Chocolate Premix Cake | Premix Powder Cake Recipe Without Oven | Eggless Cake Premix Recipe

chocolate cake mix

🥗Healthier: whole wheat flour

💰Cheaper: generic cake mix

Whole wheat flour adds fiber, while generic mix can be more affordable.

frosting mix

🥗Healthier: homemade frosting

💰Cheaper: store-brand frosting

Homemade frosting can be healthier with less sugar.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

Take a mixing bowl and add 2 cups of chocolate cake premix using a 250 ml cup.

Add 4 tablespoons of unflavored vegetable oil to the bowl.

Pour in half of 1 cup of water and mix gently with a hand blender.

Add the remaining half cup of water and mix again gently.

If the batter is too thick, add an additional 1/4 cup of water and mix until the consistency is perfect.

Prepare an 8-inch diameter cake tin that is 3 inches high by greasing it with oil and lining it with butter paper.

Transfer the batter into the prepared cake tin and tap it lightly to remove air bubbles.

Preheat a kadai (wok) for 10 minutes and place a stand inside it.

Cover the cake tin and bake in the preheated kadai on low to medium flame for 35 to 40 minutes.

Check the cake with a toothpick after 40 minutes; it should come out clean.

Let the cake cool for 10 to 15 minutes before demolding.

Use a knife to gently scrape the edges of the cake tin to help with demolding.

Remove the butter paper and let the cake cool completely before handling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens