Waffle Cake

Ingredients:

• 1 2/3 cups white whole wheat flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup white sugar
• pinch salt
• 1/2 cup lowfat plain yogurt
• 1/2 cup skim milk
• 1 egg
• 1 tsp vanilla extract

Directions:

1.  Mix everything together in the pot.
2. Set to 'Cake' and start the cooker. Cook for 45-50 minutes.
3. Test for doneness by inserting a butter knife into the top. If it comes out clean, the cake is done. Remove pot and invert onto a cooling rack.

Results:

 Another 'healthy' recipe free of oil and excessive sugar! In order to save dishes, I tried mixing everything in the pot with a silicone spatula (definitely do not want to scratch it!). It ended up sticking a little but, with some coaxing, it eventually popped out. The cake itself is dense, moist, and not too sweet- somewhat reminiscent of a sponge cake- and tastes a lot like waffles! If I were to make it again, I would probably frost it with a nice maple buttercream frosting.

P.S. When I was living in Japan, a good friend of mine was allergic to eggs. In order to make treats that everyone could eat, I substituted 1/4 cup silken tofu for every egg the recipe required. Tofu isn't as effective as egg as an emulsifier so the results were always a bit more crumbly but the cakes were very tasty and devoid of any soy flavor. So, people with egg allergies or those watching their cholesterol may want to try using tofu in their cooking! Just make sure that you use silken tofu (not firm) and that you beat it well before adding it to your batter.