Eggless Beetroot Choco Nuts Cake | Pressure Cooker Cake | No Egg No Butter No APF

If you haven’t yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect recipe. This Beetroot Choco Nuts Cake is a moist, fluffy cake all because of one very special ingredient: Beetroot. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. 

No Egg, No Maida, No Butter

With cooked and boiled pureed beetroot, this cake is gooey and fudgy but does not taste like beetroot. It’s the miracle ingredient that gives the cake its magical texture. Do try it 🙂

Pressure Cooker Cake | No Egg No Butter No APF

Ingredients:
Whole Wheat Flour – 1 & 1/4 cups
Cocoa Powder – 1/4 cup
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Refined Oil – 1/4 cup
Brown sugar – 3/4 cup
Curd – 3/4 cup
Boiled Beetroot – 1 medium

Nuts Mix:
The Mix of flaxseeds, white chocolate chips, chocolate chips, sliced pistachios, chopped walnuts – 1/2 cup ( 2 tbsp each)

Method :

  1. Boil medium size beetroot in a pressure cooker with 1 cup of water and then peel the boiled beetroot. Cut boiled beetroot into small cubes and keep it aside.
  2. Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda, baking powder. Mix them well and keep it aside.
  3. Wet ingredients – Now in grinder mix oil, brown sugar, curd, and boiled beetroot cubes together until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Add dry fruits of your choice 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 wok 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 curd.
  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.
Healthy Tea Time 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 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.

Vanilla Yogurt Cake | Baking with Whole Wheat Flour | Vanilla Curd Cake

We love yogurt in the morning with granola, fruit, or both. We also love to plop it in smoothies or swirl it into hot cereal. But yogurt is also an excellent dairy to bake with. Because of its acidity, yogurt reacts with baking soda to encourage leavening. It also adds nice, tangy flavor that hardly overpowers, but instead keeps everything in balance.

Vanilla Curd Cake

If you’re thinking “it’s all Greek to me,” then it’s time to explore how Greek yogurt adds a secret weapon of deliciousness and delight to your healthy baking recipes. Greek yogurt is a style of yogurt that’s been thoroughly strained of its whey, resulting in a far thicker consistency than regular yogurt. This style has long been favored in parts of Europe and the Middle East; referring to it as “Greek” or “Greek-style” yogurt is simply a nod to this fact. Like unstrained yogurt, it comes in a variety of different flavors or can be purchased plain. 

Baking with Whole Wheat Flour

Curd is an excellent replacement for the egg when used for baking. It adds a very nice softness to the baked good it is added too in eggless chocolate cakes and eggless vanilla cake. Instead of sour curd, you can also use plain curd, baking soda, and baking powder to make the cake spongy and fluffy.

Vanilla Yogurt Cake

This is the only vanilla cake recipe you’ll ever need. It bakes up soft, moist, with a fine, and delicate crumb. So easy it’s practically foolproof, and it all comes together in just one bowl. Simple, versatile, and so delicious. I also shared chocolate cake with curd do check chocolate lovers.

Chocolate Cake ( made with greek yogurt)

Vanilla Cake With Curd is a unique cake made with very few ingredients. It’s eggless, fluffy, super moist cake. You can have a warm slice of homemade cake with a hot cup of tea.

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Ingredients :

Whole Wheat Flour – 1 & 1/2 cups

Greek yogurt – 1 cup

Sugar – 1/2 or 3/4 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. Dry mixture: Shift whole wheat flour, baking powder, salt and baking soda. Mix and keep it aside.
  2. Wet mixture: In a grinder add sugar, curd, oil and mix until smooth.
  3. Mix dry mixture into wet mixture. Put prepared batter into a greased pan.
  4. Tab the pan on a countertop to release any large air bubbles.
  5. Put the pan into the preheated wok and bake it for 1 hour.
  6. When cake is done, allow to cool for 10 minutes. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
  7. Allow cake to cool completely before slicing.
Healthy Baking

Tips :

  • 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.
Wholesome Baking

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.
Dahi Wala Cake

Eggless Whole Wheat Jaggery Cake or Atta Gur Ka Cake | Healthy Cake | No Sugar Tea Time Cake

I have been baking for the last ten 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 correct duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.

Eggless Whole Wheat Jaggery Cake

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, add only half the required amount.

Atta Gur Ka Cake

Substitute margarine and butter with applesauce or prune puree. Refined sugar has no nutritional value replace it with honey, jaggery, brown, raw, or Demerara sugar to sweeten the goodies.

Jaggery or Gur

This whole wheat jaggery cake is a healthier take on the classic pound cake. This delightful cake is moist, light, and airy and a perfect companion for your evening tea. This delicious cake is egg-free, sugar-free, and refined flour-free yet turns out fluffy and moist. It contains simple ingredients and is easy to make.

