Christmas Baking | Whole Wheat Plum Sugarless Cake | Super Healthy Christmas Treat | No Oven Baking

It’s that day of the year again when the evenings and nights will be filled with celebrations of Christmas. The real essence of Christmas cannot be fulfilled without a delicious loaf of plum cake. Plum Cake is a type of fruit cake that is prepared and served extensively during the Christmas season. Most plum cakes during Christmas also have wine or rum as one of their ingredients.

Christmas Baking

This cake is the perfect Christmas-baked goodie to give out as an edible gift to friends and family. Make this delicious sugar-free plum fruit cake and I am sure you will be making it again next year. This cake is loaded with candied dried fruits & nuts. The dried fruits & nuts are soaked in orange juice for 20 minutes. Orange juice will make this cake refreshing. This cake will make us slip into the festive spirit.

Whole Wheat Plum Sugarless Cake

Baking with whole wheat flour – I have been baking for the last eleven years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and baking at the right temperature for the correct duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.

Super Healthy Christmas Treat

Baking mainly includes ingredients like maida, eggs, and sugar which can hamper your toned waistline. Here is a solution. You can substitute for maida, whole milk, margarine, butter, sugar, whole eggs. Maida or all-purpose flour can be replaced with whole wheat flour. Since whole wheat flour is light, adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes.

No Oven Baking

Jaggery instead of sugar – Every year with the advent of winter, we see jaggery taking over the market. And why not? Jaggery has this magical property to keep your body warm from within. We all know that “Gur” is a nutritious and healthy alternative to sugar. Gur or jaggery gives it a unique flavor and is known to be super-healthy for your body. By adding jaggery this dessert becomes more nutritious and healthier. This natural sweetener is known to provide relief from the pollution and the side effects of toxic air. It cleanses the system from within and with its anti-allergic properties, gur or jaggery can provide relief from all types of respiratory diseases.

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Ingredients :

Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp

Soaked dried fruit – 1 cup

Chopped nuts – 1/2 cup ( Cashews, Walnuts, Almonds, Pistachios )

Room temperature milk – 1 cup

Grated jaggery – 3/4 cup

Refined Oil – 1/4 cup + 1 tbsp

Chopped cherries -1/3 cup

Baking powder – 1 tsp

Baking Soda – 1/2 tsp

Cinnamon powder – 1/2 tsp

Method :

  1. In a bowl mix 1 tbsp of flour chopped nuts. Mix them well. Then in a same bowl add dry ingredients.
  2. Dry Ingredients – In a bowl, sift flour, baking powder and baking soda. Now mix them with coated nuts (step 1).
  3. Wet Ingredients – Mix grated jaggery, oil and milk in a grinder until smooth.
  4. Now mix dry and wet ingredients with soaked dried fruits & chopped cherries. Cake batter is ready to bake.
  5. Pour batter into the pan and tab the cake pan on a countertop to release any large air bubbles.
  6. Sprinkle some soaked dried fruits, nuts and few chopped cherries over prepared cake batter and with help of spatula press gently.
  7. Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
  8. When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
  9. Allow cake to cool completely before slicing.
Merry Christmas

Tips :

  1. Always room temperature milk when cooking jaggery. This is a foolproof way to prevent curdling of milk. If the milk is hot the chances of milk curdling are higher.
  2. If cake batter looks dry, add 2- 4 tbsp of milk.
  3. Baking time may vary.
  4. You can add spices like nutmeg powder and fennel seeds powder as well.
  5. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 10 minutes. 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.

Important Notes:

  • 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.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 8 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Christmas Baking | Dutch Apple Almond Cinnamon Cake with Jaggery | Sugar Free Baking | Baking with Whole Wheat Flour

Have you started any holiday baking yet? Thanksgiving is over and my house is decorated for Christmas, but I haven’t made any Christmas recipes yet. This is my first baking for Christmas – Apple Almond Cinnamon Cake with Jaggery. This delicious cake is made with whole wheat, apple, and jaggery. The Cinnamon adds a nice warm flavor to the cake making it even tastier. This recipe makes for a perfect healthy treat because there is no processed sugar added. So enjoy this recipe without worrying about the calories.

