No-bake Eggless Cake in Eight Minutes
The long weekend is coming, it’s celebration time, family time! So here is a special no-bake instant eight minute’s cake. You can make just about any flavour you want. What’s more, it’s eggless and can be made even if you have no baking experience or even an oven! It’s the simplest and quickest yummy cake I’ve ever had. So go ahead, surprise her with a fresh homemade cake. Kids can make this too.
What do you do when you realise it’s your best friend’s birthday and you completely forgotten about the gift?? When your son comes back home to tell you he’s been selected for the baseball team, now that would call for a little family celebration!! Or when your 12 year old wants to make/ bake something for fathers day?? Try this anytime ‘in no time’ quick cake.
I love cakes, of any kind. From cup cakes, to mud cakes, brownies, cheese cakes, to slice cakes. And I love experimenting in the kitchen and love to try out different flavours, new ideas. I make this cake almost evey few weeks, its so easy and totally mess-free. I call it the no fuss eggless instant whatever cake. Im writing down the recipe for the chocolate coffee cake, but you may replace it with ‘whatever’ flavour you want.
Ingredients :
- 1 cup flour (maida)
- 3/4 cup sugar
- 1/2 cup yogurt
- 1/2 cup white butter or unsalted butter
- (The yogurt and white butter are the special ingredients here, they are used instead of the egg since we are going to just microwave the cake, ie cook it and not bake it. If we had to use eggs in this recipe, they would not get cooked as fast as the butter and yogurt.)
- 1 tsp baking powder
- 1/2 tsp soda-bi-carb
- 5 tbsp milk (or as much you need for the ribbon consistency)
- 2 tbsp coco powder (for the chocolate flavour)
- 1 tbsp coffee (not necessary, if you want you can replace it with any other flavour or just drop it completely)
For the first time if you feel like just stick to the basic recipe of 2 spoons coco for a plain chocolate cake. I tend to add more than 2 spoons of coco since I like it a little bitter, you can also add some walnuts or roasted almonds or a nuts and raisin mixture…it all works!!
Method
- Sieve the flour, cocoa powder ,soda-bi-carb ,baking powder in a bowl.
- In another bowl beat curd, butter and sugar till fluffy.
- The more you beat these, the fluffier and softer your cake will turn out. So if you have a little extra time, keep beating, if you don’t, its okey, your cake will anyways turn out real good. Now add the flour mix ie the contents of bowl one (from step 1) to the beaten curd-butter-sugar mixture slowly. Take care not to form any lumps.
- Add milk. Stir properly. Check the consistency of the batter by dropping it with a spoon from a height. If it’s too thick, add some more milk till you get a smooth flowing ribbon consistency.
- Pour the batter in a greased microwave safe dish. (You can line your container with some dry flour so that the cake does not stick to it once done).
- [Step 6 is what makes this my favourite cake recipe ] Put in the microwave for 7-8 mins at 540 degree C.
- No grill or convention needed. Just put the cake in, set time and temperature. Start.
- Except for the above step the procedure is pretty much the same as in all other cakes. Check if the cake is done by sticking a knife into the cake, if it comes out clean, let the cake cool. If some batter sticks to the knife, cook it for another minute or two.
- Cool and garnish with your favourite icing and fruits. Or you might want to try it without the icing, just some simple decoration. I just pour lots of chocolate syrup over it. You can decorate it anyway you wish. Add some sprinklers for some fun and colours, if you are making it for kids.
Its really easy, fast and fun. I hope you like it as much as I do!
More Recipe Suggestions:
# 1 by Sushil
May 19th, 2008 at 6:19 pm #
Really?? It sounds good, hope it is as simple as you promise it is.
# 2 by confused
May 20th, 2008 at 8:10 am #
Hey, i tried the cake yesterday. i have a question, my cake turned out really soft and yummy, but it was not completely dry, even after cooling, is that okey?
BTW, thanx for the great recipe. i finished making the cake in 1/2 hour from preparation till cooling! that is a record time.
# 3 by Roo
May 20th, 2008 at 9:28 am #
Can’t wait to try this next time I find out some last minute guests are coming over!
# 4 by Rookie Expert (author)
May 20th, 2008 at 11:07 am #
@ Confused : Im glad u liked it. Yes, I should have mentioned that in the article, the cake does not dry-out like the ones we grill, reason being its cooked, so the moisture is still locked in. Grilling dries it out. I prefer the moist cake to dry ones just because you can then have it plain ie without any icing or chocolate syrup.
Try this cake with tea/coffee, no icing needed.
Thanx Sushil and Roo for your comments.
Regards,
Rookie Expert
# 5 by roadieme
May 23rd, 2008 at 10:58 am #
thanx. sounds good, will try.
# 6 by Shruti Sinha
May 27th, 2008 at 8:20 am #
I had googled for an eggless chocolate cake free recipe, never thought that people post recipes online like a blog…very nicely written and sounds like this one will be easy to make. other cakes that i saw need ‘egg substitute’ which we dont find here, so i guess im going to check this one out……………..
# 7 by AK12345
May 28th, 2008 at 1:39 pm #
is this a real recipe? sounds like something is really wrong with it, how can you possibly bake a cake in 8 minutes? why do others than take so long, 30-45 mins. everyone should just use microwaves then, throw the ovens away.
# 8 by not a cook
May 28th, 2008 at 2:12 pm #
For Ak12345
What do you mean by ‘real’ recipe? Obviously the recipe works, otherwise the cook/ author would be in big trouble for posting fake things. you should have tried it before commenting (not that i have tried, but i dont doubt it either)
For the author
thanks for sharing. will try it out soon.
# 9 by Ruby Hawk
May 29th, 2008 at 6:24 pm #
I have never tried cooking a cake with no eggs but I will give yours a try. It would save eggs,time, and trouble to leave them out. Take care.
