Check out how to make the eggless chocolate cake recipe at home by following the step by step procedure. It is soft, spongy, moist, and has a fantastic texture. You can cook it well in the pressure cooker too.
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Ingredients for the chocolate cake:
a) 2 cups plain flour or all purpose flour
b) 1 cup water
c) 1/ cup buttermilk
d) 1 tsp white vinegar
e) 2 tbsp flax seeds + 6 tbsp water
f) 1/2 cup vegetable oil
g) 2 cups sugar powder
h) 1/2 tsp salt
i) 1/4 cup cocoa powder
j) 1/2 cup unsalted butter
k) 1 tsp baking soda
l) 1 tsp vanilla extract
Ingredients for chocolate icing:
a) 1 tsp vanilla extract
b) 1/2 cup unsalted butter
c) 1/4 cup cocoa powder
d) 10 to 12 tbsp icing sugar or sugar powder
e) 6 tbsp whole milk or cream
To use flax seed as a substitute for egg, use the below measurements:
a) 1 egg= 1 tbsp flax seed + 3tbsp water
b) 2 eggs= 1 tbsp flaxseed+ 6 tbsp water
Eggless Chocolate Cake Recipe In Pressure Cooker
For making a cake:
a) Grease a baking bowl/pan with butter.
b) Grind two tbsp flaxseed in a mixer grinder or coffee grinder to a fine powder.
c) Transfer the flaxseed into a bowl.
d) Now, add 6 tbsp water to it and mix it well.
e) Leave it for 15 to 20 minutes and in another bowl, combine sugar, salt, and flour.
f) Heat water with cocoa, butter, oil in the saucepan.
g) Whisk it and boil it over medium heat while stirring continuously in between.
h) Transfer the hot chocolate blend into the flour mixture and combine everything.
i) Now, mix vinegar, baking soda, vanilla, and buttermilk in a bowl.
j) Add the flaxseed paste and above blend to the flour mixture.
k) Blend well using an electric blender or with a spatula.
Note: Make it smooth without any lumps.
l) Transfer the greased baking tin and bake the chocolate cake in the oven at 350 deg F for about 35 minutes.
m) To make it in the pressure cooker, cover the cooker with a lid and eliminate the whistle.
n) Bake it for nearly 30 to 35 minutes and check after half an hour.
o) Open the lid and insert out a fork in it.
p) If it comes out dry and clean, it is well cooked.
q) Keep the cake in the tin or put it on a wire rack.
r) Dab many holes in it with fork or toothpick while still warm.
To make icing:
a) Melt 1/2 butter in a saucepan.
b) Now add cocoa, milk and boil them.
c) Eliminate it from heat and stir in the vanilla and sugar powder. You can also use demerara sugar.
Note: Icing prepared with the demerara sugar is thin and spread on the cake. Use sugar powder if you want thick icing.
d) Blend this using an electric blender till it gets smooth.
Top the cake with icing:
a) Transfer the icing over the warm cake.
b) Spread it smoothly on the cake using a spoon’s backside or spatula.
c) Cool it down and consume this eggless chocolate cake.
a) This chocolate cake can be prepared with vegan by replacing soy milk, soy butter/vegetable fat, soy buttermilk rather than milk, buttermilk, and butter.
b) In case if you are not using the oven, then while baking cake in pressure cooker keeps the container for baking cakes only. Avoid using it for pressure cooking because the aluminum at the bottom gets weakened and thereby it is not appropriate for pressure cooking.