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

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 hand blender or stand mixer. An easy peasy recipe for a novice or a beginner.

Chocolate cake with melted chocolate and colorful chocolate sprinklers

Cake without Oven

Yes so finally I am posting a cooker cake. One of the most requested recipe. One of my close friends had been requesting this since long though I did send her offline just could not post it on the blog. The reason being 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 since 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.

Slice of chocolate cake being served
The Cut Piece and the texture of the cake

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.

Chocolate cake and a slice cake

Yes I love to experiment a lot. Like this Lemon Drizzle 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 option try this Egg-less, Sugarless, Butter-less Dates and Walnut Cake. A favorite with the kids.

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. 

Pressure cooker cake presented without any decoration of cream or decoration
Cake without any Icing

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 over mix 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.
The cut chocolate Sponge
The inside texture of the cake

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.

Chocolate cake with melted chocolate and colorful chocolate sprinklers

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.

Chocolate cake with melted chocolate and colorful chocolate sprinklers

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


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.
Cooker Settings to bake a cake in cooker
  • Grease a 6-inch baking tin with butter. Line it with parchment paper (Optional).
Greasing the base with butter paper
Layering the cake tin with Parchment Paper
  • 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
Whole Wheat flour, baking powder, baking soda, salt and dark brown sugar
  • In another bowl, melt the chocolate and add softened butter.
Melted chocolate and Butter added in the mix
  • Add in water, lemon juice, and Vanilla Extract.
The liquid mix for the chocolate cake
  • Now add the wet ingredients slowly to the dry and mix to form a lump-free batter. 
Mixing of the liquid in the dry mix
  • 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.
Cake batter ready to be baked in pressure cooker and set on a ring or a stand in pressure cooker
  • 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.
Cake 90 percent done, still some time to be cooked completely
  • 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.
Cake Just baked in pressure cooker

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.


Slice of chocolate cake being served

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

Eggless Whole Wheat Chocolate Cooker Cake is a simple mix in a bowl, quick, and chocolate cake recipe without using any cocoa powder.
5 from 4 votes
Print Pin Rate
Course: Dessert
Keyword: Cake, Chocolate, Pressure Cooker Recipes, Whole Wheat Cake, Without Cocoa Powder
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 1 6 inches cake
Author: Renu Agrawal-Dongre

Equipment

  • Pressure Cooker / Heavy Bottom Pan

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
  • Cup Unsalted Softened Butter (25 grams)
  • ½ Cup Lukewarm Water (120 ml)
  • ½ tablespoon Lemon Juice or Vinegar
  • 1 teaspoon Pure Vanilla Extract

Instructions

Pressure Cooker Method

  • Take a big size 5 Ltr + Pressure cooker. Remove the whistle and the gasket(Ring).
  • If using nonstick, add a teaspoon of oil. 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.

Video

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, bak1me will reduce.
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13 thoughts on “Eggless Chocolate Cooker Cake (Whole Wheat and without Cocoa powder)”

  • 5 stars
    I wish I had known this years ago when we were renovating our kitchen and it was my daughters birthday. We had no oven and it was impossible to find a bakery that sold an eggless cake.This cake has turned out perfect and so delicious. I have a question did the oil in the pan not smoke whilst you were baking the cake??

    • Hi, No the oil did not smoke. It will only if you keep it on high. Here we are keeping it on low. Thank You.

    • 5 stars
      Hello Renu,
      I want start baking..to start off I want start with cooker.
      I have induction cook top.its show min 1 to max 5.
      So my question is what temp shud I keep n how much shud I preheat ( 10mins ??)

      Thanks in advance
      Archana

      • Hi Archana, That is so good that you want to start baking. For me 5 is like medium not high not low, so I think from 1 to 5, it would be 3. You would need to preheat at least 15 mins, as it needs to get real hot. Hope that helps. Let me know if you have any more questions. Thank You.

    • Thank you for your feedback. I am glad you liked it. If you do not mind, please do rate the recipe too.

      Off course you can double the recipe. But do check the pan size. If you are going to make it in the same pan one after the other, keep half of the batter in fridge as the baking powder/soda starts their action when mixed.

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