Pumpkin Oatmeal Carrot Cake via the Rice Cooker

Pumpkin Oatmeal Carrot Cake

2 c. oats
pinch of cinnamon
pinch of cardamon
1/2-1 t. stevia powder (choose your desired sweetness)
pinch salt

1 large carrot, grated
1 c. kabocha / pumpkin puree
30 g raisins  (soaked, if you want)
3T unsweetened shredded coconut (soaked, if you want)

~1/2 c almond milk
splash of vanilla

Mix Dry together.

Soak your raisins and your coconut, if you like (30mins?)

Grate your carrot.

Prepare your kabocha puree.
First steam:

Then Mash:

Add in some water or almond milk, and some vanilla.
Get everything ready!
Drain your raisins and coconut.
Put your wet ingredients into one bowl.

Mix it all up:
Add to dry:
Put into rice cooker:

Cook on cake setting for ~45 mins. 
(maybe about 25 mins at 350f in a normal oven?)

Cook in rice cooker for about 45 mins.


Really yummy topped with nut butter, too :)

I really enjoy cardamom. Do you use it in baking??
I use it when I remember to. And I love it in coffee.
Do you like carrot cake?
It was a nice change of pace from chocolate for me. So dense!

It happened again.

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)
cayenne pepper
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
Mix dry.

Blend Wet.
Mix together.

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?


I'm sure you knew that...

I wouldn't only make one cake, after my last one was so delicious, right!?
Well, I think I have a bee in my baking bonnet, because I feel liked a deranged cake beast...
Who ever knew that my rice cooker would become SO useful... hahaha ;)
(Just kidding. I make brown rice in it EVERYDAY, amongst other things).
So yep, onto the new cake.
This was my rice cooker version of the lovely  Carrie's Tofu Brownies
Dark Chocolate Coconut Cake 
It's vegan, wholegrain, and very dark and delicious.
1 cup of ground up rolled oats
0.5 cups of ground up buckwheat groats
3/4 t baking soda
1/4 c shredded coconut
1 t cinnamon
pinch of cayenne
400g silken like tofu
~20 stevia drops
2 teaspoons olive oil
~1/2 cup almond milk
Mix dry. Blend wet. Add wet to dry.

Pop in the parchment paper lined rice cooker.
I cooked mine for 40 minutes, then 20 minutes more. 
I think next time I would do it for a bit maybe 50 minutes overall?
Try not to eat it while it cools.

I did
In typical dainty pig fashion:
Crumbled up in a bowl of almond milk topped with frozen raspberries!
What's your favourite way to eat cake?
I love berries on any cake pretty much make it better.

Do you like chocolate cake?
Like I said before, I'm not much of a cake girl...but as it is currently my only 
baking option, I'm learning to appreciate them.

pat-a-cake, pat-a-cake, baker's (wo)man.

Bake me a kabocha cake, as fast as you can!
Now why am I so excited about baking, you ask?
Well, I baked, I baked, I baked my very own cake!!!
It has been over 18 months since I last baked! 
Most houses do not have ovens, here in Japan. 
And, because I don't use microwaves very often, I couldn't justify buying a new
fancy one that has a baking function. 
And also...baking in microwaves always just seems a bit strange to me.
But, I am going to one up that whole "microwave baking is strange" idea, because I finally caved.

I baked a cake in my rice..........
wait for it.................................................................................
(p.s., I'm currently loving How I Met Your Mother...any other fans out there?)

Anyways, it was glorious!
I used the wonderful edible perspective's pumpkin buckwheat bake recipe.
So, so so so so so yummy.
Can you tell i'm excited?
My changes:
I doubled the recipe...because I wanted a big cake. Enough said.
I didn't have any bananas or maple syrup, so instead:
 I added in some vanilla stevia drops into the kabocha puree (I think I used about 15 drops?). 
I also doubled the amount of kabocha puree than called for (final amount was ~1c).
And I doubled the flax egg also (so I used 4T flax meal).
And I didn't use any nuts, because I was out.
Let's get to it!
I ground my own buckwheat groats. And mixed all the dry stuff together.

I steamed, then roasted, then pureed my own kabocha (skin included).
And I used my own almond milk. And I mixed it all together!
After it was all said and done, I felt like a pioneer woman, hahaha.
It took MUCH longer to cook using my rice cooker's CAKE function.
But, no problem. Apart from finding my patience within, it was no big deal.
I think I cooked it for just over an hour on the rice cooker cake setting.
It was cinnamony, kabocha-ey, and hearty.
I loved it! It was more like a kabocha BREAD, than a cake, because of lack of banana and maple syrup. 
But that was cool...I just served it up with a spoon of nut butter, and relaxed.
It was fun. I really miss baking. 
Normally I wouldn't bake cakes back home. 
Cookies or granola bars, or breads are more up my alley. 
But hey, beggars can't be choosers.
Have you ever baked anything cake-like in your rice cooker?
First time for me. But now, I feel like Christopher Columbus, ready to explore a whole new territory!
Do you like baking? If so, what do you like to bake?
I love baking. I find it very stress relieving. 
I think as soon as I get home to Canada, I will bake a big batch of cookies.