Sorry for being MIA. I should be back to a more nor­mal post­ing sched­ule soon.

Until then– a cake for you to bake in your rice cooker! This cake is from the Not-Baked chap­ter in my new cook­book. It’s too darn hot to run your oven, but it’s not fair for Mother Nature to expect you to be with­out cake. The easy answer comes in the form of an insanely fluffy cake that will rock your world.

I use the stan­dard white rice set­ting on my rice cooker and this cake is per­fect every time. Just dump it in, set it and you’ll be ready to go in no time!

Spiced-Riced Cake

While not con­tain­ing any rice, this is a sim­ple treat straight from the rice cooker and on your table in under 1 hour. This cake holds up beau­ti­fully and the spices really con­tinue to develop, so left­overs are perfect.

1 1/2 cups flour
3/4 cup sugar
2 teas. cin­na­mon
1/2 teas. ground gin­ger
1/4 teas. nut­meg
2 teas. bak­ing pow­der
1/4 teas. salt
1/3 cup apple­sauce
1/4 cup oil
1/2 cup milk
1/2 teas. vanilla
2/3 cup chopped cran­ber­ries (fresh or frozen pre­ferred, only use 1/3 cup if dried)

Lightly grease the inside of your rice cooker pot.

In a small bowl, com­bine the flour, sugar, spices, bak­ing pow­der and salt. In a large bowl, com­bine the apple­sauce and oil. Add the milk and vanilla. Add the wet ingre­di­ents to the dry in batches until just incor­po­rated. Gen­tly add in the cranberries.

Spread the bat­ter into the bot­tom of the rice cooker pot. If your rice cooker is very basic, just select start. If you have more options, cook on the set­ting you would make white rice on. It should cook for approx­i­mately 30–35 min­utes. When the rice cooker alarm sounds that it is done, check with a tooth­pick and remove the pot from the rice cooker and let sit on cool­ing rack. If the tooth­pick doesn’t come out clean, let it cook for 5 more min­utes and check again.

Once cake cools, glaze with a the Basic Glaze. Store left­over cake cov­ered loosely at room temperature.

Basic Glaze:
1–2 teas. milk of choice
3/4–1 1/4 cups pow­dered sugar, sifted

Whisk together milk and sugar, start­ing with smaller incre­ments, adding more as needed to make a creamy, lightly spread­able glaze. Spread over cake.

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4 Responses to even though it’s warm– let them have cake!

  1. Ana says:

    I am embar­rassed to admit this, but … I don’t have a rice cooker. Is this impos­si­ble to make in any­thing else? It looks so yummy!

    • Kris says:

      Um… rice. :) We make quinoa in it too, the best quinoa ever. I have a three-in-one cooker that triples as a rice cooker, slow cooker and pres­sure cooker. It was only about $100 at Macy’s– best invest­ment ever. I can make rice and beans and every­thing. I’ll actu­ally be putting up a video tomor­row on how to use a pres­sure cooker…

  2. celine says:

    inge­nious! what size rice cooker works best for this? I have a 3-cup, I believe.

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