Tag: eggless chocolate cake

Eggless Chocolate Sponge Cake in Pressure Cooker | Vegan Chocolate Sponge Cake Recipe

I am back with another easy pressure cooker cake recipe! Yayy! Yayy….because it’s eggless this time! Yup….I know most of my beloved readers out there wanted to learn to bake an eggless cake in the pressure cooker the last time when I’d posted my Mom’s Vanilla Sponge Cake in the Pressure Cooker recipe….. I also know that I am a bit late than I thought I would be…but better late than never, right!? 😄 A ONE BOWL WONDER….

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

The best thing about this cake is that it can be baked as well. So, it ain’t necessary that you must bake it in a pressure cooker only. I use the same recipe to bake some muffins in my OTG from the leftover batter as this cake baked in the pressure cooker….and this what it looked like…perfect flat top! You can frost it like a pro!

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

It was just perfect…this is my go to recipe whenever I am planning on an eggless, vegan chocolate cake😍 I had discovered this recipe long ago..although it had butter originally but I have been using oil …and it stayed with me. Works like a charm….perfect texture!

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

I have used this recipe even for a proper frosted cake. It’s easy to slice in layers and frost well as the crumbs do not just fall off either. It stays fresh for 2-3 days at room temperature too.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

Since I’ve raved so much about it…it’s only fair we look at recipe now😀

Line the cake tin with baking paper/ parchment paper. Dust it with a bit of flour.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

In a large mixing bowl sift together flour, powdered sugar, cocoa powder, baking soda, baking powder, cocoa powder and salt.

Next, add lemon juice, oil, vanilla extract, warm water. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Heat the pressure cooker on high flame for 10 mins. Place a stand/ bowl or plate inside at the bottom. DON’T ADD WATER IN THE COOKER.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

Fill the batter in the ready tin upto half its capacity and place the tin in the heated pressure cooker on the bowl/ stand kept at the base. Cover the pressure cooker with it lid but remove its gasket and weight. Bake on medium flame for 40-45 mins.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cookerIMG_7011

Do a toothpick test and check if the cake is ready after 40 mins, it should come out with a few moist crumbs, if your cake is ready then remove from the cooker using kitchen tongs and cool the tin on cooling rack for 15-20 mins before unmoulding the cake.

If the cake in undercooked, then let it cook for another 10 mins. It should be ready by then. Slice and serve.

To bake the muffins, fill each muffin mould upto 3/4 th of it’s capacity. Then, I pre-heated the oven @180’c for 10 mins. Next, I  baked the muffins for 20-22 mins @180’c. (Each oven works differently so please adjust the baking time and temperature). Do take a toothpick test. Cool them for 15 mins on a cooling fack before unmoulding. Enjoy!

This cake keeps well in an airtight box for 2-3 days.

Chocolate sponge cake in pressure cooker

Eggless Chocolate Sponge Cake in Pressure Cooker | Vegan Chocolate Sponge Cake Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 inch square cake (in pressure cooker) and 4 medium cupcakes (baked)

Egg free, Butter free, one bowl delicious, light and airy Chocolate flavored sponge cake baked in a Pressure Cooker or in the oven and it gives perfect results every time!!

Ingredients

  • 1 + 1/2 cup All purpose flour (Maida)
  • 1 cup + 2 tbsp. powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/3 cup oil (I used regular cooking oil)
  • 1 cup warm water
  • 1 tbsp. lemon juice / vinegar
  • 1/2 tsp. vanilla extract

Instructions

  1. Line the cake tin with baking paper/ parchment paper. Dust it with a bit of flour.
  2. In a large mixing bowl sift together flour, powdered sugar, cocoa powder, baking soda, baking powder, cocoa powder and salt.
  3. Next, add lemon juice, oil, vanilla extract, warm water.
  4. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  5. Heat the pressure cooker on high flame for 10 minutes.
  6. Place a stand/ bowl or plate inside at the bottom.
  7. DON'T ADD WATER IN THE COOKER.
  8. Fill the batter in the ready tin up to half its capacity and place the tin in the heated pressure cooker on the bowl/ stand kept at the base.
  9. Cover the pressure cooker with it lid but remove its gasket and weight.
  10. Bake on medium flame for 40-45 minutes.

Notes

This cake keeps well in an airtight box for 2-3 days. This recipe can be used to make cupcakes too that are flat topped and perfect for frosting.

