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

Chocolate Peanut Butter Banana Cake | Tea Time Cake | Pressure Cooker Cake Recipe

Chocolate Peanut Butter Banana Cake is a moist chocolate cake with homemade peanut butter swirl and roasted peanuts on top. The cake is super moist with a strong banana flavor and a hint of peanut butter. This cake has the best combination – Peanut butter, Chocolate, and Banana

Chocolate Peanut Butter Banana Cake

Certain foods just go better together. Sometimes it’s because the flavor combo is irresistible, like peanut butter and chocolate, and sometimes it’s because the nutritional profile of each food complements the other and makes the final dish even more nutritious. Earlier, I baked Chocolate peanut butter cakeand it’s a foolproof recipe. But, the addition of ripe bananas makes this cake moist and delicious.

Tea Time Cake

Add on it’s a whole wheat cake recipe. Peanut butter and whole wheat bread are nutritious foods all by themselves. Peanut butter provides protein, heart-healthy mostly good fats, and is a good source of micronutrients including vitamin E, folate, and niacin. Whole wheat flour adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes.

Pressure Cooker Cake Recipe

When you’re baking with bananas, ripe bananas gives you a wide array of benefits. If the bananas are ripe, they’re much easier to mash and incorporate into the batter of the cakes, muffins and cupcakes. They’re also sweeter, as more of the starch has converted to sugar. 

This cake has the best combination – Peanut butter, Chocolate, and Banana.

Recipes With Ripe BananaPeanut Butter Banana Tea Time Cake, Banana Malpua, Whole Wheat Carrot Banana Cake, Dates Prunes Banana Cake, Eggless Whole Wheat Banana Walnut Dates, Banana blueberry smoothie , Creamy Avocado Banana Smoothie, Whole Wheat Banana Choco Cake.

Chocolate Peanut Butter Banana Cake | Tea Time Cake

This delicious cake is eggless and 100% made with whole wheat flour, with no butter required. Instead of butter, I used three ripe bananas which make this cake incredible moisture. While peanut butter gives it a richness that might just make this your new favorite cake recipe with peanuts and banana.

100% made with Whole Wheat Flour

Ingredients :
Ripe banana – 3 (small size)
Whole wheat flour – 1 & 1/2 cups
Cocoa powder – 1/4 cup
Brown sugar – 1/4 cup
Refined oil – 1/4 cup
Homemade peanut butter – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Roasted & crushed peanuts for toppings + 1/8 Cup Homemade peanut butter
A pinch of Himalayan pink salt

Healthy Tea Time Cake

Method :

  1. Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda, baking powder, salt, directly in the bowl.
  2. Wet Ingredients – In a mixer add bananas, brown sugar, oil, peanut butter and grind it into a smooth paste.
  3. 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. Spread peanut butter with help of fork.
  4. Tab the pan on a countertop to release any large air bubbles.
  5. Put the pan into the preheated pressure cooker and bake it for 1 hour.
  6. 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.
  7. Allow the cake to cool completely before slicing and enjoy.
No Oven Cake

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.
Best use of Ripe Banana

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.
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 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

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

Chocolate Milk Powder Cake | No Egg, No Butter, No All Purpose Flour | Pressure Cooker Method

This Eggless Chocolate Cake is moist, delicious, too tempting and great for chocoholics and chocolate cravings. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour, milk, and have a crunch of sesame seeds.

Chocolate Milk Powder Cake

The best thing about this cake it has no eggs, no butter, and no all-purpose flour. I replaced butter with oil and all purpose flour with whole wheat flour which makes this cake healthy for a light dessert post-dinner or as an evening tea-time snack.

No Egg, No Butter, No All Purpose Flour

Ingredients :

Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Cocoa powder – 4 tbsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
Powdered brown sugar – 1/2 cup
Baking powder – 1/2  tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Chocolate sprinkles & Sesame seeds – 2 tbsp each
A pinch of salt

Method :

  1. Dry Ingredients – Sieve whole wheat flour, milk powder, cocoa powder, baking soda and baking powder, salt together. Keep it aside.
  2. Wet Ingredients – Mix brown sugar, oil, and milk, vanilla essence in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients well.
  4. Put prepared batter into a greased square pan. Add chocolate sprinkles 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 wok and bake it for 1 hour.
Tea Time Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use white sugar instead of brown sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. 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 Treat

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 Vanilla Coconut Cake | Tea Time Cake | Wholesome Treat

Coconut is commonly used as ingredients in a variety of recipes. Its white, fleshy part is used to prepare various dishes like ice cream, cookies, cakes. It is also used to make gravy for vegetarian and non-vegetarian dishes. In this cake recipe, I used desiccated coconut with whole wheat flour, sugar, and milk. Desiccated coconut is crisp, snow white in color and has a sweet pleasant with a nutty flavor.

