by Mums and Stories reached out to this interesting mum food blogger a few days ago, which she promptly shared as part of the Easter recipes, but we are publishing this now as a summer kid’s treat.
Rupali is a mum , someone who loves baking and lives in Indirapuram, near New Delhi.
While she bakes healthy foods she doesn’t hesitate to experiement with foods.
Here is a recipe that is shared including the pressure cooker method. This one is an eggless recipe too. You can check more recipes from her blog on https://madaboutcookingwithrupali.com/
Coconut Carrot Cake – Easter Special
Ingredients:
Whole Wheat Flour – 1 cup
Powdered Sugar – 1/2 cup
Powdered 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 or Eno – 1/2 tsp
Refined Oil – 1/4 cup
Warm Milk – 3/4 cup
Mix Chocolate Chips – 1/2 cup
A pinch of salt
Method:
a) Toss 1 tsp of wheat flour with chocolate chips and keep it aside.
b) Dry roast coconut powder over medium heat on a nonstick for 5 minutes stirring continuously.
c) When it turns into little brown switch off the flame and keep it aside to cool down completely before adding.
Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt twice and keep it aside.
Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
Now mix wet ingredients with dry ingredients, roasted coconut powder, grated carrot. Mix them well.
d) Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder, mix chocolate chips mix over cake and with help of spatula press gently.
e) Tab the cake pan on a counter-top to release any large air bubbles.
f) Put cake pan into the preheated pressure cooker and bake it for 1 hour.
Coconut Carrot Cooker Cake
Tips:
- Adjust sugar according to your taste.
- 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:
a) Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
b) Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
c) 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.
d) No gasket and whistle are needed. Remove them before baking.
e) Don’t add water to the pressure cooker.
How to Bake In A Pressure Cooker?
a) 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.
b)Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
c) Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
d) 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.
e) 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.
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