I was craving cake but I don't have an oven, dilemma dilemma. Then I remembered I don't really need an oven if I want to bake. After the mug cake revolution, it was time to stop being conventional and start thinking outside the box. After all, our ancestors used to bake bread before these modern day ovens came to be. So I decided to make a stove top cake. What we call in Kenya "Mawe tatu cake" literally 3 stones cake. I have every step in the photos so you will be able to follow how I did it. Cake basics remain the same, only the baking part changes. I'm so happy how the cake turned out, not only was it moist and crumbly, it was delicious as heck! Now there really is no excuse when it comes to baking! Hope you enjoy this recipe and try out this "Mawe tatu" technique.
INGREDIENTS
1/2 Cup Milk
2 Tablespoons White Vinegar
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
3/4 Cup Sugar
1/2 Cup Vegetable Oil
1 Teaspoon Vanilla Essence
1 Teaspoon Poppy Seeds
1/4 Cup Lemon Juice
2 Tablespoons Lemon Zest
METHOD
Pour milk in cup and add the white vinegar , allow to sit for 10 minutes
In a large bowl add flour, sugar, baking powder, baking soda, salt and sugar
Whisk until well combined
Add in the vegetable oil
Pour in the milk mixture
Mix the batter well
Add vanilla essence
Add lemon zest and lemon juice
Mix the batter well but careful not to over mix
Prepare your "oven" lay 3 stones at the bottom of a large sufuria (deep bottomed pan) Cover with lid and let it heat up on the gas
Pour your cake batter is a smaller sufuria and place it on top of the 3 stones
Cover the large sufuria with a lid or same sized large sufuria making sure no air can get in
Turn heat to medium high and bake the cake for 40-45 minutes. At the 40 minute mark check if cake is done by inserting knife or skewer. If it comes out clean then cake is cooked on the inside. Let the top of the cake brown before turning off heat
Allow cake to cool slightly in the pan before turning it over on wire rack to cool
I decided to top my cake with fresh mangoes since they are still in season and why not?
The cake turned out so moist yet crumbly
A slice of deliciousness. Have it on its own or with your favorite drink
Yuminess in every bite
LEMON POPPY SEEDS CAKE ON STOVE TOP
Prep time: 15 Minutes
Cook time: 55 Minutes
Total time: 1 Hour 10 Minutes
Yield: 1 Cake
Ingredients
- 1/2 Cup Milk
- 2 Tablespoons White Vinegar
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 3/4 Cup Sugar
- 1/2 Cup Vegetable Oil
- 1 Teaspoon Vanilla Essence
- 1 Teaspoon Poppy Seeds
- 1/4 Cup Lemon Juice
- 2 Tablespoons Lemon Zest
Cooking Directions
- Pour milk in cup and add the white vinegar , allow to sit for 10 minutes. In a large bowl add flour, sugar, baking powder, baking soda, salt and sugar. Whisk until well combined
- Add in the vegetable oil. Pour in the milk mixture.Mix the batter well. Add vanilla essence. Add lemon zest and lemon juice. Mix the batter well but careful not to over mix
- Prepare your "oven" lay 3 stones at the bottom of a large sufuria (deep bottomed pan) Cover with lid and let it heat up on the gas
- Pour your cake batter is a smaller sufuria and place it on top of the 3 stones. Cover the large sufuria with a lid or same sized large sufuria making sure no air can get in
- Turn heat to medium high and bake the cake for 40-45 minutes. At the 40 minute mark check if cake is done by inserting knife or skewer. If it comes out clean then cake is cooked on the inside. Let the top of the cake brown before turning off heat
- Allow cake to cool slightly in the pan before turning it over on wire rack to cool. A slice of deliciousness. Have it on its own or with your favorite drink
Lemon Poppy Seeds Cake – FAQs
Lemon Poppy Seeds Cake is a delightful treat combining the bright, tangy flavor of fresh lemon with the subtle crunch of poppy seeds, resulting in a moist and flavorful cake perfect for any occasion. This cake balances sweetness with citrus freshness and can be enjoyed as a dessert, snack, or even breakfast accompaniment.
The poppy seeds add a pleasant texture and nutty undertone, making each bite more interesting. You can adjust the lemon intensity by varying the amount of lemon zest and juice used. For added moisture and richness, some recipes include yogurt or buttermilk.
This cake stores well at room temperature for a few days but also freezes beautifully, making it convenient to prepare ahead. If you want to enhance its appearance and flavor, consider topping it with a lemon glaze or dusting powdered sugar on top.
Printable Nutrition Card (Per slice, based on 12 slices)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~250 kcal | Depends on ingredients and size of slice |
| Protein | ~4 g | Comes from eggs and flour |
| Carbohydrates | ~35 g | Mainly from flour and sugar |
| Sugars | ~18 g | Includes natural and added sugars |
| Total Fat | ~9 g | From butter or oil used |
| Saturated Fat | ~5 g | From butter or dairy |
| Fiber | ~1 g | Minimal fiber from flour and poppy seeds |
| Sodium | ~180 mg | From baking powder and added salt |
Note: Nutritional values vary depending on recipe specifics and portion size.
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegetarian | ✅ Yes | Contains no meat or gelatin |
| Vegan | ❌ No | Contains eggs and butter |
| Gluten-Free | ❌ No | Contains wheat flour |
| Dairy-Free | ❌ No | Typically contains butter and sometimes milk/yogurt |
| Nut-Free | ✅ Yes | Contains no nuts (check ingredients to avoid cross-contamination) |
| Low Sugar | ⚠️ With mods | Reduce sugar or use sugar substitutes |
Helpful Tip: To make it vegan, use egg replacers and plant-based butter alternatives.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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