Pressure cooker Chocolate cake


  • ▢1 cup  milkmaid / condensed milk
  • ▢¼ cup oil
  • ▢1 tsp vanilla extract / vanilla essence
  • ▢¼ cup milk, warm
  • ▢1 tbsp vinegar
  • ▢1 cup 180gm maida / plain flour / refined flour
  • ▢2 tbsp 15gm cocoa powder
  • ▢¼ tbsp baking soda
  • ▢½ tbsp baking powder
  • ▢pinch of salt


  • ▢1½ cup salt


  • 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.

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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