How to Make an Effortless Cake in a Rice Cooker

An easy recipe to create a sweet delicacy in a pinch, with minimal cooking supplies.

The Inspiration

So I had a gas leak in my kitchen, which meant the stove and oven were off limits. I decided to try the viral rice cooker method to create a cake to satisfy my sweet tooth. To my surprise this came out to be absolutely delicious.

Why it Works

The rice cooker creates a perfectly seal environment for the cake to bake. It naturally traps in all of the steam and moisture created during baking, leading to a naturally moist and airy cake.

Coulis?

This is a new word I learned while researching for this recipe. A coulis is a thin sauce made from pureeing fruits and vegetables, it is then traditionally strained to remove the seeds. Personally, I am too lazy to strain it and I don’t mind the seeds in the final product.

What the Heck is Aquafaba??

Aquafaba is a fancy vegan cooking word for Chickpea Juice, the liquid that you get from straining a can of chickpeas. Surprisingly this juice has a similar structure to egg whites, and behaves almost exactly the same when whipped and in baking situations. The great thing about this stuff is that it is a fraction of the cost, and you get some chickpeas to throw into a salad or make humus from.

Chocolate Sponge Cake with a Berry Coulis

A rice cooker based recipe that yields a moist spongy cake in a pinch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course: Dessert

Ingredients Equipment Method

Ingredients

  

Dry

• 1 cup flour
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch salt

Wet

• 1/2 cup aquafaba (whipped to form peaks)
• 2/3 cup coconut milk
• 1 tsp vanilla extract

Berry Coulis

• 1 cup frozen berries
• 2 tbsp maple syrup
• 1 squeeze lemon juice

Equipment

• 1 Rice Cooker
• 1 Microwave
• 1 Handheld mixer
• 1 large bowl
• 1 small bowl preferably metal
• 1 blender

Method

 

The cake

1. Whisk dry ingredients together (1 cup flour, 1/2 cup cocoa powder, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1 pinch salt). Once combined, create a hole in the middle and pour in the 2/3 cup coconut milk and 1 tsp vanilla extract. Stir until the lumps are out, should be a thick brownie batter consistency.
2. Take the 1/2 cup aquafaba and whip it (best with a handheld mixer or stand mixer, absolute pain to do with a fork or whisk) until it forms soft peaks like a meringue. Fold the whipped aquafaba into the batter.
3. Grease the pot of the rice cooker generously, like pour some oil in there and really massage it into the rice cooker. Throw in the batter, and run it for a standard white rice cycle.

The Coulis

1. Throw the 1 cup frozen berries, 2 tbsp maple syrup 1 squeeze lemon juice into a microwave safe bowl. Microwave for 2-3 minutes until the berries look sad and decomposed. The longer you microwave the thicker the coulis will be.
2. Take this jam like mixture and throw it into a blender to make it smooth. If you really don't like seeds, you can then proceed to strain this mixture.

Final assembly

1. Once the cake is done in the rice cooker, let it cool for a minute or two, then flip it onto a plate. Evenly distribute the berry puree on top and viola, a rice cooker microwave cake.