Moist & Fluffy Pressure Cooker Rava Cake (Eggless)
40 minutes
892 reads
About Moist & Fluffy Pressure Cooker Rava Cake (Eggless)
Indulge in this incredibly moist and fluffy eggless Rava cake, baked to perfection in a pressure cooker! This simple recipe is perfect for those without an oven, offering a delightful tea-time treat that's both healthy and easy to make. Say goodbye to complicated baking and hello to a delicious homemade cake in minutes.The secret lies in letting the batter rest, allowing the semolina to absorb the liquid and create a tender crumb. This recipe is a lifesaver for those short on time and looking for an impressive, yet fuss-free dessert. The subtle sweetness and moist texture will leave you wanting more!Get ready to impress your friends and family with this surprisingly easy and flavourful pressure cooker cake. It's the perfect solution for those unexpected guests or simply a satisfying treat for yourself!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1.5 cup Semolina also known as sooji/rava. use fine semolina for best results.
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 1/2 cup Yogurt use full-fat yogurt for best moisture.
- 3/4 cup Milk whole milk recommended.
- 3/4 cup Sugar granulated
- 1/3 cup Vegetable Oil alternatively, use ghee or melted butter.
Optional Extras
- 2 tbsp Tutti Frutti or chopped dried fruits like cranberries, or chopped nuts., raisins
- 1 tsp Vanilla Extract optional, but enhances flavor.
Instructions
Prepare the Batter
- In a large bowl, whisk together the semolina, sugar, yogurt, milk, oil, and vanilla extract (if using). Whisk until well combined. Let the batter rest for 15-20 minutes to allow the semolina to absorb the liquid.
Add Remaining Ingredients
- Gently fold in the baking powder, baking soda, salt, and tutti frutti (or other mix-ins). Avoid overmixing.
Prepare the Pressure Cooker
- Grease a 6-inch round cake tin with oil or butter and dust with flour. Add 1-1.5 cups of water to your pressure cooker. Place a stand or trivet inside to elevate the cake tin above the water. Bring the water to a boil.
Bake the Cake
- Pour the batter into the prepared cake tin. Tap gently to remove air bubbles. Sprinkle a few extra pieces of tutti frutti on top (optional).
- Place the cake tin on the stand inside the pressure cooker. Ensure the water is still boiling. Remove the whistle and gasket from the cooker lid. Cover with the lid and cook on low heat for approximately 20-25 minutes.
Check for Doneness
- After 20 minutes, check for doneness using a toothpick inserted into the center. If it comes out clean, the cake is done. If not, cook for a few more minutes, checking every 2-3 minutes.
Cool & Serve
- Turn off the heat and let the cake cool completely inside the pressure cooker. Once cool, run a knife around the edges of the tin to loosen the cake. Carefully invert the cake onto a serving plate.
- Enjoy your delicious and moist Rava cake!
Recipe Notes
Expert Tips for the Perfect Rava Cake:
- For an even more moist cake, add 1-2 tablespoons of milk to the batter if it seems too thick after resting.
- Don't overmix the batter. Overmixing can lead to a tough cake.
- Make sure your pressure cooker is properly sealed to prevent steam from escaping and affecting the baking process.
- If you don't have a trivet, you can improvise by placing the cake tin on an inverted heatproof plate or bowl.
Recipe Video
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Recipe Nutrition
Calories: 596kcalCarbohydrates: 88gProtein: 12gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 5mgSodium: 175mgPotassium: 186mgFiber: 3gSugar: 41gVitamin A: 76IUVitamin C: 1mgCalcium: 139mgIron: 3mg
Richa Gupta
Articles: 214
4 Comments
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What a great recipe! Thanks for sharing.
This looks so tasty! Thank you.
Nice, helpful vdo
Wow, enjoyed the video…