Eggless Sponge Cake Recipe - Pressure Cooker Cake - Using Oil and Milk - Eggless Baking Without Oven

Cooking.Shooking's picture

Sep. 16, 2014

Sponge Cake, a cake base or a cake which is a base for almost all kinds of pastries.. Often made in oven. Eggs used in this being a major issue for Veggie-tarians.. Here, A eggless cake for you all, eggs are replaced with buttermilk(milklemon juice) and made in a pressure cooker, which works as a oven flawlessly.. Oil being the fat in the cake, the cake comes out superbly soft and moist.


Flour 1 Cup (16 tbs) (Maida)
Baking powder 1/2 Teaspoon
Baking soda 1/2 Teaspoon
Salt 1/2 Teaspoon
Sugar 1 Cup (16 tbs)
Milk 1/2 Cup (8 tbs)
Vanilla 1 Teaspoon
Lemon juice 2 Teaspoon
Oil 1/4 Cup (4 tbs)



1.     Take a pressure cooker, (the bigger the cooker the better) add in 2 cups of salt to it. Now place a wire stand and close it without whistle. And Heat in medium flame.



2.     Take the room temperature milk and mix in the lemon and keep aside.

3.     Sift the Baking Powder, Baking Soda, Flour, Salt, Sugar twice.

4.     After 4-5 mins the milk would have thickened, now pour in the oil, vanilla and mix really well.

5.     Combine the wet mix with the dry, and mix well.

6.     Take a 7" cake tin or any utensil of such diameter and grease well with oil/butter and line butter paper at the bottom.

7.     Add in the cake batter to the utensil and tap twice.

8.     Now bake the cake in our pressure cooker for 30 mins covered but without whistle in low-med flame.



Garnish with chocolate and almonds Slice it and enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 226Calories from Fat 69

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 237 mg9.88%

Total Carbohydrates 38 g12.7%

Dietary Fiber %

Sugars 25 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet