Healthy, Vegan, and Gluten-Free Cakes in Mumbai
Cakes should be a treat, not a worry. My wholesome, naked bakes skip the maida and refined sugar, using real ingredients like ragi, jowar, and fresh fruit for a flavour that feels as good as it tastes.
This ragi banana cake was for a baby’s first birthday, the first cake she ever tasted. It's gluten-free and refined sugar-free, with jaggery-caramelised bananas on top.
When life gives you cherries, make a vegan chocolate cherry cake. This one is made with whole wheat, almond milk, and coconut oil, and it's as delish as it can get.
Slices of my vegan vanilla cherry lime cake. It's made with whole wheat flour and has a light, refreshing flavour.
Chocolate is always welcome. Here is a rich chocolate and strawberry cake alongside a vegan chocolate cake with jaggery. Both are made with whole wheat flour.
A close-up slice of the vegan vanilla cherry lime cake. You can see the light, tender crumb and pieces of cherry baked inside.
An overhead shot of the sliced vegan vanilla cherry lime cake, showing its beautiful golden crust.
Another beautiful shot of the vegan vanilla cherry lime cake slices, dusted with a little powdered sugar.
About this collection
When you choose a gluten-free or sugar-free option, expect a denser, more satisfying crumb than a standard maida-based cake. My ragi or jowar flour bases, sweetened with date paste or jaggery, have an earthy, rich flavour that pairs beautifully with seasonal fruits. This isn't mass-produced, so it won't be airy or fluffy—it is honest, nutritious food that actually nourishes.
Why I Bake Without Maida
I started this journey because I wanted to feed my own kids cakes that weren't just empty calories. When you order a healthy cake from my kitchen, you aren't getting store-bought substitutes. You are getting real, wholesome ingredients:
- Indigenous Grains: I work with jowar, ragi, and whole wheat flour to provide structure and fiber without the refined white flour.
- Natural Sweeteners: My cakes are sweetened with jaggery or date paste. You get a deeper, caramel-like sweetness without the sugar crash.
- Real Fats: I use cold-pressed coconut oil or olive oil in my vegan recipes—no hydrogenated fats or artificial essences.
Customization for Your Needs
Every dietary requirement has a solution in my kitchen. Whether you are looking for a vegan birthday cake, a gluten-free tea cake for a gathering, or a sugar-free treat for a toddler's first birthday, I can tailor the recipe.
Because I bake from home in small batches, I can handle specific requests, like swapping ingredients or adjusting toppings based on the season. If you are ordering for an event, just let me know the guest list's dietary needs, and we can plan a menu that everyone can enjoy without hesitation.
Naked Bakes
I’m Tushima, and my kitchen is my 'cake lab'. I bake from love, steering clear of maida and refined sugar to make treats that are actually good for you and your family.
Looking for a specific flavour or dietary requirement?
Search my kitchen for your preferred dietary needs and seasonal fruits.
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