Pressure cookers are not typically used for pressure bonding cakes without the need for traditional cake ingredients like eggs, flour, and leavening agents. The process of pressure bonding a cake requires specific ingredients and baking techniques to create the desired texture and structure.
Pressure cookers are designed for cooking food by trapping steam inside, which increases the internal pressure and raises the boiling point of water. This results in faster cooking times for certain dishes. While pressure cookers can be used to make cakes using regular cake recipes, it's not possible to pressure bond a cake without the essential ingredients that give the cake its structure and texture.
The process of pressure bonding a cake involves a combination of chemical reactions (using leavening agents like baking powder or baking soda) and the incorporation of air (usually from eggs) to create a light and fluffy texture. Without these ingredients, the cake would not rise and may not hold its shape.
If you are looking for alternative cake recipes that don't require eggs or other animal-derived ingredients, there are various vegan cake recipes available that use substitutes like applesauce, mashed bananas, or vegetable oil to replace eggs and still achieve a decent texture. However, regardless of the recipe or ingredients used, a pressure cooker alone cannot pressure bond a cake without the necessary components to create a cake's typical structure and taste.