How to Make Classic Chocolate Cake Without Oven

Craving a rich, soft, and moist chocolate cake, but don’t have an oven at home? You’re not alone! Many Indian homes don’t have built-in ovens, but that shouldn’t stop you from enjoying a bakery-style cake. With a little creativity, your regular pressure cooker or kadai can do wonders. This is an easy, beginner-friendly no oven cake recipe that delivers the same soft texture and chocolate flavour you’d get from an oven.

At TGCA, students learn a variety of home-friendly baking methods, including how to make a perfect eggless chocolate cake using basic tools. Let’s walk you through this simple, gas-top recipe that’s perfect for birthdays, celebrations, or tea-time cravings.

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour (maida)
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• A pinch of salt

Wet Ingredients:

• ½ cup sugar (powdered or castor)
• ½ cup curd (plain dahi)
• ¼ cup oil (refined or sunflower)
• ¼ cup milk (adjust if batter is thick)
• 1 tsp vanilla essence
• 1 tsp vinegar or lemon juice
• Optional: Choco chips or chopped nuts for topping

Tools You’ll Need

• Pressure cooker or heavy-bottomed kadai
• Metal ring or 1 cup salt to create base insulation
• Cake tin (6–7 inch aluminium or steel)
• Mixing bowls, whisk/spoon, measuring cups

Pro tip: You should check out our professional baking classes if you're looking to take your skills to the next level and build a successful baking career.

Step-by-Step: How to Make Chocolate Cake Without Oven

Step 1: Preheat Your Cooker or Kadai

• Add 1 cup of salt or a wire ring to the base of your kadai or cooker.
• Place the lid on and preheat on low flame for 10 minutes (no whistle/gasket if using a cooker).
• This creates an oven-like environment and helps distribute heat evenly.

Step 2: Mix the Cake Batter

• Sift maida, cocoa powder, baking soda, baking powder, and salt together in a bowl.
• In another bowl, mix sugar, curd, oil, milk, and vanilla essence until smooth.
• Slowly add dry ingredients into wet ingredients and fold the batter gently.
• Add vinegar/lemon juice and mix one final time. The batter should be smooth and pourable.

Step 3: Prepare the Cake Tin

• Grease the tin with oil or butter and dust with flour.
• Pour in the batter and tap lightly to remove air bubbles.
• Sprinkle choco chips or nuts on top if desired.

Step 4: Bake on Gas

• Place the tin inside your preheated cooker or kadai.
• Cover and bake on low flame for 35–40 minutes.
• Avoid opening the lid frequently. After 35 minutes, insert a toothpick to check, it should come out clean.

Step 5: Cool and Serve

• Allow the cake to cool in the tin for 15 minutes.
• Carefully remove and transfer to a wire rack or plate.
• Slice and enjoy as is, or frost with chocolate ganache for a festive touch.

Optional: Quick Chocolate Ganache

• ½ cup fresh cream
• 100 g chopped dark chocolate
• Heat cream (do not boil), pour over chocolate, stir till smooth.
• Let cool slightly and spread over your eggless chocolate cake.

Tips for Perfect Homemade Cake on Gas

• Always bake on low flame to avoid a burnt base.
• Don’t overmix the batter, keep it light and airy.
• Use fresh curd and vinegar for the best rise.
• Grease the tin properly to prevent sticking.
• Let the cake cool before cutting for clean slices.

At TGCA, students are trained in such techniques to adapt to any kitchen setup, perfect for Indian homes that rely on gas-top cooking.

Why This Is the Best No Oven Cake Recipe

• Beginner-friendly and eggless
• Can be made in any home kitchen
• Requires no fancy appliances
• Comes out soft, fluffy, and rich in chocolate flavour
• Works for birthdays, gifting, and everyday tea snacks

This homemade cake on gas is ideal for students, home bakers, and anyone without an oven. It’s a great recipe to try before you explore more advanced baking techniques.

Final Thoughts

Now that you know how to make chocolate cake without an oven, there’s no need to rely on store-bought cakes. Whether you’re celebrating a birthday or simply treating yourself, this no oven cake recipe is your go-to solution.

It's soft, rich, and wonderfully moist, even without eggs or an oven. And the best part? You can customise it with frostings, nuts, or fillings to suit your taste.

If you’re passionate about baking and want to explore professional courses, TEDCO offers short-term and diploma-level baking programs where students learn traditional and modern baking techniques, even with limited kitchen tools.

So, go ahead, tie your apron, grab your ingredients, and bake your first classic chocolate cake without oven. Happy baking!

Frequently Asked Questions

Q1. Can I make a chocolate cake without an oven at home?
Ans: Yes, you can bake a chocolate cake in a pressure cooker or kadai using basic kitchen tools. This method is ideal for Indian kitchens where ovens aren’t common. At TGCA, students learn both pressure and open-pot techniques to master gas-top baking.

Q2. Is this a proper eggless chocolate cake recipe?
Ans: Absolutely. This recipe is 100% eggless and suitable for vegetarians. It uses curd and vinegar to replicate the softness and rise that eggs normally provide in cakes.

Q3. How can I make sure my cake doesn’t burn on the gas stove?
Ans: Always bake on a low flame and place the tin on a wire stand or a salt layer. This helps prevent direct heat and ensures even baking without burning the base.

Q4. Can I use wheat flour instead of maida in this recipe?
Ans: Yes, you can. But the texture will be slightly denser. TEDCO often recommends using half maida and half wheat flour to maintain a balance between health and softness in baking.

Q5. How do I know when the chocolate cake is fully baked?
Ans: Insert a toothpick into the centre of the cake. If it comes out clean, your cake is ready. This simple check works well even for gas-top baking without an oven.

Q6. Can I frost this cake with ganache or whipped cream?
Ans: Yes, this cake pairs beautifully with chocolate ganache or whipped cream. TGCA also recommends trying buttercream if you want a firmer topping, especially in warmer weather.

Q7. Why is curd used instead of eggs in this cake?
Ans: Curd keeps the cake moist and helps it rise. It’s a great egg replacement in eggless recipes and is widely used in home-style Indian baking methods.

Q8. Can I use the same batter to make cupcakes?
Ans: Yes, you can use this batter to make 5–6 cupcakes. Bake them in small moulds on a low flame for about 15 minutes. TGCA often suggests this as a beginner-friendly option for practice.

Author: Tedco

Tedco