My first rice cooker cake, and I’m really pleased with the result too! My rice cooker has a ‘Cake’ function that I’ve never used, never occurred to me to use it since I have an oven. However, I’ve always been curious about how it will turn out. So a FB group I am in started a contest for rice cooker dishes, I took the opportunity to try out the ‘Cake’ function on my rice cooker. The cake turned out moist, and the texture was similar to that of a steamed cake.
I was contemplating on what cake I should make. One with my favourite Milo? Or one for the girls? Girls before Milo of course! It’s been about 2 weeks now since I last made them a treat. Especially since my cheeky toddlers have a pretty strict no junk/sugar diet, and they LOVE bananas (I have a bunch sitting on my counter top)! As usual, there is no sugar and no butter used in this recipe. I will include the substitute on the side if you prefer to use sugar and butter.
If your rice cooker doesn’t have a cake function, just use the normal cook function. Check after 1 cycle, if it’s still not done, press again and let it cook another cycle.
- 1 1/4 cup all purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 cup Extra virgin olive oil (or 1/2 cup butter, melted)
- 2 tbsp Chia seeds
- 3 eggs
- 1/4 tsp salt
- 2 bananas, mashed
Preheat rice cooker using the quick cook function for 5 mins.
Grease rice cooker pot. I actually forgotten this step but the cake came out fine, because it was a non-stick pot.
In a large mixing bowl, mix in mashed bananas, vanilla extract, honey, oil, and chia seeds.
Add 3 eggs and mix well.
Sieve in baking powder, baking soda, flour, and salt.
Mix with a whisk until well combined.
Pour in batter and cook for 40 mins, or till skewer comes out clean.
Leave on wire rack to cool.