Eggless, No Oven, Bakery Style Chocolate Pastry Recipe

Ingredients

• 1 piece Banana (overripe, mashed into puree)
• 0.5 cup Milk (room temperature, whole milk preferred)
• 1 tsp Vanilla Essence (pure vanilla extract)
• 0.5 cup + 1 tbsp mixed Powdered Sugar (sifted)
• 4 tbsp Oil (neutral oil, melted butter or melted ghee can be used)
• 1 cup All-Purpose Flour (sifted)
• 2 tbsp Cocoa Powder (Dutch‑processed, unsweetened)
• 1 tsp Baking Powder
• 0.25 tsp Baking Soda
• 0.5 cup Whipping Cream (Non‑Dairy) (already sweetened)
• 1 tbsp Cocoa Powder (for the whipped cream)
• 2.5 tbsp Water (for sugar syrup)
• 1 tsp Sugar (for sugar syrup)
• 6 pieces Cherries or Karonda (for garnish, optional)

Instructions

1. Prepare the Cake Tin

   Grease the sides of a 7‑inch square cake tin and line the bottom with butter‑paper or parchment. If you have no paper, fully grease the tin.

   Time: PT5M

2. Pre‑heat the Pan

   Place a heavy‑bottomed pan on the stove over medium flame and let it heat for 10 minutes.

   Time: PT10M

3. Make Banana Puree

   Peel the overripe banana, add 0.5 cup milk, and blend (or mash with a fork) until a smooth puree forms.

   Time: PT5M

4. Combine Wet Ingredients

   In a mixing bowl, combine the banana puree, 1 tsp vanilla essence, 0.5 cup + 1 tbsp powdered sugar, and 4 tbsp oil/melted butter/ghee. Whisk until smooth.

   Time: PT5M

5. Sift Dry Ingredients

   In another bowl, sift together 1 cup all‑purpose flour, 2 tbsp Dutch‑processed cocoa powder, 1 tsp baking powder, and 0.25 tsp baking soda.

   Time: PT4M

6. Combine Wet and Dry

   Fold the dry mixture into the wet mixture using a spatula. Mix just until combined; the batter should be smooth with no lumps.

   Time: PT3M

7. Transfer Batter to Tin

   Pour the batter into the prepared tin and level the top with a spatula. Tap the tin gently to release any air bubbles.

   Time: PT2M

8. Bake the Cake on Stovetop

   Place the tin on the pre‑heated pan. Cook on medium flame for 10 minutes, then reduce to low flame and continue for 30‑45 minutes (use 40 minutes as average). Check doneness with a toothpick after 30 minutes; if batter sticks, cook a little longer.

   Time: PT50M

9. Cool the Cake

   Turn off the heat, cover the cake and let it cool in the pan for about 15 minutes.

   Time: PT15M

10. Remove and Level the Cake

    Tap the sides of the tin, lift the parchment (or gently flip) to release the cake onto a board. Level the top with a knife or offset spatula if desired.

    Time: PT5M

11. Prepare Chocolate Whipped Cream

    In a clean bowl, add 0.5 cup non‑dairy sweetened whipping cream and 1 tbsp cocoa powder. Mix briefly by hand to incorporate the cocoa, then whisk until stiff peaks form.

    Time: PT5M

12. Make Simple Sugar Syrup

    Combine 2‑3 tbsp water with 1 tsp sugar in a small saucepan. Heat gently until the sugar dissolves; no need to boil.

    Time: PT3M

13. Assemble the Pastry

    Drizzle a thin layer of the sugar syrup over the cooled cake, then spread the chocolate whipped cream evenly. If the cake is tall, you may slice horizontally and add a cream layer between.

    Time: PT7M

14. Decorate and Slice

    Pipe a simple design with a star nozzle, place a few cherries or karonda on top, and cut the cake into 8 equal pastries.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g