If you know, how to bake a cake without an oven at home, you will be always ready for unexpected guests. Baking a cake may be complicated and time-consuming. Sometimes it may become a too huge challenger to a beginner in cooking. But if you know, how to bake a cake without an oven, you take your ingenuity to another level. Besides, the ingredients for this dessert are usually common and easy to find, so you can bake a cake without oven in Nigeria and do not worry about exotic components.
Here are some of our favorite cake recipes without an oven.
Chocolate and Banana Cake
- 100-200 g of cookies
- 50-100 g of butter
- 2-3 bananas
- 400 ml of natural yogurt
- 100 ml of milk
- 6 tbsp. of sugar
- 3 tbsp. of cacao or 80-100 g of dark chocolate
- 10 g of gelatin
- Soak gelatin in 100 ml of water and follow the instructions on the cover. Crack the cookies and grind it in a blender till you get the crumbs.
- Melt the butter, add it to cookie crumbs, and mix well. Place the mass into a baking form, flatten, and tamp. Then put it in the fridge for 30 minutes.
- Pour the milk into a pot, add sugar, gelatin, and cocoa. Heat and mix until gelatin melts. But do not boil the mixture!
- Add yogurt and mix.
- Peel the bananas, cut into halves, and place on top. Pour the chocolate mass on top. Place in the fridge for at least three.
Fruit and Berry Cake
- 300 g of sponge cake
- 0,5 l of sour cream
- 1 glass of sugar
- 3 tbsp. of gelatin
- fruits and berries (strawberry, banana, kiwi, etc.)
- Tear the sponge cake into pieces.
- Soak gelatin in ½ glass of cold water and leave for 30 minutes. Then, heat the water till the gelatin melts.
- Meanwhile, whisk sour cream and sugar, gradually adding gelatin mixture. Cover a baking form with butter-paper. Arrange the ingredients in layers: fruits/berries, pieces of sponge cake, and so on.
- Pour everything with gelatin mixture. Place the cake in a fridge for 3-4 hours. Turn it upside down on a big plate and serve.
- 500 g of cotton or cream cheese
- 1 can of condensed milk
- 10 g of instant gelatin
- 2/3 glass of water (or milk)
- 250 g of shortbread cookies
- 100 g of butter
- berry sauce
- Grind the cookies in a blender. Melt butter, mix it with cookie crumbs and make it smooth. Take a baking form and cover with butter-paper. Put the crumbs into a form.
- Soak gelatin in 2/3 glasses of water, leave for 10 minutes. Then place a cup with gelatin in hot water, and mix it until it melts.
- Mix cotton cheese with condensed milk. Add gelatin and whisk.
- Place the mass on cookie base and draw it level. Cover the form with kitchen film and place in a fridge for 3 hours. Cover with sauce and serve.
Strawberry and Wrecker Cake
- 2 kg of fresh or frozen strawberries
- 500 g of rich cream
- 500 g of wreckers, preferably square
- 1 glass of sugar
- 50 g of dark chocolate for decoration
- 1 package of vanilla sugar
- Peel and wash the strawberries and leave in a colander for a while. Put several berries aside for decoration and cut the rest into thin slices.
- Whisk the cream with sugar and vanilla sugar to make the hard sauce. Divide the wreckers into four equal parts or several parts, depending on the form and dimensions of a plate for the cake.
- Take a baking form and arrange ingredients in layers: wreckers, cream, and strawberries, and so on. Decorate the top layer with strawberry slices and whole berries that left.
- Tear the chocolate and melt it in a microwave, but make sure the chocolate doesn’t boil. Pour chocolate on the top.
Bounty Rolled Cake
- 200 g of cookies
- 100 ml of water
- 50–100 g of sugar (depending on cookies)
- 2 tbsp. of cocoa
- 80 g of coconut flakes
- 80 g of softened butter
- 60 g of powdered sugar
- Grind cookies into crumbs and mix with cacao. Melt sugar in hot water and chill. Slowly add cookies into the water and mix, while the dough becomes sticky.
- Mix coconut flakes with butter and powdered sugar.
- Cover a baking form with kitchen film and put the cookie mass (not too thick), arrange the coconut mass, fold up a rolled cake and place in a fridge for an hour. Cut and serve.
Peanut Butter Cake
- 30 chocolate cookies
- ¾ glasses of sugar
- 6 tbsp. of butter
- ½ spoon of cinnamon
- 100 g of cream cheese
- 1/3 glass of peanut butter
- 1 glass of whipped cream
- Grind the cookies in a blender or by hands in a plastic bag.
- Mix the cookies with melted butter, ½ glass of sugar, and cinnamon. Place the mixture in a backing form and smooth on the surface, and put in a fridge for an hour. Before this, you can bake it for 7 minutes (not obligatory).
- Whisk peanut butter with ¼ cup of sugar, cream cheese, and cream. Place it on top of the crust. Put back in the fridge for 2-3 hours.
- Decorate the cake with chopped chocolate candies or nuts.
- 500 ml of milk
- 50 g of butter
- 1 yolk
- 7 tbsp. of sugar
- 2,5 tbsp. of cornstarch
- 2 dessert spoons of cocoa
- vanilla sugar
- Divide the milk into two parts. Put one in a saucepan and boil. Take the other part, add starch, 3 tbsp. of sugar, yolk, vanilla sugar, whisk it and pour into hot milk, mix and cook until thickens.
- Take the milk pudding off the cooker and cool it. Cover the baking form with butter-paper or foil. Place the layer of cookies, then a layer of pudding, and so on, ending with the layer of cookies.
- Prepare chocolate topping: mix 4 tbsp. of sugar, cocoa, and 1 tbsp. of milk, boil the mixture, add butter, and mix. Pour chocolate on top and put it in a fridge.
Cake preparation without an oven is probably the simplest and the safest strategy to cook a desert. Our advice: start with the first recipe and learn how to make a chocolate cake without oven. Bon Appétit!