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Make this soon…because it hardly takes any time! Sounds cheesy…well…I can’t help it!! 😂

Love,

Shreya💗

Chocolate sponge cake in pressure cooker

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is a moist yet light and soft tea time cake. Pair it with some tea/ coffee and enjoy the perfect medley of chocolate and vanilla! One of the most loved combinations ever! 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is very easy to put together as well. The crumb is perfect as it should be in any  pound cake. The flavor is so rich and scrumptious, just like the Starbucks style Marble Cake. The rich buttery flavor is absolutely delicious.

As the name suggests, it is a pound cake and a traditional recipe calls for a pound of each – flour, sugar, butter and eggs. These ingredients when whisked into a thick batter, yields a beautiful crumb and an aromatic cake. No leavening agents are used in making a traditional pound cake. The air whisked into the eggs helps the cake rise well. However, I’ve used some leavening agents here today.

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is a favorite of my hubby. He loves Starbucks style cakes and this is as close as I can get the same taste at home. The chocolate flavor makes it such a decadent cake and vanilla is one of the most classic flavors ever. These two flavors when put together to make this classic cake, the outcome is just so good!!

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake uses the most basic ingredients that everyone has in their pantries. I always prefer recipes that get ready in a jiffy with the most common ingredients. All my recipes incorporate the most easy techniques and ingredients. It makes me really happy to be able to whisk out delicious bakes and treats out of my pantry essentials.

Marble Pound Cake | Perfect Marble Pound Cake

Let’s get started with this Marble Pound Cake | Perfect Marble Pound Cake. 

All ingredients used are to be at room temperature.

Also, I have weighed everything in grams using an electronic weighing scale.

Line a 8″X5.5″ baking tin with parchment paper. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk.

Once they look creamy and well incorporated, add one egg at a time and whisk again until well incorporated.

Next, add the vanilla extract/ essence and whisk again.

Sieve in the flour, salt and baking powder next. Fold the dry ingredients into the wet gently.

Lastly, add the milk. Fold again.

Divide the batter into two halves. Add cocoa powder to one half and mix well.

Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly.

Add the chocolate batter on top of it and swirl it around a bit.

Marble Pound Cake | Perfect Marble Pound Cake

Bake it at 180’c for 55-60 minutes or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs.
Once done, remove from the oven and let it cool for 20-25 minutes on a cooling rack before you slice it.

Marble Pound Cake | Perfect Marble Pound Cake

This cake keeps well at room temperature for 2-3 days.

Try these recipes
Egg free Hot Milk Cake
Egg free Marble Cake
Egg free Tutti Frutti Cake
Bakery Style Ribbon Cake
Parsi Mawa Cake 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake
5 from 2 votes
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Marble Pound Cake | Perfect Marble Pound Cake

A delicious chocolate vanilla flavoured pound cake tastes so yummy. This cake is moist and has the perfect crumb. 

Course Breakfast, Dessert, Snack, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Author Shreya Ashish Tiwari

Ingredients

  • 220 grms butter unsalted
  • 200 grms plain flour maida
  • 1 tsp baking powder
  • 220 grms castor sugar
  • 04 nos eggs at room temperature
  • 1/2 tsp salt
  • 5 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Instructions

  1. Line a 8"X5.5" baking tin with parchment paper. Pre-heat the oven @ 180'c. Please note that every oven works differently so adjust the temperature accordingly.

  2. Take butter and sugar in a bowl, cream them using an electric or manual whisk.

  3. Once they look creamy and well incorporated, add one egg at a time and whisk again until well incorporated.

  4. Next, add the vanilla extract/ essence and whisk again.

  5. Sieve in the flour, salt and baking powder next. Fold the dry ingredients into the wet gently.

  6. Lastly, add the milk. Fold again.
  7. Divide the batter into two halves. Add cocoa powder to one half and mix well.

  8. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly.

  9. Add the chocolate batter on top of it and swirl it around a bit.

  10. Bake it at 180'c for 55-60 minutes or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs.

  11. Once done, remove from the oven and let it cool for 20-25 minutes on a cooling rack before you slice it.

  12. This cake keeps well at room temperature for 2-3 days.

Love,
Shreya

Marble Pound Cake | Perfect Marble Pound Cake

Wholewheat Chocolate Cake / Basic Eggless Chocolate Cake Recipe/ How To Make An Eggless Cake / Chocolate Sponge Cake Recipe

I had been wanting to post this for a very long time…yes it’s been sitting in files for almost a month now! I had made this to celebrate my hubby’s birthday 🎊💗 ….who is fond of ‘eating healthy’! Hence an almost guilt free cake…Wholewheat Chocolate Cake with a Chocolate Frosting! 🎂🍰 Yay! 

