Rice Cooker Gingerbread Cake Recipe

Name: Rice Cooker Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix all dry ingredients well.
2
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).
3
Stir batter by hand until smooth, about 1 minute.
4
Lightly oil or spray inside of the rice cooker bowl and pour batter mixture into the rice cooker bowl.
5
Set rice cooker to slow (if you have such a setting, or small volume). Set timer if possible for one hour.
6
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.
7
Check progress of cake at 45 minutes (some rice cookers are faster than others).
8
When toothpick comes clean, turn off rice cooker.
9
Allow cake to cool 15 minutes in cooker bowl that has been removed from rice cooker.
10
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.
11
Serve warm or cold, topped with puree from canned pears.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups white flour, 1/4 cup sugar (white or brown), 1 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Rice Cooker Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Cooker Gingerbread Cake

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