# 10 by Rookie Expert
June 5th, 2008 at 9:38 am #
Dear AK12345,
Yes, its a real recipe, and it works great for me. I reason i think not everyone uses this recpie a lot of people dont know it exists
and so i wanted to share it. Ok, on a serious note, the cake doesnot consist eggs like others so it cooks quicker than others. Also, like i mentioned in the article, its “cooked not baked”, so its faster. It has a typical ‘homemade’ cake taste.
I wonder why there are so many recipes anyway, a cake is a cake, then why are there tonnes and tonnes of recipes around us? Because each one has some special taste, ingredient or way of making it, that makes it different from the other.
Thanks ‘not a cook’ for sticking up for me
Thanks to all others who have apperciated and commented.
# 11 by Autumnrose
August 2nd, 2008 at 11:06 pm #
That’s absolutely brilliant! I am so bad at cooking I have issues boiling water (lol!! no joke!), but this sounds like something I might actually be able to manage!
# 12 by drAnn
August 9th, 2008 at 1:54 am #
We like our cake moist and this sure sounds like something worth trying. I wonder how it will turn out in my NuWave (infrared) oven. Just a little coffee and lots of dark chocolate sounds good to me!
# 13 by Lauren Axelrod
August 14th, 2008 at 10:55 pm #
Interesting recipe.
From a Chef’s point of view, that would cut down prep time. From a consumers point of view, No more oven! Yippie
# 14 by jo oliver
September 11th, 2008 at 1:47 pm #
Can not wait to try this! OMG no oven to heat up the house- that makes this a winner automatically.
# 15 by Bhavya
February 27th, 2009 at 1:17 am #
i only have 3 words 2 describe this cake -
lovely
yummy
fabulous
i am very happy 2 get so easy recipe of egg less cake
# 16 by Shene
March 6th, 2009 at 6:36 am #
Hey there…you know I’ve been scouring the net for a good vegan chocolate coffee cake… This is superb….Just wanted to check..If I want to make a cake and if the recipe calls for the use of egg is there something I can do to automatically replace it..cz I’m vegan and dont use eggs…I would really appreciate any helpful suggesstions…
PS: I dont use egg substitutes either, not that it is easily available either..
# 17 by Rookie Expert
March 8th, 2009 at 1:17 am #
Shene,
Thanx for showing interest in the recipe.
Its an eggless cake, so you would not need any egg substitutes!
And you can easily use soya milk instead of regular milk. Just add lots of coffee and coco and you have your chocolate coffee cake ready!
Hope this helped.
# 18 by Nutan
March 30th, 2009 at 10:40 am #
Excellent recipe!!Already made twice .was so easy and Yummy.just added little more chocolate powder and chocolate chips.Just toooo good
# 19 by Shivani
April 1st, 2009 at 7:46 am #
Hi rookie expert , thank thank thank you what a great recipe i tried it today and it came out well except that the bottom was too fragile and broke a bit. I think that was because I was too hasty and tried to remove the cake while it was still warm and maybe it was not greased well .
So a few ques 1 . how to grease the tin
2 . Can i use castor/ ground sugar
3. If i want to make a bigger cake is it possible to double the ingredients and also them should i double the microwave time
4. Also can you give me the recipe for icing
# 20 by Rookie Expert
April 16th, 2009 at 5:14 am #
Dear Nutan,
Im glad you liked the recipe. Cook your cake and have it too!!
Dear Shivani,
Glad you tried the cake and thank you for the q’s, this will help others too i hope.
How to grease the tin – Use some oil/ butter to grease the tin, then sprinkle some flour over it. Invert the tin to remove any excess flour. Your tin is ready for the batter.(Refer step 5 also)
Can i use castor/ ground sugar – Ofcourse, what i love about this recipe is that you can alter it to your own needs. The recipe will still work.
If i want to make a bigger cake is it possible to double the ingredients and also them should i double the microwave time – Double the ingredients for sure, but im not too sure about the time. You’ll have to check the cake in between. (Refer step 8). What is good is you dont need to worry about the cake loosing its fluffyness once you open the microwave. You can continue cooking worry free even if you open the microwave to check if the cake is done or not. So enjoy!
Also can you give me the recipe for icing – Google for it dear, you’ll find tonnes of them there. The simplest one is to beat some cream with icing sugar over some ice till it starts forming peaks. Transfer it to a cone and start decorating! Add food colors if you need colored icing.
Enjoy your cake and share it with others. Do pass on the link of the recipe to your friends to enjoy too!
# 21 by confusia
April 26th, 2009 at 12:05 pm #
Hey thanks for the recipe ! Waiting to try it out ! jus have a silly doubt…can we keep tin in the microwave? and also can i use a microwave vessel instead of the tin ?? Thanks in advance !
# 22 by Shivani
April 27th, 2009 at 6:47 am #
Hi thanks for the prompt reply i tried the cake again with double the amount but baked it only for 9 minutes and it came out well again
# 23 by Rookie Expert
April 29th, 2009 at 2:09 am #
Dear Confusia,
Most metals donot work in the microwave, so im guessing the tin cannot be used, unless it says its “microwave safe”. If you are talking about the tins you use in teh oven, then no, it wont work for the micro.
And YES, do use your micro vessel for the cake. You could use a thick glass bowl / vessel too. Anything that goes in the micro works! So have fun making your cake.
Dear Shivani,
Im glad you tried it again. Hope all your doubts got clear. Im glad you checked back for the reply, most people forget checking back again.
Enjoy your cake!!
Regards,
Rookie
# 24 by meenu
May 14th, 2009 at 2:38 am #
hi there,
the recipe is very temptating.i am going to try this recipe for sure.thanks a lot.