Vegan Beetroot Choco Nuts Cake – Pressure Cooker Cake

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan beetroot choco nuts cake – pressure cooker cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Beetroot Choco Nuts Cake – Pressure Cooker Cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Vegan Beetroot Choco Nuts Cake – Pressure Cooker Cake is something that I have loved my whole life.

Order Online Today, UK Mainland Delivery. Choose From A Huge Range Of Herbs, Spices, Nuts, Seeds & More. BuyWholeFoodsOnline Is A Family Run Business Stocking A Range Of Natural & Organic Foods. Cut boiled beetroot into small cubes and keep it aside.

To get started with this recipe, we must prepare a few components. You can have 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:
  1. Get 1. Whole Wheat Flour
  2. Prepare 1⁄4 cup Cocoa Powder
  3. Make ready 1 tsp Baking soda or Eno
  4. Take 1⁄2 tsp Baking powder
  5. Prepare 1⁄4 cup Refined Oil
  6. Make ready 1⁄2 tsp Vanilla Essence
  7. Prepare 3⁄4 cup Brown sugar
  8. Take 3⁄4 cup Curd
  9. Take 1 Boiled Beetroot medium
  10. Make ready Nuts Mix:
  11. Get The Mix of flaxseeds, white chocolate chips, chocolate chips, sliced pistachios, chopped walnuts – 1⁄2 cup (2 tbsp each)

Press into a sieve and set aside juice. Peel and boil the beetroot for around an hour and then puree in a blender. Whisk together with the golden syrup and balsamic. Melt the chocolate in a double broiler and add to puree - stir until smooth.

Instructions to make Vegan Beetroot Choco Nuts Cake – Pressure Cooker Cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
  8. 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.
  9. 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.

Whisk together with the golden syrup and balsamic. Melt the chocolate in a double broiler and add to puree - stir until smooth. Make a well in the centre of the flour mixture and add the wet ingredients. Gently fold and transfer to a lined cake tin. This noteworthy vegan double chocolate beetroot cake is beyond good; it's sure to surprise unsuspecting palates.

So that is going to wrap it up with this special food vegan beetroot choco nuts cake – pressure cooker cake recipe. Thank you very much for reading. I am sure you can 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, colleague and friends. Thank you for reading. Go on get cooking!