Eggless Chocolate Ragi Cake – Pressure Cooker Cake (Sand/Salt Oven Method)
The Eggless Chocolate Ragi Cake is a delightful, soft, and fluffy cake, perfect for a tea-time snack or a quick treat for kids. This unique cake combines the rich flavors of cocoa and ragi (finger millet) for a wholesome yet indulgent dessert. The cake is baked using a traditional sand oven technique in a pressure cooker, making it an excellent choice for those without an oven. The addition of flaxseed powder serves as an egg replacer, making this cake completely eggless while maintaining its moist and tender texture.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1/2 cup |
| Ragi Flour (Finger Millet/ Nagli) | 1/4 cup |
| Cocoa Powder | 1/4 cup |
| Baking Powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Brown Sugar (Demerara Sugar) | 1/2 cup |
| Cinnamon Powder (Dalchini) | 1/4 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Milk | 1/2 cup |
| Nutralite Classic Spread | 1/4 cup |
| Walnuts | 2 tablespoons |
| Flax Seed Powder (Flax Meal) | 1 tablespoon |
| Water | 3 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Instructions
Step 1: Preheat the Pressure Cooker
To begin, prepare your pressure cooker for baking by creating a sand oven. Start by placing 1 cup of salt at the bottom of the pressure cooker, making a bed of sand. This will act as the heat base for your cake. Cover the cooker without the weight and allow it to preheat over medium heat for about 10 minutes.
Step 2: Prepare the Egg Replacer
While the pressure cooker is heating, make the flaxseed egg replacer. In a small mixing bowl, combine 1 tablespoon of flaxseed powder with 3 tablespoons of water. Stir well and let it sit for about 10 minutes. After the resting period, the mixture will thicken and acquire a gooey consistency similar to that of eggs.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour (maida), ragi flour, cocoa powder, baking powder, brown sugar, and cinnamon powder. Stir these dry ingredients together until well mixed.
Step 4: Add Wet Ingredients
To the dry ingredients, add the milk, Nutralite classic spread, and the flaxseed egg replacer mixture. Stir everything together until you achieve a smooth batter. Beat the mixture to make the batter light and fluffy.
Step 5: Prepare the Cake Pan
Grease a small cake pan or a rice bowl with oil and dust it lightly with flour. Make sure that the pan fits comfortably inside the preheated pressure cooker. The cake pan should not be too tall, as you will need to ensure it has enough space to bake.
Step 6: Pour the Batter and Bake
Pour the prepared cake batter into the greased and floured cake pan. Place the pan inside the preheated pressure cooker on top of the salt bed. Cover the pressure cooker with its lid but leave the weight off. Bake the cake on low to medium heat for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, your cake is ready.
Step 7: Cool and Serve
Once the cake is baked, turn off the heat and remove the pan from the pressure cooker. Allow the cake to cool completely. After it has cooled, gently slide a knife around the edges of the cake to loosen it. Carefully remove the cake from the pan and cut it into wedges.
Step 8: Serve and Enjoy
Serve the Eggless Chocolate Ragi Cake as a delicious snack with a hot cup of Adrak Chai (ginger tea) or Filter Coffee. It makes for a great snack on a lazy afternoon or can be enjoyed during a Sunday brunch alongside a Cheese Masala Omelette, Baked Beans, and Toast.
Tip: If you prefer, you can add chopped walnuts to the batter for an added crunch and nutty flavor.
