Eggless Vanilla Cake In a Pressure Cooker

Eggless Vanilla Cake is a sweet dessert that is typically baked. The cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays.


  • Two cups – flour
  • Two and a half cups – baking powder
  • Half cup – butter
  • One and a half cup – caster sugar
  • Half cup – water
  • Three-fourths cup – yogurt
  • One teaspoon – vanilla essence
  • One-fourth teaspoon – salt
  • 2X6 inch square cake tins


  1. Line the base of the tins with butter paper or greases the bases and dust either with maida or sugar until well coated.
  2. In a mixing bowl, sift the flour and baking powder.
  3. Add salt, sugar, butter, water, and vanilla essence and beat the mixture using a wooden spoon or a beater till well blended.
  4. Now add yogurt into the batter and beat until smooth. The batter looks glossy when done.
  5. Transfer the batter in to cake tins.
  6. Heat the pressure cooker(empty), covered with the lid but without the pressure, for 3-4 minutes for high flame, then place cake tin in it.
  7. Closed the lid without the pressure, lower the flame and let it cook until done(about 30 minutes)
  8. Serve


  • Vanilla is an extracted from Vanilla pods, primarily from the Mexican species, Flat-leaved Vanilla. Vanilla is the second most expensive spice after saffron because growing the vanilla seeds pods is labor-intensive.


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