Tuesday, March 24, 2015

Rice Cooker Cake

Dear Turkey,

I'm always intrigued by those lists online of all the stuff that you can make in a rice cooker. My rice cooker doesn't have any of those fancy buttons or programs or times, but it still knows when whatever I'm cooking is done. Even a cake.

This is basically a wacky cake. It's vegan, and it's delicious. I like how the rice cooker cooked it really slowly and evenly, and I will definitely rock this in the summer when it's too hot to turn on the oven.

Rice Cooker Cake

- 1.5 c flour
- 1/2 c sugar
- 4 T cocoa
- 1 t baking soda
- 1/2 t salt
- 1/2 t cinnamon
- 1/4 t baking powder
- 1/2 t vanilla
- scant 1/2 c canola oil
- 1 T distilled vinegar
- 1 c warm water

- Oil the bowl of your rice cooker, even if it's nonstick.
- In another bowl, combine all the ingredients and mix just until smooth. 
- Pour the batter into the rice cooker, cover it, and turn it on. If you have a fancy one, you can just set the timer for 45 minutes. If you have a basic one like I do, it may cycle between the "cook" and "warm" settings. Mine had to stay on warm for about 5 minutes until it allowed me to turn it back to cook. 
- Check the cake after 45 minutes and cook an additional 15 minutes if necessary, until a knife comes out clean.
- Turn off the rice cooker. Let the cake stand with the lid off for about 5 minutes, and then go around it gently with a utensil. At this point it should turn out onto a plate.
- I frosted mine with a basic buttercream (1 stick soft butter, 1 t soy milk, 1 t vanilla, a few T cocoa, and enough powdered sugar for it to bind together (about a cup or so), whisked together), but it's not even necessary.


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