Have you tried baking a cake...in a rice cooker? Conserve energy and keep your home cool all while enjoying a delicious spongey cake. With this in mind, we have crafted the perfect treat inspired by refreshing orange creamsicles on a hot day. So reminisce on summer days with this rich and delicious orange cream rice cooker cake. It’s easy to make, easy to eat, and all without the hassle of an oven.

         Additionally, we wanted to make this rice cooker cake enjoyable by many. That’s why we chose to substitute regular wheat flour with the complementary flavor of coconut flour. Coconut flour breathes new flavor depth into this recipe while not taking away from the orange cream. Not to mention the array of added health benefits your body gets just from this simple alternative. 

Tips & Facts

If you are unfamiliar with coconut flour and don’t know where to start, here are some quick tips and facts to help with your baking:

• When using coconut flour as a wheat substitute it is recommend to use ¼ cup of coconut flour for every cup of wheat flour, as well as 1 egg (or egg replacer) to help baked goods hold shape. 
• Due to the nature of coconut flour being light and fluffy, it is also highly absorbent. Moreover, when using it in any recipe (substitute or not) it’s recommend to use extra liquid or egg to help baked goods bind together easier.   
• Coconut flour is LOW CARB! A single 2 Tbsp serving has 4g of dietary fiber (14 percent DV), 2g of protein, and only 8g of carbohydrates (3 percent DV). Furthermore, it has a lower glycemic index than wheat flour and it’s rich fiber density helps regulate blood sugar levels.

Lastly, these bars are:

• Gluten free
• Rich in protein, healthy fats, and fiber

Orange Creamsicle Rice Cooker Cake

Prep Time: 15 min
Cook Time: 45-50 min
Total Time: 1 hr

Directions

1. In a mixing bowl, combine cream cheese, egg yolks, butter and pancake mix. Whisk until well combined.
2. Zest ½ of the orange over the batter. Mix in heavy cream in 2 parts.
3. In a separate bowl, beat egg whites until firm peaks form. Add in sugar in 3 parts, mixing well.
4. Mix in lemon juice. Gently fold egg white mixture into batter in 3 parts, until fully combined.
5. Brush rice cooker bowl with melted butter and sprinkle with granulated sugar.
6. Slice the orange into enough slices to line the rice cooker bowl.
7. Pour batter over the orange slices.
8. Cook for 45-50 minutes.
9. Carefully remove the cake by gently flipping it onto a dish or plate. Enjoy!

 

Nutrition:
Calories 240 | Fat 16.1g | Cholesterol 83mg | Sodium 203mg | Carbohydrates 20.9g | Fiber 1.7g | Sugars 7.2g | Protein 4.3g | Potassium 89mg | Calcium 66mg | Vitamin D 10mcg