Sweet, inviting, and made for sharing, cooker cake recipe | pressure cooker cake | chocolate cake without oven is a vegetarian international cake made with 397 gm milkmaid / condensed milk, oil, and vanilla extract / vanilla essence in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Yield: 1 cake
- Category: cake
- Cuisine: international
Ingredients
- 1 cup 397 gm milkmaid / condensed milk
- ¼ cup oil
- 1 tsp vanilla extract / vanilla essence
- ¼ cup milk (warm)
- 1 tsp vinegar
- 1 cup 180gm maida / plain flour / refined flour
- 2 tbsp 15gm cocoa powder
- ¼ tsp baking soda
- ½ tsp baking powder
- pinch of salt
for baking in cooker:
- 1½ cup salt or sand
Method
- firstly, in a pressure cooker add in 1½ cup of salt and place a cooker rack or any cup.
- close the lid of cooker without keeping the gasket and whistle.
- heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
- meanwhile beat 1 cup milkmaid, ¼ cup oil, ¼ cup milk, 1 tsp vanilla extract and 1 tsp vinegar in a large mixing bowl.
- now in a sieve take 1 cup maida, 2 tbsp cocoa powder, ¼ tsp baking soda, ½ tsp baking powder and pinch of salt. sieve everything well.
- combine well with cut and fold method adding warm milk if required.
- do not to over mix the cake batter as it turns chewy.
- further, transfer the cake batter into the cake mould (width: 15 cm, height: 6 cm, length: 17 cm).
- then carefully place the cake tray into the cooker.
- close the lid of cooker without gasket and whistle. simmer for 40 minutes.
- finally, serve the eggless chocolate cake in pressure cooker or store in airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
