This cake is not only egg free but also contains absolutely no all purpose flour or maida and uses oil instead of butter. I baked this yummy, moist cake on the occasion of my birthday (27 September) – OATS & WHOLE WHEAT FLOUR is a perfectly healthy and delicious treat.

The best part about this cake is how moist it is. The Oats really makes this cake soft and flavorful. I used whole wheat flour instead of maida or all purpose flour to give it more nutritional value. Adding chopped walnuts and topping with thinly sliced almonds gives a perfect crunch.

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.  A simple yet satisfying Eggless Nutty Cake that makes a healthy breakfast or snack option or can be served with tea or coffee.

Nutty Oats Wheat Flour Chocolate Cake

Ingredients:

Wheat wheat flour – 1 cup

Homemade oats flour – 1/2 cup

Brown sugar – 3/4 cup

Cocoa powder – 4 tbsp

Baking soda – 1 tsp

Oil – 1/4 cup

Milk – 1 cup ( cold )

Vanilla Essence – 1 tsp

Chopped walnuts – 1/2 cup

Thinly sliced almonds – 1/4 cup for topping

Salt a pinch

Method:

1. Dry mixture: Shift whole wheat flour, oats flour, cocoa powder, baking soda, salt. Add chopped walnuts and keep it aside.
2. Wet mixture: In a grinder add sugar, milk, oil, mix until smooth.
3. Mix dry mixture into wet mixture and mix well.
4. Put batter into a greased pan.
5. Sprinkle 1/4 cup of sliced almonds over prepared cake batter and with help of spatula press gently.
6. Tab the cake pan on a countertop to release any large air bubbles.
7. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.

Tips:

• Baking time may vary.
• Brown sugar can be replaced by white sugar.
• 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:

• 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 a pressure cooker container which has big holes in it or any aluminum small stand.
• No gasket and whistle are needed. Remove them before baking.
• Don’t add water to the pressure cooker.

How to Bake In A Pressure Cooker?

1. 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.
2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done.
5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
6. Eggless Pressure Cooker Cake is ready.