If you are also willing to bake a cake at your home that too without an oven, then scroll down the article to read more. Dust the tray with flour or place a parchment paper.
Meanwhile, add sugar, vinegar, milk and melted butter along with vanilla extract in a mixing bowl. Make sure you keep stirring till the sugar dissolves.
Make sure you mix until the flour gets combined with the rest of the things. Now wear kitchen gloves and place the tray inside the cooker over the stand.
You can make this cake easily and the best thing is you can add your preferred flavor to it. Cookercakerecipe | pressurecookercake | eggless chocolate cake without oven with detailed photo and video recipe.
Traditionally cake recipes are prepared in conventional baking oven with a controlled dry heat. But buying an oven can be a huge investment and more importantly Indian cooking generally does not involve baking process.
Hence this recipe is for those who crave for basic cake and would like to explore their options with pressure cooker. In this recipe post, I have shown a basic chocolate cake recipe in pressure cooker.
But the challenging job for cookercakerecipe is the container which would fit in this cooker space. Firstly, never use water while preparing or baking cake in cooker.
It has to be dry heat without any moisture and hence use salt or sand as a base to cooker. And maintain the temperature in cooker by heating in a low to medium flame.
Now in a sieve take 1 cup maid, 2 tbsp cocoa powder, ¼ tsp baking soda, ½ tsp baking powder and pinch of salt. Combine well with cut and fold method adding warm milk if required.
With the help of electric beater or hand whisk, beat for 1 minute or till the mixture combines well. Now in a sieve take 1 cup maid, 2 tbsp cocoa powder, ¼ tsp baking soda, ½ tsp baking powder and pinch of salt.
Combine well with cut and fold method adding warm milk if required. Then carefully place the cake tray into the cooker, leaving gap around the edges.
Finally, serve the eggless chocolate cake in pressure cooker or store in airtight container. Firstly, make the cake batter slightly thick when baking in cooker compared to oven.
Also, add dry fruits of your choice to make it more rich and tasty. Additionally, replace maid with wheat flour and oil with butter for more healthy cooker cake recipe.
In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended.
If desired, serve with optional raspberries and ice cream. Nutrition Facts 1 serving: 208 calories, 4g fat (0 saturated fat), 0 cholesterol, 208 mg sodium, 42g carbohydrate (28g sugars, 1g fiber), 3g protein.
Not only is this cake ridiculously tender and fudge, but it’s vegan, whole wheat, and naturally sweetened, including the frosting. I had a ridiculously fun time putting this Instant Pot chocolate cake recipe together.
It’s perfect for a dinner party when you’re hosting a smaller group or anytime you are craving cake but don’t want copious amounts of leftovers tempting you at odd hours. Halve any recipe written for a single layer 9-inch cake and bake it in a 6-inch pan.
I’ve also heard rumors of baking Instant Pot cakes inside heatproof bowls but have not played around with this myself yet. The cake is whole wheat, naturally sweetened in part with maple syrup, and intensely chocolate.
This Instant Pot cake is vegan, but if that isn’t a concern, you can feel free to swap the coconut oil for unsalted butter and use any kind of milk you like. For a gluten free Instant Pot cake, try swapping the whole wheat flour for a GF 1:1 baking blend like this one.
You are going to need to be able to lift the pan out of the Instant Pot once it bakes without burning your fingers. To do this, you can either use the trivet that came with the Instant Pot or, if you don’t have it anymore, make yourself a nifty foil sling to lift it out.
One thing you can’t see in the photo: place a small, heatproof bowl upside down in the Instant Pot before adding the pan on top of it so that the pan is slightly elevated and does not touch the bottom of the pot directly. Although the Instant Pot has plenty of fancy features I considered cooking the cake (I won’t be surprised if upcoming models include an Instant Pot cake function), to keep the recipe as simple as possible and accommodate different brands of electric pressure cookers, I went the simple route and cooked it on high pressure (manual).
Lower the cake into the Instant Pot via either the foil sling or the trivet. It’s lusciously creamy, dreamy dark chocolate, and not at all overly sweet or greasy.
This frosting is so tasty, I was dipping it with pretzels and licking the spoon like a lollipop by the end. Add berries to the top of the cake for color and juicy sweetness.
If you no longer have the trivet, use a small heatproof bowl turned upside down and placed in the center and proceed to Step 2. Make sure it is long enough to reach all the way around the bottom of the pan and stick up several inches over the top of each side.
In a medium mixing bowl or a large measuring cup, stir together the almond milk and vinegar. If the coconut oil solidifies, microwave the bowl in 10-second bursts until it reliquaries.
Generously coat a 6-inch round cake pan with nonstick spray. Cover the top of the pan completely with a double layer of aluminum foil.
Really pinch the foil around the top of the pan to create a seal and prevent moisture from creeping in while the cake bakes. Add 1/2 cup water to the Instant Pot (this will prevent it from registering a “Burn” warning).
Lower the cake into the Instant Pot, ensuring the ends of the foil poke up on either side of the pan. If the strips stick up out of the Instant Pot, fold them inward towards the center so that you can close the lid.
When the cooking time is complete, immediately vent the Instant Pot to release any remaining pressure. Gently lift the cake from the Instant Pot by using the two ends of the foil sling or trivet handles.
Place the pan on a wire cooling rack, then unwrap and discard the foil cover. While the cake cools, prepare the frosting: In a food processor or blender, pulse the avocado, cocoa powder, and salt in 3- to 5-second bursts until mostly combined.
Process until smooth and creamy, stopping to scrape down the processor a few times as needed. Bake for 25 to 35 minutes, until a toothpick in the center comes out mostly clean with just a few moist crumbs (but no wet batter) clinging to it.
Check a few minutes before the 25-minute mark for oneness, as all ovens bake differently. Create an account to easily save your favorite projects and tutorials.