic and rustic looking. Can it get any better? Well YES, IT CAN! It’s 100% Vegan with zero compromises on the flavour of nostalgia.

This Grandma’s Chocolate Cake is dead easy to make. No icing. No frosting. Just a classic chocolate cake. It has no egg replacements and no fancy ingredients or equipment that I can’t pronounce. You need to try this ASAP. And if you feel fancy you can dress it up like a regular cake with frosting and icing and all the works.

In this recipe, I have kept things extremely simple and relaxed. Nothing elaborate, just a rustic chocolate cake that is quick and easy to make with minimal effort and steps to follow. All you will need is a mixing bowl and a whisk. You will not have to make a mess in your kitchen. It’s that easy.

But that doesn’t mean this Vegan Grandma’s Chocolate Cake is not delicious, indulgent and basically a dream chocolate cake. It’s all of these things and more.

This cake works like magic. It tastes like any cake you would make using butter, milk, eggs and cream.

The best thing about this vegan chocolate cake is that it’s pretty much impossible to tell it’s vegan. It has the perfect crumb – soft, moist and decadent without being too dense or stodgy.

Making this chocolate cake is actually very simple. As always it contains very basic ingredients:

See? I told you we won’t use any weird ingredients.

Okay, first of all, there aren’t too many steps involved.

If you’re capable of mixing together a few ingredients (with a whisk, no fancy equipment needed) – you’re all set.

First up, we’ll mix together all the maida, baking powder, baking soda, cocoa powder and salt. Mix until everything is evenly distributed.

In another bowl, whisk together oil, sugar, water, vinegar and dairy-free milk. Whisk until the sugar is completely dissolved.

Now, add all the dry ingredients at once and whisk properly until it turns into a smooth batter. Once it becomes smooth stop whisking immediately. Do not over mix it.

Once the batter is ready, it will look like any other smooth cake batter (it will be super tempting to just go at it with a spoon, but try to resist).

Now line the base of a 6-inch baking tin. Apply some oil on the sides and lightly coat them in cocoa powder.

Then, we’ll transfer the batter into the prepared baking tin. And into the oven it goes!

Bake it in the oven for 40-45 minutes at 180ºC on the middle rack. However, every oven is different (sometimes incorrectly calibrated), I would recommend you check the doneness of your cake with the “prick test”.

Simply insert a toothpick or cake tester into the middle of your cake – and it should come out clean or with a few stray crumbs attached. If it comes out slightly battered, return the cake to the oven and continue baking until the toothpick comes out clean.

But if you’re like me and like the cake to be a little gooey in the centre, then simply take it out in 40 minutes.

I know I’m asking for too much. But let the cake cool on a wire rack when it comes out of the oven. Then remove from the baking tin and let it cool completely before serving. You can serve it as it is or dust some powdered sugar on top or whip up a ganache for it.

YES! Totally! This Grandma’s Chocolate Cake recipe is very multi-purpose and dynamic. It can be eaten like a tea cake (with some sugar dusted on top) or topped with some ganache or frosting.

It can also be built into a complete layered cake with all the works. I often use this recipe to build frosted cakes. All you need to do is double the recipe. And you’ll have the ideal amount to build a 6-inch cake with 4 layers of cake and frosting. Like this one below. It was made using this recipe of Grandma’s Chocolate Cake.

And here you go! A yummy, easy to make vegan chocolate cake that captures the sense of nostalgia in one simple, quick and delicious cake. I hope you like this recipe as much as I do.

We have all grown up eating simple yet classic chocolate cakes made by our grandmas or at least any close family member. I remember sitting on the countertop eagerly waiting for my grandma to give me the spatula to lick and polish off. That was the highlight of the baking process. I would sit there, licking the spatula staring at the cake while it baked and rose in the oven. This cake is ALL THINGS NOSTALGIA! It’s very chocolatey, amazingly moist, and just classic and rustic looking. Can it get any better? Well YES, IT CAN! It’s 100% Vegan with zero compromises on the flavour of nostalgia.

Cuisine Dairy Free, Vegan, Nut-free

Bake/Cook Time 45 minutes

Author Savini Gauri | Savini The Bakeshop

• Preheat the oven to 180ºC and line the base of a 6-inch round baking tin with baking paper. Apply some oil on the sides and dust with cocoa powder.

• In a bowl, whisk together maida, baking powder, baking soda, cocoa powder and salt. Mix until everything is evenly distributed.

• In a separate bowl, whisk together oil, sugar, water, vinegar and dairy-free milk. Whisk until the sugar is completely dissolved.

