Wholesome Naked Cakes for Every Celebration
I bake naked cakes without maida, refined sugar, or heavy frostings. Using only organic whole grains, jaggery, and fresh seasonal fruits, I make treats that are as healthy as they are delicious, right from my home kitchen in Mumbai.
This tangy lime cake with mixed berries is a perfect example of my baking philosophy. It's bursting with the fresh, natural flavours of strawberries and blueberries, all baked into a moist whole wheat cake.
My rich chocolate orange cake is a feast for the eyes and the palate. I use whole wheat flour and top it with beautiful, fresh orange slices for a stunning look and a delicious citrus-chocolate combination.
I was so honoured to bake this little one's first-ever birthday cake. It's a gluten-free and refined sugar-free ragi banana cake, proving that healthy can be absolutely delicious, even for the tiniest taste buds.
Just look at the beautiful gloss on this upside-down spiced pear cake. The pears are caramelized in jaggery, creating a wonderfully moist and flavourful topping for the spiced whole wheat cake underneath.
There's something so satisfying about a classic marble cake, especially when it's baked in a bundt pan for those perfect crispy edges. This video shows the beautiful swirl of vanilla and chocolate in my whole wheat version.
I love when mango season arrives. This video gives you a peek at my seasonal mango and blueberry whole wheat cake, a combination that's always a huge hit. It's the taste of summer in every bite.
For a truly special celebration, my Gulab Jamun cake is a wonderful fusion of traditional Indian mithai and classic cake. This heart-shaped version was a loving gift and a perfect way to celebrate a milestone.
About this collection
The most important thing to know is that these are not your typical bakery cakes with heavy fondant. My cakes are 'naked', meaning I skip the thick frostings entirely to let the flavour of the organic emmer wheat, jaggery, and fresh seasonal fruits shine. It is a different texture, denser and more crumbly, so if you are expecting a cloud-light sponge, please be prepared for a distinct change of pace.
Baking With Real Ingredients
When I say my cakes are healthy, I mean it. You will not find maida, hydrogenated fats, or white sugar in my kitchen. Everything I bake is rooted in whole grains like organic emmer wheat, ragi, and jowar. I rely on natural sweeteners like jaggery and dates to ensure that every bite is satisfying without the sugar crash.
Why 'Naked'?
I call them 'naked' cakes because I strip away the unnecessary extras. No heavy cream, no artificial colouring, and no fondant. By exposing the crumb, you get a pure, rustic look that focuses on the texture of the bake itself. I use the natural beauty of fresh flowers and seasonal fruits—think succulent mangoes in summer or spiced pears in winter—to decorate.
Customisation for Every Diet
I know how hard it is to find treats that fit specific dietary needs. Whether you need a gluten-free ragi banana cake for a first birthday, a vegan chocolate bake, or an eggless muffin batch for a school event, I can adjust my recipes. Because I am a one-woman team baking everything fresh, I need a little heads-up to source the best ingredients, but I promise the result is worth the wait. If you have specific allergens or preferences, let's talk about how to make it work.
Naked Bakes
I am Tushima, and my kitchen is my 'cake lab'. I bake from the heart, focusing on wholesome ingredients like jaggery and whole grains, specifically for fellow parents who want healthy treats for their kids' schools and birthday parties.
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