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Chocolate Sponge Cake with a Berry Coulis

A rice cooker based recipe that yields a moist spongy cake in a pinch.
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Prep Time 15 minutes
Cook Time 15 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Dry
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
Wet
  • 1/2 cup aquafaba (whipped to form peaks)
  • 2/3 cup coconut milk
  • 1 tsp vanilla extract
Berry Coulis
  • 1 cup frozen berries
  • 2 tbsp maple syrup
  • 1 squeeze lemon juice

Equipment

  • 1 Rice Cooker
  • 1 Microwave
  • 1 Handheld mixer
  • 1 large bowl
  • 1 small bowl preferably metal
  • 1 blender

Method
 

The cake
  1. Whisk dry ingredients together (1 cup flour, 1/2 cup cocoa powder, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1 pinch salt). Once combined, create a hole in the middle and pour in the 2/3 cup coconut milk and 1 tsp vanilla extract. Stir until the lumps are out, should be a thick brownie batter consistency.
  2. Take the 1/2 cup aquafaba and whip it (best with a handheld mixer or stand mixer, absolute pain to do with a fork or whisk) until it forms soft peaks like a meringue. Fold the whipped aquafaba into the batter.
  3. Grease the pot of the rice cooker generously, like pour some oil in there and really massage it into the rice cooker. Throw in the batter, and run it for a standard white rice cycle.
The Coulis
  1. Throw the 1 cup frozen berries, 2 tbsp maple syrup 1 squeeze lemon juice into a microwave safe bowl. Microwave for 2-3 minutes until the berries look sad and decomposed. The longer you microwave the thicker the coulis will be.
  2. Take this jam like mixture and throw it into a blender to make it smooth. If you really don't like seeds, you can then proceed to strain this mixture.
Final assembly
  1. Once the cake is done in the rice cooker, let it cool for a minute or two, then flip it onto a plate. Evenly distribute the berry puree on top and viola, a rice cooker microwave cake.