No-Oven Vegan Chocolate Cake – Fluffy and Easy Stovetop Cake

Recipe directions

• Prepare the Cake Pan
• Melt the plant-based margarine and allow it to cool slightly. It should remain liquid but should not be hot.
• Line the bottom of a 9½-inch (24 cm) round cake pan with parchment paper.
• Lightly grease the sides of the pan with plant-based margarine and dust them with flour.
• Make the Chocolate Cake Batter
• Add the lukewarm water, melted margarine, sugar, and vanilla sugar to a large mixing bowl.
• Whisk briefly until the ingredients are combined.
• In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder.
• Gradually add the dry ingredients to the wet ingredients.
• Whisk for 1–2 minutes, just until the batter is smooth and evenly combined. Do not overmix.
• Pour the batter into the prepared cake pan and smooth the surface.
• Set Up the Pot
• Place a small heatproof rack, metal ring, or another suitable heatproof stand inside a wide pot or deep skillet.
• Place the cake pan on top of the stand so that the bottom of the cake pan does not come into direct contact with the bottom of the pot.
• Carefully pour about ¼ cup (50–60 ml) water into the bottom of the pot, making sure no water gets inside the cake pan.
• Cook the Cake on the Stovetop
• Cover the pot tightly with the lid.
• Cook over low to medium-low heat for approximately 80 minutes.
• Do not open the lid during the first hour so that the temperature inside the pot remains as stable as possible.
• After 60 minutes, check the center of the cake with a toothpick.
• If the toothpick comes out with wet batter, cover the pot again and continue cooking.
• The cake is ready when a toothpick inserted into the center comes out clean or with only a few dry crumbs attached.
• Cool and Unmold
• Carefully remove the cake pan from the pot.
• Let the cake cool in the pan for 15–20 minutes before unmolding.