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Basic Eggless Sponge Cake in Pressure Cooker | Pressure Cooker Cake recipe with detailed and step by step instructions to help you in baking a cake without an oven.

Following this method, you can bake this vanilla cake or chocolate cake or any other cake too.

 This is an easy recipe of basic sponge cake without condensed milk and is perfect to be used as a base for any exotic cake be it Mango Cream Cake or Rasmalai cake or any other.

Pressure Cooker Cake


 Sponge cake in Pressure Cooker
Eggless Cake in Cooker

  Eggless Sponge Cake Recipe For Beginners

This detailed recipe of Basic Eggless Sponge Cake without oven is for the beginners. This recipe is for all those who are willing to enter the world of baking but have a hitch in baking a cake. With very few ingredients, that too easily available in every kitchen, you can easily and fearlessly try out this recipe and win over your fears. This post will remove all your doubts and apprehensions.

Basic  Sponge Cake is not only good for beginners but it is used for so many other purposes. This cake is actually so yummy that you can have it just plain.

Today, when I baked this vanilla cake then my son, who doesn’t like anything except chocolate cake, was all gaga for it. A compliment coming from someone who doesn’t like anything except chocolate means a lot.

Some other cakes you can try in cooker are:


Whole Wheat Cake but still Very Soft & Spongy.

You can have this wheat cake either plain or make Ice cream Sundaes or puddings or Lamingtons or swiss rolls or use it as a base cake for doing icing and turn it into fresh fruit cake and many other things.

Those of you have even little doubt that eggless cakes are not as spongy as cakes with eggs, for you I would like to share a small incidence here.

Many years back, when my friend Chandrika taught me cake baking then first she baked a cake with eggs and thereafter immediately an eggless one. Both were kept in the refrigerator. Similar in looks, same sponginess, everything the same. You may not believe but trust me we had to label them for our reference only. Since then I have baked so many eggless cakes. No looking back.

Yes, that time we made it with all-purpose flour but now I have switched over to wheat flour. I have also added little cornflour in it for the additional softness and sponginess. You can make without cornflour also in case it is not easily available.

You try out this recipe and I assure you will you neither miss eggs nor All-Purpose Flour.


About My Basic Eggless Sponge Cake

  • A very simple recipe, using ingredients easily available in your kitchen.
  • This cake is oil-based. I have always preferred oil-based cakes for two reasons. First of all, oil is always there in the kitchen whereas I have to arrange for butter. Secondly, oil-based cakes are moister. Well, this is my perception, you can use butter in place of oil if you wish so.
  • The recipe I am sharing here is perfect for 6” baking pan, round or any other shape. It yields a half kg cake.
  • Bake this cake in Otg or Microwave Convection or on the gas stove
  • I have already shared the first two methods in my earlier posts so this time I thought of making this in the pressure cooker on the gas stove. Whichever method you use, the cake is super spongy.
  • If new to baking cakes, then please go through basic tips for baking a good cake. It will really help you.


Can You Bake In a Pressure Cooker?

 Agreed that cake is baked in an oven. But that doesn’t mean that it cannot be baked without it. Remember those traditional Gas Tandoors? Those were perfect for baking cake and other goodies like cookies, bread etc. Those Tandoors seems to have vanished today. And what if we still create that oven-like environment on the gas stove using day to day kitchen appliances? 

We do so by using a pressure cooker by following the tips given below. 


