You can make this Eggless Chocolate Cake even if you don’t own an oven! Because it’s steamed. Vegetarian, but easily made Vegan, too!
This Eggless Chocolate Cake has been a project I’ve been putting off for a very, very long time now, and I am so glad I finally found time to finish it. I still hate myself for not having done this sooner, though. Sometimes, you may not see the value in something, but it could make a whole world of difference to someone else. I’ve had tons of requests from vegetarians for an eggless cake and other requests on how to bake a cake without an oven.
These mini-cakes are eggless and are cooked by steaming, not baking! All you need is a steamer and you are good to go! I’ve made this cake both Vegetarian AND Vegan and the results have been quite consistent. There is variation in texture though, as can be expected.
- There is no egg in this cake – so it won’t be as airy and light as a cake made with eggs. It will be soft and spongy, yes. But not the same kind of bounce you get with an egg.
- The cake is steamed, not baked. The rise is different with the two cooking methods. Your cake may be slightly stickier than you expect a baked cake to be. But leave it in the fridge overnight and that’s gone!
Once the batter is ready, pour it into ramekins whose bottoms are lined with parchment paper and sides greased with butter/oil. The parchment paper at the bottom is absolutely essential to make sure the cake releases easily without sticking. And fill the batter only 3/4th of the way, the cake will rise as it cooks. And seal the ramekins with foil. You do not want the steam or moisture getting into the cakes.
There you go! Steamed Eggless Chocolate cakes with perfectly flat tops! Cool slightly on a wire rack before running a sharp knife along the sides to loosen it. Turn it over and tap the bottom gently to release the cakes from the ramekins. Let it cool completely on the wire rack. Pour over the icing and let it dribble over the sides. Garnish with some chocolate shards, or sprinkles, or raspberries.
This Eggless Chocolate cake is incredibly soft, but is best eaten the same day, although it tastes good refrigerated too. If you did refrigerate it, remember to microwave it for 10 seconds before you eat. Just don’t let it overheat – you don’t want to melt off the icing. A little heat brings the bounce back!
Make this Steamed Eggless Chocolate cake VEGAN
To make this cake VEGAN, substitute
– 2 tbsp yogurt with 1 flaxseed ‘egg’ (1 tbsp flaxseed powder + 3 tbsp water. Mix, let rest for 5 minutes. Add to cake batter).
– 2 tbsp butter with 2 tbsp coconut oil (or vegetable oil), or Vegan Butter, if you can manage it.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Note: 1 cup = 225 ml