Top 10 Delicious No-Bake Cakes

This dessert originates from European cuisine and has become a global favorite. Flan is a rich, creamy dessert made from eggs with a sweet caramel sauce. It's one of the simplest cakes to make, requiring only milk, eggs, and caramel. Flan (caramel) is a popular treat for both children and adults.

Ingredients:

• 6 eggs
• 1 teaspoon lemon juice
• 400ml fresh milk (unsweetened)
• 70g sugar
• 1 can of condensed milk

Instructions:

• Place a pan on the stove, add 70g sugar, 30-50ml water, and 1 teaspoon lemon juice. Cook over medium heat until the sugar dissolves (avoid stirring to prevent air bubbles which can make the caramel uneven). When the caramel turns amber, gradually add 50ml water to loosen it, then pour the caramel into molds.
• Crack 3 eggs and 3 egg yolks into a bowl and gently whisk in a circular motion to avoid bubbles, which helps create a smoother texture.
• In a separate bowl, combine 100ml condensed milk and 400ml fresh milk. Stir well, then gradually pour into the egg mixture from step 2, stirring constantly. Strain the mixture through a fine sieve for a smoother texture.
• Once the caramel has cooled, pour the egg-milk mixture into the molds (pour gently to avoid creating bubbles, and do not overfill as the cake will rise during steaming). Place the molds in a steamer and steam on medium-low heat for 15 minutes or until cooked (check doneness by inserting a toothpick – if it comes out clean, the flan is done). Turn off the heat once cooked.

Mochi is a traditional Japanese sweet filled with a variety of fillings, both sweet and savory. Made from glutinous rice flour, it is one of the simplest cakes to prepare. With ingredients like corn starch, glutinous rice flour, red bean paste, sugar, and others, mochi offers a chewy, sweet, and fragrant texture that will have you hooked from the first bite. You can also experiment with different fillings such as black sesame, strawberries, or cream.

Ingredients:

• 60g glutinous rice flour
• 30g corn starch (or tapioca starch)
• 200ml fresh milk
• 30g salted butter
• 250ml whipping cream
• 30g powdered sugar
• 40g granulated sugar
• 1/4 teaspoon vanilla extract
• Optional: cream cheese, Oreo cookies

Instructions:

• In a large bowl, mix 140g glutinous rice flour, 30g corn starch, 40g sugar, and 200ml fresh milk. Stir until the mixture is smooth. Bring a pot of water to a boil, then strain the mixture through a sieve and steam it for 40 minutes. In a separate pan, toast 20g glutinous rice flour for 10 minutes, then remove from heat and set aside to prevent the dough from sticking.
• After 40 minutes, remove the dough from the steamer and knead until it becomes elastic. Add 30g of salted butter and continue kneading until the dough absorbs the butter. Place the dough on a piece of plastic wrap, knead again until smooth, and set aside.
• In a separate bowl, whip 250ml whipping cream with 30g powdered sugar until slightly fluffy. Add 1/2 teaspoon of vanilla extract and continue whipping at high speed until the cream forms stiff peaks. Store the whipped cream in the refrigerator until chilled.
• Divide the dough into 40-50g portions. Flatten each portion using a rolling pin wrapped in plastic wrap to avoid sticking. Sprinkle some toasted glutinous rice flour on top, flip the dough, and add a spoonful of whipped cream filling.
• Fold the edges of the dough to seal the filling inside and dust the mochi with more toasted glutinous rice flour to prevent sticking. Repeat until all dough and filling are used. Enjoy your homemade mochi!

Pancakes are golden, soft cakes that are often enjoyed with a drizzle of honey or fruit jam. They are a simple and affordable treat that doesn't require an oven. While other easy-to-make cakes are steamed, pancakes are cooked on a frying pan, making them a perfect choice for those without an oven.

