Yes, I know what you're thinking. Tofu in cake? I've actually had tofu bread before and I really liked it so when I came across a recipe for tofu cake, I just had to make it. This all started with a mean cake craving that I've had all week and wouldn't go away. It didn't help that every time I used my rice cooker, I would see the "Cake" setting so I thought, why not finally make cake in my rice cooker? I'm a total novice in using my rice cooker for cake so I went searching for a recipe online.
My cake is adapted from a recipe found here. It's originally called Tofu Chiffon cake but I don't agree that it's a chiffon cake because it doesn't use the chiffon cake process nor oil which is commonly found in chiffon cakes. I would say this is a pretty healthy cake recipe since it has no oil or butter and the end result yielded a very moist, somewhat dense cake that had just the slightest hint of tofu. I fed it to Mr. VG who refuses to eat tofu (even when bribed) and when he tasted the cake, he had no clue that tofu was in it. He ate his slice in three bites so all in all, I'd say this is a decent cake recipe that takes just 5 to 10 minutes of prep and about 40 minutes in the rice cooker.
STEAMED CHOCOLATE CHIP TOFU CAKE
Adapted from shizuokagourmet.com.
5 oz. soft or silken tofu
1/2 cup milk
1 cup pancake mix
3 drops of vanilla essence
1/4 cup of mini chocolate chips
In a mixing bowl, break up the tofu and whisk until creamy.
Add the eggs, milk and vanilla essence and continue to whisk until incorporated.
Add in the pancake mix and fold with a rubber spatula until incorporated. There will still be small lumps but that's ok. The batter should now be a little more thickened.
Fold in the chocolate chips and pour the mixture into the rice cooker bowl. Sprinkle the top with a little more chocolate chips then close the lid.
Set it to the Cake setting. Mine indicated it would take 40 minutes.
You can also steam the cake on the stove top for about 30 minutes if you don't have a rice cooker but just make sure you check it often by poking it with a tooth pick. As long as it comes out clean, the cake is done. This is what mine looked like when I first opened the lid.
Remove the rice cooker pot and flip it over a large plate. You will notice that the cake comes off very easily. The bottom of the cake is golden brown and has a bit of a crunchy crust.
This cake hit the spot and was delicious and very easy to make. Hope you'll try it!