• Now, add all the dry ingredients at once and whisk properly until it turns into a smooth batter. Once it becomes smooth stop whisking immediately. Do not over mix it.

• Once the batter is ready, it will look like any other smooth cake batter (it will be super tempting to just go at it with a spoon, but try to resist).

• Pour the batter into the prepared baking tin.

• Bake it in the oven for 40-45 minutes at 180ºC on the middle rack. However, every oven is different (sometimes incorrectly calibrated), I would recommend you check the doneness of your cake with the “prick test”.

• But if you’re like me and like the cake to be a little gooey in the centre, then simply take it out in 40 minutes.

• Cool in the baking tin for 10-15 minutes, then transfer to a wire cooling rack to cool completely.

What is Vegan? Let me help you get a better understanding of this lifestyle and how we go about cooking and baking vegan-friendly meals, snacks, desserts, and bakes.

Welcome to a blog post of my Back to Basics series. As I developed lactose intolerance a while ago, I started researching and experimenting more with alternative cooking and baking options to suit multiple dietary requirements. That included dairy-free options, gluten-free options, vegan options, and zero processed sugar options. That got me really interested in vegan cooking and baking. I love developing recipes for all you home cooks and home bakers who are looking for ways to improve or change your diet to suit your needs. As you might have noticed, most of the recipes I post are specific to suit different types of diets. From my Vegan Chocolate Chunk Cookies to my Gluten-free Gooey FLOURLESS Chocolate Cake, I think it is pretty clear that I love to experiment with all sorts of recipes that cater to all sorts of food preferences. The main reason for doing this is that I want Savini The Bakeshop to be your one-stop place for recipes that are inclusive for everyone irrespective of what diet you follow.

Therefore, I wanted to help you understand what a Vegan lifestyle is all about and why it is becoming a more and more common choice among people everywhere in the world.

For those who have practiced being vegan know that this is not a fad or temporary dietary choice made to lose weight or even be particularly healthy. It is not done for “dieting”. Being vegan and choosing to live this lifestyle is all about cutting out all sorts of animal products and instead choosing to have plant-based foods. People often tend to confuse Vegan and Vegetarian diets. To clarify, vegetarians don’t consume meat, eggs, etc… but they still consume animal-based products like milk, cheese, honey, etc… On the other hand, Vegans do not consume anything that is derived from animals, not even cow/goat milk, honey, cheese, or gelatin.

There is not just one particular reason people choose to become Vegan. It could be multiple reasons and could be completely different for everyone. Someone may just do it because they feel like it or more often because of ethical and environmental associations that are associated with eating animals and animal-based products.

A common question that comes up is that “Is it a healthy choice?” I tell them that it is as good as any other. There are multiple vegan options that are rich and delicious and filling.

People often mistakenly think that vegan food is always low-calorie or simply “healthy” by default. But that is not true. Though many people often say that they feel great after choosing a vegan lifestyle. Though it does help you increase your intake of fruits and vegetables and cutting out dairy often helps people with their gut health and digestion. In contrast, some people do not share this feeling and rather feel low on energy and undernourished. I myself am not a vegan, but I do not consume any form of dairy at all. But it is wrong to assume that all vegan food options are healthy.

Most of the recipes I post are Vegan to begin with as I don’t consume dairy in any form. But on the other hand, I am not big on using flax seeds or chia seeds as a replacement for eggs. So I try to reform and develop the recipe in a way that is self-sufficient without having to add any “replacements”. I do not find these replacements any good since they do not give consistent results. Therefore, there is a need to develop a recipe specifically for vegans.

While developing Vegan recipes, my main aim is to make sure that there is very little to no difference in texture, flavor, and appearance of the Vegan and Non-Vegan options. A good example of that would be my recipe for Grandma’s Chocolate Cake. It’s super-moist, slightly crumbly, and perfect to have on its own or build into a frosted cake.

I hope this article helps you get a better understanding of the meaning of Vegan as it becomes more and more common among people around you.

Question: What is your favorite Vegan dessert to bake?

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1. Clean as you go. It works like magic and is perhaps the biggest learning of my cooking career. It makes things simpler and smoother than you can imagine. And especially if you’re cooking at home, no one likes to deal with a pile of dirty dishes and a messy kitchen after a super yummy meal.

2. Never follow the recipe cooking times to the T. The times and durations mentioned in recipes are just an approximation. Each kitchen is different, and each cook is different. So use the recipe numbers as a ballpark and trust your gut instinct.