Christmas Baking

The process of baking desserts is a treat to watch, especially the careful additions of the ingredients and the precision that the techniques required to make the treats perfect. No matter how tempting they may seem, you obviously cannot binge on these desserts as and when you like because of the large number of calories added to them. But what if you had a chance to cut down on those calories?

Dutch Apple Almond Cinnamon Cake with Jaggery

Although you cannot reduce the use of sugar in baking, you can certainly replace it with jaggery which makes a healthier substitute having numerous antioxidants and nutrients. Considering jaggery is a sweeter option, you may have to re-calculate the amount put into the baking. It makes baked goods moist, flavourful, darker, and sweet.

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Ingredients :
Apple – 1 ( Grated)
Whole Wheat Flour – 1 cup + 1 tsp
Greek yogurt – 3/4 cup
Grated Jaggery – 3/4 cup
Powdered roasted almond – 1/4 cup
Refined Oil – 1/8 cup
Baking Soda – 1 tsp
Cinnamon powder – 1/4 tsp
A pinch of Himalayan pink salt

For Topping :
Apple – 1 (Thinly sliced)
Jaggery powder – 1/4 cup
Oil – 1 tbsp
Cinnamon powder – 1/4 tsp
Sliced almonds – 1/4 cup

Sugar Free Baking

Method :

Apple Jaggery Mixture

  1. Heat a pan and add grated (with skin) apple. Then add grated jaggery, cinnamon powder, salt and then lower the flame.
  2. Cook the mixture on a low flame and keep on stirring in between.
  3. Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
  4. Switch off the flame and take out jaggery apple mixture in a plate. Let it cool for 10 minutes.

ToppingCoating Apple sliced

  1. Core an apple and cut into thin slices.
  2. In a bowl, combine cup of jaggery powder, oil and cinnamon powder. Mix well to make a paste.
  3. Add apple slices and coat them. Keep it aside.

Cake Batter

  1. Dry Ingredients – In a bowl, sift flour, baking powder, and baking soda.
  2. Then add powdered roasted almond. Mix and keep it aside.
  3. Wet Ingredients – Mix oil and yogurt in a grinder until smooth.
  4. Mix both dry and wet mixtures with prepared apple jaggery mixture. Mix them well and make a smooth batter.
  5. Put prepared cake batter into a greased pan. Tap the cake pan on a countertop to release any large air bubbles.
  6. Arrange apple slices (coated with jaggery, cinnamon, oil mixture) and sprinkle some sliced almonds.
  7. Put the cake pan into the preheated wok and bake it for 1 hour.

Tips:

  1. If cake batter looks dry, add 2- 4 tbsp of curd.
  2. Baking time may vary.
  3. If Baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Baking with Whole Wheat Flour

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.

Important Notes:

  • 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.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 9 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 8 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Pressure Cooker Baking


Eggless Whole Wheat Pumpkin Raisins Cake | Made With Pumpkin Jam | Autumn Theme Cake

Fall, autumn, sweater weather — whatever you want to call the cold, gray season leading up to Christmas, there’s one thing we can all agree on: It’s pumpkin time 🙂 When we think of pumpkins we often think of jack-o-lanterns and trick or treating. We often buy them as festive decorations for Halloween or even as the filling to our favorite pie, but there’s so much more to this beloved fruit! Pumpkins are packed with tons of essential vitamins, antioxidants and dietary fiber that can benefit our health in so many different ways. Almost every part of the pumpkin is beneficial to our health, from the skin, to the pulp, to the slimy seeds inside. There are so many different ways to incorporate pumpkin into our diet – so lets start with something sweet.

Pumpkin desserts are always autumn favorite. The golden colors and sweet flavors of pumpkin are wonderful in all kinds of autumnal dishes. Pumpkins contain about 90% water and a minimum of calories. Pumpkins are an excellent source of vitamin A and with a combination of whole wheat flour – It’s an excellent and healthy treat for autumn.

Made With Pumpkin Jam

Perfectly spiced, moist, and with a hint of sweetness, this spiced pumpkin jam cake will quickly be a party favorite. Even better, it’s super easy to transport so that you can steal the show with this cake. You won’t have any leftovers :)It is spiced, moist and perfect with a cup of coffee or tea for breakfast or afternoon snack.

