Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake It is spiced, moist and perfect with a cup of coffee or tea for breakfast or afternoon snack. This cake is packed with whole grains, fresh pumpkin flavor, and spiced with little cinnamon powder. Cooker Cake Adding whole wheat flour in baking is a healthy alternative.

For mom who now are want to try cook delicious foods that are no complicated, please you can try some of these simple dishes. In addition to the easysimple obtained ingredients, you can also simple apply it, especially for you who are still beginners.

You can cook Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake use 12 ingredients that are easy to get:

Seasoning Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake as follows:

You need of Whole Wheat Flour – 1 & 1/2 cups.
Prepare 1 cup of Boiled pumpkin puree.
Prepare 3/4 cup of Powdered white sugar.
You need 1/4 cup of Oil.
You need 1/4 cup of Water or Buttermilk or Milk.
Provide of Baking powder – 1 & 1/2 tsp.
Prepare 1/4 tsp of Baking soda.
Take 1 tbsp of Vanilla custard powder.
Take 3 tbsp of Roasted pumpkin seeds.
Prepare 1 of mixture of golden raisins, black raisins, dried blueberries, dried apricot – 1 cup (1/4 cup each).
You need 1/2 tsp of Cinnamon powder.
You need 1 pinch of salt. It's… Eggless Whole Wheat Pumpkin Raisins Cake - Autumn Theme Cake Pumpkin cake is the perfect dessert for fall. It is spiced, moist and perfect with a cup of coffee or tea for breakfast or afternoon snack. Eggless whole wheat pumpkin cake: Delicious cake recipe made with whole wheat flour, pumpkin, walnuts, and no eggs! Pumpkin is a versatile vegetable and I would love to try dessert recipes with pumpkin.

Create all people, cooking is indeed things which is quite easy. Apart from being hobbies cooking and having willingness to cook quite well, they are also clever in processing each dish so that it becomes food that is delicious. But there are those who can’t be skilled cook, so they have to ask and look at easy recipes to follow.

Instructions make Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake

After all the ingredients are ready, here are 9 steps guides how to make them.

In a bowl add golden raisins, black raisins, dried blueberries, dried apricot (chopped) and 1 cup of hot water. Keep it aside for 15 minutes (covered). Then drain water and spread on a kitchen towel. Let it dry for 10 minutes and toss with 2 tbsp of whole wheat flour. Keep it aside..
Wash and peel pumpkin. Cut into cubes (200 gms) and boil in a pressure cooker with 1/4 cup of water. Make a smooth puree of boiled pumpkin cubes. It yields 1 cup of pumpkin puree..
Dry Ingredients – Sieve whole wheat flour, baking soda and baking powder, cinnamon powder, custard powder, salt together. Keep it aside. Wet Ingredients – Mix sugar, oil, and water in a grinder until smooth. Mix both dry and wet mixtures. Mix them well and make a smooth batter. Put batter into a greased pan..
Sprinkle roasted pumpkin seeds over prepared cake batter and with help of spatula press gently. Tap the cake pan on a countertop to release any large air bubbles. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 30 minutes..
Tips:

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 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?

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..

I have already shared Pumpkin kheer and pumpkin halwa. This pumpkin cake is my recent try. I just referred this and tweaked it a bit! Eggless Whole Wheat Pumpkin Raisins Cake - Autumn Theme Cake. Pumpkin cake is the perfect dessert for fall.

While cooking many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be select clean. For more details, please see tips cook Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake so that generated maximum results.

Tips

Activities in the kitchen that is often done by everyone, but not everyone has talent in cooking. Some things we need to pay attention to when cooking produces cooking results that are simple, what are those?

Selection ingredients Whole Wheat Flour – 1 & 1/2 cups, Boiled pumpkin puree, Powdered white sugar, Oil, Water or Buttermilk or Milk, Baking powder – 1 & 1/2 tsp, Baking soda, Vanilla custard powder, Roasted pumpkin seeds, mixture of golden raisins, black raisins, dried blueberries, dried apricot – 1 cup (1/4 cup each), Cinnamon powder, salt, will affect the cooking results. Determination as many as 12 fresh ingredients will be very good because the content nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. First In a bowl add golden raisins, black raisins, dried blueberries, dried apricot (chopped) and 1 cup of hot water. Keep it aside for 15 minutes (covered). Then drain water and spread on a kitchen towel. Let it dry for 10 minutes and toss with 2 tbsp of whole wheat flour. Keep it aside.. Dont forget, Wash and peel pumpkin. Cut into cubes (200 gms) and boil in a pressure cooker with 1/4 cup of water. Make a smooth puree of boiled pumpkin cubes. It yields 1 cup of pumpkin puree.. Remember, Dry Ingredients – Sieve whole wheat flour, baking soda and baking powder, cinnamon powder, custard powder, salt together. Keep it aside. Wet Ingredients – Mix sugar, oil, and water in a grinder until smooth. Mix both dry and wet mixtures. Mix them well and make a smooth batter. Put batter into a greased pan.. Then, Sprinkle roasted pumpkin seeds over prepared cake batter and with help of spatula press gently. Tap the cake pan on a countertop to release any large air bubbles. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 30 minutes.. After that, Tips:

Adjust sugar according to your taste. You can also use brown sugar instead of white sugar. Baking time may vary. If cake batter looks dry, add 2- 4 tbsp of water or milk. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes. Next, 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.. Remember, 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. No gasket and whistle are needed. Remove them before baking. Don’t add water to the pressure cooker.. After that, 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.. Dont forget, 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.. Next, This recipe consists of 9 steps. This is done in order to produce artificial which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Eggless Whole Wheat Pumpkin Raisins Cake – Autumn Theme Cake correctly. Good luck … !!!