Ingredients:

• 150g all-purpose flour
• 240ml unsweetened milk
• 1/2 teaspoon vanilla extract (optional)
• 2 eggs
• 1/2 tablespoon vegetable oil
• 3 teaspoons sugar
• 1/4 teaspoon salt

Instructions:

• Sift 150g of flour into a bowl, then add 3 teaspoons of sugar, 1/4 teaspoon of salt, 240ml of milk, and 1/2 teaspoon of vanilla extract. Whisk the mixture until smooth and well-combined.
• Separate the egg yolks and add them to the flour mixture, whisking until everything is well blended.
• In a separate bowl, beat the egg whites for 5-10 minutes until soft peaks form. The peaks should be stiff but drooping.
• Gently fold the whipped egg whites into the batter in two parts, stirring from the bottom upwards. Continue this process until fully combined.
• Heat 1/2 tablespoon of vegetable oil in a pan, then use a paper towel to spread the oil evenly. Preheat the pan over medium heat, then reduce the heat to low. Pour a spoonful of batter into the pan from a height, forming a small circle. Cook the pancake until bubbles form on the surface, then flip it over and cook until golden brown.

Tiramisu can be prepared in various ways, and some recipes don’t even require an oven. Although the ingredients for Tiramisu may be less common than those for cupcakes or pancakes, its simple preparation results in an incredible dessert. Tiramisu is often regarded as one of the easiest and most popular cakes to make among bakers.

Ingredients:

• 200g Sampa biscuits (Lady Fingers)
• 2 egg yolks
• 1 teaspoon vanilla sugar (or 1 vanilla pod)
• 1 teaspoon instant coffee powder
• Some cocoa powder
• 300g Mascarpone cheese
• 250ml whipping cream
• 80g sugar

Instructions:

• First, dissolve 1 teaspoon of instant coffee in 20g of sugar and 200ml of hot water, then let it cool.
• In a separate bowl, whisk 2 egg yolks, 60g sugar, and 1 teaspoon of vanilla sugar until the mixture turns pale yellow. Place the bowl over a pot of warm water while whisking with an electric mixer.
• In another bowl, whip 250ml of whipping cream until soft peaks form, with visible swirls. The peaks should hold their shape but fall over slightly when the whisk is lifted.
• Add 300g of Mascarpone cheese to the whipped cream, and mix on low speed until smooth. Next, add the egg mixture and gently fold everything together until fully combined.
• Prepare a square or rectangular dish. Quickly dip the Lady Fingers into the coffee mixture and layer them in the dish. Spread a layer of tiramisu cream over the biscuits. Repeat the layers until the dish is filled, ending with a layer of cream. Cover the dish with plastic wrap and refrigerate for 4-6 hours or overnight. When ready to serve, dust the top with cocoa powder.

This type of cake is easy to make, requiring only skillful mixing of ingredients and the addition of flavoring elements like pandan leaves for a subtle sweetness or refreshing matcha tea. With a touch of whipped cream for decoration, this cake can easily rival those from professional bakeries.

Ingredients:

• 6 eggs (large, about 57-62g each with shell)
• 100g all-purpose flour
• 20g cornstarch
• 100g sugar
• 2g salt
• 60ml unsweetened milk
• 60ml vegetable oil
• 1/2 teaspoon vanilla extract (3ml)
• 2ml lemon juice (about 5-6 drops)

Instructions:

• Mix 100g flour with 20g cornstarch to replace cake flour. In a separate bowl, whisk together the egg yolks, 60ml milk, 60ml oil, and 3ml vanilla extract. Gradually sift in the flour mixture and whisk until smooth.
• In another bowl, beat the egg whites until they form soft, soap-like bubbles. Add 5-6 drops of lemon juice, 30g sugar, and 2g salt. Beat at low speed for 30 seconds, then gradually add the remaining 30g sugar and continue beating until soft peaks form.
• Divide the whipped egg whites into 3 parts and gently fold them into the egg yolk mixture, using a spatula in a folding motion to combine.
• Preheat the oven to 165°C for 15 minutes. Pour the batter into a lined baking pan, gently tap it on the counter to level the batter. Bake at 150°C for 80 minutes, using both top and bottom heat.