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Wouldn’t up you like a slice…or two?!😜 This is a very moist and soft cake..hence I follow this recipe blindly for perfect results every time. Look at the frosting.. wow! I am still drooling. Actually I am very bad at piping the swirls and stuff on a cake…so this kind of frosting is best for people like me! 😉

To be honest, I had wanted to shoot the entire cake and this slice…but this was all I could save for the blog. I don’t shoot at nights…and we cut the cake when it was ready in the evening…so I managed to keep this neat little slice safe and shot it later in the morning!! 😀

It’s an easy recipe, but I suggest you should always keep every ingredient at room temperature and on your work surface before you begin the prepping so that the air is intact in the cake batter. It makes a world’s difference to the final outcome.

Let’s get going with it…

Yield: One 6″ X 2.5″ round cake (you can use larger or a smaller baking tin, but adjust the baking time according to that) serves 2-3

Equipment: a manual whisk, a mixing bowl, a sieve, a small saucepan, measuring cups/ spoons, baking tin, cooling rack, a stirring spatula preferably of silicon, a plate.

Ingredients for the Cake: 

1 Cup wholewheat flour (atta)

3/4 cup + 3 tbsp pwd sugar

3 tbsp cocoa pwd

A pinch of salt

1/2 tsp baking soda

1 tbsp vinegar (use lime juice if you like)

1 tsp vanilla essence/ extract

1/4 cup oil or melted butter

1 cup water at room temperature

Method:

Grease the baking tin with some oil and dust it with a little bit of flour. Preheat the oven for 10 mins at 180’c.

(Note: Please work with your oven as per it’s functioning to set the temperature and cooking time, every oven works a bit differently)

Sieve together the dry ingredients in a bowl and set it aside. In another bowl, mix water + oil/ butter + vanilla extract + vinegar well. Everything must be incorporated nicely. Now add the sieved dry ingredients into the wet mixture slowly and keep whisking so that there are no lumps in the batter. Please note that this batter will thin, not too thick.

Wholewheat Chocolate Cake Basic Eggless Chocolate Cake Chocolate Sponge Cake Recipe Chocolate cake with chocolate frosting Whole wheat sponge cake Healthy cake recipe How to make a eggless cake

Now, pour the batter in the prepared tin, and tap it once to release the excess air. Bake it for approximately 35-40 mins at 180’c using just the lower heating coil/ rods. To check if it’s cooked, insert a toothpick in the centre of the cake on the top, if it comes out clean, your cake is ready. If not, please bake it for few more mins. Remove the tin from the oven and let it cool for 10 mins before unmoulding it. Then let the cake cool completely for at least 30 mins on a cooling rack before frosting. You can avoid frosting & enjoy it just plain too if you like it so!

Ingredients for the Frosting:

3 tbsp unsalted butter at room temperature

2 tbsp milk

4 tbsp cocoa pwd

5 tbsp sugar (adjust as per taste)

Method:

Heat butter in a saucepan, once it’s melted, add the cocoa pwd, sugar and milk (you can add more milk if you want a thinner frosting). Stir everything constantly to avoid lumps and cook on low flame. Once it’s melted and is smooth, take it off the flame. Place the cake on a plate. Spread the warm frosting all over the cake, cover it from all sides.

Wholewheat Chocolate Cake Basic Eggless Chocolate Cake Chocolate Sponge Cake Recipe Chocolate cake with chocolate frosting Whole wheat sponge cake Healthy cake recipe How to make a eggless cake

Keep the cake in fridge to set the icing for 1-2 hours but ensure you cover it with a large bowl that doesn’t touch the cake from any side.

If you like a little frosting in between the cake too, then, you can cut the cake in half horizontally and add some frosting in between the two halves before covering it completely with the frosting! You can also dust some cocoa pwd before serving …its looks pretty and tastes extra chocolaty! 👌😬

Enjoy your cake! 😄

Wholewheat Chocolate Cake Basic Eggless Chocolate Cake Chocolate Sponge Cake Recipe Chocolate cake with chocolate frosting Whole wheat sponge cake Healthy cake recipe How to make a eggless cake

Love,

Shreya💗

Adapted recipe and styling from Veg Recipes Of India 

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