Step 1: Preheat Your “Oven”
Take a deep, heavy-bottomed pot or pan (like a Dutch oven, large saucepan, or kadai) with a lid. Place a metal ring, trivet, or layer of salt/sand at the bottom.
- Preheat over medium heat for 5–10 minutes with the lid on. This creates an oven-like environment.
Step 2: Mix the Batter
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together milk, oil, yogurt, vanilla, lemon juice, and egg (if using).
Pour the wet mixture into the dry ingredients and stir gently until no lumps remain.
Do not overmix. A few small lumps are okay—overmixing can make the cake dense.
Step 3: Prepare the Cake Pan
Grease a 6- or 7-inch cake pan and line the bottom with parchment paper.
Pour the batter in and tap the pan gently to remove air bubbles.
Step 4: Cook the Cake
- Place the cake pan on the trivet or ring inside your preheated pot.
- Cover with the lid (wrap lid with a kitchen towel to absorb moisture, if needed).
- Cook over low to medium heat for 35–50 minutes, or until a toothpick comes out clean.
If using a steamer, steam for the same amount of time. Just cover the cake pan tightly with foil to prevent water droplets.
Let It Cool & Serve
Once done, let the cake cool for 10 minutes before removing it from the pan. Let it cool completely on a wire rack.
Dust with powdered sugar, drizzle with chocolate, or frost with your favorite buttercream or cream cheese icing.
Optional Flavor Variations
- Lemon Cake: Add 1 tbsp lemon zest and a lemon glaze
- Coffee Cake: Mix in 1 tbsp instant coffee dissolved in 1 tbsp hot water
- Coconut Cake: Add shredded coconut and a splash of coconut milk
- Fruit Cake: Fold in chopped pineapple, apples, or banana slices
Final Thoughts
This No-Oven Cake is your answer to effortless baking—fluffy, flavorful, and flexible. Whether you’re baking on the stovetop, in a steamer, or improvising with whatever tools you have, this cake proves that delicious results don’t require an oven.