Learn how to make a soft, moist, and healthy Eggless Wheat Flour Chocolate Cake in a pressure cooker. This easy no-oven cake recipe uses whole wheat flour, cocoa powder, and curd, making it a delicious homemade dessert for kids and adults.
Hello! Friends, A healthy, delicious, and eggless chocolate cake made with whole wheat flour (atta) instead of refined flour (maida). Perfect for kids and quick sweet cravings, this soft and spongy cake is baked easily in a pressure cooker without an oven!
Check off ingredients as you gather them.
In a mixing bowl, sift 2 cups of whole wheat flour and 1 tbsp of cocoa powder together to ensure there are no lumps. Keep this dry mixture aside.
In another bowl, combine 1 cup of powdered sugar, 1 tsp of baking soda, 1/2 tsp of baking powder, 2 tsp of oil, and 1 cup of fresh curd. Whisk thoroughly until it forms a smooth, creamy paste.
Gradually pour the wet curd mixture into the dry flour mixture. Mix gently. Add water a little at a time and whisk to form a smooth, thick, and lump-free batter.
Grease a cake tin generously with ghee. Pour the prepared batter into the tin and tap it gently on the counter to release any trapped air bubbles. Garnish the top with tutti-frutti or chopped dry fruits.
Place a stand inside a pressure cooker and preheat it for 5 minutes. Carefully place the cake tin on the stand. Remove the whistle (weight) from the cooker lid, close the lid, and bake on low flame for 25 to 30 minutes.
After 25-30 minutes, open the cooker and insert a toothpick or knife into the center of the cake. If it comes out clean, the cake is ready. Remove the tin and let it cool completely for about 30 minutes. Demold, slice, and enjoy!
This Eggless Chocolate Wheat Cake is a soft and moist homemade cake made with whole wheat flour, cocoa, and fresh curd. Baking it in a pressure cooker makes it a convenient option when you don't have an oven. For the best texture, let the cake cool completely before slicing so the crumb sets properly and the slices stay neat.
Sift the wheat flour and cocoa powder well to prevent lumps and keep the batter light. Once the wet and dry ingredients are combined, mix only until the batter is smooth—overmixing can make the cake dense. Always preheat the cooker and bake on low heat, and remove the whistle before baking. Let the cake cool completely before demoulding for a soft, clean finish.
Yes, you can use milk instead of water to make the batter richer and softer.
If you try to remove the cake while it is hot, it will break. Always let the cake cool completely for 30 minutes before demolding.
Yes, you can bake it in a preheated oven at 180 degrees Celsius for 25 to 30 minutes.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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