Eggless orange cake recipe
(without butter, cream, condensed milk and curd).

I usually make an orange cake using orange squash, but this time I tried an eggless, butterless orange sponge cake recipe using fresh orange juice.

I made this cake using whole wheat flour and also did not use condensed milk or curd, making it a must-try out the recipe for vegans too.

The cake came out very well with bursting orange flavour. I loved its colour, texture, flavour and above all, it was like pillow-soft to touch and eat.

I decorated the cake with my homemade orange sauce/glaze and my daughters liked it so much, it was hard to make them believe it was homemade.



Whole wheat flour – 1.5 cups ( Heaped)
Baking powder – 3/4 tsp
Baking soda – 1/2tsp
Sugar – 3/4 cup
Orange juice – 1 cup (Use fresh juice for best results)
Cooking oil – 1/3 cup ( use odourless oil, I used sunflower oil)
Salt – a pinch
Orange zest – 1/2 tsp (Use grated skin)

For orange Glaze
1cup orange juice
1tsp sugar
2 tsp cornflour


  1. In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well.
  2. Add the orange zest to it. ( I grated the skin of an orange and mixed with the flour) Set aside.
  3. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside.wp-15793225486263205085941850771867.jpg
  4. In another bowl, mix the sugar, oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
  5. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction.
  6. Do not overbeat the mixture. The cake will not rise. The batter should fall like a ribbon. This is the right consistency.
  7. Preheat the oven in convection mode at 180c for 10  minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter.
  8. Now bake the cake in convection mode at 180c for 30-35 minutes
  9. Check the cake by inserting a toothpick in the centre of the cake after 30  minutes
  10. If it comes out clean or with little crumbs, the cake is done. If u find the wet batter in the toothpick, bake the cake for 2-3 minutes more.
  11. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.

Orange glaze:

  1. Take orange juice in a pan and put it on medium flame.
  2. add sugar and stir continuously.
  3. Mix cornflour in 2 tsp of water and add it in orange juice mixture. After 4,5 minute when the mixture is thickened switch off the gas.
  4. your orange glaze is ready .decorate your cake with this.


  • Please adjust the timing based on the convection oven.
  • You can replace oil with softened butter.
  • You can also use store-bought orange juice but the cake flavour will be less.
  • No need to use water, curd or milk. Orange juice would do.
  • Do not invert the cake as soon as u bake. The cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️


Eggless Banana Oats muffins are a delicious and yet healthy combination of bananas and oats.
This recipe does not contain maida and butter. Just two tablespoons of cooking oil for the entire batch of muffins!! Use any oil like sunflower oil or olive oil which is odourless and you can enjoy muffins without being guilty of stashing loads of calories. It is really a delicious oats recipe which will make one eat oats without even realising it.

These muffins get all their softness and moisture from banana and curd. For the sweetness, I have used some brown sugar which is again a healthier alternative to refined sugar we generally consume at home.

You can garnish these muffins with any fruit or nuts of your choice. Some of the suggested options which you can use are strawberries, blueberries, dried cranberries, almonds, raisins or chocolate chips etc.



Oats- 1/2 cup
Whole Wheat flour-1/4 cup +1 tbsp
Baking Powder-1/2tsp
Baking soda-1/4 tsp
Salt- A pinch
Ripe Banana -1 (large)
Thick Curd-1/4 cup
Brown Sugar-1/4 cup
Milk-1/4 cup
Oil-2 tbsp
Vanilla Essence- 1 tsp

For garnishing:
Chocolate Chips-2 tbsp


  1. Take oats in a grinding jar and grind them coarsely. Don’t grind it too fine.
    I have used Quaker Oats.
  2. Sieve together whole wheat flour, baking soda, baking powder and salt in a bowl. Add coarsely ground oats to it. Keep it aside. These are the dry ingredients.
  3. Peel the banana and make a puree.
  4. Add curd and brown sugar to it. Mix well till sugar is completely dissolved.
  5. Preheat the oven to 180 degrees Celsius. Preheating oven is an essential step in baking. Please do not miss it.
  6. While the oven is heating, add milk, vanilla essence and oil to the above mixture. Mix well.picsart_11-30-116642531607217432392.jpg
  7. Gently fold the dry ingredients in this liquid mixture. Be gentle.
  8. Place the liners inside the muffin tray or muffin moulds.
  9. Pour the batter in muffin liners using spoon such that there are filled 3/4th. Garnish the muffins with chocolate chips.picsart_11-30-11486683849379252391.jpg
  10. If the oven has preheated by now, place the cupcake tin inside the oven and bake muffins at 180 degrees Celsius for 15 minutes. After 15 minutes, do the toothpick test.
  11. Prick the centre of any muffin by a toothpick and check. If the toothpick comes out clean the muffins are ready. If there is some liquid at the tip, bake for another 2 minutes.
  12. Enjoy these melt in the mouth healthy Banana Oats muffins and that too guilt-free!! You can have them warm also 🙂


  13. The muffin gets its natural sweetness from the ripe bananas. I would advise if you are trying this recipe, then please use only ripe bananas as I have added a nominal amount of sugar and these muffins get most of their sweetness from bananas.


Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️


Black plums (or Jamun/Jambul/Indian blackberry ) are very easily available in summer and rainy season. These berries are power packed with many different nutrients that are good for our body. In fact, Black Plum has been extensively used in Ayurveda for treatment of Diabetes, digestive disorders, infections, skin problems and oral problems.

When I saw Jamun cake recipe on Instagram in AMRITAOFLIFE  profile I wanted to try it and finally, I tried it and the result was fabulous. I decorate with Jamun flavoured icing. Thanks a lot once again AMRITAOFLIFE for sharing such an innovative and wonderful recipe.

1& 1/4 cup fine rawa / sooji
1/4 cup whole wheat flour
1tsp baking powder
1/ tsp baking soda
1tsp salt
3/4 cup raw sugar

1/3 cup ghee
1/2 cup dahi
3/4 cup Milk
1 tsp vanilla extract

200 gm Jamun
2tbsp raw sugar
3tbsp water
1/4 cup Whipped cream


Jamun Compote :

  1. Pit theJamuns, blend the Jamun flesh with little water and sugar and cook on slow flame about 10-15 minutes or until it has welk thickened up.
  2. It should be jammy consistency.
  3. Let it cool down to room temperature.picsart_07-05-074076166831843890270.jpg
  4. Mix all the wet ingredients together.
  5. Add the rawa & Raw sugar and let it rest 30 minutes (This gives time to rawa to fluff up).
  6. Mix the whole wheat flour, baking powder and baking soda together and add to the sooji mixture.
  7. Mix till just combined.
  8. Don’t over mix.
  9. In a greased and dusted Tin, layer the batter and Jamun compote and run a fork through it to create pretty swirls.picsart_07-05-078657480795259843493.jpg
  10. Bake at a 180℃ in a preheated oven for 35-40 minutes.
  11. let it cool down to room temperature.
  12. Add 2 tbsp jamun compote into whipped cream and mix it .decorate your cake with this Jamun flavoured icing.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️



Mango is my favourite and chocolate is my daughters’ favourite. Therefore I made this Chocolate Cupcake with Mango rose.

It’s a beautiful combination.
These super moist chocolate cupcakes contain TONS of chocolate flavour in each cupcake!

Made from simple everyday ingredients, this easy cupcake recipe will be your new favourite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with Mango.

This recipe is for cupcakes but you can easily bake it as a cake too. Only the baking time will be more in that case. I used whole wheat flour and the result was very good.



1 cup whole wheat flour

1/2 cup Maida
1/3 cup cocoa powder
1 cup powdered sugar
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter (If using salted, skip the salt)
1 cup hot water
1/2 cup dark chocolate, chopped
1 tbsp vinegar
1 tsp vanilla essence

  1. Melt butter and chocolate in the microwave or using double boiler method.
    Sift and mix the flour, cocoa and baking soda.picsart_06-28-099025866850964575000.jpg
  2.  Add salt (if using unsalted butter) and sugar. Mix until all the dry ingredients are incorporated.
  3.  Gradually pour the hot water.picsart_06-28-094383745523062422499.jpg
  4. Add the chocolate mixture, vinegar and vanilla essence. Beat well. Do not overbeat.
  5.  Transfer in your cupcake liners.
  6.  Bake at 180º C for 15-20 mins (standard size) or check using a toothpick.
  7. Remove, let it cool. Decorate with any frosting of your choice.
  8. *Makes 15-18 cupcakes.
  9. Decorated with whipped cream and mango rose .
  10. How to make mango roseHow To Make Mango Rosette
  • you can decorate cupcakes as per your choice
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                    Like, share and spread your love ❤️

Mango Pastry |  Eggless Mango Cake 

Cool and easy recipe for mango lovers
Mango Pastry is a popular, aromatic and delicious dish.

Mangoes have a special place in my kitchen and in my heart. And I’m always eager to innovate and create new mango recipes.

I usually make cake recipes but this time I tried pastries. It is made with simple ingredients that you will find in your kitchen. Make this pastry with fresh mangoes when they are in season or canned mango pulp all year round.