Tips For How To Make Cake in Pressure Cooker

  •  Remove the gasket (the rubber ring in the lid) of the cooker.  To create an oven-like environment, we use the whistle so that even little bit of steam does not escape but this whistle doesn’t blow.  So basically, it remains just like a pan with a lid.  Instead of a pressure cooker, you can use a wok with a lid or a plate that covers the wok fully or Dhokla maker too.
  • Then, we lay an even bed of salt or sand in the pressure cooker. Salt maintains the temperature inside the pan and allows for even distribution of heat. Secondly, without salt/sand, there are chances of spoiling the utensil so it is better to lay salt. You can use the same salt multiple times. 
  • I always keep a stand or a steel bowl (katori) on the bed of sand/salt before placing my baking pan in the cooker. This is done to provide insulation between the direct flame and the baking pan. If put directly in the cooker without stand then the bottom of the cake will get baked quickly leaving the upper portion undone. So, always keep a stand first. In case you don’t have a stand then keep your cooker on a griddle.
  • Always ensure that your cake pan fits in your cooker/wok. For this, keep the stand, empty cake pan and close the lid. If it fits well then very good otherwise go for a bigger cooker or smaller cake pan. This is very important otherwise after putting the batter in the cake pan when you try to place it in the pressure cooker and it doesn’t fit, then? Transfer to a smaller pan and then proceed. But this will affect the texture and sponginess of the cake. So to avoid all the mess, take it as homework and always do it beforehand.
  • Next is preheating. Yes, just like preheating an oven, you need to preheat your cooker as well. For this, lay a bed of salt then keep the stand and close the lid of the cooker. Preheat it like this for 10 to 15 minutes on medium flame.
  • After placing the cake pan in the cooker, close the lid and bake on low flame. It will take around 40 to 50 minutes. Do not remove the lid and try to check your cake in the first 30 minutes of baking.
  • If possible, use an old cooker for baking purposes. If you don’t have then bake in your day to day cooker only but restrict its usage to once or twice in a month. This is because excessive heat weakens the metal. It is better to use an aluminium cooker as aluminium is a good conductor of heat. However, I used my steel cooker only as I rarely bake on a stovetop.
  • Though it depends on the size of the cake but still it takes almost an hour to make a cake in the pressure cooker and is in total contrast with the microwave cake which is done only in 5 minutes.
  • Last but not the least, when you bake on the stovetop then there is only one temperature and that too without any degree Celsius or Fahrenheit. So, do not confuse yourself. The recipe may mention any temperature but you bake it on sim gas only. However, if using an Otg or microwave convection then, of course, follow the temperature mentioned.

I am sure that baking in pressure cooker is clear to you now.

Eggless Cake

What Utensils Can be Used In Pressure Cooker for Baking?

When making a cake in a pressure cooker then you can use any utensil of your choice be it steel or aluminium or glass or silicone or paper. In my Chocolate muffins without an oven, I have used different types of moulds to make muffins.


Detailed Recipe of Pressure Cooker Cake With Step By Step Pics

  • Prepare cake pan, grease and dust with flour.


  • Remove the gasket (rubber ring)  from your pressure cooker.


  •  Lay sand/salt, keep the stand and preheat pressure cooker on a medium flame for 15 minutes.

  • Sift together wheat flour, cornflour, baking powder, baking soda and salt at least 3 times.
  • Take oil, curd, vanilla essence and sugar in a big bowl. Beat for a minute or so till sugar dissolves and the mixture becomes creamy.

Eggless Cake
  • Add dry mix to the wet mix in 2 or 3 instalments.

  • Adjust consistency using milk. It should be of dropping consistency.

  • Lastly, add vinegar, mix lightly.



  • Pour the batter into the baking pan and tap 2-3 times.

  • Keep it in the preheated pressure cooker and bake for 30-35 minutes.


  • Insert a toothpick in the centre of the cake to check for the doneness of the cake.

  • After 2 or 3 minutes, invert the cake onto a wire rack.

  • Let it cool down.

  • Have it plain or use it as a base cake for icing purposes.
  • Store it in an airtight container in the refrigerator up to 4-5 days or in the freezer for up to a month.


Recipe Card Of  Eggless Sponge Cake in Pressure Cooker


My 1 Cup measures 240 ml

  • 1 Cup less 2 Tbsp (120 g) Wheat Flour (See Note 3)
  • 2 Tablespoon Cornflour (See Note 4)
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3/4 Cup Sugar (See Note 6)
  • 1/4 Oil Oil (See Note 7)
  • 3/4 Cup Curd (See Note 8)
  • 1/2 Teaspoon Vanilla Essence
  • 1/4 Cup Milk, at room temperature (See Note 9)
  • 1/2 Tablespoon Vinegar Or Lemon Juice


  1. Take a 6″ round cake tin.  Brush it with oil and dust with flour.  Or simply line it with parchment paper. Keep it aside. 