3. Fry onions faster. Add a pinch of sugar whenever you’re frying and crisping up onions in a pan. This helps speed up the Maillard reaction process, which results in the caramelization and browning of onions.

4. Freeze things as flat as possible. Try to store soups, stews, ground meats, etc., in freezer-safe bags and flatten them as much as possible. Lay them on flat surfaces while freezing them. This way, you can stack them once frozen or keep them like a deck.

5. Don’t shy away from adding salt or sugar. Whenever you taste a dish and can’t put your finger on what’s missing. Like it tastes good but just lacks something. Try adding a pinch of salt and sugar. And if you still feel the same, add a dash of lemon juice. I guarantee it’ll elevate all the flavors you’re trying to highlight.

6. Store avocados in water. Keep the avocado in an airtight container. Fill it up with water until the avocado is completely immersed. Then close the container can put it in the fridge. (if you’re on TikTok or Insta, you’ve seen this go viral). I can assure you it actually works really well.

7. Reheating leftover rice. Place an ice cube on the rice and microwave them for 2–3 minutes. The rice will taste as if they’re freshly cooked.

8. Buy whole veggies for budget-friendly cooking. Buying whole veggies can be much cheaper than prepped ones. You can always spend some extra time washing, peeling, and cutting things. But it does help save the extra bucks.

9. Skip peeling the ginger. That is where the most concentrated flavor is. Make sure you thoroughly wash the ginger before using it. Then you can grate it, chop it, or whatever way you like.

10. Squeezing hard lemons. Cut the lemons in half and microwave for 10–15 seconds. This way, the lemons will become soft, and a lot more juice will come out.

11. Always read the whole recipe. Before you start cooking, always make sure you read the whole recipe. Don’t read it on the go while cooking. This helps ensure you’re somewhat familiar with what to expect from the recipe and the cooking techniques you’ll be using.

12. Boiling potatoes. There are two quick ways. One is by simply placing washed potatoes in the microwave for 10–12 minutes. Or prick a few holes in the potatoes using a fork. Then pressure cook them with a few splashes of water. It’s a real time saver.

13. Rising dough during winters. If your kitchen gets cold during winter and you’re trying to rise and ferment dough, it can get unnecessarily long and tedious. To save time, preheat your oven or microwave for 10–12 minutes, switch it off, and place the covered dough inside. You can also keep some water next to the dough inside the oven if you want.

14. Fix a smelly kitchen. Mix white vinegar and water in equal amounts. Spray this mixture on the countertops and let it sit for 10–12 minutes. Then wipe it off using a microfibre cloth.

15. Gather your ingredients before you start. Also known as mise en place, any recipe turns out as good as the prep you do for it. It’s always best to gather all your ingredients, tools, and equipment before you actually start cooking.

16. Use egg shells to remove egg shells. Use a large eggshell to scoop out the smaller eggshells that tend to fall into the bowl while cracking eggs.

17. Always use sharp knives. The common misconception is that sharp knives are the most dangerous. But in reality, dull knives are wayyyyyy more dangerous.

18. Cover the pan with a lid. If you’re done browning or sauteing, always cover the pan while cooking. It allows the food to cook faster in its own steam. As a result, you save on a lot of gas or electricity.

19. Don’t shy away from using prepped ingredients. Use prepared ingredients like peeled garlic, chopped veggies, and grated cheese if your budget allows it. It saves a lot of time and effort.

20. Use a weighing scale for baking. Weighing the ingredients while baking drastically reduces the chances of failure.

Presenting my top 7 Basic (yet Crucial) Rules of Baking and why each and every one of them is crucial to the success of every baking adventure.

Every time I publish a recipe, my aim is to make you feel more and more confident about baking at home. Baking does not have to be a nerve-racking and intimidating process. It can be a simple and calming process. Everybody has kitchen disasters. Trust me, I have had my fair share of kitchen disasters (maybe I’ll write a detailed post mentioning a few of them).

Let’s get started on this new post in the Back to Basics Series. And before we begin, feast your eyes on this collage of cookies (a few of my recent baking adventures) I posted on Instagram.

1. Measuring Cup and Spoons: Everybody does not like to measure and cook everything. However, the convenience they provide when it comes to just collecting ingredients is just incredible.

2. A Variety of Spatulas and Whisks: These are the equivalents of hair ties in your regular life. You can never have enough. These work like magic. If you are a fan of zero-waste kitchens spatulas and whisks are a must-have. They’re like magic wands.

3. Mixing Bowls: It’ll be crazy if I start listing all the mixing bowls I have. All I can say is get glass bowls that are microwave safe. They don’t wear out and can even last you a lifetime (if you don’t end up breaking them).