Tea Time Cake

This cake will give you a taste of the tropical and it tastes great with a hot cup of tea or coffee.  This cake has No Butter, No All Purpose Flour and No Egg which make this cake super healthy and a perfect tea time partner. Coconut lovers do try this cake.

Vanilla Coconut Cake

Ingredients:

Whole Wheat Flour – 1 cup
Powdered Sugar – 1/2 cup
Desiccated Coconut – 3/4 cup + 1/4 cup
Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp)
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
A pinch of salt

Method:

  1. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt twice and keep it aside.
  2. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients, coconut powder. Mix them well.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder over prepared cake batter and with help of spatula press gently.
  5. Tab the cake pan on a countertop to release any large air bubbles.
  6. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Cooker Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. 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.
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.
Perfect Tea Time Partner

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.

Choco Coconut Whole Wheat Cake | Bounty Cake | New Friends In Netherlands

Netherlands is one of the most beautiful and clean countries that I have visited so far. It has something for everyone and as it is truly multicultural (With approximately 178 different cultural backgrounds Amsterdam is a blend of people from all over the world). There are certain unique aspects of the country, and only something you can truly understand if you have experienced it by yourself. We moved to the Netherlands in 2018, a new country, adapting new culture, everything is new. Everyone we met in the Netherlands welcomes us with open arms. From making new friends (in dutch class), learning the Dutch language, discovering a new culture, getting used to the new education system, first snow experience, coffee meetups, meeting people from different countries, using a bicycle to commute (back to childhood memories), fall in love with dutch fries, my first baking class, making new chai partners, friends visiting Amsterdam and addition of a new member to our family, “Ray”.

Chocolate and coconut are one of the best dessert flavor combinations and it reminds me of a taste of Bounty chocolate. I made this cake for my friends ( My Dutch language class), it was a huge hit.

Bounty Cake

The texture of this choco coconut cake is a fine crumb and it is very moist. The flavor is simply wonderful, packed with coconut and cocoa, it’s a perfect cake to go with a cup of coffee. Recently, I shared vanilla coconut cake recipe with whole wheat flour. In this recipe, I just add one more ingredient that is cocoa powder and it turned out super yummy chocolate flavor cake. Chocolate lovers do try this cake …..

No Egg, No Butter& No All Purpose Flour

Ingredients:

Whole Wheat Flour – 1 cup

Brown Sugar – 1/2 cup

Desiccated Coconut – 3/4 cup + 1/4 cup

Cocoa powder – 1/8 cup

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

Baking soda – 1/2 tsp

Refined Oil – 1/4 cup

Milk – 3/4 cup

Choco sprinkles – 1/4 cup

A pinch of salt

Method:

  1. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, cocoa powder, salt twice and keep it aside.
  2. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients, coconut powder. Mix them well.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder with choco sprinkles over prepared cake batter and with help of spatula press gently.
  5. Tab the cake pan on a countertop to release any large air bubbles.
  6. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Cake With Whole Wheat Flour

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. 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.
Choco Coconut 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.
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 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.

Eggless Vanilla Cake Milk Powder Cooker Cake | Tea Time Treat | Treat For My Friends

Prepare the best and easy, quick and delicious Vanilla Sponge Cake with milk powder. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour. Sprinkled some sunflower, melon, sesame seeds for the crunchiness and healthy tea time treat is ready.

Tea Time Cake

I baked this cake for a tea party at my friend Handan Yildirim’s house, my friend from Turkey. She is an amazing cook and also an amazing host. I will definitely learn some Turkish cuisine from her.

In this cake recipe, I used milk powder, milk when dehydrated by evaporation, is called milk powder. Milk powder is very easy to store and has a long shelf life. It is a great substitute for whole milk in many recipes.

Milk Powder Cake

Ingredients :
Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Oil – 1/4 cup
Milk – 3/4 cup
Powdered white sugar – 1/2 cup
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Mix seeds (Sunflower, flax seeds, melon and sesame seeds each 1 tbsp) – 1/4 cup
A pinch of salt

Vanilla Cake

Method :

  1. Dry Ingredients – Sieve whole wheat flour, milk powder, baking soda and baking powder, salt together. Keep it aside.
  2. Wet Ingredients – Mix sugar, oil and milk, vanilla essence in a grinder until smooth.
  3. Mix both dry and wet mixtures. Mix them well and make a smooth batter.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of mixed seeds over prepared cake batter and with help of a spatula press gently.
  5. 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.
Cooker Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. 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.

