Oven vs Pressure Cooker Baking: Which Is Better for Eggless Cakes?
A practical comparison of baking cakes in an oven and in a pressure cooker, with temperatures, timings and common mistakes.
Short answer
If you bake regularly, a proper oven gives better colour, rise and consistency. If you are starting out or baking occasionally, a pressure cooker or heavy-bottomed kadhai with a stand can give a surprisingly good sponge, as long as you control the heat.
Baking in an oven
An oven gives even, adjustable heat. Preheat to 180 °C for most sponges, bake on the middle rack, and avoid opening the door for the first 20 minutes. Use a thermometer: many home ovens run 10 to 20 °C off.
Baking in a pressure cooker
Remove the gasket and whistle, spread a layer of salt or sand at the base, place a stand on top, and preheat covered on low-medium for 10 minutes. Bake the tin on the stand on low heat for 35 to 45 minutes. Never let the cake touch the base.
Common mistakes
- Opening the lid or door too early, which makes the cake sink
- Over-mixing the batter after adding flour
- Skipping the preheat
- Using too-high heat in a cooker, which burns the base before the centre sets
Learn it hands-on
Our Eggless Cake Baking Master Course covers both methods, tools and troubleshooting, so you can bake confidently whichever equipment you have.