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Eggless Chocolate Cake Recipe | Pressure cooker Chocolate Cake Recipe

Eggless Chocolate Cake Recipe with step by step photos – The chocolate cake was soft, spongy, moist and had a lovely texture to it. (Can you make it out from the photos?)

I often make eggless cakes at home. I am good at baking cakes, cookies, biscuits. thanks to my training in Home Science where I learnt to make all these goodies.

After a couple of years, again I have started baking and I hope to continue it. Lets see how much time I can dedicate to baking. Then this blog will also see all the baked recipes made from scratch. Whenever I have baked any cake, I have always baked from scratch. I never buy any ready made mixes.

This Eggless Chocolate Cake recipe in pressure cooker is really really good. One of the best chocolate cake I have made at home. It was better than the chocolate cakes we get outside, at least in India. I have adapted this recipe to make eggless chocolate cake in pressure cooker but flax seeds are not added.

Inspite of not using eggs the chocolate cake was very very good. I have always made cakes with eggs. This is the first time I made a cake without eggs and it did not even look like eggs had not been added to it. I have adapted this recipe from here. In the original recipe eggs are used.

As a substitute for eggs, I only used flaxseed paste and and thus made the flaxseed paste at home. Flaxseed worked beautifully as an egg substitute. I ground the flaxseed and then mixed it with water.

In fact the flaxseed paste was the perfect substitute for eggs. The other ingredients are the same as mentioned for the cake recipe. In fact flax seeds worked perfectly well me and I am thinking of making more cakes with it.

I look forward to making this cake again and again. It has become my favorite recipe now.

For the icing, instead of using icing sugar, I used demerara sugar. As a result, my frosting was slightly thin as compared to the one in the original recipe. I prefer thin moist icings, hence the change.

As soon as I was done with the icing on the cake, it got over and I was only left with half cake to take a photo. I did not wish to take photo of half cake. So I sliced the cake and took pics of the cake slices.

It was lovely having the warm cake and the next day too the cake tasted good even after having kept it in the refrigerator.

you might also love to check these eggless cake recipes:

  1. Eggless Black Forest Cake
  2. Eggless Plum Cake Recipe
  3. Basic Eggless Chocolate Cake
  4. Eggless Christmas Fruit Cake
  5. Basic Eggless Vanilla Cake Recipe
  6. Eggless Christmas Wine Fruit Cake

Eggless Chocolate Cake recipe in pressure cooker below:

4.54 from 15 votes
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Eggless Chocolate Cake Recipe with Flaxseed
prep time
25 mins
cook time
35 mins
total time
1 hrs
 

Eggless Chocolate Cake Recipe in pressure cooker - The chocolate cake was soft, spongy, moist and had a lovely texture to it.

servings: 1 medium cake
author: dassana amit
ingredients (1 cup = 250 ml)
Ingredients For Chocolate Cake:
  • 2 cups plain flour or maida or all purpose flour
  • 2 tablespoons flax seeds + 6 tablespoons water, substitute for 2 eggs
  • 2 cups sugar, i used powdered sugar
  • 1 cup water
  • ½ teaspoon salt
  • ½ cup unsalted butter, i used homemade butter – makhan
  • ½ cup vegetable oil
  • 1/4 cup cocoa powder, i used cadbury’s cocoa powder
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
Ingredients for the Chocolate Icing:
  • ½ cup unsalted butter
  • 6 tablespoons whole milk or 6 tablespoons cream
  • ¼ cup cocoa powder
  • 10 to 12 tablespoons icing sugar or powdered sugar or 10 to 12 tablespoons demerara sugar or add as required
  • 1 teaspoon vanilla extract
how to make recipe
For Making Chocolate Cake:
  1. Grease a baking pan with or baking bowl with butter. Take 2 tbsp flaxseeds in a coffee grinder or in your mixer-grinder.
  2. Grind it to a fine powder. You don’t need to roast it. I was able to easily grind the flaxseeds without roasting them.
  3. Remove the flaxseed powder into a bowl.
  4. And add 6 tbsp water to the flaxseed powder.
  5. Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.
  6. In a bowl, sift the flour, sugar and salt all together.
  7. In a saucepan, heat water with 1/2 cup butter, oil and 1/4 cup cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously.
  8. Pour the hot chocolate mixture into the flour mixture and mix everything.
  9. Mix the buttermilk, vinegar, vanilla and baking soda in a bowl or your measuring cup.
  10. Now add the above mixture and the flaxseed paste to the flour mixture.
  11. Blend well. You could use your spatula to blend it smoothly or use your electric blender. The mixture should be smooth without any lumps.
  12. Pour into the greased baking tin.
  13. Now bake chocolate cake in the oven at 350 degree F (approx 177 degree C) for 35 minutes.