Autumn Theme Cake

The pumpkin really is the star of this cake. This cake is packed with whole grains, fresh pumpkin flavor, and spiced with little cinnamon powder, cloves. In this cake recipe I used fresh homemade spiced pumpkin jam. Also this cake is made with whole wheat flour. It’s best to start substituting whole wheat flour for all-purpose flour slowly to get used to the taste and texture. Whole wheat flour is high in fiber and cakes made with whole wheat flour are more filling and healthy.


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Ingredients :
Whole Wheat Flour – 1 & 1/2 cups + 1 tsp
Pumpkin jam – 1 cup
Grated carrot – 1 cup
Milk – 1/2 cup
Greek yogurt – 1/4 cup
Oil – 1/4 cup
Baking powder – 1 & 1/2 tsp
Baking soda – 1/4 tsp
Roasted pumpkin seeds – 3 tbsp
A mixture of black raisins, red cranberries, dried apricot (chopped) – 3/4 cup (1/4 cup each)
A pinch of salt

Method:

  1. In a bowl add black raisins, red cranberries, dried apricot (chopped) and mix with 1 tsp of flour.
  2. Dry Ingredients – Shift whole wheat flour, baking soda and baking powder, salt. Keep it aside.
  3. Wet Ingredients – Mix grated carrot sugar, oil and water in a grinder until smooth.
  4. Mix both dry and wet mixtures. Mix them well and make a smooth batter.
  5. Put batter into a greased pan. Sprinkle black raisins, red cranberries, dried apricot (chopped), roasted pumpkin seeds over prepared cake batter and with help of spatula press gently.
  6. Tap the cake pan on a countertop to release any large air bubbles.
  7. Put the cake pan into the preheated wok and bake it for 1 hour 15 minutes.
Tea Time Cake

Tips:

  1. You can use 3/4 cup of milk or greek yogurt.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Autumn Theme Decor

Whole Wheat Carrot Dates Prunes Cake | Loaded with Dry Fruits | Baking With Whole Wheat

My Love for Baking: I have been baking for the last 11 years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and bake at the right temperature for the right duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.

I love Baking

I love creating recipes that challenge the traditional ways of baking. From experimenting with whole wheat flour, oats flour, there are tons of ways to update your favorite sweet treats and improve the value of their overall nutrition without losing out on any of the flavors.

Whole Wheat Carrot Dates Prunes Cake

Dates are one of my most favorite dried fruits. For those who don’t know, dates are the dried fruits that hang off of the date palm trees. Whole dates have become a very popular way to sweeten both raw and baked desserts because they’re naturally sticky, moist, full of fiber, and most importantly, they are a “whole food” — in other words, they have undergone no manipulation or processing.

No Sugar Treat

Prunes taste like plums with sweet traces which are brought during the drying process. Prunes are sticky and chewy. The prunes can make your favorite baked treats healthier by adding moisture while also decreasing the amount of sugar and fat in comparison to a standard brownie recipe. Plus, the unique flavor of prunes is truly indulgent and can satisfy any sweet tooth.

Healthy Tea Time Cake

Also known as gur, jaggery is a winter-specific food, which can be either enjoyed as a standalone sweet or can also be used to make several mouth-watering desserts. Jaggery is a healthier alternative to refined sugar as well. You can easily ditch white sugar and switch to this yummy sweetener and use it to make tea, laddoos, halwa, and various other sweet dishes.

No Oven Baked Cake

If you want to make your food preparation a little more nutritious, try adding dried fruit into your recipes. Not only are they good for your body but they also can boost the texture and moisture levels of bread and other baked goods. 

Loaded With Dry Fruits

A super moist cake with dates, prunes, carrots, and lots of dry fruits in every bite. It is a deliciously wholesome treat and thus goes well with an evening tea. No egg, no butter, no sugar is used in this cake. This eggless whole wheat carrot walnut cake ticks all the right kinds of boxes for me – it is very simple to make, it is bursting with flavor, it can be served warm with your coffee or tea, there is no messy frosting involved, it is healthy made with whole wheat flour and no sugar, it is moist, soft and spongy. Do try this cake

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I made this delicious cake for my teacher (In dutch language “juf”) on her birthday. Her name is Natalie.

