Eggless Chocolate Cooker Cake (Whole Wheat and without Cocoa powder)

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Eggless Whole Wheat Chocolate Cooker Cake is a quick and chocolatey cake recipe without using any cocoa powder. It is a simple mix in bowl recipe which does not use any special gadgets like a hand blender or stand mixer. An easy peasy recipe for a novice or a beginner.

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You can jump to the recipe, but you will miss the tips and tricks mentioned in the post

Cake without Oven

Yes so finally I am posting a cooker cake. One of the most requested recipes. One of my close friends had been requesting this for a long though I did send her offline just could not post it on the blog. The reason is now I have an oven and was just getting lazy to bake in a cooker.

But things were different a few years ago. I never had an oven and baked cake in the cooker only. My first cake was a cooker cake and I learned and started making a cake in a cooker when I was a kid. My experiments with this started at a very young age. 

All we need to do in a cooker or a heavy bottom pan is to stimulate the oven environment. i.e. Create the necessary heat to bake any goodies, be it cake or cookie.

Chocolate Cake Without Cocoa Powder?

At times one does not have Cocoa powder and find it difficult to source. But we need to make a chocolate cake so what can be done. If you have some dark or milk chocolate you can use that. There are ways to substitute this chocolate with cocoa powder in the recipe. Check out below for substitution ratios.

Yes, I love to experiment a lot. Like this Lemon cake is without any baking powder or baking soda. Though this is with egg, I am soon coming up with a recipe for Eggless Lemon Cake. And if you are looking for some healthy options try this Egg-less, Sugarless, Butter-less Dates and Walnut Cake or this Gluten-Free & Vegan Ragi Banana Cake (Processed Sugar-Free, Dairy-Free). A favourite with the kids.

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Cocoa powder Substitution

For every 3 tablespoons (20 grams) of cocoa, powder one needs to be replaced with 30 grams of unsweetened chocolate. Also, reduce the fat by 1 tablespoon, be it oil, butter, or shortening.

Quality of chocolate 

Though one can use any type of Chocolate I recommend good quality chocolate with a high percentage of cocoa butter and which is palm oil-free. Kids and adults love chocolate and good quality chocolate is much better.  I personally like to use dark chocolate as that is it has more cocoa than milk and adds a lovely taste to the bakes. But one can use milk as well. 

Cake without Hand Mixer/ Stand Mixer 

Yes, you do not need any special ingredients to make this cake. Add all the dry ingredients in one bowl, wet in another. Then slowly add the wet to the dry and mix everything. Careful not to overmix it.

Few points to be taken care of while baking a cake

• The oven should be preheated before you put the cake batter. In our case here the cooker or the heavy bottom vessel should be preheated.
• Keep your cake tin/mold ready by greasing/dusting and lining with a parchment paper if you are.
• Keep the wet ingredients and dry ingredients separate in a bowl. This step is necessary as when you mix the wet to the dry or vice versa in any cake or bread recipe the leavening agent starts to work. Once this process starts it is better that the batter is in the oven soon.
• Do not open the oven door or the cooker again and again to check. The heat will escape and your cake will not rise properly.

Cooker cake on Induction Hob

And yes I have made this on an Induction hob so anyone struggling with induction can successfully make it in the same. One needs to understand the medium setting of your Induction stove. For me it is the mark 6 from 1-9, 9 being the highest.

Earlier I had the normal flame gas range and used to bake it that. So do not worry it will work on all. For stovetop, you need to cook on minimum.

Cooker cake vs Oven Cake

At times you might find the cooker cake is less spongy or the rise is not proper. Do not worry, If you follow the below instructions it will be proper. Also at times, it will take a couple of tries to understand how the temperature works for you to bake a cake in a cooker.

Few points to consider while making a cake in cooker

• Do not use a whistle. I am putting this statement in bold. We do not want the pressure to build so please remove the whistle or else the cooker will explode.
• I even remove the cooker ring as if used for baking without the pressure the ring deteriorates.
• I do not use any salt or sand in the cooker. Simply use a ring or a stand in the bottom and put my lid on it.
• Instead of a cooker one can use a heavy bottom pan. One needs to have a lid that fits the pot perfectly so that it is closed properly while baking.
• If using a heavy bottom pan, after covering the lid add some weight on the lid. This helps in sealing it tightly.
• I add a teaspoon of oil in my cooker at the bottom as it is non-stick so that the enamel does not come out. One can skip this step.

A bit long explanation and details above but if you all take care of the above points I am sure you can successfully bake the cake. If you still have questions please comment below and I will answer to the best of my ability.

Storing the Cake

The cake stays good at room temperature for 4-5 days if you are in a cold climate. If you are in a hot climate, better to refrigerate the cake. When you want to eat, remove it 30 minutes before to get the perfect taste and texture.

Few more Cake Recipes on my blog

• Whole Wheat Carrot Cake/Bread
• Pumpkin Bundt Cake
• Orange Yeast Bundt Cake
• Zucchini Chocolate Whole Wheat Bread
• Low Carb Chocolate Coconut Flour Cake
• Double Chocolate Whole Wheat Banana Bread
• Gluten Free Double Chocolate Banana Bread (Sugar-Free and Dairy Free)
• Whole Wheat Banana Bread

Here is the recipe for Eggless Whole Wheat Chocolate Cooker Cake:

Ingredients

• ¾ Cup Whole Wheat Flour (100 grams)
• ½ Cup Dark Brown Sugar (100 grams)
• 3 tablespoon Melted Chocolate (Approximately 25 grams)
• ½ teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ¼ teaspoon Salt
• ⅛ Cup Unsalted Softened Butter (25 grams)
• ½ Cup Lukewarm Water (120 ml)
• ½ tablespoon Lemon Juice or Vinegar
• 1 teaspoon Pure Vanilla Extract

Preparation

• Take a big size 5 Ltr + Pressure cooker. Remove the whistle and the gasket(Ring).
• If using nonstick, add a teaspoon of oil. (Optional).
• Place a ring or a stand in the bottom.

• Grease a 6-inch baking tin with butter. Line it with parchment paper (Optional).

• Preheat the pressure cooker on medium. Induction hob – 6.
• In a wide bowl sift the wheat flour, baking powder, baking soda, and salt.
• Add in the Sugar

• In another bowl, melt the chocolate and add softened butter.

• Add in water, lemon juice, and Vanilla Extract.

• Now add the wet ingredients slowly to the dry and mix to form a lump-free batter. 

• Do not over mix.
• Add the mixed batter in the prepared baking tin.
• Place the cake tray inside the cooker on top of the ring or the stand.

• Cover the cooker and let this cook on slow (Induction – 6) for a minimum of 60 mins (1 hour).
• After 45 minutes, the cake is not yet done.

• After 1 hour open the lid and check if the cake is done, by inserting a toothpick or a skewer.
• The cake is done when the toothpick comes out clean. If it is not done, bake it again in time intervals of 10 min on slow.

Oven  Method 

• If using the oven, Preheat the oven to 180 Deg C (350 Deg F).
• Grease a 6-inch baking tin with butter. Line it with parchment paper (Optional).
• Follow the instructions above to make the batter.
• Once done, add the batter in the prepared baking tray.
• Bake in a preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.

Notes

• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
• Dark or milk chocolate can be used.
• Use good quality chocolate.
• Lining with parchment paper is optional
• Do not open the pressure cooker often or at least before 45 min.
• If you are using a wide size pan, baking time will reduce.

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