Eggless Black Forest Cake

Eggless Black Forest Cake made on the stove top is a soft, moist, and delicious treat you can easily prepare at home. This eggless black forest cake is layered with chocolate sponge, whipped cream, and cherries, all without using an oven. Baked in an idli cooker, this simple method is perfect for beginners and home bakers. A must-try dessert for festivals, birthdays, and special occasions.

Love eggless cakes? Then you need to try these moist and delicious cakes – Mawa Cake, Chocolate Cake, Dates & Carrot Loaf Cake, Chocolate Chunk Cake, Chocolate Orange Loaf Cake, Nutella Swirl Carrot Loaf Cake

Story Behind This Cake

Eggless Black Forest Cake is soft, moist, and delicious. This classic chocolate and cream–layered cake is loved by both kids and adults. Cherries and chocolate shavings add charm and make it perfect for birthdays and special occasions. The best part is that this cake can be made easily at home without an oven, using an idli cooker or pressure cooker.

This recipe comes with a special story. One afternoon, the kids were at my friend Rajitha’s place for a playdate. Regular readers of my blog already know Rajitha, but for those visiting this space for the first time, she is an amazing home cook who loves experimenting in the kitchen. During our conversation, she mentioned she was planning to bake a Black Forest cake, even though her oven was under repair. Curious, I asked her how she planned to bake without an oven. She smiled and said she always bakes cakes in an idli cooker or pressure cooker.

I was completely surprised and fascinated by the idea. Seeing my excitement, Rajitha suggested that I click pictures while she baked the cake. Since I receive many requests for cake recipes without an oven, I knew this would be the perfect opportunity to document the process. Unfortunately, I couldn’t do complete justice to the final cake pictures because the kids grew restless the moment they saw the cake.

I promise to update this post with new pictures when I recreate this cake in my own kitchen. I kept my promise and sharing with you, my recent black forest cake pictures, which I baked for my friend’s birthday. Enjoy reading and try out this wonderful No Oven Eggless Black Forest Cake, today!

Notes on Main Ingredients

• Maida (all-purpose flour) forms the base of this cake and gives it a soft, tender crumb. Sifting it well helps create a light and even texture in the final cake.
• Cocoa powder adds the deep chocolate flavour that is essential for an eggless Black Forest cake. Using good-quality unsweetened cocoa gives better colour and taste.
• Condensed milk acts as a natural egg substitute in this recipe. It adds sweetness, moisture, and richness while helping bind the batter.
• Butter adds flavour and softness to the cake. It can also be replaced with a neutral oil if you prefer a lighter texture and longer shelf life.
• Baking powder and baking soda work together as leavening agents. They help the cake rise well, especially important in stove top and idli cooker baking.
• Milk helps adjust the batter consistency and keeps the cake moist. Always use milk at room temperature for best results.
• Whipped cream is used for frosting and layering. It adds lightness and balances the richness of the chocolate sponge.
• Cherries are the heart of a Black Forest cake. They add freshness, mild sweetness, and a slight tang that cuts through the cream and chocolate beautifully.
• Chocolate shavings enhance both flavour and presentation. Dark chocolate works best for a classic Black Forest taste.

How to Make Eggless Black Forest Cake in Cooker

Step-By Step Recipe

• Add sea salt or fine sand to ¼ th level of idli | pressure cooker. (If you are using pressure cooker, don’t keep whistle). Keep a rack on top and cover it with lid. Leave the cooker on low flame for 10 minutes.
• In the meantime sift flour, baking powder, baking soda and cocoa powder all together for 2-3 times. This process is just to incorporate everything together.

• Combine butter, milk, vanilla extract and condensed milk. Now slowly fold in the sifted flour. Mix everything gently to avoid lumps.

• Take a bowl (aluminium or steel) which fits exactly in the center of your Idli cooker | pressure cooker and grease it with butter and then dust it with all purpose flour.

• Now pour the batter into the greased and dusted bowl. Tap around to make sure the batter is scattered evenly. Make sure to pour the batter up to 2/3rd capacity of the bowl.
• Carefully place this bowl in the pre-heated cooker and cover with lid. Bake on low flame for 20-25 minutes.

