Wholesome Tea-Time Cakes & Eggless Loaves
Skip the guilt and settle in with my homemade, eggless tea-time cakes. I swap maida for atta and refined sugar for jaggery, so you can enjoy every slice with your evening chai.
My Whole Wheat Jaggery Cake is a bestseller for a reason. It's a dense, moist cake made with atta and gud, and absolutely covered in a mix of healthy nuts and dry fruits.
This is my soft and fluffy Mawa Cake, baked to perfection. It's a rich, decadent tea-time cake topped with almond flakes that tastes absolutely divine with a cup of hot chai.
Let's bake the fluffiest Mawa Cake together! This video shows how I mix the batter, sprinkle it with nuts, and bake it until it's perfectly golden. It's one of my favourite things to bake.
My Mini Rava Cakes are the perfect little treat. Watch me prepare these single-serving cakes, which are incredibly soft, scrumptious, and topped with crunchy almond flakes.
A glimpse of my rich and fluffy eggless Plum Cake. This video shows a slice being cut, revealing the dense, fruit-packed interior. It's a festive favourite!
Christmas is extra special with my popular Plum Cake. This festive loaf is packed with dry fruits and is available in both non-alcoholic and alcohol-soaked versions to get you in the holiday spirit.
The side view of my Whole Wheat Jaggery Cake shows its wonderful texture and height. It's a hearty, satisfying cake that's both a healthy and delicious dessert option.
About Wholesome Cakes & Tea-Time Loaves
My tea-time cakes are strictly small-batch, which means I don't use heavy preservatives to make them last for weeks. Since they are made with fresh dairy and whole wheat flour, they stay perfect for about 3 to 4 days when refrigerated. If you are planning a weekend tea party or just want a stock for the week, please order a day or two in advance so I can bake them fresh, especially for you.
I started this journey to 'unjunk' classic snacks, so you won't find any maida or white sugar in my kitchen. Everything I bake is eggless and relies on whole wheat flour and natural jaggery.
My Tea-Time Specialities
- Mawa Cake: My Parsi-style mawa cake is a local favourite. It is dense, moist, and loaded with cardamom and butter. Pair it with garam chai and it is the ultimate pick-me-up.
- Whole Wheat Jaggery Cake: This one is all about the texture. I load it with almonds, cashews, and pistachios so every bite has a bit of crunch. It is a solid option if you are looking for something diabetic-friendly but still want that comforting cake experience.
- Mini Rava Cakes: These are my go-to for portion control. Fluffy semolina base, almond flakes on top, and no fuss.
- Plum Cake: Seasonal and festive. Whether you want the non-alcoholic version or the rum-soaked classic, it is packed with cranberries and raisins.
Storage & Serving
Since these are homemade without additives, please keep the Mawa and Plum cakes refrigerated after 24 hours to keep them fresh. The whole wheat jaggery loaves are a bit more forgiving but still taste best when stored in an airtight container.
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