Chocolate cake No oven No refined flour. This recipe for chocolate cake doesn't contain any sugar or flour. The sweetness comes from dates, bananas and coconut oil. Keyword: Chocolate cake, No Flour, No sugar.
Slowly add flour to the mixture while constantly stirring. For the base cake, she used refined flour, cocoa powder, oil, sugar, milk, vanilla essence, and Eno (or baking powder). For the coffee cream and decoration, you can check Yummy produces four no-oven cake options for birthdays. You can cook Chocolate cake No oven No refined flour using 16 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Chocolate cake No oven No refined flour
- Prepare of For dry ingredients.
- Prepare 3/4 cup of Whole wheat flour.
- It’s 2 tbsp of Cocoa powder.
- Prepare 1/2 tsp of Baking soda.
- You need 1 pinch of Salt.
- It’s 1/2 cup of Caster sugar.
- It’s of For wet Ingredients.
- It’s 1/2 cup of Water.
- Prepare 3 tbsp of Oil(flavourless).
- Prepare 2 tsp of Vinegar.
- Prepare 1 tsp of Instant coffee powder.
- It’s 1 tsp of Vanilla essence.
- Prepare of For frosting.
- Prepare 100 gm of Dark chocolate.
- You need 50 gm of Fresh cream.
- You need 1 tsp of Butter.
But of course, they can also be for any special occasions. Combine all cake ingredients in large mixing bowl. Flourless chocolate cake lovers can rejoice – because here's the best flourless chocolate cake There's absolutely no flour involved. In a medium bowl, sift the whole wheat flour, oat flour, baking powder and cocoa powder together and keep aside.
Chocolate cake No oven No refined flour step by step
- In a large bowl, sieve all the dry ingredients to make batter lump free. It is very essential step to make cake airy/light..
- Then, mix all the wet ingredients in the other bowl..
- Take old kadhai, take about 1/2 kg salt in it. Place metal ring of at least 1” height in the center and put perforated round plate above it. Cover it and preheat on a high flame for about 10 minutes..
- Once it is done, fold wet ingredients into dry ingredients to make a smooth batter. Make sure you don’t over mix..
- Immediately, transfer the batter to 6” cake mould lined with parchment paper OR greased with oil and dusted with flour..
- Cook on high flame for 10 minutes and then reduce it to low and cook for 20-25 minutes or until screwer inserted in the center of cake comes out clean..
- Remove from the kadhai, brush some milk on it to soften the top, and allow it to cool partially before un-mould it..
- Then, Let it rest on the wire-rack for about an hour to cool completely. Make sure you keep it covered with muslin cloth so that it doesn’t dry out..
- To make ganache, Heat cream in a heavy bottomed sauce pan. Once it starts to simmer, take it off the flame and add chocolate. Let it sit for 2-3 minutes. Then, add butter and mix well..
- Pour this shiny ganache on the cake and garnish with cocoa powder, icing sugar, chocolate shards or fruits. Refrigerate it for about 30 minutes before serving..
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