Pressure Cooker Cake
5 from 1 vote
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Eggless Pressure Cooker Cake

A play on a traditional Indian recipe called Malai Cake, this eggless pressure cooker cake is vegetarian version of a sponge cake. Other than being completely vegetarian this recipe also uses a pressure cooker to make the cake instead of the traditional use of an oven.

Course Dessert
Cuisine American
Keyword Cake
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Author Prerna Singh


  • All purpose flour- 1 cup
  • Granulated Sugar- 1/2 cup
  • Vanilla Custard Powder- 2 tablespoon
  • Baking Soda- 1/2 teaspoon
  • Baking Powder- 1 teaspoon
  • Salt- 1 pinch
  • Malai Heavy Whipping Cream- 1/2 cup
  • Milk- 1/2 cup
  • Cardamom powder- 1/2 teaspoon
  • Chopped nuts- 1/4 cup almonds or walnuts go best
  • Raisins- 1/4 cup
  • Oil spray or butter or canola oil to grease the cake pan
  • Water- 2 1/2 cups


  1. Bring all the wet ingredients in a mixing bowl. Add sugar. Using a whisk or an electric mixer beat liquid until the sugar dissolves.
  2. Sift remaining dry ingredients and add to the bowl with wet ingredients. Whisk it all together well, to combine. Make sure there are not lumps in the batter.
  3. Grease a 9 inch springform pan with either oil spray or butter or canola oil. Transfer cake batter into the springform pan.
  4. Add 2 1/2cups of water to the New Crock-Pot Express Crock Multi-Cooker. Place steaming rack into the pan. Transfer springform pan into the multi-cooker and place it on top of the steaming rack. Put the multicooker lid in place and make sure its locked. Turn the steam vent to OPEN. Select "Dessert" setting and increase the time to 25 minutes. Press START.
  5. Now this stage is crucial because it can also get confusing. Display on the multi-cooker will show HEAT but will not show how much time has passed as the cake is cooking because the steam vent is open. But cook the cake as long as the steam is coming off, which is about 25 minutes +- 1 minute.
  6. Once the steam stops escaping from the vent, press STOP. Replace the vent to sealed position. Leave it that way for 5-8 minutes. This step is equally important because its necessary to finish off the cooking process.
  7. Release pressure from the pressure cooker. Open the lid. Carefully pull the springform pan out of the multi-cooker. Let the cake cool down completely before taking it out of the springform pan. Run a butter knife around the edges and take the cake out of the pan.
  8. Serve with a side of Orange Whipped Cream or a simple vanilla ice cream.