Eggless Chocolate Ragi Cake - Pressure Cooker Cake
You don't need an oven to make a cake now with this super delicious Eggless Chocolate Ragi Cake made using a Pressure cooker & simple table salt! Try it and you will simply love it.
The Eggless Chocolate Ragi Cake is a delicious and soft cake that is baked using a sand oven technique in a pressure cooker. The texture is soft and fluffy with a rich taste of ragi and cocoa making it a perfect tea time cake or even a snack for kids.
I have used flax meal egg replacer as a substitute for eggs in this recipe of Eggless Chocolate Ragi Cake, which gives it a soft texture as well. In addition, I have used maida for the cake, but you can also use whole wheat flour. But keep in mind, when you use whole wheat flour, the cake will be more dense.
- 1/2 cup All Purpose Flour (Maida)
- 1/4 cup Ragi Flour (Finger Millet)
- 1/4 cup Cocoa Powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Brown Sugar (Demerara Sugar)
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoon Vanilla Extract
- 1/2 cup Milk
- 1/4 cup Olive Oil , or sunflower oil
- 2 tablespoons Walnuts For Flax meal egg replacer
- 1 tablespoon Flax seed powder (flax meal)
- 3 tablespoons Water
How to make Eggless Chocolate Ragi Cake - Pressure Cooker Cake
To begin making the Eggless Chocolate Ragi Cake - Pressure Cooker Cake first we will preheat our pressure cooker with salt or fine sand.
Into the pressure cooker, add 1 cup of salt and make a bed of sand at the bottom of the pressure cooker.
Cover the pressure cooker without the weight on and allow it to get preheated over medium heat for a minimum of 10 minutes.
In the mean while, prepare the flax meal egg replacer.
In a small mixing bowl, add the flaxseed powder and 3 tablespoons of water. Stir well to combine and allow it to rest for 10 minutes. After 10 minutes you will notice that the flax meal mixture will get a gooey consistency similar to that of eggs.
Once this is done, in a large mixing bowl; add the maida, ragi flour, cocoa powder, baking powder, sugar, cinnamon powder and give it a stir.
Add the milk, oil, flax meal egg replacer mixture and stir well to combine. Beat until the Eggless Chocolate Ragi Cake batter is fluffy.
Grease the baking tin with oil and dust it with flour. Ensure the baking pan will fit into the pressure cooker. Typically you can use a rice bowl which fits into the pressure cooker as your cake pan.
Pour the Eggless Chocolate Ragi Cake batter into the greased and dusted pan and place it into the preheated sand oven.
Cover the pressure cooker without the weight on and bake on low to medium heat for about 35 to 40 minutes until a toothpick when inserted inside comes out clean.
Once done, turn off the pressure cooker oven & remove the pan from the heat and allow it to cool completely.
Once cooked, gently slide the knife around the edges to release the cake and cut it into wedges and serve.
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