Vanilla Cake Without Oven

Making a delicious vanilla cake is a joyous endeavor, but what if you don’t have an oven? Fear not! With a few simple tricks and some creativity, you can whip up a scrumptious vanilla cake without the need for traditional baking equipment.

Freshly baked vanilla cake without an oven

Ingredients Required

To embark on this culinary adventure, gather the following ingredients:

  • All-purpose flour
  • Sugar
  • Baking powder
  • Salt
  • Milk
  • Vegetable oil
  • Vanilla extract
  • Eggs (or egg substitute for a vegan option)

Preparation of Vanilla Cake Batter

Mixing Dry Ingredients

Start by sifting together the flour, sugar, baking powder, and salt in a large mixing bowl. This step ensures that the dry ingredients are well combined and free of any lumps.

Preparing Wet Ingredients

In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until they are thoroughly blended.

Combining Both Mixtures

Gradually pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix, as this can lead to a dense cake.

Baking the Cake Without an Oven

Choosing the Right Pan

Select a suitable baking pan based on the cooking method you’ll be using. For stovetop or pressure cooker methods, opt for a heavy-bottomed pan with a tight-fitting lid. If using a microwave, ensure your pan is microwave-safe.

Preparing the Pan

Grease the baking pan with butter or oil and dust it lightly with flour to prevent the cake from sticking.

Cooking Methods (Stovetop, Pressure Cooker, Microwave)

For stovetop baking, place the pan on a low flame and cover it with a lid. Cook for approximately 30-40 minutes or until the cake is cooked through.

In a pressure cooker, add a layer of salt or sand to the bottom to create an even heat distribution. Place a trivet inside and carefully lower the cake pan onto it. Cook on medium heat for 30-35 minutes.

In the microwave, cook the cake on high power for 5-7 minutes, rotating the pan halfway through the cooking time for even baking.

Testing Cake for Doneness

To ensure the cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Cooling and Frosting the Cake

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, frost the cake with a simple vanilla frosting made from powdered sugar, butter, and vanilla extract.

Decorating the Cake

Get creative with your cake decorations! Sprinkle it with powdered sugar, top it with fresh berries, or adorn it with colorful sprinkles for a festive touch.

Tips for Perfect Vanilla Cake without Oven

  • Use room temperature ingredients for best results.
  • Avoid opening the lid or door of the cooking vessel too often to prevent heat loss.
  • Adjust cooking times based on your specific cooking method and equipment.

Variations and Flavor Enhancements

Experiment with different extracts such as almond or lemon for a unique flavor twist. You can also add mix-ins like chocolate chips or chopped nuts for added texture and flavor.

Serving Suggestions

Serve slices of vanilla cake alongside a scoop of vanilla ice cream for a classic dessert combination. Alternatively, enjoy it with a cup of hot tea or coffee for a delightful afternoon treat.

Health Benefits of Homemade Vanilla Cake

While indulgent, homemade vanilla cake can still be a healthier option compared to store-bought varieties, especially when using high-quality ingredients and controlling sugar content.

Common Mistakes to Avoid

  • Overmixing the batter, which can result in a tough cake.
  • Using expired leavening agents, which can lead to a flat cake.
  • Skipping the cooling process, which can cause the frosting to melt.

Frequently Asked Questions (FAQs)

  1. What can I substitute for eggs in a vanilla cake recipe?
    • You can use mashed bananas, applesauce, or commercial egg replacers as substitutes for eggs in a vanilla cake recipe.
  2. How long does it take to bake a vanilla cake without an oven?
    • The cooking time can vary depending on the method used and the size of the cake, but generally, it takes around 30-40 minutes on the stovetop or in a pressure cooker, and 5-7 minutes in the microwave.
  3. Can I make this recipe gluten-free?
    • Yes, you can substitute all-purpose flour with a gluten-free flour blend to make a gluten-free version of this vanilla cake.
  4. How should I store leftovers?
    • Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  5. Can I freeze the cake for later consumption?
    • Yes, you can wrap the cake tightly in plastic wrap and aluminum foil before freezing it for up to 3 months. Thaw overnight in the refrigerator before serving.

In conclusion, baking a delicious vanilla cake without an oven is not only possible but also incredibly rewarding. With a bit of creativity and the right techniques, you can enjoy homemade cake anytime, anywhere.

Vanilla Cake Without Oven

Bake a delicious vanilla cake without an oven! Easy recipe, moist and flavorful. Perfect for any occasion
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 peoples
Calories: 200kcal


  • 3 large eggs
  • 80 ml sunflower oil
  • 120 g sugar
  • 140 g flour
  • 5 g baking powder
  • 5 ml vanilla extract
  • Pinch of salt
  • Butter to spread the pan


  • In a large bowl, add the eggs and a pinch of salt. They are going to beat with manual or electric rods. While they are beating, add the essence of vanilla and sugar. After adding the sugar, continue beating a little more, until they double their volume and are going to whiten. The oil is then added while continuing to beat. On top of the flour, add the baking powder and then sift it through a sieve or a fine mesh strainer. It is sieved in two batches and incorporated with the help of some manual rods.
  • Grease the pan with butter and then place a disc of parchment paper or parchment paper on the bottom of the pan, thus preventing the cake from sticking to the bottom of the pan. Next, the cake mixture is poured into the pan and then put on the fire. The cake is going to cook for 30 minutes over medium-low heat and with the pan covered. After 30 minutes, the lid of the pan is lifted and another disc of baking paper is placed on top of the cake and then it is turned over. It is going to cook on this side for only 10 minutes to brown it a little. Then they are turned over again and the paper that has been put on before is removed. It is checked with a toothpick if everything is done. If the toothpick comes out clean it means that the cake is ready. Remove to a wire rack and let cool completely. Then the paper is removed from the base and placed on the source where it is going to be served.


Calories: 200kcal

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