The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Eggless No-Oven Cake Recipe – Bake a Soft & Spongy Cake Without Oven
Baking a cake at home has never been easier—even without an oven! If you’re looking for a soft, moist, and delicious eggless chocolate cake, this no-oven recipe is just for you. Made on a gas stove, induction, or pressure cooker, this cake is perfect for birthdays, tea-time treats, or simple cravings.
Whether you’re a beginner or seasoned home baker, this eggless no-oven cake recipe guarantees bakery-style results using basic ingredients—and no eggs or oven!
Table of Contents
- Why You’ll Love This Recipe
- Tools & Equipment Needed
- Ingredients List & Substitutions
- Step-by-Step Instructions (7 Steps)
- Tips for the Perfect No-Oven Cake
- Variations & Flavor Twists
- Frosting & Decoration Ideas
- Serving Suggestions
- Storage Instructions
- Nutrition Info
- FAQs
- Final Thoughts
1. Why You’ll Love This Recipe
- No oven or microwave needed
- 100% eggless
- No condensed milk
- Soft, fluffy, and moist texture
- Ready in under 45 minutes
- Beginner-friendly
- Easily customizable
2. Tools & Equipment Needed
- Deep heavy-bottom kadhai or pressure cooker
- Cake tin (6 or 7-inch round preferred)
- Steel stand/ring
- Mixing bowls and whisk
- Spatula
- Lid or plate (to cover)
3. Ingredients List & Substitutions
Dry Ingredients:
- All-purpose flour (maida) – 1 cup
- Cocoa powder – ¼ cup
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Powdered sugar – ¾ cup (adjust to taste)
Wet Ingredients:
- Milk – 1 cup (room temperature)
- Oil – ¼ cup (vegetable or sunflower oil)
- Vinegar or lemon juice – 1 tbsp
- Vanilla essence – 1 tsp
Optional Add-ins:
- Choco chips – 2 tbsp
- Instant coffee powder – ½ tsp (for richer taste)
Substitution Tip: You can replace maida with 50% wheat flour for a healthier version. Use jaggery powder or brown sugar instead of white sugar.
4. Step-by-Step Instructions (7 Steps)
Preheating the Kadhai or Pressure Cooker
- Add 1.5 cups salt or clean sand to the base of your kadhai or cooker.
- Place a steel ring or stand in the center.
- Cover with a lid and preheat on medium flame for 10 minutes.
- Skip the whistle and rubber ring if using a pressure cooker.
Preparing the Wet Ingredients
- In a mixing bowl, pour 1 cup milk and add 1 tbsp vinegar. Let it sit for 5 minutes to curdle (buttermilk substitute).
- Add sugar, oil, and vanilla essence. Mix well until the sugar dissolves.
Mixing the Dry Ingredients
- In another bowl, sift flour, cocoa powder, baking powder, and baking soda.
- Gradually fold the dry mixture into the wet mix using the cut-and-fold method.
- Avoid overmixing—just enough to remove lumps.
Pouring & Setting
- Grease a 6-inch cake tin and dust it lightly with flour.
- Pour the batter into the tin. Tap gently to release air bubbles.
Baking the Cake
- Place the tin carefully on the preheated stand inside the cooker/kadhai.
- Cover and cook on medium-low flame for 30–35 minutes.
- Insert a toothpick to check—if it comes out clean, the cake is done!
Cooling & De-molding
- Let the cake cool in the tin for 10–15 minutes.
- Gently de-mold and let it cool completely before frosting or slicing.
5. Tips for the Perfect No-Oven Cake
- Always preheat your cooker/kadhai for at least 10 minutes.
- Use room temperature ingredients for best results.
- Don’t overmix—overworking the batter can deflate the cake.
- Cover the cake tin with aluminum foil if your lid has holes.
- Use a thick-bottomed pan to avoid burnt base.
6. Variations & Flavor Twists
- Vanilla Cake: Skip cocoa and add 1½ cups flour instead.
- Coffee Cake: Add 1 tsp instant coffee to the milk.
- Fruit & Nut Cake: Add chopped walnuts, almonds, raisins.
- Wheat Cake: Replace half or all maida with atta.
- Orange Cake: Replace milk with fresh orange juice and zest.
7. Frosting & Decoration Ideas
- Chocolate Ganache:
Mix ½ cup fresh cream + 100g dark chocolate. Melt and pour. - Buttercream Frosting:
Whisk ½ cup butter + 1 cup icing sugar + 1 tsp vanilla. - Whipped Cream:
Use chilled whipping cream and beat till stiff peaks form. - Toppings:
Sprinkles, grated chocolate, nuts, or fresh berries.
Let the cake cool completely before applying frosting!
8. Serving Suggestions
- Serve warm with vanilla ice cream
- Dust with powdered sugar for a minimalist finish
- Perfect with evening chai or coffee
- Make mini cupcakes using the same batter!
9. Storage Instructions
- Store in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5–6 days.
- You can freeze slices for 2 weeks; thaw before serving.
- Always frost just before serving to retain freshness.
10. Nutrition Info (Per Slice Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 220–250 kcal |
| Carbohydrates | 30g |
| Protein | 4g |
| Fat | 10g |
| Sugar | 15g |
Note: Values vary slightly depending on frosting and ingredients.
11. Frequently Asked Questions
Q1: Can I use eno instead of baking soda?
Yes. Use 1 tsp Eno in place of baking soda + vinegar. Add Eno just before baking.
Q2: Can I bake in a microwave?
Yes. Use the convection mode. Bake at 180°C for 25–30 minutes.
Q3: What if I don’t have vinegar?
You can use lemon juice or 1 tbsp curd.
Q4: Can I double the recipe?
Yes, double all ingredients and use a larger tin. Adjust cooking time.
Q5: Why is my cake dense?
Common reasons: overmixing, not sifting dry ingredients, or not preheating properly.
12. Final Thoughts
With this eggless no-oven cake recipe, you don’t need fancy gadgets to bake a delicious, soft, and moist chocolate cake. Whether it’s a celebration or just a craving, this easy 7-step recipe is perfect for beginners, kids, and anyone without an oven.
Try it once, and you’ll never believe it was baked without one!
