Fork and Beans

Health begins in the Kitchen

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.