Rice Cooker Gingerbread Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 1 1⁄2 cups white flour
- 1⁄4 cup sugar (white or brown)
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 3 teaspoons ginger powder (add one more if you like a real spicy ginger taste)
- 1⁄3 cup oil
- 1⁄2 cup unsulphured molasses
- 1 tablespoon vinegar
- 3⁄4 cup water
directions
- Mix all dry ingredients well.
- Add in order: oil, molasses, vinegar, and water (hint: use same measuring cup as molasses will not stick to the cup as it will be coated with oil).
- Stir batter by hand until smooth, about 1 minute.
- Lightly oil or spray inside of the rice cooker bowl and pour batter mixture into the rice cooker bowl.
- Set rice cooker to slow (if you have such a setting, or small volume). Set timer if possible for one hour.
- Cooker will shut off after 5 minutes to warm function, restart to cook function as above and 'bake' for 60-70 minutes or until a tooth pick comes out clean from middle and edges of cake.
- Check progress of cake at 45 minutes (some rice cookers are faster than others).
- When toothpick comes clean, turn off rice cooker.
- Allow cake to cool 15 minutes in cooker bowl that has been removed from rice cooker.
- After cooling put serving dish over top of the cooker bowl and invert quickly (this cake is quite fragile so a smooth action is necessary) to transfer the cake from bowl to serving dish.
- Serve warm or cold, topped with puree from canned pears.
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RECIPE SUBMITTED BY
I live in Vietnam and do not have an oven so everything I 'bake' at this point is done in a 12 cup rice cooker. I have a model that has the ability to cook congee (rice porridge) and also has a slow cook setting. My recipes will work in most cookers, you may need to adjust the cooking time.