Ingredients:

Whole Wheat Flour – 1 cup + 1 tbsp

Grated Carrot – 1 & 1/2 cups ( 2 medium-size carrots)

Dates (deseed) & Prunes – 10 each

Greek yogurt – 1 cup

Grated jaggery – 1/2 cup

Refined Oil – 1/4 cup

Baking Soda – 1 tsp

Chopped walnuts, cashews, almonds, dry red cranberries – 1 cup

Method :

  1. Add dry fruits to a mixing bowl and add 1 tbsp of flour. Mix them well and keep them aside.
  2. Sift dry ingredients: Whole wheat flour, baking soda. Now add salt with grated carrot, dry fruits. Mix them well and keep them aside.
  3. Now in a grinder add greek yogurt, deseed dates, prunes, oil with jaggery and grind until smooth.
  4. Now mix ground mixture into prepared dry ingredients. Mix them well and if the mixture looks dry add 2-4 tbsp of warm milk.
  5. Put batter into a greased pan and add dry fruits over batter and with help of spatula press nuts gently. Put the cake pan into a preheated wok and bake it for 1 hour 10 minutes.
Baking With Whole Wheat Flour

Tips :

  1. Adjust jaggery according to your taste.
  2. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Wok Cake
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Baking In Kadai

Birthday Cake For Fitness Lover | No Refined Sugar Whole Wheat Dates Cake | Pressure Cooker Cake

My husband doesn’t like sugar at all but today is his birthday. So “Cake toh banta hai,” and guess it’s NO SUGAR cake. Cakes are a delight of all times. Nothing beats the flavor that cakes add to the celebration. They have and would always be one of the most sought after desserts that make a perfect statement of sweetness.

Dates are mostly consumed in the middle east as part of their staple diet because of the high nutritional values. A fresh date is a drupe fruit with a fleshy outer part surrounded with a shell of hardened endocarp, consisting of seed inside. They are cylindrically oval with fleshy pericarp and varies in color, from bright red to bright yellow and brown when dried.

Dates

I love to use dates not only in baking but in making chutneys or dip, sweets. This easy, soft and delicious eggless date and nuts cake with loads of crunchy mix nuts. I bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium, and zinc.

No Sugar Cake

Ingredients:
Whole wheat flour – 1 cup
Chopped Dates – 16
Milk – ¾ cup
Grated jaggery – 1/2 cup
Refined Oil – 1/4 cup
Baking Soda – 1 tsp
Mix nuts –1/4 cup
A pinch of salt
Toasted sesame seeds for topping – 1 tbsp

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Method :

  1. Sift dry ingredients: Sieve whole wheat flour, baking soda with a pinch of salt. Mix them well.
  2. Wet Ingredients: Now in a grinder add chopped dates, milk, grated jaggery with oil. Grind the mixture until smooth.
  3. Now mix wet ingredients with dry ingredients well.
  4. Put prepared batter into a greased pan. Sprinkle sesame seeds over batter and with help of spatula press gently.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated pressure cooker and bake it for 1 hour.
Tea Time Cake

Tips:

  1. You can add 1/2 cup of brown sugar.
  2. I used soft dates in my recipe (no need for soaking).
  3. Baking time may vary.
  4. If Baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. 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.

Healthy Cake

Important Notes:

  • Use a 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?

  1. Heat the pressure cooker on high heat for 2 minutes.
  2. 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).
  3. 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.
  4. Let it bake for 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.
  5. Eggless pressure cake is ready.

Lemon Blueberry Cake Made With Boiled Lemon | Eggless Pressure Cooker Cake

You think you’ve had lemon cake? Taste what happens when you grind whole lemon into the cake batter. For this recipe, you’re going to boil the lemons instead of just zesting and juicing them. Boiling the fruit removes bitterness and softens the pith and pulp. The lemons will bob at the top of the waterline in your pot, but they’ll rotate around on their own; there’s no need to stir.

Eggless Pressure Cooker Cake

Eggless Lemon Blueberry Cake Made With Boiled Lemon. It is a moist and delicious fruit cake. It could also be called a Whole Lemon Cake because the whole lemon (peel, juice, and pulp) is used with lots of fresh blueberries. It is perfect served with a warm cup of tea or coffee. Do try this cake ….

