Moist chocolate cake recipe in cooker | super moist eggless chocolaty... eggless cakes recipes

Kokila Chokkanathan
Moist Eggless chocolate Cake (made in a cooker) is a fantastic dessert for those who don't use eggs but still want to enjoy a rich, chocolaty, and soft cake. The best part is that you can make it without an oven, using a pressure cooker or steamer instead. Here's a simple recipe to make a super moist eggless chocolate cake in a cooker.

Super Moist Eggless chocolate Cake Recipe (in Cooker)

Ingredients:

  • 1 cup all-purpose flour (maida)
  • 1/2 cup cocoa powder (unsweetened)
  • 3/4 cup powdered sugar (or to taste)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk (or almond milk for a vegan option)
  • 1/4 cup vegetable oil (or melted butter for a richer flavor)
  • 1 tsp vanilla extract
  • 1 tbsp vinegar (white vinegar or apple cider vinegar works)
  • 1/2 cup water (for added moisture)
For the Cooker:

  • 1 cup salt (to create a base in the cooker for the cake tin)
  • 1 pressure cooker (with no pressure, just the base for steaming)
Instructions:

1. Prepare the Cooker:

  • Remove the rubber ring and whistle from the pressure cooker to ensure that the cake is steamed, not pressure-cooked.
  • Place 1 cup of salt (or use a metal trivet/stand) at the bottom of the cooker. This creates a buffer between the base of the cake tin and the cooker, allowing the cake to bake evenly with indirect heat.
  • Preheat the cooker for 5 minutes on medium heat (without the lid on).
2. Mix Dry Ingredients:

  • In a large bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, salt, and powdered sugar. Sifting is important to remove lumps and ensure an even mix.
3. Mix Wet Ingredients:

  • In a separate bowl, combine milk, vegetable oil, vanilla extract, and vinegar. Stir well to combine. The vinegar will react with the baking soda and create a light, fluffy texture.
4. Combine Wet and Dry Ingredients:

  • Gradually add the wet ingredients into the dry ingredients and mix well. The batter will be slightly thick, but smooth and lump-free.
  • Add 1/2 cup water to the batter and mix until the consistency becomes slightly runny. You want the batter to flow easily but not be too watery.
5. Prepare the Cake Tin:

  • Grease a round cake tin (8-inch or 7-inch works well) with oil or butter and dust it lightly with flour. You can also line the tin with parchment paper for easy removal after baking.
6. Pour the Batter:

  • Pour the batter into the prepared cake tin, smoothing the top with a spatula.
7. Bake the Cake in the Cooker:

  • Carefully place the cake tin on the salt (or trivet) inside the preheated pressure cooker.
  • Close the lid of the cooker, but do not place the whistle/weight.
  • Cook the cake on low to medium heat for 35-40 minutes. After 35 minutes, insert a toothpick or knife into the center of the cake to check for doneness. If it comes out clean, the cake is done.
  • If it’s not fully baked, cook for an additional 5-10 minutes. Avoid opening the cooker too often, as it can let out heat and affect the baking process.
8. Cool and Serve:

  • Once baked, remove the cake tin from the cooker and let it cool in the tin for about 10-15 minutes.
  • Once cooled slightly, turn the cake out onto a wire rack to cool completely.
  • Once fully cooled, frost with your favorite icing (chocolate ganache, buttercream, or whipped cream) or serve as-is!
Tips for Making the Perfect Eggless chocolate Cake in a Cooker:

Moisture: The combination of oil and vinegar helps to keep the cake moist and soft. Don’t skip the vinegar, as it reacts with baking soda to give the cake a light texture.

Don’t Overmix: Once the wet and dry ingredients are combined, mix gently. Overmixing can lead to a dense cake.

Check the Cooker Temperature: Baking in a cooker requires careful heat management. If the cake is browning too quickly, reduce the flame. If the cake isn’t baking properly, you may need to increase the heat slightly.

Alternatives: You can also add chocolate chips, nuts, or dried fruits to the batter for a customized flavor.

Other Eggless Cake Recipes to Try:

Eggless Vanilla Cake

  • Ingredients:
    • 1 cup all-purpose flour
    • 1/2 cup powdered sugar
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup milk
    • 1/4 cup vegetable oil
    • 1 tsp vanilla extract
    • 1 tbsp vinegar
    • 1/4 cup water
  • Instructions:
    • Preheat the cooker and follow the same steps as the chocolate cake recipe, substituting vanilla extract and skipping cocoa powder. You can frost this cake with buttercream or fresh cream.
Eggless Mango Cake

  • Ingredients:
    • 1 cup all-purpose flour
    • 1/2 cup mango puree (fresh or canned)
    • 1/2 cup sugar
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/4 cup oil
    • 1 tsp vanilla extract
  • Instructions:
    • Follow the same procedure as above for the cooker method. The mango puree adds moisture and flavor to the cake, and you can decorate it with whipped cream and mango chunks for a tropical touch.
Eggless Carrot Cake

  • Ingredients:
    • 1 cup all-purpose flour
    • 1/2 cup grated carrots
    • 1/2 cup sugar
    • 1/2 tsp cinnamon powder
    • 1/4 tsp nutmeg (optional)
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 cup vegetable oil
    • 1/4 cup milk
    • 1 tsp vanilla extract
  • Instructions:
    • Mix the dry and wet ingredients separately and combine. Grate fresh carrots and fold them into the batter before cooking in the cooker.
Conclusion:

Making a super moist eggless chocolate cake in a pressure cooker is both easy and fun! With simple ingredients and a little patience, you can enjoy a rich, fluffy cake without using eggs or an oven. Feel free to experiment with other flavors like vanilla, mango, or carrot. This is the perfect recipe to satisfy your chocolate cravings while keeping it egg-free!

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.

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