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Today I am going to share 5 easy Homemade cake recipes without an oven. Let's see them one by one
1.MUG CAKE
Take a pressure cooker and add 1 packet of salt, remove the cooker gasket, close the cooker, and preheat for 10 mins. Take 1 coffee mug (microwave-safe mug) and add 6 tbsp maida, 3 tbsp cocoa powder, 3 tbsp sugar, 1/4 tsp baking powder, a pinch of salt, and mix it all well. Add 4 tbsp milk, 3 tbsp oil, 1/2 tsp vanilla extract, mix it well using a fork and add 2 tbsp milk and mix it to smooth batter without any lumps. Add 2 tbsp choco chips for toppings and place the coffee mug in a warm pressure cooker and again heat for 20 mins in medium flame. After 20 mins the Tasty Mug cake is ready.
2.SWISS ROLL
Take a bowl and add 1/2 cup milk (120ml), 1/4 cup oil (60ml), 1 tsp vinegar, 1 tsp vanilla extract, mix it well using a whisk. sieve and add 3/4 cup maida, 1/4 cup cocoa powder, 1/2 cup powdered sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, mix it all well into a thick cake batter. Add 2 tbsp milk and mix well. Take a nonstick pan and brush with oil and pour 2 ladlefuls of cake batter and spread uniformly. cover and cook for 10 mins on low flame. After 10 mins transfer the cooked cake on butter paper and sprinkle icing sugar. Roll the butter paper gently, close the ends and leave it for 30 mins.
Take a bowl and add 1 cup chilled whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla extract, beat at low speed using an electric beater for 5 mins. Once it gets cream consistency, open the rolled butter sheet and apply 2 scoops of cream, and spread uniformly. gently roll the cake and wrap tightly and refrigerate for 30 mins. After 30 mins remove the cover and cut it into slices. Swiss roll is ready.
3.BREAD CAKE
Take a bowl and add 2 cups of whipping cream and beat for 1 min. Once it slightly thickens add 1/4 cup icing sugar, 1 tsp vanilla extract, and beat for 5 mins or until it gets cream consistency. Next, heat a pan and add 10 chopped cherry, 1 tbsp sugar, 1/2 cup water and boil in medium flame for 3 mins. After 3 mins allow it to cool and transfer it to a bowl. Take 5bread slices and cut the edges. take a first bread slice and brush 1 tsp cherry syrup and 1 tbsp whipping cream spread it uniformly. place the second bread slice and brush 1 tsp cherry syrup and 1 tbsp whipping cream spread it uniformly (repeat it for 5 slices). Now cover the sides using whipping cream(cover perfectly). Next, grate dark chocolate and stick the sides using grated chocolate and also sprinkle some grated chocolate on the top. The bread cake is ready. You can also decorate it using cherries.
4.CHOCOLATE CAKE
Take a pressure cooker and add 1 packet of salt, place cooker stand and remove the cooker gasket, close the cooker, and preheat for 10 mins. Next, take a bowl and add 1 cup milkmaid, 1/4 cup oil, 1/4 cup warm milk, 1 tsp vanilla extract, 1 tsp vinegar, and beat well for 1 min. sieve and add 1 cup maida, 2 tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp baking soda, a pinch of salt, mix it all well into a slightly thick cake batter. Transfer it to a greased cake tin and tap twice and place it in preheated cooker. close and cook on low flame for 40 mins. After 40 mins remove carefully and let it cool and transfer it to the plate and cut it into pieces. Easy instant chocolate cake at home is ready.
5.BISCUIT CAKE
Take Parle-G one bowl and break into small pieces and transfer it to bowl and keep it aside. Now (double boiling method) heat 3 cups of water and place one glass bowl on water and add 2/3 cup thickened cream, 1/2 cup sugar, 1 tbsp butter, and whisk smooth and melt completely. Add 1/2 cup cocoa powder and whisk smooth and combines well. Pour the chocolate mixture into biscuits and mix well. Add 1 tsp vanilla extract, 5 chopped almonds, 5 chopped walnuts and mix it all well, transfer it to a greased cake pan (press and level up). Refrigerate for 30 mins. Now using the double boiling method melt 150-grams dark chocolate, 1/2 cup thickened cream, and whisk smooth. Pour the chocolate on the top of the refrigerated biscuits and level up. Again refrigerate for 4 hours or until it sets completely. Home-made Biscuit cake is ready.