Lemon Blueberry Cake

Lemon Blueberry Cake is a moist and delicious crowd-pleasing dessert. This flavorful cake uses an entire lemon, peel, juice and pulp, for an amazingly lemony result. Blueberries are my favorite berries. Their flavor is delicious, they don’t have any pesky seeds to deal with, and the color is just SO pretty.

Ingredients:

Flour – 1 cup (Whole Wheat Flour(1/4 cup): Maida or All Purpose Flour( 3/4 cup) )
One whole lemon
Fresh blueberries – 1 cup ( 1 tbsp of flour, 2 tbsp of lemon juice)
Powdered White Sugar or fine white sugar – 1/2 cup
Yogurt – 1/2 cup
Refined Oil – 1/4 cup
Vanilla custard powder – 1/8 cup
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
A pinch of Himalayan pink salt

Tea Time Treat

Method:

1. Boil Lemon (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 35 minutes covered in low flame.

2. After boiling allow lemon to cool down completely. Then remove its pulp and remove pith from the skin.

3. Wet mixture: In a grinder mix sugar, oil, yogurt , boiled lemon with skin and pulp), vanilla custard powder and grind into a smooth batter.

4. Toss fresh blueberries with 1 tbsp of whole wheat flour and lemon juice Keep them aside.

5. Dry mixture: Sieve flour, baking powder, baking soda, salt, custard powder.

6. Mix dry and wet ingredients well.

7. Put prepared batter into a greased pan and put one layer of blueberries. Then repeat.

8. Tab the cake pan on a countertop to release any large air bubbles.

9. Put cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. 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.
Baked with Fresh Blueberries

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.

Important Notes:

  • 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?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Cooker Cake

Easter Tea Time Cake | Boiled Mandarin Carrot Cake | No Oven Cake | Pressure Cooker Cake Recipe

This Cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey. This delicious orange cake doesn’t get an orangey flavor from a little zest or from orange juice. The secret of this Orangey tasty cake is – The Whole Boiled Mandarin. When Mandarin is boil for that long, its bitterness slips into the water. You can use the whole Mandarin with skin and all, for a moist and delicious result. You can used malta orange as well. Do try this cake..

Boiled Mandarin Carrot Cake

This Boiled mandarin carrot cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey.

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Ingredients:
Flour – 1 cup + 1 tsp
( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )
Mandarin – 2 (small)
Dried red cranberry – 1/4 cup
Dried chopped apricot & dried red cranberries – 1/4 cup each
Grated carrot – 1 cup
Powdered White Sugar or fine white sugar – 1/2 cup
Cold milk – 1/4 cup
Refined oil – 1/4 cup
Vanilla custard powder – 2 tbsp
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
A pinch of Himalayan pink salt

Easter Tea Time Cake

Method:

  1. Boil Mandarin (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 60 minutes covered in low flame.
  2. After boiling allow Mandarin to cool down completely. Then remove its pulp and remove pith from the skin.
  3. Dry mixture: Sieve flour, baking powder, baking soda, Add salt and keep it aside.
  4. Wet mixture: In a grinder mix sugar, oil, cold milk, bolide mandarin with skin and pulp), vanilla custard powder, and grind into a smooth batter.
  5. Toss soaked dried red cranberries and chopped dried apricot with 1 tbsp of whole wheat flour. Keep them aside.
  6. Mix tossed dried red cranberries, chopped dried apricot, grated carrot with dry and wet mixtures. Mix them well.
  7. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  8. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
No Oven Cake

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. 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.
Happy Reyansh

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.

Important Notes:

  • 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?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Whole Wheat Banana Choco Cake | Healthy Tea Time Cake | Pressure Cooker Cake

Have some overripe bananas languishing in the fruit bowl? Put them to good use and bake this delicious and super moist tea time cake. The perfect cup of tea deserves the perfect partner and this Whole Wheat Banana Choco Cake is just perfect. Whole Wheat Banana Choco Cake is a delightful combination made with whole wheat flour, bananas, brown sugar, cocoa powder, sesame, and flax seeds gives perfect crunch.

Whole Wheat Banana Choco Cake

Ripe and overripe bananas are a superhero of whole-food, plant-based baking, keeping things moist while adding flavor and natural sweetness. Because the resistant starch changes to simple sugar when a banana ripens, bananas are easier to digest.  The higher glycemic index of ripe bananas shows that they are digested quickly. Bananas also have higher levels of antioxidants as they ripen.

