With swirls of tender vanilla and chocolate cake, this marble looks fancy but tastes like heaven, and it appeals to kids and grown-ups alike. Whole Wheat Choco Marble Cake is a delicious combination of vanilla and chocolate flavor with lots of choco sprinkles. The secret of this delicious and delicious cake is – It has No Butter, No All Purpose Flour and No Egg which make this cake super healthy and a perfect tea time partner.
Whole Wheat Marble Cake | Pressure Cooker Cake
Whole wheat flour adds more nutrition, fiber, nutty and tasty flavor, to baked goods and other flours based ( all-purpose flour) recipes. However, this flour can sometimes make the finished product seem drier and produce a coarser texture than using a more refined all-purpose flour. Adding the right of liquid is essential when baking with whole wheat flour, as the flour tends to absorb liquid more slowly. The general rule of thumb is to add an extra teaspoon of liquid (water, milk, or buttermilk) for each cup of whole wheat flour used.
Whole Wheat Flour – 1 & 1/2 cups
Sugar – 1/2 cup or 3/4 cup
Baking powder – 2 tsp
Refined oil – 1/4 cup
Warm milk – 1 cup
Cocoa powder – 2 tbsp
Hot water – 2 tbsp
A pinch of Himalayan pink salt
- Dry Ingredients: Sieve flour, baking powder, and salt into a bowl. Keep it aside.
- Wet Ingredients: Add oil, milk, sugar in a grinder and grind until the mixture is smooth.
- Now mix both dry and wet mixtures. Vanilla cake batter is prepared.
- In a separate bowl mix hot water and cocoa powder. Now mix 1/4 cup of the prepared cake batter. Chocolate cake batter ready.
- Now both vanilla and chocolate batter is ready. Greased the baking pan with oil and dust it by sprinkling whole wheat flour over greased surface evenly.
- Now place alternate spoonfuls of chocolate and vanilla batters in the pan. When all the batter is in the pan, using a fork, make swirling pattern through the batters to get the beautiful marble design.
- Sprinkle mix chocolate sprinkles over cake and with help of spatula press gently.
- Tab the cake pan on a countertop to release any large air bubbles.
- Put cake pan into the preheated pressure cooker and bake it for 1 hour.
- Adjust sugar according to your taste.
- Baking time may vary.
- If cake batter looks dry, add 2- 4 tbsp of milk.
- If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
- Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
- Baking Tin should be made of Aluminium.
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
- No gasket and whistle are needed. Remove them before baking.
- Don’t add water to the pressure cooker.
How to Bake In A Pressure Cooker?
- Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
- Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
- Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
- If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
- Eggless Pressure Cooker Cake is ready.