Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan beetroot choco nuts cake – pressure cooker cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
I used sunflower seeds to create a nut-free cake but almond meal would add another nutty flavour layer. These little vegan chocolate beetroot cakes are a gorgeously chocolatey treat made better by wholesome ingredients and a. Eggless Coconut cake made using Pressure Cooker - Spongy and Tasty with Coconut flavor. The text version of this recipe is available.
Vegan Beetroot Choco Nuts Cake – Pressure Cooker Cake is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Vegan Beetroot Choco Nuts Cake – Pressure Cooker Cake is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook vegan beetroot choco nuts cake – pressure cooker cake using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegan Beetroot Choco Nuts Cake – Pressure Cooker Cake:
- Get 1. Whole Wheat Flour
- Get 1/4 cup Cocoa Powder
- Get 1 tsp Baking soda or Eno
- Prepare 1/2 tsp Baking powder
- Make ready 1/4 cup Refined Oil
- Get 1/2 tsp Vanilla Essence
- Take 3/4 cup Brown sugar
- Take 3/4 cup Curd
- Make ready 1 Boiled Beetroot medium
- Take Nuts Mix:
- Get The Mix of flaxseeds, white chocolate chips, chocolate chips, sliced pistachios, chopped walnuts – 1/2 cup (2 tbsp each)
Yes, that's right, this vegan coconut cream cake contains sweet potatoes! I used Japanese sweet potatoes that have white. This soft and moist vegan chocolate cake is adapted from the most popular post on my blog- my eggless chocolate cake and cupcake recipe. I have always baked Vegan chocolate cake in the oven and only once I have tried it on stovetop pressure cooker.
Instructions to make Vegan Beetroot Choco Nuts Cake – Pressure Cooker Cake:
- 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. - Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda or Eno, baking powder. Mix them well and keep it aside.
- Wet ingredients – Now in grinder mix oil, brown sugar, curd, vanilla essence and boiled beetroot cubes together until smooth. - Now mix wet and dry ingredients well.
- Put batter into a greased pan. Sprinkle Nuts mix over cake and with help of spatula press nuts gently. - Tab the cake pan on a countertop to release any large air bubbles. - Put cake pan into the preheated pressure cooker and bake it for 1 hour.
- Tips: - - Adjust sugar according to your taste. - Baking time may vary. - If cake batter looks dry, add 2- 4 tbsp of curd. - 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? - - 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 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.
This soft and moist vegan chocolate cake is adapted from the most popular post on my blog- my eggless chocolate cake and cupcake recipe. I have always baked Vegan chocolate cake in the oven and only once I have tried it on stovetop pressure cooker. They have never failed either ways. Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist, from BBC Good Food. Beetroot makes this chocolate cake incomparably moist.
So that’s going to wrap this up for this exceptional food vegan beetroot choco nuts cake – pressure cooker cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
