The best ever Eggless Vanilla Cake Recipe to prepare at home without using an Oven or OTG. All you need is your regular Pressure Cooker and some basic pantry ingredients for cake. This classic Vanilla Cake is apt for people with inhibitions over eggs and also for those who love non-creamy bakery style cakes, without compromising on its flavour.
This fabulous Eggless Vanilla Cake Recipe does not require any fancy elements. And, the cake batter takes not more than 10 minutes to come together. All you need is a few ingredients along with a pressure cooker and you’ll have a delectable eggless cake to devour.
Baking a Sponge Cake is an art and even most seasoned cooks sometimes struggle to get the right spongy texture. Generally all cake recipes require using egg to make it soft. In India, a large group of people are vegetarian(they don’t even eat eggs), eggless baked goods are very common. With this simple Eggless Vanilla Sponge Cake Recipe, carefully measured ingredients, stepwise pictorial guide, and detailed explanation of the process, making a soft and spongy cake at home is a breeze!!
Unlike other Vanilla Cake Recipes, this recipe doesn’t use butter or condensed milk. Instead, it uses plain yogurt (Curd), baking soda and baking powder to make the cake spongy and fluffy. Plain yoghurt and baking soda reacts with each other, which is what makes the cake soft. While baking powder makes it raise during baking, giving it a light and fluffy texture. Flour, baking soda and baking powder sifted together, followed by salt, sugar, yoghurt, oil and vanilla essence, pressure cooked to perfection. Dust it with some powdered sugar or frost it for a sinful treat.
FAQ And Tips To Make Best Eggless Vanilla Cake:
Can I Use Whole Wheat Flour Instead Of All Purpose Flour (Maida)?
- Yes, you can definitely use whole wheat flour instead of all purpose flour or Maida. But, the crumb will be a little denser and it might taste a bit different.
- Remember, you might have to add little more liquid to make the batter. You may need to add 3-4 tablespoons of milk or water.
Can I Use Butter instead of Oil Or Vice Versa?
- Yes, you can substitute oil with same amount of melted butter in this recipe. If using oil, make sure to use a neutral oil. The flavour and aroma of the oil should not be intense.
Can I Make Vegan Eggless Vanilla Cake?
- Yes, absolutely!! Just substitute milk with almond or soy milk.
Can I Bake This Eggless Cake Without Oven?
- The answer to this question is YES!!
- You can also bake it in any heavy bottom pot, kadai or pan and pressure cooker on stovetop, convection microwave or in an Instant Pot.
How To Make Eggless Vanilla Cake In Microwave?
- Make the cake batter as per the instructions.
- Pour the batter in greased convection microwave safe bowl.
- Set the timer to 6 minutes on high power and bake.
- Check for the doneness using a toothpick. If it doesn’t come out clean, then microwave the cake further for another minute or 2 max.
- Rest the cake for 15 minutes. Unmold and serve.
How To Bake This Eggless Vanilla Cake In an Instant Pot?
- To make vanilla cake in Instant Pot, follow the method to make the batter as mentioned in the recipe.
- Then, pour the batter in greased tin and cover with aluminium foil.
- Pour one cup of water in the inner pot of the IP and place the trivet. Now, place the prepared cake tin over the trivet.
- Place the lid with vent in sealing position and pressure cook on high for 25 minutes. Once the cooking cycle is complete, let the pressure release naturally (NPR).
- Open the pot and carefully remove the cake tin and remove the foil.
- Let the cake cool completely. Unmold the cake and serve.
Steps to follow for Eggless Vanilla Sponge Cake:
Prior to the preparation of cake batter, first set your pressure cooker & dust the cake tin. I have baked this eggless sponge cake in a pressure cooker, you can use your oven to bake it too, just make sure to adjust the baking time accordingly. While a pressure cooker can’t replace all the functionalities of an oven, we can make great cakes in a pressure cooker and here’s a cooker cake recipe that worked really well for me.
Prep Work:
- Get your baking tin ready by brushing some cooking oil within the tin. Add a tsp of all-purpose flour and dust the flour throughout by just shaking the tin.
- Fill a clean, dry pressure cooker with some Sand or Sea Salt at the bottom to a height up to 2-3 inches and spread it evenly. Place a small stand in the centre. The whistle or regulator must be removed. Also remove the gasket from the cooker lid.
- Pressure cooker should be preheated on a high flame in order to maintain a temperature as in a preheated oven.
In the meantime….
Let’s prepare the cake batter:
- In a bowl, first cream yoghurt and sugar. Beat well until creamy. Now add oil and vanilla essence to this and beat for few minutes.