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Ingredients :
Whole Wheat Flour – 1 cup + 1 tsp
Greek yogurt – 3/4 cup
Grated Jaggery – 3/4 cup
Refined Oil – 1/4 cup
Baking Soda – 1 tsp
Chopped Walnuts & Cashews – 1/2 cup + 1/8 cup
Flax Seeds and Sesame Seeds – 2 tbsp each
Fennel  – 1 tbsp
A pinch of Himalayan pink salt

Healthy Cake

Method :

  1. In a bowl add chopped dry fruits (1/2 cup), fennel, flax seeds, sesame seeds, salt with 1 tsp of flour. Mix them well.
  2. In a same bowl sieve dry Ingredients – whole wheat flour, baking soda.
  3. Wet Ingredients: Grind milk, jaggery, oil in a mixer and make a smooth paste.
  4. Now mix dry ingredients with wet ingredients. Cake batter is ready to bake.
  5. Now tab the cake pan on a countertop to release any large air bubbles.
  6. Now pour prepared cake batter into the pan. Sprinkle fennel, flax seeds, sesame seeds, few cashews and walnuts over batter and with help of spatula press them gently.
  7. Put cake pan into the preheated pressure cooker and bake it for 1 hour.
Pressure Cooker Cake

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.
Healthy Baking

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 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 Cooker Cake is ready.
Tea Time Cake

Coconut Carrot Cranberries Cake | Baking with Whole Wheat | Healthy Tea Time Cake | Baking In Wok

When life gives you a lot of time to bake – Bake Cakes. At least that’s what I’ve been doing. This delicious, moist cake is the perfect twist to a spring classic. If you love carrot and coconut, you will wonder why you haven’t put these two things together before. Bake with whole wheat flour, grated carrots, desiccated dry coconut adds a sweet, delicious flavor.

Coconut Carrot Cranberries Cake

Coconut lovers do try this yummy and super moist cake. If you are worried about a vegetable on your cake, no worries. Luckily, carrots are sweet so it aids in helping balance a sweet cake with something you may not traditionally think should be in a cake. Carrots, beetroot, zucchini and pumpkin, sweet potatoes are all easy to incorporate into baked goods. They improve texture, keep baked goods moist, and add a little fiber and nutrients. The veggies can be added raw (grated) or cooked and pureed.

Baking with Whole Wheat

Baking with vegetables and fruits helps produce a moister cake by replacing some of the flour with fresh produce. The use of veggies also allows for butter and oil to be reduced or left out completely since vegetables like pumpkin or zucchini naturally contain a lot of water. You can also use vegetables as an addition to a standard recipe – without replacing anything.

Ingredients:

Whole Wheat Flour – 1 cup + 1 tsp

Brown Sugar – 1/2 cup

Dessicated coconut – 3/4 cup + 1/4 cup

Grated Carrot – 1 cup ( 2 medium sizes)

Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp)

Baking soda – 1/2 tsp

Refined Oil – 1/4 cup

Warm Milk – 3/4 cup

Mix of red dried cranberries & chopped apricots – 1 cup ( 1/2 cup each) + 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. Toss 1 tbsp of flour with 1 cup mix red dried cranberries and chopped apricots. Keep it aside.
  2. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt and keep it aside.
  3. Mix dessicated coconut, grated carrot with red dried cranberries and chopped apricots. Keep them well with dry ingredients.
  4. Wet Ingredients: Now add milk, brown sugar, oil in a grinder until smooth.
  5. Now mix wet ingredients with dry ingredients.
  6. Put prepared batter into a greased pan. Sprinkle 1/4 cup of coconut powder & 1/4 cup of mix red dried cranberries and chopped apricots over cake. Press them with help of spatula press gently.
  7. 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.
  9. 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.
  10. Allow the cake to cool completely before slicing and enjoy.
Healthy 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.
Tea Time 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 baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Love Baking

Whole Wheat Tutti Frutti Cake – Holi Special

Happy Holi To All

In our country food is the soul of all festivals. Holi Festival, in particular, has more cultural significance than religious and this festival of colors is known for traditional recipes, tasty snacks, and yummy sweets.

IMG_5456.JPG
Colorful Tutti Frutti Cake

I have already posted Gujiya, Non-Fried Bread Pakoras, Masala Kaju Namkeen, Marble Rava Dhokla which you can prepare on the eve of Holi. But My Holi is incomplete without a Cake. So, here is Whole Wheat Tutti Frutti Cake made with the wholesome goodness of whole wheat, milk and lots of colorful tutti frutti.

IMG_5459.JPG
Tutti Frutti

Whole Wheat Tutti Frutti Cake – Pressure Cooker Cake

Ingredients :
Whole Wheat Flour – 1 & 1/2 cups
Sugar – 1 cup
Milk – 1 cup
Baking powder – 2 tsp
Tutti Frutti – 1/2 cup + + 1 tbsp of whole wheat flour
Refined Oil – 1/4 cup
A pinch of Salt

IMG_5464.JPG
WholeWheat Tutti Frutti Cake

Method :

  1. Dry Ingredients – Sieve whole wheat flour, baking powder, and salt. Toss tutti frutti with 2 tbsp of whole wheat flour. Mix them with whole wheat flour and baking powder mixture. Keep it aside.
  2. Wet Ingredients – In a grinder mix sugar, oil, and milk until smooth mixture.
  3. Mix both dry and wet mixtures together.
  4. Put batter into a greased pan and sprinkle some tutti frutti on cake batter. Press lightly with help of a spatula. Now tab the cake pan on a countertop to release any large air bubbles.
  5. Put cake pan into the preheated pressure cooker and bake it for 1 hour.

IMG_5455.JPG
Holi Special  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.

IMG_5465.JPG
No Oven 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 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.

IMG_5457.JPG
Pressure Cooker Cake