Summer is almost here so filling the kitchen with citrus cake aroma is a must! Try this ecoRDN dessert for a sweet bit of Summer in every bite!

This lovely little teacake is is a dense sponge of sweet serenity, perfect for dunking or pairing with strong French-press coffee. Bursting with citrus, this cake will leave you pining for more. Thankfully, the recipe is both quick and easy!

Check out another ecoRDN Rice-Cooker #CakeHack recipe here.

Dry:

1.5 cup whole wheat flour

1/2 tsp salt

1/4 tsp baking soda

1 tsp baking powder

 

Wet:

8 fl oz sweetened vanilla soy milk

2 tsp vinegar

1/2 Cup sugar

1 cup frozen blueberries

1 Tbsp mandarin orange zest, fine brunoise (see photo below)

 

For Rice-Cooker

1 Tbsp coconut oil

 

For Glaze:

3/4 cup organic powdered sugar

1 Tbsp mandarin orange zest, fine brunoise (see photo below)

1 tsp almond extract

2 Tbsp soy milk, heated

1.5 Tbsp margarine (Earth Balance), melted

1 Tbsp hot water

_____________

Plug in rice cooker and add the coconut oil, as the cooker warms distribute evenly in pan with heat safe spatula.

Add vinegar to soy milk, stir with fork and set aside for 10 minutes. Combine dry ingredients in separate bowl and set aside. Add soy milk to remaining wet ingredients in separate bowl, stirring until incorporated. Add wet ingredients to dry ingredients and slowly fold until incorporated and you are left with an almost pancake batter consistency. Add cake batter to rice cooker. Press ‘Cook’ and set timer for 15 minutes. Repeat as needed until cake is firm in the middle (usually 4 times for a total of 1 hour). After “cooking” allow the cake to sit covered on the warm setting for 30 minutes. Then unplug the cooker, remove the inner pot and sit aside without lid to cool. You want to make sure the cake is fully cooled (about an hour) as this will help it to release from the pot, trying to do so while the cake is hot could result in sticking, breaking and/or a ruined cake.

Glaze the cake when it is fully cooled.

Warm the soy milk on the stovetop or in the microwave for 10-15 seconds then add it to the room temp margarine, powdered sugar, extract and zest. Whisk these ingredients together until smooth and spreadable. Add hot water if needed to desired consistency. Spread or pour over cake. Refrigerate until chilled. Serve. Enjoy!

Check out another ecoRDN rice-cooker cake recipe!

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© 2015 – 2016 ecoRDN

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