4. Kitchen Weighing Scale: You know I’m a stickler for weighing ingredients! That’s why I list all my baking recipes in cups and(or) grams. Why do we measure this way? Because a gram is always a gram.

5. Silicone Baking Mats: These were a life-changing discovery for me. And at the cost of sounding crazy, baking paper is great, but silicone baking mats give a better product (assuming you followed the recipe properly) why not bake and cook with something reusable? And something that lays flat on the baking tray.

^^^^^^ This is what I aim to help you avoid! ^^^^^^

Here I present to you 7 Basic (yet crucial) Rules of Baking that can spike up the success rate of your kitchen adventures monumentally. If you’re a new baker looking to learn some thumb rules of baking, or an experienced baker trying to produce consistent results these are the perfect basics to build on.

You know I’m a stickler for weighing ingredients! That’s why I list all my baking recipes in cups and(or) grams. Why do we measure this way? Because a gram is always a gram. Never bake without measuring your ingredients. Unlike cooking, baking is first a science, then anything else. If you start adding ingredients like baking powder and sugar without measuring, it can lead to some spectacular baking disasters. Also, if you start measuring your ingredients it helps you produce consistent results of your favourite bakes every time. This way you know what to expect every time you bake the same recipe.

Never ignore the temperature mentioned in recipes. Whether it is the temperature of your oven, or the butter, or the eggs being used. Follow the temperature guidelines correctly. Make sure that if the recipe calls for room temperature ingredients, then your ingredients must be at room temperature. You can still manage the temperature of your ingredient easily. But sometimes our home ovens are not calibrated correctly and there is no way of manually verifying. So, my suggestion would be to place an oven thermometer to ensure the temperature is accurate.

Nobody can possibly ever tell you the exact time you should bake something. All the baking times mentioned in any recipes are not accurate for every scenario. Every place, person, kitchen and oven are different. Maybe it’s hotter where I am. Maybe your kitchen is colder. Just IGNORE the baking time in every recipe (it’s usually just a yardstick). Simply look at the final product and decide. Decide based on what is in front of you. And then with time you will build instincts and know when your product is ready.

Never open the oven in the middle of the baking process. If you don’t have to change racks or turn anything, never open the oven in the middle of baking. It causes all the heat to escape. That results in a sudden drop in temperature. This drop in temperature can lead to an uneven bake. If you do this with cakes then the cake will sink in the centre, and things like cookies with clump up or overspread.

Make it a habit. Always, patiently go through the whole recipe before you begin. Ensure you read it thoroughly and understand all the steps properly and have all the ingredients available. It’s a total bummer if you realise mid-process that you are short of something. This leads to a lot of wasted time and ingredients. Also, if you read the recipe as you go then the chances of you misreading something or missing some step are way higher.

Before you start baking always check if you have all the ingredients available. Then measure them out and put them on the countertop. This way everything is handy and ready to be used. This helps make sure that there are minimum chances of error.

Prepping in advance helps ensure you have all the correct ingredients available and don’t have to look for replacements in a haste leading to major mistakes.

Whenever you make a recipe for the first time, make sure you don’t change or alter it. The best way to do it is to follow it to the letter. This way the chances of success are way higher. Also, it helps you understand the whole process better. and next time when you want to make any alterations and changes it will be an informed decision based on your previous experience. For example: if you found the end result a little too sweet, then you know exactly how to fix it. Or if it felt a little over-baked then you know better and will take it out of the oven a little early.

I sincerely hope that these tips help you enjoy the baking process even more. Let me know if you have any questions.

Question: What are some baking tips that changed the way you bake?

Welcome to my world of baking!

I am Savini Gauri, an aspiring pastry chef and amateur blogger. The first time I stepped into the kitchen and made my very first dessert, I knew it, that I belonged there. That is where I wanted to be. Then, as a little girl I grew up dreaming about becoming a pastry chef. 

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I started out as a self-taught baker selling baked goodies from home. That made me understand the struggles of not having technical understanding while trying to nail a recipe. That is why I’m completely dedicated to providing well-tested recipes and sharing my learnings from this journey. Before I post any recipe I try it out in my kitchen a zillion times. This is why Savini The Bakeshop can b a trusted resource for anyone who wants to learn how to bake from scratch. In addition to the recipes, I also post helpful kitchen tips, baking basics, picture tutorials for recipes that will help you learn how to bake some of the most intimidating and delicious desserts. 

