The Great Aroma® Rice Cooker #CakeHack (with Recipe) – ecoRDN
Being plant-based in a carnivorous world is heavy. Have you ever looked at a rental property, opened the oven and wished you hadn’t? Who knows what was cooked there to cause such a blackened lavarock disaster in the background? No thanks! One example in particular was our last rental, a studio in the Yorkville neighborhood of Manhattan, directly south of Spanish Harlem, the kitchen wasn’t much bigger than a broom cupboard with no counter space. The biggest concern was the setup: the oven was stuck directly against the outer wall, which seemed like a big safety issue (fire danger!!!). And the study by the stove only got ridiculously hot in the summer. For people who like to cook and eat (especially cakes) that was a real bummer, so we had to manage and improvise.
ecoRDN collected a considerable pile of dairy-free dessert recipes over the years, long before we relied on plants in our diet. We ate cottage cheese and eggs, but became interested in lighter desserts. Vegan desserts were a healthier option and more of a culinary challenge, which we have always welcomed. The idea of modifying our rice cooker recipes didn’t seem daunting, and if it worked, we’d have our cake and eat it (as well as stay cool during Manhattan’s scorching summers).
Taken from the Aroma® FAQ page
Q: How does a rice cooker work?
A: All Aroma rice cookers will produce perfectly cooked rice if used correctly. All “on-off” or cook-hold rice cookers work on the same principle. An inner pot sits on a hot plate that brings the water in the pot to a boil. Water boils vigorously until absorbed by food, or boils as steam. A pan-contact temperature sensor detects once the temperature has risen above that of boiling water and reduces the heat to “keep warm,” which keeps the contents of the pan at the proper serving temperature without burning.
As there is no boiling point in the dough, the rice cooker will not cook completely from start to finish, after a few minutes the pot changes from cook to hot, so after trial and error we figure out how to make our #CakeHack work. Add the dough to the greased inner pot, press cook and set the timer for 15 minutes. The sensor changed to heat after a few minutes, but we waited until the timer counted backwards. Then we repeat the process: press cook and set the timer for 15 minutes. Do this 4 times an hour ago, the appropriate cooking time. After “cooking” we leave the cake covered in the warm environment for 30 minutes. Unplug the pot, remove the inner pot from the rice cooker, and sit aside without a lid to cool. You want to make sure the cake is completely cooled as this will help it break free from the pot, trying to do so while the cake is hot could cause it to stick, break and/or ruin the cake.
Chocolate Banana & Walnut Rice Cooker
Cake Wet Ingredients
- large frozen (thawed) bananas
- tablespoons vinegar
- tablespoon high-temperature oil
1 cup soy milk 2
1/2 cup sugar 1
Dry ingredients – 1/2 teaspoon salt 1 cup cocoa powder (unsweetened) 1 1/4 cups whole wheat flour 1
- baking soda
- chopped walnuts
Tools – 4 cups rice cooker 2 cups liquid
- measuring cup
- Set of dry measuring cups and spoons
silicone spatula 2 medium bowls Flour sieve Whisk (one fork also works) Whisk the soy milk and vinegar together in a liquid measuring cup and
- Set aside
- Plug in the rice cooker to start preheating
- Cover the bottom and sides with oil when hot.
- Sift all dry ingredients except flour and nuts in one of the bowls.
- Add the flour with the sifted ingredients and stir together.
- Measure the nuts and save them for a later step.
- Mash the banana in the second bowl and then mix the sugar and soy milk vinegar.
- Combine the wet and dry ingredients in a bowl.
- When the wet and dry ingredients are fully incorporated, fold the nuts.
- Pour the dough into the rice cooker, press cook and set the timer for 15 minutes.
- Follow #CakeHack description above
- When you’re done, do what you do with a regular baked cake (ice, decorate it, eat it, etc.)
- Enjoy it!
© 2015-2016 ecoRDN