Ok. maybe I have just been eating cake.
Dark Chocolate Hazelnut Rice Cooker Cake
Vegan & Wholegrain & lightly sweetened with stevia
1.5 cups flour (I ground up 1 cup rolled oats and 1/2 cup raw buckwheat groats)
1/4 cup + 1 T cocoa powder
1/4 t baking soda
20 grams chopped hazelnuts
20 grams chopped 70% or higher chocolate, or use chocolate chips
~1.5 t stevia powder (or to taste...I'd use a bit less next time)
400g tofu (I use the type that isn't in water... I think it's like silken back home?)
2 t olive oil
1/4 c. pumpkin soup (this one I bought...turns out it has some sugar added and I didn't like it as soup)-
pumpkin puree would be great too...or any other puree.
~1/2 cup almond milk
Line rice cooker with parchment paper.
Cook in the rice cooker for about 40-50 minutes. You don't want it to be dry.
It will firm up a bit when it cools.
If you divide into 8 pieces, each piece clocks in around ~170 cals.
Did I mention that the chocolate gets all melty?