eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven
by Tarla Dalal
Added to 329 cookbooks
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eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | with 49 amazing images.
eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | is an Indian style eggless chocolate cake in cooker! There are millions of Indians who are vegetarian and make their cakes in a pressure cooker and this eggless chocolate cake recipe in pressure cooker is for them.
To make eggless chocolate pressure cooker cake, sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a bowl and mix well. Combine the condensed milk, melted butter, vanilla essence in another deep bowl and mix well with a spatula. Combine both the mixture to form a uniform mixture. The mixture will be a little thick so add a little water gradually to it and fold it. Add 1 cup of salt at the base of pressure cooker, pour the cake mixture in a greased and dusted tin and pressure cook for 35 minutes.
How to prepare the pressure cooker to make eggless chocolate pressure cooker cake. 1. Note that we have not used in water in the pressure cooker and only salt is used. 2. We have taken 1 cup of salt in the pressure cooker. The we place a steel ring on it in the centre. 3. On top of the steel ring place a perforated plate. 4. Our pressure cooker is ready and cover it with a lid and ensure the ring is on it. 5. Don’t use the whistle and allow the cooker to heat for 2 to 3 minutes. 6. Open the lid and your cooker is ready to make eggless chocolate cake recipe in pressure cooker.
Notes for pressure cooker cake. 1. Follow the exact procedure of adding salt to the pressure cooker, placing a steel ring stand and then a perforated plate over it. Pressure cook without whistle and ring for 5 minutes and then place the cake tin and pressure cook. 2. Dust the cake tin with plain flour as after the cake is cooked it’s very easy to de mould it. It’s important to remove the excess flour from the cake tin. Invert the tin and tap it twice so that the excess flour comes out. 3. We have used condensed milk in large quantities as this is the only sweetness to the cake. 4. When mixing the batter, do it quickly as the baking powder and baking soda is already added. 5. The water added to the batter depends on the quality of maida you use. 6. The batter should be off dropping consistency. 5. Spread the batter evenly in the cake tin. Use a spatula to tap the cake tin. Tapping also removes the excess air inside the tin.
Serve this soft and succulent eggless chocolate cake warm and fresh off the cooker with a cup of tea, top it with ice-cream to make a delicious dessert, or decorate it to make the prettiest – and tastiest - cake in town.
Learn to make eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | with step by step photos and video below.
For eggless chocolate cake- Grease a 175 mm. (7”) diameter cake tin with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour.
- Turn the tin upside down and tap it to remove the excess flour and keep aside.
- Sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a deep bowl, mix well and keep aside.
- Combine the condensed milk, melted butter, vanilla essence in a deep bowl and mix well.
- Add the sieved plain flour-cocoa mixture and approx. 6 tbsp of water and mix gently with help of a spatula to make a batter of the dropping consistency.
- Pour the prepared cake batter into the greased and dusted tin, spread it evenly using a spatula and tap the tin lightly.
- Place the salt at the base of a pressure cooker, and place a steel ring in the centre and place a perforated plate over it. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 2 to 3 minutes.
- Open the lid of the pressure cooker, place the cake tin on the perforated plate. Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 35 minutes or till the cake is done.
- Remove from the pressure cooker and keep aside to cool for 10 minutes.
- Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake.
- Serve the eggless chocolate cake immediately or use as required.
Eggless Chocolate Cake (Pressure Cooker) Video by Tarla Dalal
Eggless Chocolate Cake in Pressure Cooker, Pressure Cooker Cake recipe with step by step photos
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If you like eggless chocolate cake in pressure cooker, then also try other chocolate cake recipes like
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Eggless chocolate cake in pressure cooker is made of 2 tbsp cocoa powder, 1 1/4 cups plain flour (maida), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 cup condensed milk, 4 tbsp melted butter, 1 tsp vanilla essence, 1 cup salt, 1/2 tsp melted butter for greasing and plain flour (maida) for dusting.
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Follow the exact procedure of adding salt to the pressure cooker, placing a steel ring stand and then a perforated plate over it. Pressure cook without whistle and ring for 2 to 3 minutes and then place the cake tin and pressure cook.
