No oven biscuit cake recipe aka biscuit cake is a no oven egg free basic biscuit cake made with leftover biscuits. Which is spongy and tastes yummy. This cake is really easy to make and prepared with simple, commonly available ingredients.
In this no oven biscuit cake recipe, you can use any kind of biscuits, like arrowroot biscuits, glucose biscuits, chocolate biscuits, digestive biscuits, rusk, or any broken biscuits you have. This cake is a mix of chocolate biscuits, digestive biscuits, and glucose biscuits.
Often at our homes, we have leftover biscuits or broken biscuits. Hence by using those you can easily make this delicious cake.
The best thing about this cake is it does not taste like biscuits. Therefore it can also be cherished by people, who are not very fond of these.
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. Adding cocoa powder is technically optional. But I love it. Also, I have not added any extra sugar in this. Go ahead and mix some powdered sugar if you want.
I want to keep this recipe simple. So that everyone can make this. To make this, I have used a total of 35 thick biscuits. Which is around 150 grams.
It can be baked or steamed. I have used a Kadai with lid and some salt for baking. However, you can use sand instead. But I always prefer salt over-sand.
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 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: You can use any milk of your choice. Milk can also be substituted with water 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 also be replaced by Eno. 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. Coffee or orange zest can also be added for enhancing the flavor.
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: Almond can be replaced with any dry fruits or nuts of choice or choco chips.
Pair this cake with tea as an evening snack or serve it as an after-meal dessert or snack. You can pack it in your kid’s lunch box as well.
You may like to check this
No Oven Biscuit Cake Recipe | Biscuit Cake Recipe
INGREDIENTS ( 1 CUP = 250 ML )
- 35 biscuits (150 grams)
- 1/2 cup milk or little more boiled and at room temperature
- 2 tbsp melted ghee or oil
- 1 tsp vanila essence
- 1 tbsp cocoa powder (optional)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 6-7 sliced or chopped almonds or any nuts of your choice
Making the batter
- Break the biscuits into small pieces. Then grind them until smooth powder.
- 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.
Making biscuit cake recipe
- 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 for 3-4 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 allow it to cool down.
- Once done transfer it to a serving plate. The biscuit cake is ready to serve. Slice and serve immediately.
- 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.
Sharing this recipe in the FB group Healthy WELLthy cuisines for the theme ‘recipe made with biscuits’.
Contributions from others for the same
- Pizza Crackers by Swati Malik
- Oreo Energy Bites by Sasmita Sahoo Samanta
- by Vanitha Bhat
- Biscuits Bhelpuri by Shalu Jain
- Carrot Paneer Mousse by Veena Krishna Kumar
- Chocolate Biscuit Cake by Poonam Bachhav
- by Jayashree Trao
- Cheeselings Bhel by Priya Iyer
- Easy Fruit Trifle by Mayuri Patel
- Marie Biscuit Cake by Rosy Nayak