Step by step Recipe for Egg-less Chocolate Bar Pressure Cooker Cake

Prepared my second Pressure Cooker Chocolate cake (this time it was an Egg-less one) after 8 years recently but with a Chocolate bar since cocoa powder was out of stock. It is fun to bring out your creativity in cooking especially when you try and experiment a recipe with your own choice of ingredients which should definitely do justice to your invention.

So the step by step recipe of my Egg-less Chocolate Bar Pressure Cooker Cake is as follows.

Preparation/Total time: 1 Hour 15 mins
Serving: 3-4

Ingredients:

11/2 cup All purpose Flour or Maida
11/2 tsp Baking Powder
165 g regular melted Chocolate Bar or alternately you can use 1/2 cup Cocoa Powder
1/2 cup melted unsalted Butter or Oil
1 cup Yogurt or Dahi (or alternately take 1 cup of milk and add 1 tbsp of white vinegar into it let it stand for few minutes and it will be ready for further use)
1 tsp Pure Vanilla Extract or Good quality Vanilla Essence
A pinch of Salt (skip salt if using salted butter)

Method

1. Pre-heat the pressure cooker on high flame for 3-4 mins with the lid on and the pressure regulator removed (if you are using an oven then pre-heat to 180 degree C). Now line the bottom of an 7" cake tin, grease and dust the tin.

2. Whisk and sieve the flour, baking powder, and salt twice and keep the dry mixture in a bowl. (you can include cocoa powder in this process if you want to skip using the chocolate bar)

3. Whisk in the butter or oil, vanilla extract and in another bowl. (whisk in the melted chocolate too in this step if you are using it or else add in 3/4 cup of powdered Sugar or more as per your taste)

4. Add and whisk in or blend the yogurt or dahi into the wet ingredient mixture properly.

5. Now gradually add  in the dry ingredients to the wet ingredients and blend or mix well with a blender or a fork until the batter is free from any lump. (the batter should not be too thick, you can add in 1 tbsp of milk if it is very thick)

Note:In my Egg-less Vanilla Pressure Cooker Cake recipe I have added and mixed the wet ingredients into the dry ones. This time I have added and mixed the dry into the wet ingredients.

6. Pour the batter into the greased cake tin and place it directly inside the pressure cooker.

7. Bake for 30 to 35 minutes on a low flame with the lids on without the pressure regulator or insert a toothpick in the centre of the cake to check if it comes out clean, if not then keep it for some more time until done.

8. Now open the lid and remove the cake tin from the pressure cooker (oven) and let it cool for 5 mins.

9. Remove the cake upside down on a plate or wire rack and let it cool completely.

10. Slice and serve your Egg-less Chocolate Bar Cake.

Ideal to be served with evening tea. Hope this easy recipe will help you bake a simple egg-less chocolate bar cake in a pressure cooker in case you want to bake it in your cooker. Do try out this recipe and share with friends too. Thanks for going through the recipe. Until then happy baking.

Step by Step Egg-less Vanilla Cake in a Pressure Cooker

My family isn't much fond of the fasting delicacies which I like to savour. So I treated them with this Egg-less Vanilla Cake, prepared in a pressure cooker (most convenient for me to make and bake cakes as well as steam my idlis too).

Lets not delay and instead check out the preparation of my version of Egg-less Vanilla Cake step by step in a pressure cooker.

Preparation/Total Time: 1 hour 10 mins (cooking time was only 30 mins)

Serving: 4

Ingredients:

2 cups of all purpose Flour or Maida

2 1/2 tsp of Baking Powder

1/2 cup and 2 tbsp of Condensed Milk

1 tbsp White Vinegar (I have used non-fruit Vinegar)

1/2 cup Salted or Unsalted Butter, melted (I have had used the salted one)

A pinch of Salt (skip it if you are using salted butter)

1/2 cup water

1 tsp Vanilla Essence or Extract (use a good quality Vanilla Essence for better flavour)

9 inch or an 8 inch Cake tin (any shape)

Method

1. Sieve the flour and baking powder and keep them aside in a glass mixing bowl.
2. In a separate bowl mix the melted butter, condensed milk and whisk or blend well.
3. Now add the vanilla essence or extract, water and vinegar into the butter and condensed milk mixture and whisk or blend well.
4. Then add the wet ingredients to the dry ingredients.
5. Whisk or blend the mixture properly and see that no lump is present.
6. The mixture will come out smooth after proper whisking or blending.
7. Grease a 9 inch or an 8 inch cake tin with butter and dust it with some all purpose flour. Remove the extra flour.
8. Now pour the batter into the cake tin.
9. Pre-heat the pressure cooker on high flame for about 3 to 4 mins with the lids on and without the pressure regulator.
10. Now place the cake tin into it carefully without burning your hands while placing it inside the cooker.
11. Cover without the pressure regulator, lower the flame and let it cook for another 30 mins.
12. Check the cake by inserting a toothpick after 20-25 mins, if it comes clean your cake is ready. (which will definitely come clean)

13. Let it cool for some time.

14.Remove it (upside down) on a plate or a wire rack and let it cool completely.

15. Slice and serve your egg-less vanilla cake.

Do try and share the recipe with everyone. And comeback for more recipes. Until then enjoy your egg-less vanilla cake with your loved ones.