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I was living the dream of becoming a pastry chef and was pursuing a culinary education. Then the pandemic hit and I had to put it on hold and return home. Once I returned, sitting at home (given the pandemic outside) was getting to me and I had to do something about it. That is when Savini The Bakeshop was born. I decided to start doing pop-up bake sales from home. These were limited menu and limited period sales. That kept me going for over a year. And then the second wave hit, and the country went back into a complete lockdown. Then I had to make the difficult decision of putting my sales and deliveries on pause to ensure me and my family’s well-being. It literally felt like I was back to exactly where I was a year ago. 

Then I thought to myself, if I cant sell my baked products doesn’t mean I can’t share my passion for baking and pastry. Since then, I’ve written, experimented, tested, photographed, and published so many from-scratch recipes. I even learnt how to build a website and keep it running. 

I’m so grateful for my journey so far, and I sincerely hope Savini The Bakeshop will be your first stop when you need a recipe for any occasion.

I am thankful for being made a part of your baking adventures! 

Happy Baking!

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If you’re looking for the perfect chocolate chip cookie recipe, this is it! Packed with chocolate chunks (not chocolate chips) these cookies are soft on the inside and crispy on the outside. I’m so excited for you to try them!

It has always been a question for me that, why do people call them Chocolate Chip Cookies when in reality we always put chocolate chunks in them? (Chocolate chips are so inadequate)

Texture heaven. This recipe gives the perfect batch of VEGAN Chocolate Chunk Cookies (crispy on the edges and super gooey in the middle and pure indulgence all over).

And the best part is that you can’t even tell they are VEGAN and SUPER DUPER EASY to make.

Simple ingredients and recipe. Most recipes have a billion steps to follow, weird ingredients that are impossible to procure, and equipment that everybody does not have and is also a pain to clean later on.

This recipe has none of them.

No funny ingredients or replacements. This is a vegan recipe, but… I won’t ask you to put egg replacements. No chia seeds or flax seeds or whatever the latest trending ‘perfect egg substitute’ is because let’s be honest, they never work.

I find all these trending replacements highly overrated. I’m sorry, I know a lot of you may disagree with me, but every time I’ve tried adding a “trendy replacement” to anything, it never tastes good.

So we’ll be skipping all that.

I have tried to keep the recipe and its ingredients as straightforward and simple as possible.

These Vegan Chocolate Chunk Cookies are the best. From their crisp edges to the soft center and melt-in-the-mount chunks of chocolate – they are everything one looks for in a chocolate chunk cookie.

Mostly, when you try something vegan, the first thing you tend to say is, ” It’s pretty good for being vegan “. But trust me when I say this, these are simply good Chocolate Chunk Cookies, and no one will be able to guess that they are vegan.

The ingredients are very basic and you probably have all of them in your kitchen already:

• All Purpose Flour or Pastry flour. It gives the cookie the perfect chewy consistency.

• Baking powder. It makes the cookie center soft.

• Baking soda.

• Salt. Or a fancy flaked salt if you have it

• Caster sugar or powdered sugar.

• Light or dark brown sugar. The cookies look light or dark depending on what you use

• Vegetable oil. Or any neutral-tasting oil you like

• Dairy-free milk. like almond, oat, or soy milk. Or water if you don’t have it

• Vanilla extract. (optional) Make sure you use high-quality vanilla for the best flavor

• Dark Chocolate. Chunks or just a chopped-up bar of dark chocolate

See? I told you we won’t use any weird ingredients.

1. Combine the wet ingredients. Begin by mixing together the brown sugar, white sugar, and oil. It will look clumpy and separated, so don’t worry. Then we’ll add the dairy-free milk and it will miraculously transform into this smooth and luscious, golden brown mixture.

2. Add vanilla. Add a generous amount of vanilla, because vanilla makes everything 1837645 times more amazing. (It’s my science fact.)

3. Mix the dry ingredients. In a separate bowl mix together the flour, baking powder, baking soda, and salt. Then add the dry flour mix into the wet ingredients. Mix until you don’t see any dry flour. PRO TIP: Use a Silicone spatula when mixing wet and dry ingredients.

4. Add chocolate chunks. Now add in the chocolate – you can add more or less as per your choice (though I sincerely doubt anybody would want less chocolate).

5. Portion the dough. Scoop the cookie dough onto a lined baking tray. You can use an ice cream or cookie scoop. If you don’t have either you can do it with your hands (warning: your hands will get messy) PRO TIP: Place the cookie dough scoops 3-4 inches apart to avoid making one giant sloppy cookie.

