Eggless Steamed Chocolate Cake, No-Oven No

So those of you without an oven, don’t worry about making your own cakes. Steamed cakes are the way to go!

• Eggless Steamed Chocolate Cake Recipe Ingredients Instructions

Before you attempt steaming cakes, please read the notes at the bottom of this post, they are from my experience and important to note.

More Chocolate Cake Recipes: Eggless chocolate sponge cake Chocolate cake made in pressure cooker Chocolate cake made in microwave Chocolate doughnut cakes

Some Useful Links: How to make curd at home How to make cupcake moulds at home Eggless basic sponge cake recipe

Eggless Steamed Chocolate Cake Recipe

Ingredients

• 1.5 cups all-purpose flour or plain flour maida
• 1 cup plain curd or yogurt at room temperature
• ¾ cup sugar
• ½ teaspoon baking soda
• 1 and ¼ teaspoon of baking powder
• ½ cup of vegetable or sunflower oil
• 1 teaspoon vanilla extract or essence
• 3 tablespoon cocoa powder
• Silver foil for covering the cake moulds

Instructions

• Beat the curd without any lumps and add the sugar to it. Beat again well. I used an electric beater for this but a normal whisk will do just fine.
• Add the soda and baking powder, mix well, and set aside for 5 mins until the mixture starts to bubble on top.
• Then add the vanilla and oil and mix well to combine. Remove 3 tablespoon of flour from the measured 1.5 cups and add the cocoa powder to it.
• Sift into the wet ingredients and gently fold until you see no streaks of flour left.
• Grease two muffin cups (or any small container that fits in your steamer) generously with butter. Add batter until it’s ⅔ full
• Cover the cake moulds with aluminium foil. This is important because if you don’t, water that condenses inside the steamer will fall into your batter and that’s not good at all.
• Place covered cake moulds in your steamer stand and close the steamer
• Cook for 30 mins or until the top of the cake springs back on touch and a fork inserted in it comes out with moist crumbs. Use low flame to ensure even cooking
• Let the cakes cool in the mould and once cool, run a knife along the edge of the cakes and gently invert onto serving plates
• Serve with a dusting of sugar, some whipped cream, buttercream, fruits etc

Steamed Eggless Chocolate Cake Recipe Step by Step Pictures:

1. Beat the curd without any lumps and add the sugar to it. Beat again well. I used an electric beater for this but a normal whisk will do just fine. Add the soda and baking powder, mix well, and set aside for 5 mins until the mixture starts to bubble on top. Then add the vanilla and oil and mix well to combine. Remove 3 tablespoon of flour from the measured 1.5 cups and add the cocoa powder to it. Sift into the wet ingredients in and gently fold until you see no streaks of flour left.

2. Grease two muffin cups (or any small container that fits in your steamer) generously with butter. Add some batter to it.

3. Cover the cake moulds with aluminium foil. This is important because if you don’t, water that condenses inside the steamer will fall into your matter and that’s not good at all.

4. Place in your steamer and cover.

5. Steam for 30 mins or until the top of the cake springs back on touch and a fork inserted in it comes out with moist crumbs.

6. Let the cakes cool in the mould and once cool, run a knife along the edge of the cakes and gently invert onto serving plates.

Tadaaa! Eggless steamed chocolate cake is now ready. These cakes are best served fresh and when still warm. As I mentioned, I was making a birthday cake for a friend so also had some chocolate buttercream in hand which I piped on the cake. This is purely optional but a bit of chocolate sauce definitely won’t hurt.

Notes:

• It’s also possible to make cake in a pressure cooker .

• As mentioned, covering the cake moulds while steaming is important. Also, try to steam this cake in small batches and not in one big cake tray. I feel like the insides may not cook too well otherwise.

• The 30 mins I have mentioned is purely based on my steamer which is quite small and I only had two cakes cooking inside. You may need longer cooking time depending on your steamer and other factors. It’s ok to open the steamer and check in between but make sure you cover the mould again with the foil if the cake needs more cooking time,

• Cook the cake with the steamer on low flame or simmer.

• I found that this eggless steamed chocolate cake is best served on the same day . I have half of one leftover and the next day it was a bit more dense. It was still good and edible but not as good as freshly serving the cake.

• You can try many variations in flavours with this basic cake recipe. Omit the cocoa for a plain vanilla eggless steamed sponge cake. Add chocolate chips, fruit bits, tutti fruity, the options are endless.

• The texture of steamed cake is a bit different from the baked one. It will be more moist, a bit heavier, and not springy. It’s still delicious but expect more of a pudding-cake than an airy cake.

• The cake is quite sweet on its own so the frosting or sauce on top is totally optional. The cake on its own is not very pretty though so if you are serving for guests, whip up some buttercream. Or just use chocolate sauce.

So what are you waiting for? Make some eggless steamed chocolate cake now. Eat. Smile.

For eggless steamed chocolate cake recipe in Hindi, Tamil, Urdu, Kannada, Telugu, Malay etc please use the Google translate button in the sidebar.

So those of you without an oven, don’t worry about making your own cakes. Steamed cakes are the way to go!

• Eggless Steamed Chocolate Cake Recipe Ingredients Instructions

Before you attempt steaming cakes, please read the notes at the bottom of this post, they are from my experience and important to note.

