Chocolate-Cherry-No-Egg-Rice-Cooker-Cake

Really sexy title for Valentine’s Day…

Chocolate-Cherry Cake

This no-egg, dense and moist cake is perfect for your rice cooker.

Ingredients

  • 1 1/2 c. flour
  • 1/2 c. sugar
  • 4 T. cocoa powder
  • 1 t. baking soda
  • 1/4 t. fine sea salt
  • 1/2 t. cinnamon
  • pinch of cayenne
  • 6 T. melted coconut oil, cooled slightly
  • 1/2 t. vanilla
  • 1 T. white vinegar
  • 1 c. water
  • ¼ c. dried cherries

Instructions

  1. In a medium bowl, whisk together the dry ingredients.
  2. Add coconut oil, vanilla vinegar and water. Mix until smooth. Mix in cherries.
  3. Prepare rice cooker bowl by coating with a big more coconut oil.
  4. Pour batter into the prepared rice cooker bowl.
  5. Set rice cooker to “Cake” setting (or set your version to ‘slow’ if possible for 60 minutes and start cooker). Check cake at 45 minutes. Cake is finished when a toothpick comes out clean from edges and center of cake.  (Depending on your cooker, it may take up to 75-80 minutes; keep checking after 45 minutes at 10-15 minute intervals.)
  6. Remove bowl when cake is finished and allow the cake to cool in the bowl for 15 minutes before removing. Carefully invert bowl over a serving platter and remove cake.
  7. When cake is cool, whisk together powdered sugar and a bit of cocoa powder and dust over the cake.

I based this cake on one found here.  The cherries complement the cinnamon and the vinegar and cayenne gives it a hint of the unexpected.

 

I like this cake for a number of reasons:

  1.  I did not have to heat up the entire oven for this one little cake.
  2. We are still concerned about portion control, so this recipe was perfect, i.e. we didn’t have a giant layer cake sitting around begging to get eaten.
  3. It isn’t too sweet.
  4. Its taste reminds me of a chocolate cake that my grandmother used to make (which had been passed down by her mother).

Please note that since we started on our 2017 Challenge that I have only made exactly two desserts, this cake and the rice cooker mini-cheesecake.

Confession:  I actually did make two other desserts but they were not for our personal consumption.  I made Lemon Bars and those oh-so-decadent Hello Dolly bars for The Hubs to take to work to sabotage the other 2017 Challenge players.  (One of his co-workers paid me the ultimate complement.  After eating big pieces of both the lemon bars and the Hello Dollies, he told The Hubs, “No wonder you’re a fat ass.”  I guess it was a complement for me.  It only resolved The Hubs to win that $800!)

I may make this cake again in a double portion and add lots of calorific butter cream frosting and send it back to his workplace.

I’m kinda’ bad like that….

 

 

 

 

 

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