• Start to check whether the cake is done by inserting a wooden skewer or toothpick. If the toothpick comes out clean then our cake is ready.
• Turn off the flame and leave the cake in the cooker for another 3-4 minutes.
• Now slowly but carefully take out the cake from the cooker and leave it cool, to come down to room temperature by placing the cake on the wire.

How to make Sugar Syrup for Cake?

• Take a bowl and add water, sugar and vanilla essence. Stir till sugar is completely dissolved.

For Filling:

• De-seed cherries and if you are using canned ones drain the water and set aside the cherries. We used glazed sugary cherries, as they were readily available at home.

How to Use Whipped Cream Powder for Icing Cakes?

• Place your mixing bowl and wire whisk (blades of electric whisker) in fridge for one hour.

• Whisk whipped cream powder, vanilla essence, chilled water and sugar until soft peaks. Set in fridge until use.

Assembling & Decorating Black Forest Cake

• Cut the cake into 2 or 3 layers horizontally depending on size of the cake.
• Now brush sugar syrup on top of each layer. Gently spread ¼ inch thick icing on top of first layer and gently place chopped cherries on it.

• On top of this place another cake layer, brush with sugar syrup and spread ¼ inch thick icing. Gently place chopped cherries and place another cake layer.

• Brush it with sugar syrup and apply then ½ inch thick icing. Gently using pastry knife spread across the icing around the cake covering the cake completely.
• If you are good at piping, pour icing into a piping bag and make swirls on the cake.
• Garnish with chopped cherries and shaved dark chocolate.
• Leave the cake to sit in fridge for 30-40 minutes. Serve cool.
• Add love to make this cake taste ‘Yummy’.

UPDATE: This eggless Black Forest cake recipe was first published in 2014. The kids couldn’t wait to eat the cake, so the final presentation shots are minimal. As you can see, I managed to take only two to three pictures of the cake. At that time, I had written that I would update the post with new pictures when I bake this cake again.

Over the years, I have baked this cake many times, but it always vanishes in no time. Today, while editing this post, I finally thought of sharing updated pictures along with the recipe. I recently baked this cake for my dear friend’s birthday, and it turned out so moist and delicious that no one could believe it was made in an idli cooker.

Which is the best whipping cream to use in cakes?

• Rajitha used Instant Whipped Cream powder in making this cake. I also use the same brand for frosting my cakes.
• She used 50 gms. pack of BlueBird Brand of whipped cream which is easily available in many supermarkets or you can order online @ BlueBird India.com
• Check label on the packet to know how to whip it up or you can even check BlueBird India site to know more on the product.

Frequently Asked Questions (FAQs)

Can I make eggless Black Forest cake without an oven?
Yes, this eggless Black Forest cake is made completely without an oven. It is baked on the stove top using an idli cooker or pressure cooker.

Can I bake this cake in a pressure cooker?
Yes, a pressure cooker works well. Make sure to remove the whistle and add salt or sand at the base to create an oven-like environment.

Which cream is best for frosting this cake?
Instant whipped cream powder works best for this recipe, especially in warm weather. You can also use fresh whipping cream if it is well chilled and stabilised.

Can I use oil instead of butter in this recipe?
Yes, butter can be replaced with the same quantity of neutral oil such as sunflower or vegetable oil. The cake will remain soft and moist.

How do I know when the cake is fully baked?
Insert a toothpick or skewer into the centre of the cake. If it comes out clean, the cake is baked properly.

Can I use canned cherries instead of fresh ones?
Yes, canned cherries can be used. Drain them well before using to avoid excess moisture in the cake layers.

How long should I chill the cake before serving?
Chill the cake for at least thirty to forty minutes. This helps the cream set and gives neat slices.

How should I store eggless Black Forest cake?
Store the cake in an airtight container in the refrigerator. It stays fresh for up to two days.

Yield: 6-8 Servings

Eggless Black Forest Cake Recipe (In Idli Cooker)

Print

This Eggless Black Forest Cake is soft, moist, and layered with chocolate sponge, whipped cream, and cherries. Made on the stove top using an idli cooker, this beginner-friendly recipe does not require an oven and is perfect for celebrations.

