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

Ingredients:

- 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

Instructions:

- 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.

Enjoy,

Tofu