Are you ready to bake up a storm but don’t have an oven? Don’t worry, you’re not alone! Whether you’re living in a tiny apartment, or you’ve accidentally turned your oven into a storage unit, fear not! In this blog post, we’ll explore alternative baking methods that will have you whipping up these delicious treats without the need for an oven. Get ready to channel your inner MacGyver and let’s get baking!
1. Steamed Chocolate Marble Cake
· Butter – 150 grams
· Sugar – 150 grams
· Egg – 3
· 7 Star All-purpose flour – 150 grams
· Baking powder – 1 1/2 teaspoon
· Vanilla essence – 1 teaspoon
· Cocoa powder – 1 tablespoon
How to make –
1. Take all the ingredients out of the fridge to come to room temperature.
2. Mix flour and baking powder then set aside.
3. Grease an 8-inch baking tin with butter.
4. Prep a steamer on the stove.
5. Beat butter and sugar in a bowl until creamy.
6. Add eggs one at a time and beat well.
7. Mix in the flour mixture and vanilla essence until smooth.
8. Divide the batter into two bowls.
9. Add cocoa powder to one bowl and mix.
10. Pour spoonfuls of each batter into the centre of the tin, alternating between the two.
11. Tap the tin on the counter and then put it in the steamer for 45 minutes.
12. Let it cool down and enjoy!
2. Microwave Chocolate Chip Cake
· 4 Tbsp 7 Star Cake Flour
· 2 Tbsp Brown Sugar
· 1 Tbsp Vegetable Oil
· 3 Tbsp Milk
· ¼ Tsp Vanilla Extract
· 25g Milk Chocolate Chips
· 2 Chunks of Milk Chocolate
· ½ Teaspoon Baking Powder
How to make –
1. Mix the flour and sugar in a microwave-safe mug.
2. Add the vegetable oil, vanilla extract, and milk to the mixture and stir until smooth.
3. Fold in the chocolate chips and add the chocolate chunks to the top of the mixture, pushing them in slightly.
4. Cook the mug cake in the microwave on high for approximately 90 seconds. The sponge should rise and be firm to the touch when ready.
5. Allow the mug cake to cool slightly before enjoying it warm!
3. Rice Cooker Chocolate Cake
· 1 1⁄2 cups 7 Star Cake Flour
· 1⁄2 cup sugar
· 4 tablespoons cocoa (powdered chocolate)
· 1 teaspoon baking soda
· 1⁄2 teaspoon salt
· 1⁄2 teaspoon cinnamon
· 1⁄4 teaspoon baking powder
· 90 ml oil
· 1⁄2 teaspoon vanilla
· 1 tablespoon vinegar
· 1 cup water
How to make –
1. Mix dry ingredients in a bowl: 1.5 cups flour, 1/2 cup sugar, 4 tablespoons dark cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon baking powder.
2. Add wet ingredients: 90 ml of your oil of choice, 1/2 teaspoon vanilla, 1 tablespoon vinegar, and 1 cup of water.
3. Mix well until smooth for about a minute, but don’t overwork the batter.
4. Grease the rice cooker bowl and pour the batter into it.
5. Set the rice cooker to ‘slow’ if possible and cook for 60 minutes. If there’s no ‘slow’ setting, don’t worry.
6. After 5 minutes, the rice cooker may switch to a warm cycle. Allow it to preheat, then reset the timer for the remaining 55 minutes.
7. Check the cake at 45 minutes, and if a toothpick comes out clean from the edges and centre of the cake, it’s done.
8. Let the cake cool in the bowl for 15 minutes before removing it. To do so, put a flat plate on top of the bowl and flip it over in one smooth motion.
9. Sprinkle with powdered sugar or add frosting and try not to eat the whole cake in one sitting!