Prep Time 20 minutes

Cook Time 25 minutes

Cooling Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

For Cake

• 2 cups Maida | All purpose flour + 2 tbsp. for dusting
• ¼ tbsp. Baking soda
• ½ tbsp. Baking powder
• ½ cup Milk
• ½ cup melted Butter + ½ tbsp. for greasing
• 4 tbsp. unsweetened Cocoa powder
• 3/4 tin Condensed Milk
• ¾ tbsp. Vanilla extract
• Pinch of Salt

For Icing

• 2 cups Whipped cream, check NOTES
• 2 tbsp. Icing sugar
• ½ tbsp. Vanilla essence

For Filling & Decoration

• ½ cup Cherries
• 3-4 tbsp. Dark  chocolate shavings

For Sugar Syrup

• ¼ cup Water
• 2 tbsp. Sugar
• ¼ tbsp. Vanilla essence

For Baking

• 4-5 cups Sea salt/fine sand

Instructions

How To Make Eggless Black Forest Cake in Cooker

Step by Step Recipe

• Start by preparing the cooker. Add sea salt or fine sand to about one-fourth level of an idli cooker or pressure cooker. Place a rack inside, cover with a lid, and preheat on low flame for ten minutes. If using a pressure cooker, remove the whistle.

• In a bowl, sift maida, cocoa powder, baking powder, baking soda, and salt two to three times. This helps achieve a light and even texture. In another bowl, mix melted butter, milk, vanilla extract, and condensed milk until well combined. Slowly add the sifted dry ingredients and gently fold to form a smooth, lump-free batter. Do not overmix.

• Grease an aluminium or steel bowl that fits inside the cooker and dust it lightly with flour. Pour the batter into the bowl, filling only up to two-thirds capacity. Tap gently to level the batter. Place the bowl carefully inside the preheated cooker, cover with the lid, and bake on low flame for twenty to twenty-five minutes.

• Check the cake by inserting a toothpick in the centre. If it comes out clean, the cake is done. Switch off the flame and leave the cake inside the cooker for three to four minutes. Remove carefully and allow it to cool completely on a wire rack.

• To prepare the sugar syrup, mix water, sugar, and vanilla essence in a bowl and stir until the sugar dissolves completely. Set aside. De-seed fresh cherries or drain canned cherries well.

• For the whipped cream, chill the mixing bowl and whisk blades for one hour. Whip the whipped cream with icing sugar, vanilla essence, and chilled water until soft peaks form. Refrigerate until needed.

• Once the cake has cooled, slice it horizontally into two or three layers. Brush sugar syrup generously over each layer. Spread a layer of whipped cream over the first layer and add chopped cherries. Place the next layer on top, brush with syrup, and repeat the cream and cherry filling. Place the final layer, brush with syrup, and cover the entire cake with whipped cream.

• Smooth the frosting using a spatula or palette knife. Garnish with chocolate shavings and cherries. Refrigerate the cake for thirty to forty minutes before serving. Serve chilled.
• Add love to make this black forest cake taste 'Yummy'.

Notes

Tips To Bake A Perfect Cake in Cooker

• Always bake the cake on low flame when using an idli cooker or pressure cooker. High heat can burn the base while leaving the centre undercooked.
• Do not use the whistle while baking in a pressure cooker. Baking requires dry heat, not steam.
• Make sure the cake is completely cooled before slicing and frosting. A warm cake will melt the whipped cream.
• Butter can be replaced with the same quantity of neutral oil if you prefer a softer crumb and longer freshness.
• Use good-quality unsweetened cocoa powder for the best chocolate flavour and colour.
• If using canned cherries, drain them well to avoid soggy cake layers.
• Chilling the bowl and whisk before whipping cream helps achieve better volume and stable peaks.
• Brush sugar syrup generously on each layer to keep the cake moist, especially when baking on the stove top.
• Refrigerate the cake for at least thirty minutes before serving for clean slices and better flavour.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 494Total Fat: 47gSaturated Fat: 30gUnsaturated Fat: 17gCholesterol: 142mgSodium: 394mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 5g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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