Healthy Tea Time Cake

Chocolate and banana make one amazing combination. Wonderful on their own, these two ingredients can make their way into an abundance of amazing dishes and this Banana Choco Cake recipe is my favorite. You can make almost any sweet food using these two ingredients – pancakes, ice cream, breads and many more.

Sesame, Flax seeds & Chocolate Sprinkles

Whole Wheat Banana Choco Cake | Healthy Tea Time Cake

This moist healthy chocolate cake has no butter, but gets its super moist crumb from riped bananas. It’s also whole grain and lower in sugar than typical cake. That makes this perfect for breakfast or tea time. Banana lovers do try this cake ..

No Oven Cake

Ingredients :
Ripe Banana – 4 (small size)
Whole Wheat Flour – 1 & 1/2 cups
Brown sugar – 1/4 cup
Refined Oil – 1/4 cup
Cocoa powder – 1/8 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Vanilla extract – 1/2 tsp
Sesame and flax seeds (3 tbsp each) for toppings
A pinch of Himalayan pink salt

Healthy Chocolate Treat

Method :

  1. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, cocoa powder directly in the bowl.
  2. Add himalayan pink salt and mix all ingredients well.
  3. Wet Ingredients – In a mixer add bananas, brown sugar, oil, vanilla essence and grind it into a smooth paste.
  4. Now mix wet and dry ingredients well. Put the batter into a greased pan. Sprinkle topping over batter and with help of spatula press nuts gently.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated pressure cooker and bake it for 1 hour.
  7. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow the cake to cool completely before slicing and enjoy.
Best Use of Ripe Banana

Tips:

  1. Adjust brown sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. 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.

Wholesome Cake

Important Notes:

  • 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?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Chocolate Sprinkles

No Sugar Dates Banana Cake | Eggless Whole Wheat Banana Walnut Dates Cake – Cooker Cake | No Egg, No Butter, No All Purpose Flour, No Refined Sugar

Ripe bananas, dates, and milk give this no sugar tea time cake its tender, moist crumb and delicious, natural sweetness. Toasted sesame, flax seeds add an extra crunch and texture. Soft and moist eggless Whole Wheat Dates Banana Tea Time Cake is a perfect partner with a hot cup of tea.

No Sugar Dates Banana Cake

Mix up your baking game by baking with dates. Yes, Dates are the best natural sweetener because they are loaded with fiber and essential minerals, like calcium and iron. Dates are a sweet and nourishing food from the dates palm tree, it is also known as “khajoor” in India, “tawarikh” in Arabic, “daibino” in Nigeria, and “palmier” in French.

Dates

Dates are mostly consumed in the middle east as part of their staple diet because of the high nutritional values. A fresh date is a drupe fruit with a fleshy outer part surrounded with a shell of hardened endocarp, consisting of seed inside. They are cylindrically oval with fleshy pericarp and varies in color, from bright red to bright yellow and brown when dried. I love to use dates not only in baking but in making chutneys or dip, sweets, my favorite no sugar filling for gujiya.

Ingredients

Recipes with Dates – Dates Cranberries Burfi, No Sugar Dates Prunes Raisins Chutney, Dates Prunes Banana Cake, Dates Jaggery Dip , Grapes Dates Chutney, Lapsi ( Broken Wheat Dates Jaggery Pudding), Carrot Beetroot Halwa With Dates, Christmas Whole Wheat Dates Dry Fruit Cake, Whole Wheat Carrot Dates Walnut Cake for Christmas, No Sugar Cake, No Sugar Filling For Gujiya, Whole Wheat Date Walnut Cake.

I bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium, and zinc. Baking is a science-not all baked goods are ideal candidates for whole-wheat, but if you experiment, you’ll find many recipes just as delicious with whole-wheat flour. I have been baking from the last 9 years with whole wheat flour. Each time results are awesome and delicious.

Eggless Whole Wheat Banana Walnut Dates Cake

Whole-wheat flour, as implied, is made up of the whole wheat kernel—endosperm, bran, and germ. Because of this, it has a higher protein content than all-purpose (up to 15 percent), as well as more fiber, nutrients, and flavor. Because the bran and germ get in the way of gluten formation, whole-wheat flour has a bad rap for making baked goods dense and stodgy.