Super Easy Cake Recipe

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.

Malai Custard Cake | No Oil Cake | Eggless Whole Wheat Tea Time Pressure Cooker Cake

Malai cake is delicious, rich cake with a flavor of thick cream and it’s a perfect tea time partner. Creamy malai makes this cake so soft it just melts in the mouth. Cream refers to “MALAI” – It is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface.

Malai Custard Cake

This layer is skimmed off. You can consume it directly, with sugar or use as an ingredient in cooking. Malai is used most often in North Indian dishes to make gravy rich and creamy. I already posted a sabji recipe with malai – Malai Ki Sabji. I didn’t add any oil or butter in this cake because of a good amount of butterfat already in malai. Do try it Cake …..

No Oil Cake

Ingredients:
Whole Wheat Flour – 1 cup
Malai or Cream – 1/2 cup
Powdered White Sugar – 1/2 cup
Vanilla Custard Powder – 2 tbsp
Baking Soda – 1/4 tsp
Baking Powder – 1 tsp
Milk – 1/2 cup (Room Temperature)
A pinch of Salt

Method:

  1. Dry mixture: Shift whole wheat flour, baking powder, baking soda, custard powder, salt. Keep it aside.
  2. Wet mixture: In a grinder add malai, sugar, milk and mix until smooth.
  3. Mix dry mixture into wet mixture and mix well.
  4. Put batter into a greased pan and tap 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.
Eggless Whole Wheat Tea Time Pressure Cooker Cake

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.
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 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?

  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 | Peanut Butter Banana Cake | No Egg, No Butter, No All Purpose Flour

Have you tried Peanut Butter Banana Tea Time Cake? If you are a peanut butter lover, you are going to go bananas for this banana bread recipe. It has full of peanut butter flavor and banana. Earlier, I baked Chocolate peanut butter cakeand it’s a foolproof recipe. But, this cake recipe is without cocoa powder and it turned out super delicious.

Tea Time Cake

Overripe bananas are the best for baking. Bananas are so good for you, they are naturally sweet and rich in potassium, which plays an important role decreasing the risk of high blood pressure and stroke.

Peanut Butter Banana Cake

Peanut Butter and banana are a classic combination, and with good reason. Not only do their flavors compliment each other well, they also have some potential health benefits. Peanut butter is a good source of monounsaturated fats, antioxidants, as well as nutrients like magnesium, folate, and vitamin E.

Peanut Butter Banana Cake

Making your own peanut butter is super easy. It takes a few minutes to transform whole peanuts into warm and creamy, delicious homemade peanut butter. Place roasted and skin removed peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. Roasted peanuts will go from crumbs to a dry ball to a smooth and creamy liquid Peanut Butter. Stir in the brown sugar, honey, or salt, if you want.

No Egg, No Butter, No All Purpose Flour

Tea Time Cake | Peanut Butter Banana Cake

I also posted a banana cake recipe with cocoa powder ( Eggless Banana Choco Cake ), dates (Eggless Whole Wheat Banana Walnut Dates Cake), and with carrots (Whole Wheat Carrot Banana Cake). This time I tried with homemade peanut butter and it turned out a delicious treat.

Combining two classic flavors – Banana and Homemade Peanut Butter in one super moist CAKE and it’s a perfect treat for kids in the summer holidays. It’s made with whole wheat, banana, peanut butter that make this cake packed with nutrients and a delicious flavor.

Healthy Tea Treat

Ingredients :
Ripe banana – 4 (small size)
Whole wheat flour – 1 & 1/2 cups
Brown sugar – 1/4 cup
Refined oil – 1/4 cup
Homemade peanut butter – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Roasted & crushed for toppings
A pinch of Himalayan pink salt

No Oven Cake

Method :

  1. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, salt, directly in the bowl.
  2. Wet Ingredients – In a mixer add bananas, brown sugar, oil, peanut butter and grind it into a smooth paste.
  3. 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.
  4. Tab the pan on a countertop to release any large air bubbles.
  5. Put the pan into the preheated pressure cooker and bake it for 1 hour.
  6. 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.
  7. Allow the cake to cool completely before slicing and enjoy.
Cooker Cake

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.
Yummy Delicious 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.

Pressure Cooker 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.
Peanut Butter & Banana Tea Time 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 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.
Healthy Tea Time Cake

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