  14. You could also bake it in a pressure cooker for 30 to 35 mins on a low flame.

  15. While the chocolate cake is still hot poke a lot of holes in it using a fork or a tooth pick. I used a fork. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.

To make the Icing:
  1. In a saucepan, melt 1/2 cup butter .
  2. Add the milk and 1/4 cup cocoa and bring to a boil.
  3. Remove from heat and stir in powdered sugar and 1 tsp vanilla. Blend until smooth. Use a electric hand blender for better results. Since I used demerara sugar, I added it when the mixture started to boil. But note that the icing made with demerara sugar is thin and will spread on the cake. If you like thick fudgy icing, then use powdered sugar.
Topping Chocolate Cake with the Icing:
  1. Pour the icing over the hot chocolate cake. Spread it evenly on the cake with a spatula or back of the spoon.

  2. Cool the Chocolate Cake and then have it. Mine, got half over as soon as it was complete.


To use flax seed as an egg substitute, please use the below measurements.

1 egg=1 tbsp flaxseed + 3 tbsp water
2 eggs=2 tbsp flaxseed + 6 tbsp water

How to make eggless chocolate cake recipe in pressure cooker:

To make the cake:

  • Grease a baking pan with or baking bowl with butter. Take 2 tbsp flaxseeds in a coffee grinder or in your mixer-grinder.

  • Grind it to a fine powder. You don’t need to roast it. I was able to easily grind the flaxseeds without roasting them.

  • Remove the flaxseed powder into a bowl.

  • And add 6 tbsp water to the flaxseed powder.

  • Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.

  • In a bowl, sift the flour, sugar and salt all together.

  • In a saucepan, heat water with ½ cup butter, ½ cup oil and ¼ cup cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously.

  • Pour the hot chocolate mixture into the flour mixture and mix everything.

  • Mix the buttermilk, vinegar, vanilla and baking soda in a bowl or your measuring cup.

  • Now add the above mixture and the flaxseed paste to the flour mixture.

  • Blend well. You could use your spatula to blend it smoothly or use your electric blender. The mixture should be smooth without any lumps.

  • Pour into the greased baking tin.

  • Now bake chocolate cake in the oven at 350 degree F (approx 177 degree C) for 35 minutes. I did not know that some problem was waiting for me whilst baking the cake. I kept the cake in my oven and for some strange reason, my oven started to give a burnt smell after a couple of minutes.
  • I removed the cake tin and then decided to bake the cake in my pressure cooker. Alas…… the cake tin was not able to go inside the cooker. It was slightly big for the cooker. I had to repour the entire contents into another tin, which was greased again.

  • I kept the cake tin in the cooker.

  • Covered it with the lid and removed the whistle.
  • Baked it for around 30-35 mins. Remember to check after 25 or 30 mins as this cake cooks quickly.
  • When I opened the lid, the chocolate cake had risen and well cooked. I inserted a fork and the fork came out dry. I actually jumped with joy when I saw the cake. My first eggless cake and that too made for the first time in a pressure cooker.

  • You can keep the cake in the tin itself or remove it on a wire rack
  • While it is still hot poke a lot of holes in it using a fork or a tooth pick. I used a fork. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.

To make the icing:

  • In a saucepan, melt ½ cup butter .

  • Add the milk and ¼ cup cocoa and bring to a boil.

  • Remove from heat and stir in powdered sugar and 1 tsp vanilla. Blend until smooth. Use a electric hand blender for better results. Since I used demerara sugar, I added it when the mixture started to boil. But note that the icing made with demerara sugar is thin and will spread on the cake. If you like thick fudgy icing, then use powdered sugar.

Topping the cake with the icing:

  • Pour the icing over the hot cake. Spread it evenly on the cake with a spatula or back of the spoon.
  • Cool the cake and then have it. Mine, got half over as soon as it was complete.

Enjoy this eggless chocolate cake with chocolate icing.

Note:

  • This chocolate cake can be made vegan by substituting soy milk, soy butter or vegetable fat and soy buttermilk instead of milk, butter and buttermilk.
  • If you do not have an oven and are baking cakes in a pressure cooker, than please keep the pressure cooker for baking cakes only. Do not use it for pressure cooking. The aluminium at the base weakens and thus not is not suitable for pressure cooking.




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This post was last modified on October 20, 2017, 7:42 pm

    Categories DessertsEggless CakesKids Recipes