Healthy Naked Cakes and Signature Festive Bakes
My kitchen is my 'cake lab.' I bake with the seasons using whole grains, jaggery, and real fruit. No maida, no refined sugar—just honest, scrumptious cakes for your special moments.
(Hero Media) This is where the magic begins. I soak over 15 different kinds of real dried fruits and berries in fresh orange juice for my non-alcoholic plum cakes. You can see the vibrant colours of cranberries, apricots, figs, and blueberries, all ready to create a rich, deep flavour without any alcohol.
My Chocolate Mulled Wine Cake is pure Christmas comfort. I infuse red wine with fresh fruits and whole spices, pour it into a rich chocolate batter, and bake it to perfection. The aroma of cinnamon and spiced wine filling the kitchen is just heavenly.
Look how beautiful this rich chocolate orange cake is. I use whole wheat flour and top it with fresh, vibrant oranges for a stunning look and a zesty flavour. It’s a perfect centerpiece for any birthday celebration.
This heart-shaped Gulab Jamun cake is one of my special Indian-inspired creations. It combines the familiar comfort of a moist cake with the sweet, fragrant flavour of gulab jamun, making it perfect for celebrating milestones with loved ones.
I love when strawberry season arrives. This is my strawberry and blueberry cake, made with whole wheat flour and jaggery. It’s topped with a delicious crumble and decorated with fresh berries and flowers for a three year old's birthday.
For a special baby shower, I created this gluten-free rich chocolate cake using ragi flour and jaggery. It’s completely free of refined sugar, making it a wholesome treat for the mama-to-be and her guests.
My traditional rum plum cakes are a labour of love. I soak a mix of over 15 real fruits and nuts in dark rum for months, sometimes even a year. This video shows the process of chopping the fruits, which gives my cakes their authentic, rich flavour.
About this collection
Everything you see here is made from scratch—no shortcuts, no premixes, and definitely no refined white sugar. I use whole wheat, jowar, or almond flour and sweeten with jaggery or date paste. Because I bake from home and rely on seasonal produce, my menu changes with the market—so if you are eyeing a specific fruit or flavour, just ask what is currently sitting on my kitchen counter.
The 'Naked' Philosophy
I call these 'naked cakes' because there is nowhere to hide. Without heavy buttercream or fondant to mask the flavour, the quality of the ingredients has to be perfect. My bakes are defined by the dense, moist texture of whole grains like Emmer, Khapli wheat, or Ragi, combined with the natural sweetness of jaggery or dates.
Baking with the Seasons
My oven dictates my calendar. In the summer, you will find mango chocolate cakes or mango ginger cardamom loaves. When strawberry season hits Mumbai, I switch to strawberry-blueberry bakes topped with fresh flowers. This isn't just about flavour; it's about using produce at its peak ripeness.
The Festive Tradition
Christmas is my busiest time. My signature rum-soaked plum cakes are a labour of love, with over 15 types of dried fruits and berries soaked in dark rum for up to a year. I don't use tutti-frutti or artificial essences. Instead, I rely on whole spices like cinnamon, nutmeg, and ginger to create that deep, authentic warmth.
Whether you need a gluten-free cake for a baby shower, a vegan muffin for a school tiffin, or a festive gift hamper in a reusable tin, I can adapt my recipes to suit your dietary needs.
Naked Bakes
I’m Tushima. My kitchen is less of a business and more of a 'cake lab' where I experiment with whole wheat, jowar, and jaggery. Whether it's baking for my daughter’s school or crafting a rum-soaked plum cake for your festive table, I pour the same love and care into every single tin.
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