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….
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!
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!
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.
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.
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.
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.
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.
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
- Line the cake tin with baking paper/ parchment paper. Dust it with a bit of flour.
- 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 minutes.
- Place a stand/ bowl or plate inside at the bottom.
- DON'T ADD WATER IN THE COOKER.
- 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.
- Cover the pressure cooker with it lid but remove its gasket and weight.
- 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.
Make this soon…because it hardly takes any time! Sounds cheesy…well…I can’t help it!! 😂
Love,
Shreya💗
The cake looks wonderful and yummy.. i have two doubts.
1. In case I want to use brown sugar, can I use it as granules instead of powdering it?
2. Will not the pressure cooker get burnt if we heat it without water??
Hi Hema,
Thanks for stopping by…
1- I have never tried brown sugar in this recipe. However if you wish you may try. In that case, you will have to whisk it with the oil until melted. And then proceed further.
2- the pressure cooker won’t burn, however, if you are worried, add some sand. No water please as that will steam the cake, not bake! 🙂
Nice share Shreya. Yummy cake 🙂
Thanks a lot Priya❤️❤️
looks delicious!
Thanks dear!!
Looks divine!
Thanks Freda ❤️❤️
How can I convert this eggless chocolate cake in vanilla cake….
Hi,
I think you can do that by not adding the cocoa powder. Else, search for my vanilla cooker cake recipe in the blog and replace each egg with 1/4 cup curd. Many have tried that and loved it!
Hiee
I hv two doubt
Exact measurements of vanilla extract and baking powder
Whether is teaspoon or tablespoon
Pls do reply
Hey Kitty! Thanks for stopping by. They are ‘tsp’ teaspoons.
It’s really d best recipe.
Thanks for your comments ☺️ do try it soon.
I tried this recipe in a microwave oven, it turned out to be so spongy spongy and delicious that my husband wouldn’t share the whole 8″ cake with anyone(except me). He just couldn’t stop appreciating it.
Thanks so so much for such a fabulous feedback! I am super stoked that your husband is absolutely happy with the results…credit goes to you for nailing it so well 💗💗 Happy Cooking!
Love it!
Is there a way to make this in some other cooking vessel as well not the pressure cooker because we’re not using the weight and gasket?
Hi! Well making the cake in cooker without the weight and the gasket is safe. However, if you are not too sure about it, follow the same procedure and use a deep heavy bottom pan with a lid to bake the cake. Hope it works ❤️
Great, thanks! <3
My pleasure ❣️
That’s one sinful looking chocolate cake!..I only bake eggless so its wonderful to see another one baked so well, especially in a pressure cooker,such a boon for those who don’t have oven!
Looks delicious, if I try this I’m sure there will be no leftover within a couple of minutes 😉 I love your photos, they are so inviting!!
Just love the texture of this cake! Getting a big pressure cooker is on my list of to buy’s when I visit India. I know I’m too late in this pressure cooking thing, but I’m really intrigued!!
I’m amazed to see so many eggless recipes out there and in fact, I have some as well. I’ll try your recipe a go.
Awesome share dear…I always wanted to try cake in pressure cooker but skeptical about whether can I use that pressure cooker for normal use
So perfectly baked, looks so inviting 👌
This pressure cooker cake looks so moist and scumpticous ☝️❤️
Now I am serious, surely I will prepare a beautiful cake in a pressure cooker, looks so moist and yummy!
Hi,
I started baking by following your recipes. Thanks a ton . This one is really looking yummy. I want to use the same recipe to bake mango cake . Shall I replace half of the warm water with mango purée ? Please give suggestions on that
Hi Narmadha!! That’s so good to know! Thanks for trying these recipes 😊 however, I’ve never made a mango cake so I am unable to guide you for the same.
Hi did you use a 240 ml cup or 200ml cup for measuring the ingredients.
Cup size used for ingredients is 220 ml