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3 Chocolate Instant Pot Mug cakes seen in a line, with a banana on the side. It has a drizzle of white icing sugar

Instant Pot Eggless Mug Cake | (Open Pot | Pressure Cooker Mug Cake)

Instant Pot Eggless Mug cake or open pot Mug cakes are easy and quick single-serving mug cakes that can be made without an oven or microwave.
5 from 16 votes
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Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Instant Pot Recipes, Pressure Cooker Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5 Ramekin Mug Cakes
Author: Renu Agrawal-Dongre

Ingredients

  • ½ Cup - 50 grams Porridge/Rolled Oats
  • ½ Cup - 80 grams Whole Wheat Flour (All purpose/Plain Flour or Maida can be used)
  • 2 Tablespoon - 20 grams cocoa powder (Optional, Read above for Variations)
  • 1 medium-size - 100 grams Ripe Mashed Banana (Optional, Read above for Variations)
  • 2 tablespoon -28 grams Demerara / Brown Sugar (One can use granulated white sugar too)
  • ½ - 60 ml Cup milk (Vegans can use almond or soy milk)
  • 1 tablespoon Chia seeds (1 medium size Egg can be used instead of chia seeds and lukewarm water)
  • 3 tablespoon lukewarm water
  • 1 teaspoon Baking powder
  • ¼ Cup - 30 ml - Oil (Any vegetable oil is okay)
  • 1 tablespoon of Almond Flakes (Optional)
  • 1 tablespoon oil for greasing
  • Water for boiling

Instructions

  • Grease the Ramekin moulds/mugs with oil.
  • If using an open pot or pressure cooker, add enough water and keep it for boiling.
  • In a small bowl add chia seeds and lukewarm water.
  • Mix it and let it rest for 10 minutes.
  • In the meantime, in a large bowl sift in the flour, cocoa powder, and baking powder.
  • Add in the oats and sugar and mix everything.
  • If adding Almonds, add it now to the mix.
  • Once the chia seeds are swelled up and they form a gel-like structure continue with the next step.
    Chia Seed Gel
  • In the same bowl add the mashed bananas, oil, milk, chia seeds mix and milk.
  • Form a lump free batter
    Instant Pot Mug Cakes Batter
  • Fill in the ramekin moulds/mugs to 3/4
    Ramekin Moulds fill with cake batter
  • If you are making different variety of mug cakes, fill the moulds/mugs only half with the batter.
  • Now top it with your toppings and mix.
  • Cover the moulds/mugs lightly with an aluminium foil. Press it down on the edges. Be sure that the foil should not touch the water. Covering helps the water not get inside the cakes.
    Sealing of the edges of ramekin moulds

Instant Pot Method

  • In the inner vessel of the instant pot add 2 cups of water.
  • Put the trivet inside.
    Trivet Inserted in Instant Pot
  • Gently keep the ramekin moulds/mugs.
    Moulds or Mugs inserted into the Instant Pot
  • Close the lid and put the Instant pot on sealing mode.
  • Pressure cook on high for 8 minutes.
  • After 8 minutes, let the pressure drop naturally for 5 minutes
  • Once the pin has dropped, release the pressure by changing the vent to release mode.
  • Open the instant pot lid and remove the aluminium foil.
    Mug Cakes done in Instant Pot
  • With the help of hand gloves, remove the ramekin moulds/mugs.
  • Let it cool for 2-3 minutes or as required.

Open Pot Method

  • Before starting mixing the ingredients, add enough water in a wide pot with a trivet at the bottom.
  • Keep it for boiling.
  • Once the water has boiled and the moulds/mugs ready, insert gently into the open pot.
  • The water should just touch the base of the moulds/mugs or else you might have some water going in.
    Mug Cakes done in Open Pot method
  • Close it with the lid or a plate.
    Lid closed and cakes ready to be cooked
  • Let it cook for 20 minutes.
  • It should be done in 20 minutes or to test, insert a toothpick and check if it comes out clean.
    Mug Cakes done in Open Pot method
  • With the help of hand gloves, remove the ramekin moulds.
  • Let it cool for 2-3 minutes or as required.

Pressure Cooker Method

  • In a pressure cooker add enough water with a trivet at the bottom.
  • The water should just touch the base of the moulds/mugs or else you might have some water going in.
  • Gently keep the ramekin moulds/mugs.
  • Close the pressure cooker lid and cook it for max 2-3 whistles.
  • Once done let the pressure settle for 5 minutes.
  • After 5 minutes, remove the pressure manually by lifting the whistle with the help of a long spoon or spatula. (Careful here, or else you might burn).
  • Once all the pressure has released, open the lid.
  • With the help of hand gloves, remove the ramekin moulds/mugs.
  • Let it cool for 2-3 minutes or as required.
  • Enjoy it warm.

Notes

  • Standard US Size cups are used.
  • At times it happens some flour absorbs more or less liquid. If you feel your batter is on the thicker side add a tablespoon of milk at a time to get a semi-thick dropping consistency batter.
  • Some pressure cookers take a bit more. I.e. 2-3 whistles are not enough. In that case, you can add an extra whistle. But you would need to test this out with your pressure cooker.
  • The above mixtures make 5 Ramekin size Mug cakes or will make 2 Mug Cakes (Normal Coffee size mug)
  • Read above for Variations, Gluten-Free and Vegan options.
 
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