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1
Add together the dry ingredients: 1.5 cups white flour, 1/2 cup raw sugar, 4 tablespoons dark cocoa (powdered chocolate), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon double acting baking powder (leave out for heavier cake).
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2
Mix dry ingredients well.
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3
Add wet ingredients to the mixture: 90 ml of sunflower oil (any oil may be used),1/2 teaspoon vanilla, 1 tablespoon vinegar, 1 cup of water.
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4
Mix well till smooth, about 1 minute, do not over work batter.
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5
Pour batter into the greased rice cooker bowl.
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6
Set rice cooker to 'slow' if possible for 60 minutes and start cooker (if your cooker does not have a slow setting don't worry).
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7
Some rice cookers will go to warm cycle after 5 minutes, allow cooker to be in that mode for a few minutes (like preheating) then restart timer for remainder time to equal 60 minutes total cook time.
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8
Check cake at 45 minutes.
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9
Cake is finished when a toothpick comes out clean from edges and center of cake.
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10
Take rice cooker bowl out of machine when cake is finished cooking, and allow the cake to cool in the bowl for 15 minutes before removing.
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11
To remove the cake put flat plate on the top the rice cooker bowl and invert bowl in a smooth motion.
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12
Sprinkle with powdered sugar or top with your favourite frosting.
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13
Try not to eat the whole cake in 1 seating!
