Chocolate Rice Cooker Cake

I’ve never been thrilled with single use kitchen appliances, but it turns out a rice cooker can be used for several things, including making cake! This is a low power option to bake if you don’t have an oven. They can also be used as a slow cooker for soups and stews, oatmeal, quinoa, pasta, beans, lentils or even hard boiling eggs! There are “fuzzy logic” rice cookers popular in Asia that have several different functions, often including a cake setting. Since rice cooker sizes vary so much, I’ve included half recipe measurements for smaller cookers.

Ingredients

  • 1c milk

  • 1/2c coconut oil

  • 1t vanilla extract

  • 1/4c cocoa powder

  • 1T baking powder

  • 1 1/2c all-purpose flour

  • 3/4c sugar

  • Half Recipe ->

  • -> 1/2c milk

  • -> 1/4c coconut oil

  • -> 1/2t vanilla extract

  • -> 2T cocoa powder

  • -> 1/2T baking powder

  • -> 3/4c all-purpose flour

  • -> 1/4c + 2T sugar

Directions

  • Combine milk, coconut oil and vanilla extract in a small bowl.

  • In a medium bowl, sift or whisk cocoa powder, baking powder and flour.

  • Stir in sugar.

  • Pour in wet ingredients and mix well.

  • Grease rice cooker pot and line the bottom with a circle of parchment paper. Grease the parchment paper as well.

  • Cover and press cook on rice cooker. Cook for 35-40 minutes or until a toothpick inserted in the center comes out clean. You may have to repeatedly press cook after the rice cooker switches to warm to get a long enough cook time.

  • Allow to cool before slicing around the edge and turning upside down onto a plate to serve.