One of the most easiest desserts you can make at home with readily available ingredients. This brownie is fudgy in texture and is completely Gluten Free, Vegan, Egg Free, Dairy Free and also Free from Refined Sugar! I haven’t even used baking soda or baking powder here! Just 5 ingredients and this literally took me 2 minutes in the Microwave and 2 minutes to prepare. So anytime you crave something sweet, you can make and eat this almost immediately. And what’s more fun is that you can make personalised mugs of brownie for everyone!

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I made this super moist eggless chocolate cake in my Usha Halogen Oven. You can make this in a normal oven or even try making this on a gas stove. (Scroll towards the end for Steamer Method). Since the calibration of my oven is a little off, I had to keep checking a couple of times in between. The oven gets heated so quickly, anything beyond 5 minutes comes out burnt. So I had to keep the temperature on low and in the halogen oven it took just 5 mins in total for my cake to bake.

So here’s how I made this moist cake:

1.5 Cups Maida (All Purpose Flour)
1/4th Cup Cocoa Powder
1 Tsp Baking Soda
3/4th Cup Fine Sugar
1/2 Tsp Salt
1/3rd Cup Refined Oil/Melted Butter
1 Cup Water
1 Tbsp Apple Cider Vinegar/Lemon Juice
1 Tsp Vanilla Essence (Optional)

3 Tbsp Cocoa Powder
2 Scoops Butter (Soft but still Cold)
2 Tbsp Sugar or Powdered Sugar
2 Tbsp Milk

– If you are using an oven, preheat 15 minutes at 170 C / 340 F.
– Since I used the Halogen Oven I preheated for a couple of minutes, hot enough to start baking.
– Grease your cake pan with melted Butter or Oil.

– In a big bowl, sieve the flour using a mesh strainer to aerate the flour. You can sieve it twice to make the texture of the cake lighter.
– Add cocoa powder, salt, sugar and baking soda and mix well.
– Make a well in the center and add the oil first.
– Also start adding water little at a time.
– Add Apple Cider Vinegar
– You can add Vanilla Essence. I did not.
– Combine the dry ingredients well without forming lumps. Do not over-mix.
– Pour this runny batter in the greased mould.
– If you spot bubbles, tap the mould a few times to settle them in.
– Place this in your Halogen Oven and bake for 5-6 minutes at around 170 C. This is the temperature that worked on my oven. You might want to keep checking in between to make sure the cake is not burning. A regular could take anywhere between 25-30 minutes to bake.
– To check if the cake is cooked completely inside out, insert a dry knife. The cake should be good if the knife comes out clean.
– Allow the cake to rest and cool down for 10 minutes.
– Run a sharp knife around the edges of the cake and then invert the cake on a wire rack or plate.
– You can eat this after it’s completely cooled down or top it with chocolate buttercream. The cake can be stored in the refrigerator too and eaten the next day.
– For the buttercream, mix all ingredients (cocoa powder, butter, milk, sugar). It should look smooth and buttery. You don’t have to follow the measurements. Tweak the quantity as per your liking.
– Top the cake with this cream and enjoy your cake.

– Use good quality Baking Soda & Apple Cider Vinegar (ACV).
– If you notice while baking that your cake is burning on top and has an under-cooked center, reduce the temperature and continue baking.
– You can add Lemon Juice instead of ACV.
– You can use Wheat Flour instead of Refined Flour. Sieve the flour 4 times.
– You can use Melted Butter instead of Refined Oil.
– You can use Almond Milk instead of Regular Milk.
– You can use Jaggery instead of Regular Sugar.
– You can use regular Oven/Pressure Cooker to bake this cake.
– You can add Nuts if you feel like.
– You can add milk to the cake.

The texture might turn out a little different. But as long as you can enjoy it your way, it’s all good!

1/2 cup Maida (All purpose flour)
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup vegetable oil or sunflower oil
3/4 cup milk
1/2 cup sugar
1 Tsp vanilla (Optional)

– Follow the same steps to make the batter as in the oven version.
– Grease the cake mould and pour the batter. Keep space for the cake to raise. Cover the pan with an aluminium foil. This is important. You don’t want the steam to fall on the cake.
– Bring a steamer with water to a boil. You can use the Idli steamer. Place the cake mould in the steamer, cover the mould with a tight lid and steam for 40 minutes on medium flame.
– Do not keep opening the steamer as we need a steady temperature for proper cooking of the cake. So do not open for the first 20 minutes.
– You can check if the cake is done by using a knife or toothpick to see if the insides are cooked or undercooked.
– Remove the cake from the steamer. Remove the aluminium foil. Allow the cake to completely cool down.
– Gently run a knife on the sides of the cake to release the sides from the mould. Invert it on a flat surface or plate.
– Top it with the buttercream and enjoy eggless steamer cake.

I’ve only tried making this in the Halogen Oven but my friend tried making this using the steamer method and it turned out perfect for her as well. Hope you get to try this cake and like the recipe. Please do share your comments below.

Inverted Cake
Thick Buttercream
Ready to devour
Moist cake