Today is father’s day.I am living a happy and successful-thanks to my dad. He scolds me, praises me, but most importantly gave me an amazing life partner. Thank you, papa, for everything.
This is for you hubby dear
“We are so lucky to have you in our lives. I am so proud of the father you’ve become and the wonderful husband you are. Happy Father’s Day, my love!”
So let’s celebrate Father’s day with love and delicious mango cake.
Oil  – 1/2 CUP
Condensed milk – 1/4 CUP
Flour /Maida – 1 CUP
Powder sugar – 1/2 CUP
Baking Powder – 1 TSP
Baking Soda- 1/2 TSP
Butter Milk – 1/2 CUP
Mango Pulp – 1/2 CUP
Mango Essence – 1 TSP (Optional)
White  Chocolate  – 1/4 CUP
Hot Cream  – 1/4 CUP
Orange  Food  Color
Sugar syrup
Mint leaves

Whipped Cream – 1/2 CUP


  1. In a large bowl sift all dry ingredients.
  2. In another bowl place all liquid ingredients and sugar.
  3. Whip until the sugar granules are almost melted.
  4. Now pour the liquid ingredients over the dry ingredients and whip until lump free.
    Do not overmix.picsart_06-16-051565463969092878933.jpg
  5. Bake for 28-32 minutes in 180 degree or until the toothpick inserted in the centre comes out clean.picsart_06-16-055359929237647045706.jpg
  6. Once done take it out of the oven carefully.
  7. Let the cake cool in the pans for 10 minutes.
  8. Now run a butter knife around the circumference of the cake to release it.
  9. Now invert the cakes on the cooling rack to cool completely.
    Cut the cakes into half.
  10. Now spread some whipped cream over the first layer topping it with a layer of frosting.
  11. Now frost on the top and the sides as desired.picsart_06-16-052296032268826754631.jpg
  12. While the cake is baking quickly mix white chocolate and hot cream & mix well add some orange colour & mango essence .your ganache is ready.
  13. Pour the ganache over the cake.
  14. Refrigerate the cake at least 2 hours before eating.
  15. Cut into a rectangle shape.
  16. Your pastry is ready.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

Like, share and spread your love ❤️


This mango icebox cake is a summer family classic! The layers of juicy fresh mango are sure to keep you refreshed!

Have you heard of Icebox cake? Its a saviour for those who don’t like to spend too much time in the kitchen and yet want to give a homemade dessert to family or guests. Not only is it easy to bake but can be served in the most attractive way.

I made this cake for our Indore cookbook club event whose theme was mango.

I saved this recipe from  ‘tastemaker’ a few months back and had wanted to make it since. With the sun melting us down and a cook meet to look forward to, I found the perfect opportunity to try out this cake.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

4 ripe mangoes (I’ve used Alphonsos)
2 cup heavy whipping cream
1 can  condensed milk (or 1 cup icing sugar)
30 tea biscuits (like Rich tea, Marie)


  1. Whip the cream till soft peaks form and add the condensed milk. Mix well and whisk again for a minute.
  2. Later add 1/2 cup of fresh mango pulp and mix well. Peel and cut mangoes in slices and set aside.picsart_05-22-101414472827005573371.jpg
  3. Line a square tin with greaseproof paper at the bottom and on sides.
  4. First layering: Lay a layer of biscuits at the bottom of the tin. Make sure there are no gaps left. For any gaps left, cut biscuits and lay in between.
  5. Next goes the whipped cream mixture. Spread 1/3 of mixture evenly. Last goes layer of mango slices.
  6. Second layering: starting from biscuits– cream–mangoes…follow the same procedure as above to form the second batch. Third layering: start with biscuits—cream—mangoes….
  7. Here the mangoes slices layer will be the face of dessert so we need to arrange it in a decorative manner.picsart_05-22-10659212083196094113.jpg
  8. finishing with a rose of mango at the top.
  9. Cover the tin with wrapping paper and refrigerate whole night. Remember to refrigerate (chill) and NOT FREEZE.
  10. When ready to serve cut in desired size and shape slices and serve. The mango slices itself act as a garnish but one can still use golden leaf/sprinkles/ mangoes roses etc.

  • Instead of biscuits, one can use graham crackers, wafers, Italian style ladyfingers, Oreo cookies, etc
  • Instead of whipped cream, one can use a combination of custard / ready pudding and whipped cream.
  • The condensed milk can be substituted with icing sugar and still it works fine.
  • Mangoes can be substituted with chocolate spread, other fruits like peaches strawberries, persimmons, kiwis etc.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                   Like, share and spread your love ❤️