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Rice Cake

Rice Cake recipe image
This moist and flavorful cake combines grated pumpkin with warm spices like cinnamon and ginger for a comforting dessert experience. The addition of rice bran oil keeps the texture tender, while coarsely chopped walnuts provide a delightful crunch. Topped with a rich cream cheese icing, it offers a perfect balance of sweetness and tang. Ideal for autumn gatherings or as a special treat, this recipe uses simple ingredients to create a sophisticated result. It is vegetarian-friendly and sure to become a favorite for cozy evenings. Serve slices warm or at room temperature for the best flavor release.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 265.6
Dietary: Vegetarian
Description
This moist and flavorful cake combines grated pumpkin with warm spices like cinnamon and ginger for a comforting dessert experience. The addition of rice bran oil keeps the texture tender, while coarsely chopped walnuts provide a delightful crunch. Topped with a rich cream cheese icing, it offers a perfect balance of sweetness and tang. Ideal for autumn gatherings or as a special treat, this recipe uses simple ingredients to create a sophisticated result. It is vegetarian-friendly and sure to become a favorite for cozy evenings. Serve slices warm or at room temperature for the best flavor release.
Ingredients
  • 1.5 cups grated pumpkin
  • 1.5 cups self-raising flour, sifted
  • 1 cup coarsely chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon bicarbonate of soda
  • 1 cup rice bran oil
  • 1.25 cups firmly packed brown sugar
  • 3 eggs, at room temperature
  • 1 batch cream cheese icing
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease and flour a cake pan.
  2. 2
    In a large bowl, whisk together the self-raising flour, bicarbonate of soda, and brown sugar.
  3. 3
    In a separate bowl, beat together the rice bran oil and eggs until well combined.
  4. 4
    Add the grated pumpkin to the wet ingredients and mix until smooth.
  5. 5
    Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. 6
    Fold in the coarsely chopped walnuts.
  7. 7
    Pour the batter into the prepared cake pan.
  8. 8
    Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9
    Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. 10
    Spread the cream cheese icing over the cooled cake before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 265.6kcal
% Daily Value *
Total Fat 16.1g25%
Saturated Fat 3.0g15%
Cholesterol 7.6mg3%
Sodium 35.1mg2%
Total Carbohydrate 29.2g10%
Dietary Fiber 2.6g11%
Sugars 17.2g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pumpkin is grated finely and excess moisture is drained if necessary to prevent a soggy cake.

For the cream cheese icing, blend softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

You can substitute rice bran oil with melted coconut oil for a different flavor profile.

Keywords: pumpkin cake, walnut dessert, rice bran oil, spiced cake, cream cheese frosting, vegetarian dessert, autumn baking, moist cake, cinnamon ginger, self-raising flour, brown sugar, easy dessert, holiday treat, pumpkin spice, nutty flavor, homemade cake, comfort food, sweet treat, baking recipe
Read it online: https://www.chefs-mate.com/recipe/rice-cake-5/