More Chocolate Cake Recipes: Eggless chocolate sponge cake Chocolate cake made in pressure cooker Chocolate cake made in microwave Chocolate doughnut cakes

Some Useful Links: How to make curd at home How to make cupcake moulds at home Eggless basic sponge cake recipe

Eggless Steamed Chocolate Cake Recipe

Ingredients

• 1.5 cups all-purpose flour or plain flour maida
• 1 cup plain curd or yogurt at room temperature
• ¾ cup sugar
• ½ teaspoon baking soda
• 1 and ¼ teaspoon of baking powder
• ½ cup of vegetable or sunflower oil
• 1 teaspoon vanilla extract or essence
• 3 tablespoon cocoa powder
• Silver foil for covering the cake moulds

Instructions

• Beat the curd without any lumps and add the sugar to it. Beat again well. I used an electric beater for this but a normal whisk will do just fine.
• Add the soda and baking powder, mix well, and set aside for 5 mins until the mixture starts to bubble on top.
• Then add the vanilla and oil and mix well to combine. Remove 3 tablespoon of flour from the measured 1.5 cups and add the cocoa powder to it.
• Sift into the wet ingredients and gently fold until you see no streaks of flour left.
• Grease two muffin cups (or any small container that fits in your steamer) generously with butter. Add batter until it’s ⅔ full
• Cover the cake moulds with aluminium foil. This is important because if you don’t, water that condenses inside the steamer will fall into your batter and that’s not good at all.
• Place covered cake moulds in your steamer stand and close the steamer
• Cook for 30 mins or until the top of the cake springs back on touch and a fork inserted in it comes out with moist crumbs. Use low flame to ensure even cooking
• Let the cakes cool in the mould and once cool, run a knife along the edge of the cakes and gently invert onto serving plates
• Serve with a dusting of sugar, some whipped cream, buttercream, fruits etc

Steamed Eggless Chocolate Cake Recipe Step by Step Pictures:

1. Beat the curd without any lumps and add the sugar to it. Beat again well. I used an electric beater for this but a normal whisk will do just fine. Add the soda and baking powder, mix well, and set aside for 5 mins until the mixture starts to bubble on top. Then add the vanilla and oil and mix well to combine. Remove 3 tablespoon of flour from the measured 1.5 cups and add the cocoa powder to it. Sift into the wet ingredients in and gently fold until you see no streaks of flour left.

2. Grease two muffin cups (or any small container that fits in your steamer) generously with butter. Add some batter to it.

3. Cover the cake moulds with aluminium foil. This is important because if you don’t, water that condenses inside the steamer will fall into your matter and that’s not good at all.

4. Place in your steamer and cover.

5. Steam for 30 mins or until the top of the cake springs back on touch and a fork inserted in it comes out with moist crumbs.

6. Let the cakes cool in the mould and once cool, run a knife along the edge of the cakes and gently invert onto serving plates.

Tadaaa! Eggless steamed chocolate cake is now ready. These cakes are best served fresh and when still warm. As I mentioned, I was making a birthday cake for a friend so also had some chocolate buttercream in hand which I piped on the cake. This is purely optional but a bit of chocolate sauce definitely won’t hurt.

Notes:

• It’s also possible to make cake in a pressure cooker .

• As mentioned, covering the cake moulds while steaming is important. Also, try to steam this cake in small batches and not in one big cake tray. I feel like the insides may not cook too well otherwise.

• The 30 mins I have mentioned is purely based on my steamer which is quite small and I only had two cakes cooking inside. You may need longer cooking time depending on your steamer and other factors. It’s ok to open the steamer and check in between but make sure you cover the mould again with the foil if the cake needs more cooking time,

• Cook the cake with the steamer on low flame or simmer.

• I found that this eggless steamed chocolate cake is best served on the same day . I have half of one leftover and the next day it was a bit more dense. It was still good and edible but not as good as freshly serving the cake.

• You can try many variations in flavours with this basic cake recipe. Omit the cocoa for a plain vanilla eggless steamed sponge cake. Add chocolate chips, fruit bits, tutti fruity, the options are endless.

• The texture of steamed cake is a bit different from the baked one. It will be more moist, a bit heavier, and not springy. It’s still delicious but expect more of a pudding-cake than an airy cake.

• The cake is quite sweet on its own so the frosting or sauce on top is totally optional. The cake on its own is not very pretty though so if you are serving for guests, whip up some buttercream. Or just use chocolate sauce.

So what are you waiting for? Make some eggless steamed chocolate cake now. Eat. Smile.

For eggless steamed chocolate cake recipe in Hindi, Tamil, Urdu, Kannada, Telugu, Malay etc please use the Google translate button in the sidebar.

Eggless Steamed Chocolate Cake Recipe

Ingredients

• 1.5 cups all-purpose flour or plain flour maida
• 1 cup plain curd or yogurt at room temperature
• ¾ cup sugar
• ½ teaspoon baking soda
• 1 and ¼ teaspoon of baking powder
• ½ cup of vegetable or sunflower oil
• 1 teaspoon vanilla extract or essence
• 3 tablespoon cocoa powder
• Silver foil for covering the cake moulds

Instructions

• Beat the curd without any lumps and add the sugar to it. Beat again well. I used an electric beater for this but a normal whisk will do just fine.
• Add the soda and baking powder, mix well, and set aside for 5 mins until the mixture starts to bubble on top.
• Then add the vanilla and oil and mix well to combine. Remove 3 tablespoon of flour from the measured 1.5 cups and add the cocoa powder to it.
• Sift into the wet ingredients and gently fold until you see no streaks of flour left.
• Grease two muffin cups (or any small container that fits in your steamer) generously with butter. Add batter until it’s ⅔ full
• Cover the cake moulds with aluminium foil. This is important because if you don’t, water that condenses inside the steamer will fall into your batter and that’s not good at all.
• Place covered cake moulds in your steamer stand and close the steamer
• Cook for 30 mins or until the top of the cake springs back on touch and a fork inserted in it comes out with moist crumbs. Use low flame to ensure even cooking
• Let the cakes cool in the mould and once cool, run a knife along the edge of the cakes and gently invert onto serving plates
• Serve with a dusting of sugar, some whipped cream, buttercream, fruits etc