Eggless Cakes

Mela’s Diwali Episode…..


Behind the scenes....Yudhika Sujanani on Mela SABC 2

Behind the scenes….Yudhika Sujanani on Mela SABC 2

Eggless baking can be quite stressful…some of my attempts have led to my worst cooking disasters…so embarrassing that I could not bear to share the pics…red velvet cakes that look like melted plastic, cakes that look like biscuits and horrid tasting ‘bicarby’ ones too.

This recipe is one of my best…..quick, easy and simple to prepare…it will have you baking like a star!

I added this recipe to my Diwali episode on Mela….play around with it….spice it up with cinnamon or nutmeg…or add a little leftover burfee crumbs to zhoosh it up!


Just a thought….I do get quite a few questions about my big red dot….well, I just got tired of those fancy ones and thought I would go back to the dots or ‘botus’ that my gran used to wear…I love them and yes, they are traditional and some say ‘old fashioned’!  Some say it is a brave choice of dot…well, I like them and will keep wearing them!


Mela lights up my Sunday….don’t forget to tune in next week and in the meanwhile enter the KitchenAid competition here…. to win a KitchenAid stand mixer worth R6990 and then click here if you love love love AMC cookware as much as I do to win a 24cm Gourmet roaster worth over R3000,…..


While we were working on the chana magaj shoot, our pan with the cooked chickpea flour vanished…turns out the lovely Mark Corlett left the pan in the prep kitchen and the cleaner ‘chucked’ out the mixture…so it was back to square one for us on the prep….it was quite a giggle!  There are always fun times with the Mela team….if you missed the Diwali episode, click here…. – as you can see from my little clips…I love AMC cookware and for a recipe like magaj a good pot is a must!



For the Chana Magaj recipe, click here…




The Eggless Coconut Yudhika


Eggless Coconut Cake


125g butter, at room temperature…please!

125g sugar

Zest of 1 lemon

125ml desiccated coconut

60ml Double Thick Greek Yoghurt

250ml full cream milk, at room temperature

375ml cake flour

10ml baking powder

5ml bicarbonate of soda

5ml vanilla paste

For the Lemon Frosting:

125g butter – at room temperature

375ml icing Sugar

45ml fresh cream

30ml fresh lemon juice

Strawberry jam, to sandwich cakes

Strawberries, to garnish


Some KitchenAid love....with Yudhika Sujanani


Here’s how:

Pre-heat the oven to 160 degrees celsius.

Grease and line a 2 x tins with paper cases.
Cream the butter and sugar until light and fluffy.

Scrape down the bowl often and then add the lemon zest.

Add the coconut and beat for a few seconds.

Combine the yoghurt, full cream milk and vanilla paste in a jug.

Sift the dry ingredients and add them to the creamed butter.

Pour in half the milk and yoghurt and beat on low, gradually adding the remaining liquid.

Scrape down the bowl with a rubber spatula and continue beating until the ingredients are well combined.

Divide the batter into the 2 prepared tins.

Bake for 20 minutes or until a toothpick comes out clean when the cakes are tested.

Leave to cool slightly before placing the cakes on a wire rack.

Prepare the frosting:

Cream the butter and add the icing sugar gradually.

When the butter is very light in colour, add the fresh cream.

Continue beating for a few seconds, then add the fresh lemon juice.

Beat until the frosting is fluffy.

Sandwich the cakes with jam and then frost the top and sides using a palette knife.

Garnish with strawberries and coconut shaving

Still ‘faking it’ on the weekend….Coca Cola Cake

Yudhika's Coca Cola Cake

Yudhika’s Coca Cola Cake

I so so look forward to the weekend…Rob often does ask why…it’s most often frantic work days. This weekend was an action packed one! After my cooking demos at The Getaway Show, I raced off to the book store, and then raced back home to get to my piano lesson. Some days, I wonder if I am ever going to play ‘Moonlight Sonata’. I have seriously been considering taking up something like drumming that can help me de-stress!

I am still on the eggless faking mission….and the faker fans out there are egging me on! This is another one of my eggless experiments and believe me…eggless or not…this is a super-duper moist chocolate cake…a triple layer whopper of a cake…so I would suggest you make it for a special eggless celebration.

Just a few tips….I used the Spar cream cheese for this frosting. The fat content does sometimes differ with the different brands and I stick to the Spar brand because it’s just the nicest one I have tried. You just have to trust me on this one…Here is another recipe from earlier using the Spar Cream Cheese…a tangy zesty passionfruit cake will get your tastebuds going:

These cakes do sink slightly (very very slightly) in the centre once baked….don’t sweat it…the luscious frosting smooths over the bumps to give you a perfect cake. I used the fabulous Nomu cocoa powder for the frosting which results in a deliciously grown up topping. Some of the ingredients for this recipe are listed in grams so make sure you take a moment to read through it.

Just one more thing…I would love to hear from you…do leave a comment and share your cooking and baking experiences with me!

Decadent chocolate frosting on the cola cake....

Decadent chocolate frosting on the cola cake….

Eggless Coca Cola Cake


200 gm soft Spar butter
45ml sugar
2 cans Spar condensed milk
60ml cold water
450g cake flour
20ml baking powder
10ml bicarbonate of soda
75ml cocoa powder
500 ml coke, at room temperature


Preheat the oven to 150 degrees celsius.
Grease and line 3x 20cm round cake tins.
Cream the butter and sugar until light and fluffy.
Pour the condensed milk into the creamed mixture and then ‘rinse out’ the empty tins with the 60ml cold water.
Pour the water into the mixing bowl and continue beating.
Sift the flour, baking powder, bicarbonate of soda and cocoa powder and add this to the creamed condensed milk mixture.
Continue beating and then add the coca cola to the mixture.
Beat until the ingredients are well combined.
Spoon the mixture into the baking tins and bake for 40 minutes or until the cake pulls away from the sides of the tin – a skewer should come out clean when they cake is tested.
Leave the cakes to stand for a few minutes and then turn them out onto a wire rack.
Leave to cool.

Coca Cola cakes fresh from the oven....

Coca Cola cakes fresh from the oven….

Chocolate Cream Cheese Frosting

200g Spar butter
400g sifted Spar icing sugar
90g cocoa powder
2 x 230g tubs Spar cream cheese
60ml fresh cream

Cream the butter until light in colour and gradually add the icing sugar.
Sift the cocoa into the creamed butter and continue beating.
Add the cream cheese and cream the mixture until the ingredients are combined.
Pour the fresh cream into the frosting and beat for a few seconds until light and fluffy.

Slice of heaven....

Slice of heaven….

Frost and sandwich the cakes.
Use a spatula to spread the frosting over the top and sides of the cake.
Decorate the top and sides with edible gold leaf.
Slice and tuck into a large piece of heaven on a plate.