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Remember while pressure cooking the cake, the ring has to be on the lid but without the whistle.
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Dust the cake tin with plain flour as after the cake is cooked it’s very easy to de mould it. It’s important to remove the excess flour from the cake tin. Invert the tin and tap it twice so that the excess flour comes out.
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We have used condensed milk in large quantities as this is the only sweetness to the cake.
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When mixing the batter, do it quickly as the baking powder and baking soda is already added.
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The water added to the batter depends on the quality of maida you use. So add water gradually.
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The best way to mix is to fold it by mixing it by moving it up and down.
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The batter should be of dropping consistency.
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Spread the batter evenly in the cake tin. Use a spatula to tap the cake tin. Tapping also removes the excess air inside the tin.
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If there are cracks on your cake, do not worry. It is an indication that the cake has been baked well.
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Cool the cake for at least 10 minutes before demoulding, else there are chances that the cake might break.
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Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
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Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
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The plain flour should be uniform in colour.
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Avoid pale yellow-coloured flour.
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It should also be free of worms and debris.
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Also make sure that there is no evidence of moisture or lumps formation.
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Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.
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To prepare the cake tin for eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven grease a 175 mm. (7”) diameter cake tin with 1/2 tsp melted butter on all the sides. Grease it well from all the sides.
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Next put some plain flour (maida) in the tin.
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Pat it well to ensure uniform distribution of the flour.
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Shake and tap the tin to remove the excess flour.
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Turnover and tap it again. This is to further remove the excess flour.
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Keep the greased and dusted tin aside. This will help is easy demoulding of the cake.
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For the plain flour-cocoa mixture of eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven, first place a sieve on a deep bowl and add 1 1/4 cups plain flour (maida) in it.
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Add 2 tbsp cocoa powder. This is what lends chocolate flavour to the cake.
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Add 1 1/2 tsp baking powder.
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Add 1/2 tsp baking soda.
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Sieve it very well using a spoon.
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Keep the dry ingredients aside.
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For the batter of eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven, add 3/4 cup condensed milk in a deep bowl. There is no sugar added in this cake as condensed milk lends enough sweetness.
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Add 4 tbsp melted butter. You can melt the butter by placing it in microwave for 10 seconds.
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Add 1 tsp vanilla essence.
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Mix well using a spatula. The best way is to fold it by moving it up and down with a spatula.
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Add the prepared sieved plain flour-cocoa mixture.
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Again mix well using a spatula.
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Add approx. 6 tbsp of water gradually. The quantity of water may depend on the quality of the batter. So add water gradually.
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Mix gently with help of a spatula.
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The batter of eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven is ready. It should be of dropping consistency.
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To prepare the pressure cooker for eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven, sprinkle 1 cup salt at the base of a pressure cooker. This is regular table salt. We have not used water as on heating the water vapour formed may increase the cooking time of the cake or the cake may remain half cooked.
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Place a steel ring stand in the centre.
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Then place a perforated plate over it.
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Cover it with a lid (with the ring on the lid but without the whistle).
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Heat on a medium for 2 to 3 minutes.
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While the pressure cooker is being heated for eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven, pour the prepared cake batter into the greased and dusted tin.
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Spread it evenly. You can tap the tin to even the batter.
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Alternatively, you can use a spatula to even the batter.
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Once again tap it to remove the air in the batter. Keep aside.
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Then open the lid of the pressure cooker, place the cake tin on the perforated plate.
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Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 35 minutes or till the cake is done.
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Allow the steam to escape before opening the lid.
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The cake is ready after cooking.
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Keep aside to cool for 10 minutes.
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Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake.
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Use eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven immediately or as required.
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Nutrient values (Abbrv) per wedges
| Energy | 283 cal |
| Protein | 6.5 g |
| Carbohydrates | 43.1 g |
| Fiber | 0.6 g |
| Fat | 10.1 g |
| Cholesterol | 19.2 mg |
| Sodium | 314.2 mg |
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