Steamed Chocolate Cake, a healthy, soft, moist, fluffy and delicious vegan chocolate cake made on a stove top! No eggs, no baking, no beaters and no butter!
For all chocolate lovers (me included!) it is hard to resist anything with or made from chocolate! Be it homemade chocolates, cakes or in dessert form, just try and keep them away from me! Our family favorite is a fluffy moist and decadent chocolate cake like the one I used in my Ice Cream Cake or the one which has bananas in them like my chocolate banana cake.
But, all of my cakes and cookies have always been baked in an oven. I think in my lifetime, I have gone through 3 to 4 ovens at the least ! This time, I wanted to make a cake using the steaming method. This needs a large deep saucepan which has a lid and can hold the baking pan. To experiment, I used my go-to eggless recipe; a simple mix-in-a-bowl chocolate cake recipe. Just mix the dry and wet ingredients gently in a bowl, pour in a greased and floured pan, place over a trivet and steam in a deep saucepan. Loosely cover the baking pan with aluminum foil to avoid steam from dripping onto the cake. Steam on very low flame; the water in the pan should be at a gentle simmer. Just ensure at the beginning of the steaming process that there is enough water in the pan to last the whole 35 to 45 minutes of steaming. Once the cake is fully cooked, let cool in the saucepan until it is easy to remove.
Cool completely on a wire rack before cutting into slices. This is a perfect recipe for those who do not have an oven or are afraid to use one! Although I love my baked cakes, I found that steaming lends a beautiful moist texture to the cake.
So, head into your kitchen and bake, oh sorry, steam this super soft, moist, fluffy, decadent, eggless, vegan chocolate cake on your stove top and wow your family! Enjoy and Happy Steaming! For more similar eggless cakes, check out:
Chocolate Malt Cake Gulab Jamun Cake Pineapple Fruitcake Dates and Cashew Nut Cake
Step-by-step Instructions to make Stove-top Steamed Chocolate Cake:
Preparing to steam:
Grease and flour an 8-inch or 9-inch pan. I have lined the bottom with parchment paper and then greased the sides and paper to make removing the cake easier. You can use aluminum foil too. Keep aside. (If you are using a spring form/loose-bottomed pan, cover the outside of the bottom with foil to avoid any leaks).
Add water in a large deep and wide saucepan (which has a lid). Place a metal trivet over it (or anything that you can use to raise the cake pan above hot, simmering water). Start heating the water on medium low.
Dry Ingredients:
In a small bowl, mix the dry ingredients; whole wheat flour, brown sugar, cocoa powder, instant coffee powder and salt well with a wire whisk or sift together.
To this mixture, add oil, vanilla essence, 1 tablespoon vinegar and 1 cup room temperature water. Mix well with a silicone spatula, spoon or fork until thoroughly blended; do not overmix.
Pour chocolate cake batter into prepared pan and level to ensure a smooth top. Loosely cover with foil (to avoid any steam from falling on the cake).
Steaming the chocolate cake:
Place in prepared kadai/saucepan over simmering water. Cover the saucepan, increase the heat and bring water to boil. Once it comes to a boil, reduce heat to low and steam until the cake is firm to touch at the center, about 40 to 45 minutes. The water should be at a gentle simmer. Do not open until you have crossed the 30-minute mark.
You will know the cake is done when a toothpick inserted in center comes out clean. Turn off the heat, remove the lid and let cool until it is easy to remove the cake pan from the saucepan.
Cool the cake in pan on a wire or cooling rack. Run a knife around the edges and invert onto a plate; remove the foil or parchment paper. Invert again and place on cooling rack.
After the cake has completely cooled, dust it with icing sugar/powdered sugar, use a frosting/icing/chocolate ganache or enjoy it plain. Cut into slices using a large sharp knife.
Steam this up in a saucepan (or pressure cooker, without the weight) and enjoy soft, moist, fluffy and super delicious vegan chocolate cake!
PIN or SHARE: Cook Time: 45 minutes
Dry Ingredients: 1 ½ cups whole wheat flour (or use all-purpose flour/maida) 3 tablespoons cocoa powder 1 teaspoon instant coffee powder (optional but brings out the chocolate flavor more!) 1 teaspoon baking soda 1 cup brown sugar (or white granulated sugar) ½ teaspoon salt Wet Ingredients: 5 tablespoons oil (any odorless oil) 1 teaspoon vanilla essence/extract 1 tablespoon white vinegar 1 cup cold water
Instructions Notes Time taken to steam completely depends upon the size of the baking pan as well as the saucepan or kadai used. Cool the cake completely before cutting into slices. Use a saucepan which is wider than the pan you will bake the cake in and has the height to place the pan and cover with lid. To dust the cooled cake with icing sugar, I have placed a lace doily over it and then sprinkled the sugar generously. Gently remove the doily and voila! You have a beautiful looking chocolate cake! If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
