Ingredients:

· 1 1/2 cups (180g) all-purpose flour (or whole wheat flour for a healthier option)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1/2 cup (100g) sugar (you can use brown sugar for a more natural sweetness)

· 1/2 cup (120ml) yogurt (use dairy-free yogurt for a vegan version)

· 1/4 cup (60ml) vegetable oil (or melted butter)

· 1 tsp vanilla extract

· 1/2 cup (120ml) milk (use plant-based milk for a vegan version)

· 1 tbsp lemon juice (or white vinegar, helps the cake rise)

Optional Add-ins:

· 1/4 cup chopped nuts (cashews, almonds, or walnuts)

· 1/4 cup chocolate chips (optional, for a chocolatey twist)

Instructions:

1. Prepare the Pressure Cooker:

· Remove the gasket and whistle from the pressure cooker (this is important, as the cake is cooked using the steam, not pressure).

· Place a stand or trivet inside the cooker to keep the cake tin elevated above the bottom of the cooker. You can use a metal ring or an empty tuna can with both ends removed as a stand.

· Preheat the pressure cooker on low heat for about 5-10 minutes to create a hot environment for the cake to bake.

2. Mix the Dry Ingredients:

· In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and makes the cake fluffier.

3. Mix the Wet Ingredients:

· In another bowl, whisk together the sugar, yogurt, oil, vanilla extract, milk, and lemon juice. The lemon juice will react with the baking soda, helping the cake rise and become fluffy.

4. Combine Wet and Dry Ingredients:

· Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula or whisk until everything is well combined and smooth. The batter should be thick but pourable. If it’s too thick, add a little more milk to adjust the consistency.

5. Optional Add-ins:

· Fold in chopped nuts or chocolate chips if you like, for added texture and flavor.

6. Grease the Cake Tin:

· Grease a 6-inch or 7-inch round cake tin with oil or butter and line the bottom with parchment paper. This helps the cake to come out easily after baking.

7. Pour the Batter into the Cake Tin:

· Pour the cake batter into the prepared cake tin and spread it out evenly.

8. Bake in the Pressure Cooker:

· Place the cake tin on the trivet inside the preheated pressure cooker.

· Cover the pressure cooker with its lid (without the whistle or gasket) and cook on low to medium flame for 30-40 minutes. Avoid opening the lid frequently to check, as this can cause the cake to collapse.

· After 30 minutes, insert a toothpick or skewer into the center of the cake to check if it's done. If it comes out clean, the cake is ready. If not, cover and cook for another 5-10 minutes.

9. Cool the Cake:

· Once the cake is cooked, remove the tin carefully from the cooker and let the cake cool in the tin for about 10 minutes.

· After that, transfer the cake to a wire rack to cool completely.

10. Serve:

· Once cooled, slice the cake and serve! You can enjoy it as-is, or frost it with some whipped cream, chocolate ganache, or any frosting you like.

Tips & Tricks:

1. Don't use the pressure cooker lid's whistle: The key to cooking a cake in a pressure cooker is to avoid the pressure buildup. The steam inside the cooker bakes the cake, so you want to keep the pressure cooker sealed but without the whistle.

2. Adjust the heat: Start with low heat, and avoid high flame. If the cake is browning too quickly, reduce the heat. It’s better to bake the cake slower than to have it burn.

3. Use the correct data-size cake tin: A 6-inch or 7-inch round cake tin works best. A larger tin may result in a thinner cake, and the batter may cook unevenly.

4. Don't open the lid too often: Every time you open the lid, steam escapes, which can interfere with the baking process. Only check the cake towards the end of the baking time.

5. Add-ins: You can add raisins, chopped fruit, or even cocoa powder to make this cake richer or chocolatey!

Storage:

· Room temperature: Store the cake in an airtight container for up to 2-3 days.

· Refrigeration: If you want to store it longer, refrigerate it for up to 1 week.

· Freezing: This cake freezes well for up to 3 months. Just wrap it tightly in plastic wrap and foil.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.