Place a sieve over the bowl and add all-purpose flour. To this add baking soda, baking powder and salt. Now, sieve the dry ingredients directly into the bowl with wet ingredients. Gently fold in the flour into the wet mixture in one direction. But, do not mix vigorously. Add milk little by little and mix until you get the perfect consistency of the cake batter, It takes about 2 to 3 tablespoons of milk.
- The cake batter is ready. Now, transfer the batter to the dusted baking tin. Pat the baking tin to remove any air bubbles.
Cooking cake in the Pressure Cooker:
- Place the baking tin inside the preheated cooker. Make sure there is some space between the tin and the edge of the cooker. Remove the whistle and gasket from the lid and close the cooker.
- Cook on a low flame for around 40-45 minutes. Keep checking in between, may be after 25 minutes to prevent burning. To check if it’s done, take a toothpick and pierce it through the cake. If it comes out clean, then the cake is ready. I like to have a brown crust to my cake. If you don’t like it, you can remove the cake 5 minutes before.
- Remove the baking tin from the cooker and let it cool on a wire rack for an hour. Unmould the cake. Nice fluffy and super moist eggless vanilla cake is ready to slice. You can serve it as is or frost it or just dust some powdered sugar, decorate with some fruits and serve!!
The texture was definitely different from a typical oven baked cake and it’s quite understandable as this Eggless Vanilla Cake Recipe uses steam in the pressure cooker to cook the cake…. But surprisingly, the cake was moist and light….lighter than the one I bake in the oven!!
Eggless Vanilla Cake Recipe Without Condensed Milk - Pressure Cooker Sponge Cake
Equipment
- Pressure Cooker
Ingredients
- 1 Cup All Purpose Flour + 1 tsp for dusting cake tin
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Sugar 1 Cup if using Powdered Sugar
- 1/2 cup Yoghurt
- 1/4 Cup Oil
- 1 tsp Vanilla Essence
- 1/4 Cup Milk or as required
Instructions
Prep Work:
- Get your baking tin ready by brushing some cooking oil within the tin and dust with some flour.
- Fill a clean, dry pressure cooker with some Sand or Salt at the bottom to a height up to 2-3 inches. Place a small stand in the centre. Remove the whistle and gasket from the lid and close the cooker.
- Preheat the pressure cooker over high flame to maintain a temperature as in a preheated oven.
Preparing the batter:
- In a bowl, first cream yoghurt and sugar. Beat well until creamy. Now add oil and vanilla essence to this and beat for few minutes.
- Place a sieve over the bowl and add all-purpose flour. To this add baking soda, baking powder and salt. Now, sieve the dry ingredients directly into the bowl with wet ingredients.
- Gently fold in the flour into the wet mixture in one direction. Add milk little by little and mix until you get the perfect consistency of the cake batter. It takes about 2 to 3 tablespoons of milk.
- Transfer the batter to the dusted baking tin and pat it to remove any air bubbles.
Cooking cake in the Pressure Cooker:
- Place the cake tin inside the preheated cooker. Make sure there is some space between the tin and the edge of the cooker. Remove the whistle and gasket from the lid and close the cooker.
- Cook on a low flame for around 40-45 minutes. Keep checking in between, may be after 25 minutes to prevent burning.
- To check if it's done, take a toothpick and pierce it through the cake. If it comes out clean, then cake is ready.
- Remove from the baking tin from the cooker and let it cool on a wired rack for an hour. Unmould the cake and serve.
Recipe Video
Notes
- Use pressure cooker as per the size of cake tin you will be using. For bigger cake, go for big sized pressure cooker and vice versa.
- Before making the cake batter, make sure to get your cake tin and pressure cooker ready.
- Make sure all your ingredients, including yogurt, are at room temperature. This is very important in baking because room temperature ingredients emulsify better.
- While combining dry and wet ingredients, make sure to NOT over-mix. You will end up with a dense cake by over-mixing as it knocks out all the air in the batter. Just use a spatula and gently fold the dry ingredients into the wet ingredients using the cut and fold method.
- If you don't like to have a brown crust to the cake, remove the cake 5 minutes before after checking for doneness.
- Let the cake cool completely on a wire rack before you unmould it.
- Store this eggless vanilla cake in clean airtight container at room temperature up to 2 days or in refrigerator up to 5 days.
- You can also frost this cake once it cools down and serve.
- Go though the FAQ above for any other doubts.
Check out other Baking Recipes from blog:
And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
Padma.
