Easy eggless biscuit cake recipe: This biscuit cake is spongy, chocolaty, delicious, and can be made easily even without an oven.
It is a quick and easy basic biscuit cake recipe and it uses commonly available ingredients. The best thing I like about this cake is it does not taste like biscuits. Therefore it can also be cherished by people, who are not much fond of these.
In this biscuit cake, you can use any kind of biscuits, like arrowroot biscuits, glucose biscuits, chocolate biscuits, digestive biscuits, or any biscuits you have. I made this with a mix of chocolate biscuits, digestive biscuits, and glucose biscuits. Even you can use any particular biscuit, like Oreo, Bourbon, Marie, Parle g, etc.
For enhancing the flavor, you can always make slight variations to this recipe. Like adding coffee, orange zest, or dried fruits and nuts, or choco chips. I have not added any extra sugar to this. Go ahead and mix some castor sugar (powdered sugar) if you want.
I want to keep this recipe simple. So that everyone can make this. Here to make this, I have used a total of 35 thick biscuits. Which is around 150 grams.
This biscuit cake can be made both with the baking or steaming method. To bake it on the stovetop, you need a Kadai/pressure cooker with a lid and some salt. You may use sand instead. I prefer salt over-sand. If using a pressure cooker make sure to remove the whistle and rubber ring before closing the lid.
Baking in salt or sand is an old practice. It insulates the cake batter in baking it gently and evenly. You can keep the salt and use it as many times as you want.
What You need for a Biscuit Cake with Tips and Variations
Biscuits: You can use any sweetened thick biscuits you have. You can use cream biscuits as well. Do not add extra sugar if using cream biscuits and you may need a little less quantity of milk. So adjust the consistency accordingly.
Milk: I use cow’s milk in this cake to keep it moist. You can use any milk of your choice. Use cashew nut milk or almond milk or any plant-based milk for a vegan, dairy-free version of this cake.
Ghee: Melted ghee(clarified butter) can be replaced with melted butter or any unflavored oil.
Baking powder and soda: Baking powder and baking soda can be substituted with Eno fruit salt. If using Eno, add 1/2 tsp in this.
Vanilla essence: I have used vanilla essence. Feel free to add vanilla extract or vanilla bean powder instead. If you don’t have vanilla essence, use coffee or orange zest.
Cocoa powder: The addition of cocoa powder is completely optional. Use good quality cocoa powder if using. Dark chocolate can be used in place of cocoa powder. Just melt it with the milk before adding.
Almond: You can use any dry fruits or nuts of choice or choco chips instead.
Serve this cake as an after-meal dessert or snack or pair this with tea as an evening snack. You can pack it in your kid’s lunch box as well.
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If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Easy Eggless Biscuit Cake Recipe
INGREDIENTS ( 1 CUP = 250 ML )
- 35 thick biscuits (150 grams)
- 1/2 cup milk or little more at room temperature
- 2 tbsp melted ghee or oil
- 1 tsp vanila essence
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 6-7 sliced or chopped almonds or any nuts of your choice
Making the Biscuit Cake Batter
- Break the biscuits into small pieces. Then grind them until smooth powder. Don't over grind.
- Sift the biscuits powder, cocoa powder, baking powder and baking soda in a bowl.
- Add melted ghee, half milk, and vanilla essence. Stir in one direction to mix.
- Then add the remaining half of the milk and mix well in one direction. Add a little more milk if needed. The consistency of the batter should not be too thick or thin.
Baking the Biscuit Cake
- Grease a cake tin with oil. Line the bottom with a parchment paper followed by greasing a few drops of oil over it.
- Spread a good amount of salt in a kadai or a large vessel or pressure cooker and cover it. Then heat it over medium to high flame for 10 minutes. If using the cooker, separate the whistle and the rubber ring before using it.
- Pour the cake mix topped with sliced almonds. Then tab slightly 2-3 times to prevent forming any air bubbles.
- Once done put a stand or small container over the salt and place the cake tin on it.
- Cover and bake for 25-30 minutes over low to lower medium flame.
- If using an oven, bake it in the preheated oven at 180° C for 25 minutes.
- If steaming, then steam it in a low flame for 25 minutes. Before putting the cake tin allow the water to boil for 10 minutes.
- Insert a toothpick in the center of the cake. If it comes out clean it is done. If not it will still need to be cooked and cook for few minutes more.
- Remove from flame and carefully remove the cake and let it cool completely before unmolding. Then enjoy!
- Sifting will make the cake lighter but if your biscuits have cream inside then skip sifting.
- No extra sugar has been added here. But if you like you can add some powdered sugar depending on your taste buds. Don’t use sugar if using cream biscuits. As they have lots of sugar in them.
- Add milk gradually not in one go.
- Always mix the batter in one direction.
- Do not mix the batter too much or else it will not be spongy.
- Don’t open the lid too many times.
- The baking time may vary slightly depending on the flame and the utensil used for baking.