A good cake recipe is like having gold in your pocket, particularly for those with a serious sweet tooth. Even more coveted than a delicious cake recipe, though, is a delicious cake recipe that’s easy to make!
Even though we are coming into fall, it’s still unbearably hot in many parts of the country and a lot of people cringe at the idea of cranking up their oven to cure their cravings. But the good news is now, they don’t have to!
This chocolate cake can be made in just a few basic steps in your rice-cooker.
That means no adding extra heat to the household, but still getting all the praise for a perfect, moist, chocolaty cake. And it doesn’t even require the eggs!
As we said, this recipe is simple. Here’s what you’ll need:
- 1 cup of milk
- 1/2 a cup of vegetable, canola, OR coconut oil
- 1 1/2 teaspoons of vanilla extract
- 1 1/2 cups of all-purpose flour
- 1/4 cup of cocoa powder
- 3/4 cup of sugar
- 1 Tablespoon of baking powder
Step 1 – Prep
Start out by lightly coating your rice-cooker insert with oil. Then cut out a circle of parchment paper just big enough to cover the bottom of the cooker- or at least most of it. Coat the top of the parchment lightly with oil, too.
In a medium-sized mixing bowl, pour in milk, vanilla, and oil and give it a quick stir. Then, set aside.
Step 2 – Sift and mix
Working with a large mixing bowl, sift in your flour, baking powder, and cocoa powder. Add in the sugar and use a whisk to make sure the ingredients are evenly distributed.
Step 3 – Whisk and mix
Now that you’ve combined your dry ingredients, grab the bowl with the milk and vanilla mixture and pour about half of it into the dry ingredients.
Using your whisk, slowly combine the ingredients, making sure not to over mix.
Repeat this with the second half of the milk and gently stir until it looks something like this:
Step 4 – Pour and cover
Take your rice-cooker insert and remove it from the cooker. Pour in your cake batter.
Give the side a couple of firm taps with your hand to help the batter settle. Return the insert to the cooker.
Step 5 – cover and cook
Cover your cake with the rice-cooker lid. Turn on the “cook” setting and allow to cook for between 35 to 40 minutes, depending on the cooker. You will know when it’s done when you can insert a toothpick and it comes out clean.
It’s important to note that most rice cookers will automatically flip back to the “warm” setting so your “rice” doesn’t burn. While this is useful when making rice, it’s definitely not what we want for our cake. So, just be sure to keep and ear out for the switch or continue to check on it and just set it back to “cook” when it does.
Step 6 – Indulge yourself
Once you know the cake is done, remove the insert with pot-holders and let sit until you can touch it with your hands- about 10 minutes.
Use a spatula or cake knife to run around the sides of the insert to loosen the cake. Then, take a large dinner plate and place it over the top of the insert.
Pinching the plate and edges of the insert together, flip the insert over so the plate is now on the counter. Give the insert a couple of twists and then pull it upwards.
Peel the parchment paper off your cake and turn the cake back over on its bottom side. Now, you can decorate it if you want, but it’s not necessary. This cake is delicious and moist all on its own!
This recipe was inspired by Sunera Kitchen.
Get the full tutorial in the video below.
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Sweet and Savory
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Source: Sunera Kitchen