This Vegan Chocolate Cake Without an Oven is soft, fluffy, deeply chocolatey, and made entirely on the stovetop. You don’t need an oven, eggs, milk, or butter to make it.
The cake batter is prepared with simple pantry ingredients, poured into a 9½-inch round cake pan, and then cooked inside a covered pot. The result is a moist chocolate cake with a tender crumb that’s ideal when you don’t have access to an oven or simply want to try a different way of baking a cake.
No-Oven Vegan Chocolate Cake
12
servings20
minutes1
hour20
minutes410
kcal1
hour40
minutesA fluffy vegan chocolate cake made without an oven, eggs, milk, or butter.
Ingredients
350 g 1 1/2 cup Luwewarm water
400 g 3 1/3 cup All-purpose Flour
80 g 3/4 cup Cocoa Powder
2 1/2 tsp 2 1/2 tsp Baking Powder
300 g 1 1/2 cup Granulated Sugar
2 2 Vanilla Capsules
250 g 1 cup Margarine, melted
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.
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