Cooker Cake

No Sugar Dates Banana Cake | Whole Wheat Dates Banana Tea Time Cake | No Egg, No Butter, No All Purpose Flour, No Sugar

This cake is super moist made with dates, banana, toasted sesame, and flax seeds in every bite. The darker, softer, and blacker the better. Super-ripe bananas are easier to mash so you can get a nice uniform texture. The banana puree blends in with the other ingredients and bakes a perfect no sugar cake.

No Egg, No Butter, No All Purpose Flour, No Sugar

Ingredients:

Whole Wheat Flour – 1 cup
Seedless & Chopped Dates – 10
Seedless Dates – 14
Milk – 3/4 cup
Banana – 1
Oil – 1/4 cup
Baking powder – 1 tsp
Baking Soda – 1/2 tsp
Sesame seeds & flax seeds – 1/4 cup each + 2 tbsp each (For topping)
A pinch of salt

Healthy Tea Time Cake

Method:

  1. Soak dates in 3/4 cup of warm milk for 20 minutes.
  2. Dry Ingredients: Sieve whole wheat flour, baking powder, baking soda with a pinch of salt. Add chopped dates, sesame seeds, flax seeds and mix them well.
  3. Wet Ingredients: Now in a grinder add soaked dates with milk (Use the same milk in which dates are soaked), banana, oil. Grind the mixture until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Sprinkle topping (sesame and flax seeds) over batter and with help of spatula press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put the pan into the preheated pressure cooker and bake it for 1 hour.
No Refined Sugar Cake

Tips:

  1. You can add 1/2 cup of brown sugar.
  2. Baking time may vary.
  3. If Baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Dates Banana Cake

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.

No Oven Cake

Important Notes:

  • Use a 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.
Pressure Cooker Cake

How To Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes.
  2. 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).
  3. 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.
  4. Let it bake for 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.
  5. Eggless pressure cake is ready.
Whole Wheat Cake

Sunshine Cake | Happy Friendship Day | Sunshine Tea Time Treat | Custard Powder Cake | Eggless Custard Cake

Friendship Day is celebrated on the first Sunday of August in India and falls on August 2 this year, it is the day people come together with their friends to celebrate with each other. No matter how old or young we are, friends are what keep us going. They are always around to lighten the mood when tensions are high or as an emotional sounding board when we need to rant about our life’s misgivings. One can always count on one’s friends, no matter what. And the biggest privilege in life is being the same for someone else. I am lucky to have the best buddies in my life. Love you all.

Sunshine Cake

This year, amid the coronavirus pandemic, meeting your friends may not be possible – but the good news is that friendship does not depend on how often you meet. Friendship is being there for your friends, even if it is from a distance. What better way to express your emotional bond for your friends than by treating them to the warmest and comforting present of all – a nice self-made cake. The cake is often classified as ‘comfort food’, which means it gives a sense of comfort.

Happy Friendship Day

Summer Sunshine Tea Time Treat | Custard Powder Cake

A golden sunshine color, soft and spongy cake recipe made with custard powder. It is perfect served with a warm cup of tea or coffee. 

Sunshine Tea Time Treat

Custard powder is mainly used to make dessert recipe like fruit custard. Most common recipe is fruit custard which is made with milk to form a thick sauce to top with fruits. I also make custard rice kheer with custard powder and it tastes delicious. I usually use custard powder in my cake recipes to give a nice yellow color. Some cake recipes with custard powder – Malai custard cake, Pumpkin cake and I always use custard powder in my most favorite cake – Orange cake.

Custard powder

Custard powder not only adds good aroma in baking it also makes them more delicious, and it gives beautiful golden yellow color after baking. This custard powder cake have perfect golden color with perfect texture that melts into your mouth and its eggless, butterless too.