  2. Preheat pressure cooker. For this, remove the gasket (rubber ring from the cooker lid. Lay sand/salt in the pressure cooker and keep a stand on it. Close the lid and preheat it for 10 to 15 minutes on medium flame. (See Note 10)

  3. Sift together flour, corn flour, baking powder, baking soda and salt at least 3 times, for better aeration, which in turn will make the cake light. (See Note 11) 

  4. In a bowl, take thick curd, oil, vanilla essence, and sugar. Beat thoroughly using a fork or wire whisk, for approx. 1 minute or till sugar dissolves. 

  5. To this, add the dry mix of flour in 2 or 3 batches. 

  6. Adjust consistency using milk.

  7. Add vinegar. Mix lightly.(See Note 12)

  8. Pour this cake mix into the prepared cake tin. Tap the tin, 2-3 times. This is done to release air bubbles in the cake batter if any.

  9. Keep the cake pan in the preheated pressure cooker.Bake on low flame for 40 to 50 minutes.(See Note 13)

  10. After about 30 minutes check if the cake is ready by inserting a toothpick. If it comes out clean then it is done. Also, touch the cake and see that it is completely dry. If you feel even little stickiness then bake for few more minutes. 

  11. After taking out of the pressure cooker, wait for 8 to 10 minutes and then loosen the sides with a butter knife.  Now invert the cake tin on a wire rack and tap to remove. ( See Note 14 ) 

  12. Once cooled, cut it into slices and serve

  13. Can keep this at room temperature for 2-3 days, depending on the weather.  If kept in the refrigerator, even lasts for about a week.

Recipe Notes

  1. Use standard measuring cups and spoons only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes.
  2. You may use cake pan of your liking like a square, heart/flower shaped or any other. But please ensure that it is only half filled once the batter is poured into it and also that it fits into your pressure cooker.
  3. Can make this cake with all-purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all-purpose flour. In case you make it with all-purpose flour, adjust the quantity of milk, requires less quantity.
  4. Corn flour is added for an extra sponge and feathery light. In case you don’t have it then you can skip this. In that case, take flour full 1 cup only.
  5. Salt is added to enhance the flavour of the sugar, so go ahead.
  6. Use normal sugar. No need to powder it.
  7. You can use any cooking oil.
  8. If your curd is too watery then keep it in the strainer for 10-15 minutes and then use. Also, do not use curd straight from the refrigerator. Let it remain on the kitchen counter for 15 to 20 minutes at least.
  9. The quantity of milk may vary depending on the consistency of curd used.
  10. Salt maintains a constant temperature inside the pressure cooker and ensures even distribution of heat.
  11. Stand acts as an insulation between the flame and the cake pan. Without stand, the bottom of the cake will get cooked quickly.
  12. Sifting is very important, especially in wheat cakes. The more you sift, the better the cake is. So, don’t avoid it.
  13. Add vinegar in the last, when your pressure cooker/oven is ready. Immediately after adding vinegar, pour it into the baking tin and straight into the pressure cooker/oven.
  14. Baking time may vary, so keep a check 25 minutes onwards. Always invert cake on a wire rack otherwise it will turn soggy from the bottom. In case, the top gets cooked fast, whereas the bottom part needs more cooking, then cover the top part with aluminium foil.
  15. This cake may not turn fully brown from the top.
  16. Do not use the salt used for baking cakes etc for cooking purposes. Keep it aside for baking cakes only.
  17. Variation: You can bake this cake in an Otg also. For that: Preheat oven to 180º C for 15 minutes.Bake at 180 degrees centigrade for 35-40 minutes.

This post was originally published in April 2018 and republished in July 2020 with new pictures and updated text.