Nutty Oats Wheat Flour Chocolate Cake – Pressure Cooker Recipe – Healthy Treat On My Birthday. Oats choco cake is really quick and easy recipe. Your family will love to have this cake. Easy Oatmeal Cake Recipe in pressure cooker
Soft, moist and delicious recipe of eggless chocolate cake made with whole wheat flour. This Eggless Chocolate Cake is a simple and easy one bowl recipe. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie Nothing is more delicious than a warm, chewy chocolate chip cookie. You can cook Nutty Oats Wheat Flour Chocolate Cake – Pressure Cooker Recipe – Healthy Treat On My Birthday using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Nutty Oats Wheat Flour Chocolate Cake – Pressure Cooker Recipe – Healthy Treat On My Birthday
- Prepare 1 cup of Wheat wheat flour.
- You need 1/2 cup of Homemade oats flour.
- You need 3/4 cup of Brown sugar.
- It’s 4 tbsp of Cocoa powder.
- It’s 1 tsp of Baking soda.
- It’s 1/4 cup of Oil.
- Prepare 1 cup of Milk (cold).
- It’s 1 tsp of Vanilla Essence.
- Prepare 1/4 cup of Thinly sliced almonds – for topping.
- Prepare 1/2 cup of Chopped walnuts.
- It’s 1 pinch of Salt.
Using whole wheat flour The first cookies were actually tiny cakes baked as a test to make sure that the oven temperature was. To make this eggless chocolate cake with wheat flour, butter & milk just use little more water or milk. I made the chocolate cake for hubby's birthday. I used sugar substitute ,my husband is diabetic.
Nutty Oats Wheat Flour Chocolate Cake – Pressure Cooker Recipe – Healthy Treat On My Birthday step by step
- Dry mixture: Shift whole wheat flour, oats flour, cocoa powder, baking soda, salt. Add chopped walnuts and keep it aside. Wet mixture: In a grinder add sugar, milk, oil, mix until smooth. Mix dry mixture into wet mixture and mix well..
- Put batter into a greased pan. Sprinkle 1/4 cup of sliced almonds over prepared cake batter and with help of spatula press gently. Tab the cake pan on a countertop to release any large air bubbles. Put the cake pan into the preheated pressure cooker and bake it for 1 hour..
- Tips: Baking time may vary. Brown sugar can be replaced by white sugar. If cake batter looks dry, add 2- 4 tbsp of milk. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes..
- Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin. 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? Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid..
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. Eggless Pressure Cooker Cake is ready..
Banana Muffins Pressure Cooker Vanilla Milk Cake Marble Cake Beetroot Cake Basic Vanilla Cake with Eggs. I used atta in this recipe and it was so good. The oats added nice texture to the cake and the cocoa I used quaker oats plus.it is more healthy because of the addition of wheat, ragi, barley. This recipe came about because I just didn't like the way flourless cakes made using egg whites would rise while baking, but then collapse into a crater while cooling. Me and my family absolutely loved this recipe!