6. Chill the cookie dough. Then put the scooped cookie dough in the fridge for at least 30 minutes, but overnight is fine too.

7. Bake the cookies.

For the perfect balance of crispy edges and a gooey center, I like to bake the cookies at 180ºC for roughly 10 to 12 minutes.

• Don’t skip chilling the cookie dough. This refrigeration time helps the flavor develop even further. You can even freeze this scooped cookie dough for the days when you have cravings or want to eat a cookie just because…(which happens to me pretty often).

• Adjust the baking time. You can always bake them less to get gooier cookies OR bake them longer for them to be crisper. There’s no one right way, it’s all about personal preference.

• Make the cookies more indulgent. If you want to make your cookies even richer, halfway through the baking take out the cookies, add a few extra chunks of chocolate, and put them back in the oven.

• Make them crispier. If you want your cookies to be thinner, gently press them down using a bowl or measuring cup and put them back in the oven for a minute.

NOTE: YOUR COOKIES WILL LOOK SOFT AND FLIMSY WHEN THEY COME OUT OF THE OVEN. THEY HARDEN UP AND RETAIN STRUCTURE ONCE COOL.

I sincerely hope you give these cookies a try (whether you are a vegan or not). And I hope you love them as much as I do.

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #bakewithsavini on Instagram so we can see. Cheers, friends!

How should I store these chocolate chip cookies cookies?

These Vegan Chocolate Chunk Cookies keep well in a closed air-tight container for about 7-8 days. Just make sure the cookies have cooled completely before you put them in the container. However, I doubt there will be any left to store and keep aside.

How should I serve these cookies?

Can I make these cookies ahead of time?

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As a Cookie Obsessed human, I believe there is not a single baked product that is better than cookies. Cookies are super easy to make (mostly) and incredibly versatile. Whether you’re celebrating something or are just craving something sweet, Cookies are the solution to it all. In general, I am obsessed with all things cookies — So I figured let’s talk about what we’re using to MAKE cookies. These are the tools that help to successfully bake Cookies.

Cookies are my favorite things to bake, so I have my fair share of cookie-baking tools. So I have narrowed it down to some very basic and essential tools for beginners (or someone not interested in spending too much) as to what works best– and, more importantly, why.

Before we get started, let’s review my top 5 cookie baking tips:

1. Always Chill the cookie dough. If the cookie dough feels sticky or wet – just put it in the fridge. Chilling cookie dough helps prevent excessive spreading. The colder the dough, the more even the spread. Also, chilling help the flavors mesh well.

2. Temperature is KEY. Whether it is the temperature of your oven, the butter, or the eggs being used. Follow the temperature guidelines correctly. Also, make sure all ingredients are at the same room temperature.

3. Ignore the specified baking time. Every place, person, kitchen, and oven are different. Maybe it’s hotter where I am. Maybe your kitchen is colder. Just IGNORE the baking time in every recipe (it’s usually just a yardstick). Simply look at the cookies and decide. The cookies are done when the edges are set and lightly browned.

4. Prevent excess spreading. Once the dough is chilled, work quickly. Also, ensure you follow the recipe temperatures precisely (after all baking is as much a science)

5. Bake ONE batch at a time. You get the best possible results when the oven only concentrates on just 1 batch. Try to avoid multiple batches. But if you have to bake more than one batch, rotate the trays back and front as well as between racks (up and down). This helps in even baking and browning.

8 Essential Cookie Baking Tools

First, a set of quality FLAT baking trays is a MUST. Make sure the tray has no ridges or patterns (the trays that come with the oven usually have those). If you are buying new trays try to buy lighter-colored ones that are slightly thick, As dark-colored, flimsy ones usually lead to overbaking and burnt cookies. Based on my experience I would recommend these Baking Trays. They are good for baking at home and can easily fit 6-8 cookies

***Remember, hot baking trays are a big no-no. Never place cookie dough on a hot baking sheet. Always keep an extra baking tray so you always have a room-temperature one handy.***

Baking Mats are one of the best baking tools ever. whether you are making cookies or thin cakes, it works like magic. Or if you don’t want to invest in a baking mat you can always buy good quality non-stick baking paper (they’re pretty inexpensive, but not sustainable)

Also, never apply butter, oil, or non-stick spray on the baking tray when baking cookies, it will lead to over-spreading of the cookies. I always recommend a silicone baking mat because they get a grip on your cookies, preventing them from spreading excessively. They also help in even browning. They’re reusable and perfect for roasting veggies, meats, etc… I have as many baking mats as cooking trays.

