Pressue Cooker Ragi Chocolate Cake Recipe

Name: Pressue Cooker Ragi Chocolate Cake Recipe
Yield: 1
Cuisine: European

Recipe By Slurrp

Healthy eggless chocolate cake made with ragi flour. 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.

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Ingredients For Pressue Cooker Ragi Chocolate Cake Recipe

Ingredients for flax egg
1 tablespoon Flax meal
3 tablespoon Chilled water
Ingredients for cake
0.5 cup Maida
0.25 cup Ragi flour
0.25 cup Cocoa powder
1 teaspoon Baking powder
0.5 cup Brown sugar
2 tablespoon Walnuts
0.5 cup Milk
0.5 cup Oil
1 teaspoon Vanilla essence
0.25 teaspoon Cinnamon powder
1 tablespoon Proofed flaxseed egg replacer
0.5 teaspoon Salt

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Directions : Pressue Cooker Ragi Chocolate Cake Recipe

STEP 1.Preheat the pressure cooker by using salt. Make a bed of 1 cup of salt on the base of the pressure cooker. Smooth it out for an even layer.

STEP 2.Cover the pressure cooker and let it get hot on medium heat for 10- 15 minutes.

STEP 3.To prepare ‘flax-egg’, for 1 egg, add1 tbsp ground flaxseed (flaxseed powder/ flax meal) to 3 tbsp of chilled water and give it a brisk stir. Rest it for 10 t0 12 minutes till the texture becomes gooey and sticky

STEP 4.In a mixing bowl add ½ cup maida, ¼ cup ragi flour, ¼ cup cocoa powder, 1 tsp baking powder, ½ cup brown sugar, 2 tbsp walnuts, ½ cup milk,½ cup oil,1 tsp vanilla essence, ¼ tsp cinnamon powder,1 tbsp proofed flaxseed egg replacer, ½ tsp salt.

STEP 5.Mix the ingredients well until it becomes a smooth batter. Do not over beat. Beat for less than a minute.

STEP 6.Grease a baking pan that fits in the cooker. Spread oil or butter all over the inside of the pan and then dust the inside with flour so that the flour sticks to the pan. Doing this helps the cake come out of the pan easily.

STEP 7.Empty the batter into the dusted pan and smooth the surface.

STEP 8.Open the cooker that has been heating. Place a trivet on the salt bed so that the cake tin does not sit directly in the salt.

STEP 9.Place the cake tin on the trivet and close the pressure cooker without putting the weight. Cooke on medium heat for 25 to 30 minutes.

STEP 10.Open the cooker and check the cake by inserting a knife, if the cake is done the knife comes out clean.

STEP 11.Take the cake tin out and allow it to cool before cutting the cake.

Nutrition
value

2614

calories per serving

190 g Fat30 g Protein200 g Carbs18 g FiberOther

Current Totals

190 g Fat
30 g Protein
200 g Carbs
18 g Fiber

MacroNutrients

Carbs
200 g
Protein
30 g
Fiber
18 g

Fats

Fat
190 g

Vitamins & Minerals

Calcium
445 mg
Iron
10 mg
Vitamin A
311 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
115 mcg
Vitamin B12
2 mcg
Vitamin C
3 mg
Vitamin E
26 mg
Copper
2 mcg
Magnesium
261 mg
Manganese
3 mg
Phosphorus
614 mg
Selenium
36 mcg
Zinc
6 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.