If someone has ever told you that you can’t bake an amazing cake just because you don’t have an oven, don’t believe them!
You must definitely can! This Eggless Chocolate Cooker Cake Recipe is going to give you a very fluffy, soft chocolate cake that would absolutely become your favorite. You can totally serve it for any celebration and your guests are going to love it!
Here’s what you will need:
- 1 cup of Flour
- ¾ cup of Sugar (or more depending on your taste)
- 3 tbsp of Cocoa Powder
- ½ cup of Vegetable Oil
- 1 tbsp of Baking Powder
- 1 tsp of Baking soda
- ¾ cup of Buttermilk
- Vanilla Essence
However, before we jump into the recipe, please keep a note of the following points:
- The size of your cooker should be substantially large than that of your baking tin.
- Since we are using the cooker like an oven, you need to take away the whistle and the rubber ring of the cooker.
How to preheat the cooker:
- Spread a cup of salt at the base of the cooker.
- Put on a plate on top of the salt so as to help the baking tin maintain its balance.
- Cover the cooker with its lid and put it on the stove at low heat, which will help the cooker to pre-heat.
To make the batter:
- Take a big bowl and sift in the dry ingredients (Flour, Cocoa Powder, Baking Powder, Baking Soda) in it.
- Now, make a little hole kind of space in the middle of the bowl and add in the sugar, buttermilk, oil & vanilla essence.
- Mix everything well till you get a smooth, shiny batter.
- Now take out your baking tin, grease it with some oil, and line with parchment paper. Finally, pour this beautiful batter into it.
- By the time the cooker must’ve also been preheated. Very carefully, place the baking tin into the cooker while making sure to not burn yourself while placing it. Also, make sure the tin is right in the middle and there is plenty of space between it and the cooker for the air to move around.
- Cover the cooker with a lid and bake this cake on low-medium heat for about 30 minutes.
- After 30 minutes check the cake for its doneness by putting a skewer in the middle. If nothing sticks to the skewer, the cake is done. Let it cool down before you take it out.
- Once you feel it has cooled down, take it out of the cooker and run a knife around the cake to make sure it’s not stuck anywhere.
- Invert the tin over a plate or platter or cake stand.
- It’s done! You can enjoy it as it is or additionally, frost it.
- To frost the cake, I have used this wonderful Chocolate Cream Frosting (Click to check the recipe).
- Your eggless chocolate cooker cake is ready, cut it out and enjoy!
Recipe for 2 Ingredient Chocolate Cream Frosting
Read here: https://anjalisbakeaffair.com/2020/09/26/2-ingredient-chocolate-cream-frosting/
Eggless Chocolate Cooker Cake
Ingredients
1 cup of Flour
¾ cup of Sugar (or more depending on your taste)
3 tbsp of Cocoa Powder
½ cup of Vegetable Oil
1 tbsp of Baking Powder
1 tsp of Baking soda
¾ cup of Buttermilk
Vanilla Essence
Directions
- To preheat the cooker
- Spread a cup of salt at the base of the cooker.
- Put on a plate on top of the salt so as to help the baking tin maintain its balance.
- Cover the cooker with its lid and put it on the stove at low heat, which will help the cooker to pre-heat.
- To make the batter
- Take a big bowl and sift in the dry ingredients (Flour, Cocoa Powder, Baking Powder, Baking Soda) in it.
- Now, make a little hole kind of space in the middle of the bowl and add in the sugar, buttermilk, oil & vanilla essence.
- Mix everything well till you get a smooth, shiny batter.
- Now take out your baking tin, grease it with some oil and line with parchment paper. Finally, pour this beautiful batter into it.
- By the time our cooker must’ve also been preheated. Very carefully, place the baking tin into the cooker while making sure to not burn yourself while placing it. Also, make sure the tin is right in the middle and there is plenty of space between it and the cooker for the air to move around.
- Cover the cooker with a lid and bake this cake on low-medium heat for about 30 minutes.
- After 30 minutes check the cake for its doneness by putting a skewer in the middle. If nothing sticks to the skewer, your cake is done. Let it cool down before you take it out.
- Once you feel it has cooled down, take it out of the cooker and run a knife around the cake to make sure it’s not stuck anywhere.
- Invert the tin over a plate or platter or cake stand.
- It’s done! You can enjoy is as it is or additionally, frost it.
- To frost the cake, I have used Chocolate Cream Frosting (Find the recipe on my website www.anjalisbakeaffair.com).
- Cut it out and enjoy it!
Recipe Video
Notes
- The size of your cooker should be substantially large than that of your baking tin.
- Since we are using the cooker like an oven, you need to take away the whistle and the rubber ring of the cooker.