Raksha Bandhan is one of the most endearing ways to celebrate the bond between brothers and sisters. The festival is made up of two words, namely “Raksha” and “Bandhan.” As per the Sanskrit terminology, the occasion means “the tie or knot of protection” where “Raksha” stands for the protection and “Bandhan” signifies the verb to tie. Together, the festival symbolizes the eternal love of brother-sister relationship which does not mean just the blood relationships only. It is also celebrated among cousins, sister and sister-in-law (Bhabhi), fraternal aunt (Bua) and nephew (Bhatija) and other such relations.
We moved to the Netherlands in 2018, and so miss all festivals and family gatherings more than ever. As now Raksha Bandhan is close I am missing my brother, Rahul . He is four years younger than me and newly married, so we have a wonderful new addition to our family Ashu, my sister in law. So, there is one more reason to miss my family. Back in India Rahul used to visit our home on Raksha Bandhan and I love to prepare his favorite food. We used to talk all night with back to back cups of tea.
Since we moved to Netherlands it can’t be like what it used to be when we were together . This year I ordered customized rakhi for my brother and sister in law from this amazing artist called pahaadi_bhuli (found through Instagram). She lives in Pantnagar, Uttarakhand and is an Aipan Artist. She made these amazing customized rakhi and I loved it.
Raksha Bandhan celebration is considered incomplete without having some mouthwatering desserts. Cakes are ever trending as they tend to make us all rejoice by bringing the very essence of any festivals or occasions in a delicious cake. This time I made this beautiful Rakhi theme cake with Avocado and Chocolate. I am not a fan of cream on cakes so I used Chocolate hazelnut peanut butter and sprinkles to make this beautiful rakhi on top of the cake.
There are some foods I am obsessed with. I’m a huge avocado fan and I can’t stop making recipes with avocado. Lately, I shared many recipes with avocado and since then I have been dreaming about an avocado chocolate cake recipe. So, I get a perfect occasion to make this cake and it is super healthy made with whole wheat flour, no egg, no butter, and no all-purpose flour, and top of it beautiful rakhi art with chocolate hazelnut peanut butter and sprinkles.
Avocado Chocolate Cake | Healthier Chocolate Avocado Cake
Moist, rich, and most of all delicious, this chocolate avocado cake is a healthier dessert alternative, without compromising on flavour. Chocolate lover do try this cake.
Whole wheat flour – 1 & 1/2 cup
Cocoa powder – 1/4 cup
Greek yogurt – 1 cup
Oil – 1/8 cup
Baking powder – 1 tsp
Baking soda – 1 tsp
Ripe Avocado (pitted and chopped)– 1
Dark brown sugar – 3/4 or 1 cup
Sesame seeds – 1/4 cup
A pinch of salt
For Rakhi design : Cookie cutter, Chocolate hazelnut peanut butter and sprinkles.
- Dry ingredients: In a bowl sieve flour, cocoa powder, baking powder, baking soda and salt. Mix them well and keep it aside.
- Wet ingredients: In a mixer add dark brown sugar, curd, and oil with avocado. Blend them until smooth.
- Mix wet and dry ingredients together. Put prepared batter into a greased baking pan.
- Sprinkle sesame seeds on the edges of the cake batter and with help of spatula press topping gently. Tab the cake pan on a countertop to release any large air bubbles.
- Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
- For Rakhi design – Press a cookie cutter (flower shape or any other shape ) lightly on the cake. Spread Chocolate hazelnut peanut butter (flower shape) and add sprinkles of your choice. For thread, apple Chocolate hazelnut peanut butter with help of toothpick and stick chocolate sprinkle on it.
- Allow to cool down cake completely before making Rakhi design.
- You can replace Peanut butter or any chocolate sauce with Chocolate hazelnut peanut butter.
- Don’t over mix the prepared batter.
- Don’t demould quickly allow it to cool down completely.
- Baking time may vary.
- Brown sugar can be replaced by white sugar.
- 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 a 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 the 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.