How to make Eggless Cake in Pressure Cooker | Vanilla Cake Recipe

See Recipe In हिन्दी (Hindi)

The recipe that I am going to share with you today is, eggless Vanilla Cake. It is very special to my heart because, first of all, my mother makes it ever since I was a child, and also because it was one of the first recipes that I learned from her, on a “serious note”. Literally speaking, I happened to find an old ‘rough copy’ in my parent’s home. I found the ingredients noted down in it. It was from the time way back in my school days, when I had developed this penchant to be a chef.

I have made many other cake recipes in a pressure cooker as well like black forest cake, eggless rava cake, vanilla cake, chocolate cake, tutty fruity cake, spongy biscuit cake, Eggless Zebra Cake etc

Eggless vanilla cooker cake recipe made in pressure cooker. You don’t need microwave to make this cake. The recipe that I am going to share with you today is, eggless vanilla cake. I have made so many cake recipes this is very special to my heart because, first of all, my mother makes it ever since I was a child, and also because it was one of the first recipes that I learned from her, on a “serious note”.

I recall how I used to write down this particular recipe often, as I was planning and planning to make it like Mom, one fine day. Even though I had a lot of failure laden attempts back then, today is the moment when I can actually make it just like how Mom used to make it. And it’s not my doll to be the only one to eat my imperfect cake… I am a real mother today, and it’s an incredible thing for me, to witness the circle of life, as my children jump the same way I used to, when the pressure cooker opens up and the very familiar aroma fills the air.

You can also check my other eggless cake recipes:Tutty Fruity Cake, Eggless Biscuit cake, Mango Cake, Eggless Christmas chocolate cake, Chocolate Walnut Brownie, Fruit Jelly Cake Dessert, Eggless Chocolate Brownie, Chocolate Mousse Cake

Cake Recipe In Pressure Cooker In Hindi

Literally speaking, I happened to find an old ‘rough copy’ in my parent’s home. I found the ingredients noted down in it. It was from the time way back in my school days, when I had developed this penchant to be a chef. I recall how I used to write down this particular recipe often, as I was planning and planning to make it like Mom, one fine day. Even though I had a lot of failure laden attempts back then, today is the moment when I can actually make it just like how Mom used to make it. And it’s not my doll to be the only one to eat my imperfect cake… I am a real mother today, and it’s an incredible thing for me, to witness the circle of life, as my children jump the same way I used to, when the pressure cooker opens up and the very familiar aroma fills the air.

I learned this recipe on pressure cooker, when I was a teenager. We did not have microwave oven back then; it was the age of the “cooker”!  Hence, I am showing you THE original recipe, although making it in microwave, no doubt, will be much easier.

Take care while pouring the liquid into the dry flour, don’t add it at one go, but gradually, and keep mixing simultaneously. You do not want to over beat your batter, otherwise, it might turn hard. Use all the ingredients, especially the butter in room temperature. Do not use frozen or cold ingredients. Make sure your baking soda has a recent packaged date.

I learned this recipe on pressure cooker, when I was a teenager. We did not have microwave oven back then; it was the age of the “cooker”!  Hence, I am showing you THE original recipe, although making it in microwave, no doubt, will be much easier.

Take care while pouring the liquid into the dry flour, don’t add it at one go, but gradually, and keep mixing simultaneously. You do not want to over beat your batter, otherwise, it might turn hard. Use all the ingredients, especially the butter in room temperature. Do not use frozen or cold ingredients. Make sure your baking soda has a recent packaged date.

Do not cut the cake right after removing it from heat. Let it come to room temperature first. I am not using a water base in the pressure cooker, since I am baking the cake, not steaming it. Instead, I am using salt to prevent my cooker from getting burned and damaged in the dry heat.  You can also use sand. It’s not mandatory that you have to use pressure cooker, you can use any metal utensil for this purpose, but the lid has to be airtight.

Some use vinegar and baking soda for making cake. But i have not used vinegar in this vanilla cake recipe. I have used baking soda and baking powder in this cake.

I posted eggless chocolate cake recipe in pressure cooker earlier and then everybody requested eggless vanilla cake too then. So, i made this cooker cake today.

Equipment Used:

Prestige Pressure Cooker

How to make eggless vanilla cake in pressure cooker:

• Take 5 litre pressure cookers and fill the cooker with 2 cups of salt and spread it all around.
• Now place the plate or any stand on top of the salt layer.

• Before start baking the cake you have to follow the same principle just like oven so for that you have to pre-heat the pressure cooker. For this you have to place the lid on top of the pressure cooker no need to close the lid and preheat the cooker for 8-10 minutes on medium low flame with the salt.
• Meanwhile let’s prepare our cake batter.
• In a mixing bowl add all the dry ingredients all purpose flour, baking powder, soda and mix it well.

• Take another bowl put butter (it should be at room temperature), sugar and whisk it well for 2 minutes.

• Now add condense milk, vanilla essence and mix it well again for few seconds by using whisk.

• Do not pour the dry mixture at once, gradually put the flour mixture into the bowl of wet ingredients and mix well after each addition.
• Lastly add ½ cup of water and beat/ whisk till the batter becomes smooth and fluffy. Do not over beat the mixture otherwise cake will not become fluffy. Batter is ready
• Grease the base and walls of baking tin with oil or butter. Sprinkle a tsp of all purpose flour and swirl the pan so that flour will stick to all over the greased pan and also around the edges. Now invert the cake pan and throw out the excess flour.
• Transfer the prepared batter into the greased and dusted tin and tap the pan on the counter top so that batter spread evenly and all the air bubbles get removed.

• Place the cake pan carefully on stand inside the cooker. Do not place the cake pan on direct heat otherwise it may burn from the bottom.

Close the lid, remove the whistle and bake the cake on low heat for 35-40 minutes or till the cake turns golden. Baking time may vary as it depends on the size of the cooker and intensity of flame/ heating capacity of stove. You can check the cake in between after 20 minutes by removing the lid.

• After 35 minutes open the lid and check the cake by inserting the toothpick, if the tooth pick comes out clean it means cake has cooked properly and if it is sticky then cover the lid again and cook for some more time.
• Take out the cake pan from the pressure cooker and keep aside to cool for 10 minutes at room temperature.  Once it cools down a bit, scratch the sides of the pan, invert the tin and tap sharply to unmould the cake.

• Let it cool completely before frosting. Your eggless vanilla cake is ready.
• Decorate the cake as per your wish or you can eat the cake like that only.
• Cut into slices and serve

See Recipe In हिन्दी (Hindi)