Eggless Atta Cake In Cooker Recipe

Bake Eggless Atta Cake in Cooker with Wheat flour, Almonds and Condensed milk. Each serving has 250 calories. Step by step recipe pictures with video in hindi.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22


Eggless Atta Cake In Cooker Recipe

Baking an Eggless cake in cooker is an awesome experience. Believe us, it only takes about 35 minutes and you get the same soft and fluffy cake that you can expect from an Oven. I can say this as I have experienced it in front of my eyes and now presenting you to believe it.

With this video, we have done an experiment of not showing the ingredients intentionally. This helps in reducing the total length of the video. This does not mean that we have not talked about ingredients at all. In-fact, The ingredients are shown and their quantities are mentioned as and when they appear in the recipe.

Eggless cake in Microwave – Simple and straight forward answer is that you can’t really bake in Microwave unless it has convection mode. You can read more about baking in Microwave here.

This recipe makes eggless vanila cake in cooker and that too with Atta (wheat flour) and condensed milk.
If you want to make a chocolate sponge cake here, you can simply add chocolate instead of Vanilla essence in this recipe.

If you ever got the feeling that we are experts and we can’t mistakes, look out for some of the nasty things that happen with us while shooting at the end of video.

  • 110 Gms Butter Unsalted (Salted or Unsalted)
  • 1 Tsp Baking Powder
  • 1 Cup Whole Wheat Flour (Atta)
  • 400 Gms Condensed Milk
  • 9 Number Almonds (Crushed into small pieces)
  • 1/4 Cup Milk

Preparing Cake Paste/Batter Preparation Time: 5 Minutes

  1. Ingredients for Eggless Atta Cake should be ready now.
  2. Lets start with melting the Butter in Microwave for about 20 seconds.
  3. Now add 1 Cup (Our 1 Cup = 240 ML) Whole Wheat Flour (generally called Atta in hindi) and 1 Tsp Baking Powder to the melted butter.
  4. Add 300 Gms of Sweet Condensed Milk. Keep 100 Gms aside for use later.No need to add Sugar separately in this recipe simply because condensed milk already contains good amount of Sugar.
  5. Lets mix and blend all the ingredients with the use of a hand blender.
  6. Add 3 Tbsp of milk. Mix it well again with the hand blender.
  7. We are using total of 1/4 Cup (Our 1 Cup = 240 ML) of Milk. Add the remaining milk and mix well again.
  8. Add 100 gms more of sweet condensed milk. Blend it again with hand blender.
  9. Add 8-10 finely chopped Almonds. They enhance the taste of the cake.
  10. Lets mix the batter of the cake with the help of a spoon. It is ready to be baked now

Baking The Cake In Pressure Cooker Cook Time: 35 Minutes

  1. We will use an Aluminium round shaped tin for baking in cooker. Do NOT use steel utensil.If you do not have Aluminium utensil, use any Microwave or Oven safe baking bowl.
  2. Lets grease the aluminium tin with 1 Tsp of Oil. Make sure it is greased from the all the inner sides of the tin.
  3. Greasing helps in making a non-sticky layer between the baking pan and the cake paste.

  4. Once the tin is greased with Oil, pour the Cake batter in it.
  5. Place the cooker on stove and switch it ‘ON’ on High flame.
  6. Keep an Idli plate or a Cooker plate or any Oven safe bowl at the bottom of the cooker. This will help in keeping the cake away from direct heat. Direct heat can cause burning or burning smell in the cake.
  7. We are using an Oven safe bowl. Place it at the bottom of the cooker.
  8. Now place the Aluminium Tin on top of this bowl. Do not wait to pre-heat the cooker otherwise your hand can burn while keeping the tin inside.
  9. Remove the whistle or weight of the cooker and close the lid.
  10. Since, we are not using cooker whistle or weight, there is no chance of building steam pressure inside cooker. Hence, cooker is NOT going to blast.

  11. After closing the cooker, keep the stove on high flame for about 3 minutes.
  12. After 3 minutes, turn the stove on low flame and let it bake for about 25 minutes.
  13. After 25 minutes, lets open the cooker and check the cake. It has fluffed from the outer side, lets check from the inside with toothpick.
  14. Tooth Pick test for Cake readinessPoke the tooth pick at the center of cake. If it comes out clean, cake is baked. Else, we need to bake it for 10 more minutes.
  15. In the video that we have shown above, the cake did not bake fine in initial 28 minutes and hence we baked it for 10 more minutes. If your cake bakes well, you can skip the re-bake step.
  16. Re-perform the toothpick comes out clean, the cake has baked well. Take out the cake tin.
  17. Separate the cake from the tin with the help of a knife. Scrape the baking tray’s sides with knife and push out the cake.
  18. This is dry Eggless Atta Cake. You can now choose to top it up with whipped cream and decorate with fruits. Or you can choose to eat it in its current form.
  1. Cake needs refrigeration if you want to store it for more than 1 day. It can be stored and used for up-to 5-6 days if kept in refrigerator.
  2. Do remember that the cake starts losing its softness once it is refrigerated. Hence, it is best to consume it fresh.
  3. You can garnish the cake with chocolate sauce or decorate it with whipped cream before serving.


Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.