Spooky Rice-Cooker Pumpkin Cake

The harvest season is upon us as thoughts turn to pumpkins and spice. Spooky faces, bats and cats do their macabre dance in homage to things past. Ah Halloween, this is truly the most wonderful time of year! ecoRDN has been hard at work in our creepy lab concocting another set-it-and-forget-it sweet rice-cooker hit, this time in the form of a ‘spooky’ pumpkin cake. Spice up your Halloween parties with this aromatic, seasonal recipe. It’s great, we’ve been having it for dessert and are so excited to share this original recipe with you!

Dry Ingredients

1.5 cup flour

1 Tbsp cinnamon

1/8 tsp nutmeg

1/4 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Wet Ingredients

8 fl oz sweetened vanilla soymilk

1 Tbsp white vinegar

1 cup chocolate chips (1/2 C added to wet ingredients, 1/2 reserved for decoration)

1/2 cup sugar

1 tsp fresh ginger

1 cup chopped walnuts

1 cup pumpkin

1 Tbsp coconut oil (or substitute a cooking oil of your choosing)

Plug in rice cooker, coat bottom of pan with coconut oil (or cooking oil of your choosing), cover and set aside.

Sift dry ingredients together in a large bowl, pause to smell the cinnamon and nutmeg awesomeness then set aside.

Add vinegar to soy milk and whisk with a fork until frothy, set aside.

mix all wet ingredients together in a medium bowl until incorporated, add soy milk and fold until fully incorporated.

Add wet ingredients to dry ingredients and fold slowly until fully incorporated and there are no ‘dry spots’ of flour in the batter.

Add batter to rice cooker, smoothing the top flat with a spatula. With the reserved 1/2 C of chocolate chips make a pumpkin-face on the top of the cake so it looks like a jack-o-lantern. We used a simple 2 triangle for eyes method atop a silly smile (see pictures).

Place lid on rice cooker, turn on and set timer for 15 minutes.

Repeat 3 more times (4 times total, so the cake cooks for one hour).

leave covered and set timer for another 30 minutes.

using oven mitts remove pan and uncover, leave aside to cool for one hour, if the cake is hot it won’t release from the pan and will likely break (we know from experience).

After one hour gingerly move around the sides with a spatula making sure the cake isn’t stuck, place your hand on the cake making sure to avoid the chocolate chips and delicately turn upside down. Set cake right-side up to cool completely before you close lid and put away.

Leave in fridge overnight to set and serve cold, makes six portions!

If you like this recipe please let us know in the comments below, as always thanks for reading and eat well!!!

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©2016 ecoRDN