I don’t think one can ever have too many. And nothing beats them (given they are well-made and sturdy) These are my favorite ones. From stirring to mixing to scraping the bowl clean, they can do it all. Baking or no baking, this is one tool I use every day for everything.

If you already own the basic ones, you can add these cute ones to your collection.

Cookie Scoops are not just to ensure consistent shape, but also the SIZE. The scoop ensures even-sized dough. As a result, the cookies come out even-sized and consistently baked. They can also be used for ice cream, pancake or muffin batter, ganache for chocolate making or even icing cupcakes evenly. They come in multiple sizes. I have one of each size. So I would recommend this mixed set of cookie scoops. Cookie scoops are extremely handy whether you bake cookies or not.

When I take the cookies out of the oven I let them cool on the baking tray for 5-7 minutes. Then, I immediately transfer them to a wire rack to cool. Why this process? This process allows the whole cookie to cool down evenly and avoid soggy bottoms (of the cookies). I own a few of these cooling racks. They’re super affordable, get the job done, and last for a very long time.

All of my recipes will always have measurements by weight or measuring cups and spoons. There are some very handy yet pretty sets available in the market. I cannot even tell you how many sets I own. But this set is my favorite one.

Since baking is a science, it is always recommended to weigh the ingredients to get a consistent outcome every time. This is my favorite kitchen weighing scale.

This is a must if you are as cookie obsessed as I am. If you’re an occasional baker you can do it by hand. But if you intend to bake cookies regularly, it’s worth the investment. I have this hand mixer and this stand mixer. I choose between them depending on the size of the recipe I’m baking. They are super convenient– and versatile too! When I’m working with any dough/batter that requires several minutes of kneading or mixing a stand mixer is a true blessing. They’re the perfect ones for a home kitchen.

This is a must-have if you want to make shaped cookies. They are usually a staple in most households and can also be used for things like crushing nuts or as a cheap substitute for a meat tenderizer. I highly recommend this one, it’s inexpensive and sturdy.

BONUS: Cookie Cutter Set We all love those whimsical cookies in different shapes and sizes but always make sure you buy good quality cookie cutters. By quality, I mean sturdy and strong ones with sharp edges that cut the dough neatly. If you’re starting out, buy these basic round cutters and then build your collection. Then you can buy these fancy shaped ones, like Christmas-themed, cartoons, etc…

Question: What are your favorite cookie-baking tools? Comment below.

Further reading for cookie baking:

A super fluffy mango and coconut sponge, the most delicious mascarpone frosting topped with fresh mango puree and mango cubes… this Mango and Coconut cake couldn’t be more delicious if it tried. Have I mentioned it’s mango season?

Meet my newest food crush. It’s the perfect summer season dessert – with an abundance of beautiful mangoes, a generous amount of desiccated coconut topped with the silkiest of mascarpone frostings.

I love this Mango and Coconut cake. Everybody who tries a slice of it will definitely be going back for seconds. The levels of deliciousness with this cake are insane. Please remember, you’ve been warned about its potentness.

The best part is that all you need is a rubber spatula, whisk and a strong hand to make this cake successfully.

1. It’s Mango season – Duhh!!!

2. The velvety Mango and Coconut Sponge– The sponge is light and fluffy, with a burst of fresh mango flavour, and softness of coconut that it simply melts in your mouth. Since there is absolutely no butter, it’s light on the stomach too.

3. The silky mascarpone frosting – Nobody feels like eating buttercream when it’s peak summertime. And whipped cream just doesn’t do the trick for me. So I’ve made a light yet delicious mascarpone and mango frosting.

4. The extra mango on top – I have not topped this cake with anything fancy. Just straight up velvety mango puree and mango cubes. Who doesn’t like extra mango on their mango and coconut cake?

5. It is just so pretty. Period. – It’s a treat to look at. A bright Yellow-orange sponge, topped with a pale mascarpone and mango frosting with bright mango coloured puree on top. What else does one want in a cake?

6. Super easy to make – It doesn’t use any unusual ingredients (you know I’m not a big fan of using anything that I can’t pronounce) It’s a straight-up gorgeous looking Mango and Coconut sponge with frosting topped with fresh mango. And it requires minimal skill… while still looking incredibly impressive. And this Mango and Coconut cake is the perfect example – it’s lush and velvety and just rustic enough, so you don’t have to worry about it being absolutely perfect.

The mango and coconut sponge is incredibly easy to make – What’s even better: you probably have all the ingredients needed to make it in your kitchen already!

(For the full recipe, including ingredient quantities, scroll down to the bottom of the page.)