Cheesecake has a slightly tangy cream cheese flavor, making it perfect for those who don’t enjoy overly sweet desserts or the richness of traditional cakes. No baking is required, and it is incredibly quick to prepare. This no-bake cheesecake is cooler and lighter than its baked counterpart. Like other simple cakes, it’s ideal for busy bakers who want something delicious without the long wait.

Ingredients:

• 10 Oreo cookies (you can use more for decoration)
• 4 cheese rounds
• 40g melted unsalted butter
• 150g cream cheese
• 100ml whipping cream
• 1 container plain yogurt
• 10g gelatin
• 50g crushed Oreo cookies

Instructions:

• Place 50g crushed Oreo cookies in a blender and process until finely ground. Combine the crushed Oreos with 40g melted butter and mix well. Press this mixture into the base of a cake pan and refrigerate for at least 30 minutes.
• Soak 10g gelatin in 30ml cold water for 15 minutes, then microwave for about 5 minutes until fully dissolved. Let it cool to room temperature.
• In a bowl, combine 4 cheese rounds, and using a hand mixer, beat until smooth. Add the plain yogurt and mix until well combined.
• In a separate bowl, whip 100ml cream until soft peaks form. Gently fold 1/3 of the whipped cream into the cheese mixture. Then add the cooled gelatin and fold in the remaining whipped cream in two portions using a folding technique to prevent separation.
• Take the prepared Oreo base from the fridge and pour the cheesecake mixture on top. Refrigerate for at least 2 hours to set. Once firm, remove from the pan and decorate as desired.

The Brownie is the perfect treat for chocolate lovers. Similar to the beloved Tiramisu, this simple yet indulgent dessert is a favorite choice for gifts, especially on Valentine's Day. For an extra soft and fluffy texture, you can make Brownies in a rice cooker instead of the oven, ensuring they stay moist and avoid burning.

Ingredients:

• 250g dark chocolate
• 150g all-purpose flour
• 250g unsalted butter
• 6 eggs
• 200g granulated sugar
• 5g salt

Instructions:

• Chop the butter and chocolate into small pieces. Boil a pot of water and place a large heatproof bowl over it, ensuring the bowl doesn’t touch the water. Add the butter and chocolate to the bowl and melt them together, stirring until smooth. Remove from heat and let it cool completely.
• In a separate bowl, beat the eggs and sugar at medium speed until the mixture is combined and bubbly. Reduce the speed, add the cooled chocolate mixture, and continue mixing until well combined. Sift 150g of flour into the mixture, then add a pinch of salt. Stir until the batter is smooth and slightly thickened.
• Transfer the batter into a baking pan lined with parchment paper. Spread it evenly and bake at 180°C for 20-25 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, the brownies are ready. Once baked, let the brownies cool before slicing them into bite-sized squares.

Cupcakes are delicious, rich, and creamy treats that are loved by many, especially women. They're also simple to make at home, making them perfect for a quick snack or a charming gift for a loved one. When you think of cupcakes, baking in the oven often comes to mind, but you can also steam them for about 20 minutes for a quicker result.

Ingredients:

• 275g cake flour (Type 8)
• 315g sugar
• 100g unsweetened milk
• 4 eggs
• 415g butter
• 1 teaspoon baking powder

Instructions:

• Start by beating 215g of butter and 215g of sugar in a mixer until light and fluffy. Once the mixture is airy and pale, add in the 4 eggs and continue mixing. Then, incorporate 275g of cake flour and blend well. Let the mixture rest for about 5 minutes.
• Preheat your oven to 180°C for 10 minutes. Afterward, pour the batter into cupcake molds, filling each mold about two-thirds full. Bake for approximately 20 minutes at 180°C. To check doneness, insert a toothpick into a cupcake; if it comes out clean, the cupcakes are done. If not, bake for an additional 3-5 minutes.
• For the frosting, beat 200g of butter with 100g of sugar until light and fluffy. Add in 100g of chilled milk and continue to mix until smooth. Transfer the buttercream to a piping bag and refrigerate.
• To decorate, pipe a smooth layer of buttercream onto each cupcake. Then, use a flat board to even out the frosting on the surface. Next, pipe additional decorations of your choice on top for a cute and personalized touch.

