Rice Cooker Gingerbread Cake Recipes

RICE COOKER GINGERBREAD CAKE

Rice Cooker Gingerbread Cake image

This quick and simple recipe works well in a rice cooker and tastes fantastic warm or cold topped with pureed canned pears. So simple your kids can make it. No eggs or milk, this recipe is 'ok' for vegans.

Provided by circle3

Categories Dessert

Time 1h15m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 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

Steps:

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.

Nutrition Facts : Calories 253.8, Fat 9.4, SaturatedFat 1.4, Sodium 239, Carbohydrate 40.5, Fiber 0.8, Sugar 18, Protein 2.5

GINGERBREAD PUDDING CAKE

Gingerbread Pudding Cake image

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. -Barbara Cook, Yuma, Arizona

Provided by Taste of Home

Categories Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1/2 cup molasses
1 cup water
1/4 cup butter, softened
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
Sweetened whipped cream, optional

Steps:

Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

Nutrition Facts : Calories 431 calories, Fat 26g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 377mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

EASY RICE COOKER GREEN TEA CAKE RECIPE BY TASTY

Easy Rice Cooker Green Tea Cake Recipe by Tasty image

Here's what you need: white chocolate, sugar, milk, eggs, flour, matcha green tea powder, baking powder, white chocolate, strawberry, blueberry

Provided by Milloni Merchant

Categories Desserts

Yield 6 servings

Number Of Ingredients 10

Ingredients

1.7 oz white chocolate
¼ cup sugar
¾ cup milk
2 eggs
2 cups flour
3 ½ tablespoons matcha green tea powder
1 tablespoon baking powder
1.7 oz white chocolate
strawberry
blueberry

Steps:

Warm up milk until almost boiling.
In a bowl, put in the white chocolate and sugar, then pour over warm milk and mix until chocolate is melted.
Add 2 eggs and mix.
Add flour, green tea powder, and baking powder into the mixture. Pour into the rice cooker pan and cook for 1 hour.
Take the cake out from the pan and let it cool.
Glaze with melted white chocolate, then add the strawberries and blueberries.
Enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 16 grams

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