To make the mango and coconut sponge:

1. Whisk egg whites and part of the sugar (see recipe for quantity) until you get a meringue with soft peaks. Keep aside.

2. Mix together egg yolks, sugar, oil and mango puree.

3. Mix all the dry ingredients (flour, salt, baking powder, desiccated coconut).

4. Add the dry ingredients to the mango mixture. Mix until you get a smooth batter.

5. Fold 1/3 of the meringue into the batter. Then add the rest and fold gently.

6. Transfer the batter into a lined cake tin.

7. Bake!

This cake requires about 20 minutes at 180ºC and 10 minutes at 160ºC. However, every oven is different (sometimes incorrectly calibrated), I would recommend you check the doneness of your cake with the “prick test” or “spring test”.

Simply insert a toothpick or cake tester into the middle of your cake – and it should come out clean or with a few stray crumbs attached. If it comes out slightly battered, return the cake to the oven and continue baking until the toothpick comes out clean.

When the cake is done and you gently touch the centre you will feel a slight spring in the centre as if it’s bouncing back. You’ll understand what I’m saying when you touch it.

The mascarpone frosting has 3 ingredients:

• powdered/icing sugar

• mascarpone cheese

• mango puree

And all you have to do to make it:

1. Make sure the mango puree and cheese are cold.

2. whip the three together until combined and slightly fluffy.

And that’s it. Making the mascarpone frosting takes less than 2 minutes, and yet it tastes like you spent hours making it – I promise you’ll love it too.

***Make sure you don’t over whip the frosting or it will split. Though it’ll still taste great.***

The mango and coconut sponge is baked, the mascarpone frosting is whipped and ready, the fresh mango puree and cubes are ready – let’s assemble the cake!

First, make sure that the cake has cooled completely.

Simply put all the frosting on top and spread using a spatula or the back of a spoon.

Then, drizzle some of the mango puree on top and randomly place mango cubes on top.

One of my chefs used to say that every time you drizzle something or place pieces of fruit or chocolate or anything on top, you always spend a lot of time and precision to make it look like you just randomly threw some stuff on top (which is exactly the opposite of what you did, and you rather treated it as if it’s a scientific formula you’re working on)

So there you go. A rustic, summery mango and coconut cake that tastes and looks like sunshine and all things summer. It makes you happy just looking at it… and let’s not even talk about how it makes you feel when you actually take a bite. Can’t wait for you guys to try it.

A super fluffy mango and coconut sponge, the most delicious mascarpone frosting topped with fresh mango puree and mango cubes… this Mango and Coconut cake couldn’t be more delicious if it tried. Have I mentioned it’s mango season? Course Dessert Prep Time 20 minutes Bake/Cook Time 30 minutes Chill Time 30 minutes Total Time 1 hour 20 minutes Servings 10 Author Savini Gauri | Savini The Bakeshop

For mango and coconut sponge:

• 2-3 tbsp mango puree

• 8-10 cubed pieces of mango

For mango and coconut sponge:

1. Preheat the oven to 180 ºC and line an 8 inch (20 cm) round cake tin with baking paper (or you just can oil and flour them lightly).

2. In a bowl, whisk together the sugar (50 grams) and egg whites until you get soft peaks. Set aside.

3. In a separate bowl mix together egg yolks, sugar (120 grams), oil and mango puree.

4. In another bowl mix the flour, baking powder and desiccated coconut.

5. Add the dry ingredients into the mango mixture and mix until you get a smooth batter.

6. Now, gently fold in 1/3 of the meringue into the batter.

7. Then, add the rest of the meringue and fold until you don’t see any separate streaks. **Be very gentle and do not over mix**

8. Transfer the cake batter into the prepared cake tin, bake in the pre-heated oven at 180ºC for about 20 minutes then at 160ºC for 8-10 minutes or until an inserted toothpick comes out clean. **If the sponge starts browning too quickly or too much, cover it with aluminium foil and continue baking until done**

9. Allow the sponge to cool in the cake tins for about 15 minutes, then remove from the tins, and allow to cool completely on a cooling rack.

1. Make sure the mango puree and cheese are cold.

2. Whip the mascarpone cheese, sugar and mango puree until combined and slightly fluffy.

1. Ensure that the cake is completely cooled.

2. Spread the mascarpone frosting on top of the sponge using a spatula or the back of a spoon.

3. Drizzle some mango puree.

4. Then, top with cubed mango.

5. Enjoy!

6. Storage instructions: The cake keeps well in a closed container or wrapped in cling film, in the fridge for 3 – 4 days.