Biscuit comes in a variety of delightful flavors, making it one of the easiest cookies to bake without needing an oven. The biscuits are crispy, fluffy, and rich in buttery flavor, and they only take around 30 minutes to make. You can enjoy these cookies in the morning with a glass of milk or have them as a snack. Since it's easy to prepare, you can also give them as a gift to people around you.

Ingredients:

• 80g unsalted butter
• 145g all-purpose flour
• 1 egg
• 60g sugar
• 10ml fresh milk
• Vanilla extract

Instructions:

• Place 80g of unsalted butter in a large bowl. If the butter is kept in the fridge, take it out and let it sit at room temperature for 10 minutes. Use a hand mixer to beat the butter for about a minute. Gradually add the sugar in three portions, mixing well after each addition. Continue mixing until the butter turns a light cream color and the sugar is fully dissolved. Then, add 1 egg and mix until fluffy. Add 1 teaspoon of vanilla extract and 10ml of milk, and continue mixing.
• Once the butter mixture is fluffy and light yellow, sift 145g of all-purpose flour into the bowl. Sifting is important to prevent lumps. Stir until the flour is well incorporated into the butter. Once mixed thoroughly, transfer the dough into a piping bag.
• After placing the dough into the piping bag, line a baking tray with parchment paper. Pipe the dough into small, pretty shapes.
• Bake at 160°C (320°F) for 15 minutes. Then, reduce the temperature to 80°C (176°F) and bake for another 5 minutes for extra crispiness.

Chocolate Chip Muffin is a delicious treat perfect for the cool, crisp weather of late autumn. Similar to the process of making cupcakes, these muffins are easy to prepare with readily available ingredients and simple methods. A little time spent will result in freshly baked, rich muffins, perfect for enjoying with a cup of afternoon tea.

Ingredients:

• 70g egg (about 1 egg)
• 50g sugar
• 1g salt
• 15g honey
• 70g unsalted butter
• 70g unsweetened milk
• 90g cake flour (or all-purpose flour)
• 3g baking powder
• 30g cocoa powder
• 20g almond flour
• 90g chocolate chips

Instructions:

• Start by cracking 70g of egg into a bowl and whisking to blend the egg whites and yolks. Add 50g of sugar, 1g of salt, and 15g of honey, and continue mixing until everything is well combined. Then, melt 70g of butter using a double boiler and pour it into the egg mixture. Whisk thoroughly until smooth. Add 70g of unsweetened milk and stir until the mixture is evenly blended.
• Sift 90g of cake flour, 3g of baking powder, 30g of cocoa powder, and 20g of almond flour into the egg mixture. Gently fold the dry ingredients into the wet mixture using a whisk until the batter is thick and smooth. Then, stir in 70g of chocolate chips, making sure to scrape the sides of the bowl to fully incorporate the batter. Transfer the batter into a piping bag, ready for molding.
• Line a muffin tin with cupcake liners to help shape the muffins while baking. If you don't have liners, you can grease the muffin tin with a little butter to make the muffins easier to remove. Fill each cup about two-thirds full to allow room for the muffins to rise. Sprinkle the remaining 20g of chocolate chips on top of the batter.
• Preheat your oven to 170°C (340°F) for 10 minutes to stabilize the heat. Then, bake the muffins at 160°C (320°F) for 25 minutes. Once the muffins are done, remove them from the oven and place them on a cooling rack to cool down.