Eggless Custard Cake
Ingredients

Flour – 3/4 cup ( I used 50-50 Whole wheat flour and All purpose flour)
Vanilla flavored custard powder – 90 ml ( 1/4 cup + 1/8 cup )
Baking powder – 1/2 tsp + 1/8 tsp
White Sugar – 1/2 cup
Oil – 1/4 cup
Milk – 3/4 cup
Colorful sugar sprinkles – 1/4 cup ( I use sprinkles after baking)
A pinch of salt

Method :
  1. Dry ingredients : Sieve flour, baking powder and salt. Keep it aside.
  2. Wet ingredients : Now add sugar, oil, milk and custard powder in a grinder and make a smooth batter.
  3. Mix both dry and wet ingredients. Put prepared batter into a greased baking pan. Tab the cake pan on a countertop to release any large air bubbles.
  4. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Custard Powder Cake

Tips:

  • Don’t over mix the prepared batter.
  • Don’t demould quickly allow it to cool down completely.
  • 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.

Important Notes:

  • 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.
Pressure Cooker Cake

How to Bake In A Pressure Cooker?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Tea Time Cake


Zucchini Chocolate Cake With Whole Wheat Flour | Eggless Cooker Cake | Vegetable Chocolate Cake

This eggless rich and moist Zucchini cake is my favorite way to eat vegetables. The zucchini makes the cake so moist you would never even know there is a vegetable in it. 

Zucchini Chocolate Cake

This cake is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. It’s a perfect way to use up an abundance of zucchini in a dessert. The moisture in the zucchini lends itself to making the most perfect, moist chocolate cake. It tastes delicious – Chocolate lovers do try this ….

Eggless Cooker Cake

Zucchini has such a mild flavor that it pairs beautifully with everything from cinnamon to chocolate. When zucchini is in season, there’s so much to bake with it. In baking, zucchini as an ingredient similar to bananas or applesauce. It adds a wonderful texture and moistness to baked goods like bread or cakes.

Zucchini

Zucchini Chocolate Cake With Whole Wheat Flour | Eggless Cooker Cake | Vegetable Chocolate Cake

One of the fabulous foods of summer is zucchini chocolate cake made with fresh zucchini. It’s a fabulous way to use up all that extra zucchini. Adding the zucchini gives this cake an awesome moist and fluffy texture. The added nutrition is just a bonus.

Vegetable Chocolate Cake

Ingredients :
Whole wheat flour – 1 cup
Shredded zucchini – 1 cup ( squeezed and dry )
Cocoa powder – 1/4 cup
Brown sugar – 1/2 cup or 3/4 cup
Greek yogurt- 3/4 cup
Oil – 1/4 cup
Baking soda – 1 tsp
A pinch of himalayan salt
Chocolate sprinkles & crushed pistachios for topping

Tea Time Healthy Cake

Method :

  1. Dry ingredients: In a bowl sieve flour, cocoa powder, baking soda and salt. Add shredded and squeezed zucchini. Mix them well and keep it aside.
  2. Wet ingredients: In a mixer add brown sugar, curd, and oil. Blend them until smooth.
  3. Mix wet and dry ingredients together. Put prepared batter into a greased baking pan.
  4. Sprinkle topping over cake and with help of spatula press topping gently. Tab the cake pan on a countertop to release any large air bubbles.
  5. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Kids Approved Cake – My son Reyansh loved it

Tips:

  • 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.
Chocolate Vegetable Cake

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.

Important Notes:

  • 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
No Oven Cake

How to Bake In A Pressure Cooker?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Pressure Cooker Cake

Wholesome Marble Cake | Chocolate Vanilla Cake | Pressure Cooker Cake

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.

Wholesome Marble Cake

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.

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Ingredients:
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

Method :

  1. Dry Ingredients: Sieve flour, baking powder, and salt into a bowl. Keep it aside.
  2. Wet Ingredients: Add oil, milk, sugar in a grinder and grind until the mixture is smooth.
  3. Now mix both dry and wet mixtures. Vanilla cake batter is prepared.
  4. In a separate bowl mix hot water and cocoa powder. Now mix 1/4 cup of the prepared cake batter. Chocolate cake batter ready.
  5. 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.
  6. 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.
  7. Sprinkle mix chocolate sprinkles over cake and with help of spatula press gently.
  8. Tab the cake pan on a countertop to release any large air bubbles.
  9. Put cake pan into the preheated pressure cooker and bake it for 1 hour.
Tea Time Cake

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. 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.

Important Notes:

  • 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?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
No Oven Baked Cake