Rice cooker is easy and energy efficient method to make cakes. All my rice cooker cakes can be baked in the oven, but not all oven-baked cake recipes work well in rice cooker. Here is my ‘Rice Cooker Yoghurt Cake’. I mixed all ingredients, poured the mixture into rice cooker’s inner pot, then pressed ‘Start’ button. After 40 minutes, this cake was done.


I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.


2 cups Unsweetened Greek Yoghurt *at room temperature
1/2 cup Caster Sugar
1/4 teaspoon Salt
3 Eggs *at room temperature
1 tablespoon Lemon Juice *optional
1/2 cup Self-Raising Flour

  1. *Note: You don’t need to strain Greek Yoghurt to remove excess water, but you can do that if you prefer. The texture would be slightly firmer.
  2. Line the base of rice cooker’s inner pot with baking paper if required. *Note: If your inner pot is in a good condition, baking paper would be unnecessary.
  3. Place Greek Yoghurt, Sugar, Salt, Eggs and Lemon Juice in a mixing bowl, use a whisk to blend. Add Self-Raising Flour and whisk well until smooth.
  4. *Note: The mixture shouldn’t be cold. If you use cold Yoghurt and Eggs, I recommend to warm up the mixture slightly in the microwave, then whisk well.
  5. Pour the mixture into the prepared rice cooker’s inner pot, and start cooking at ‘Cake’ setting.
  6. If the cake is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, carefully take the inner pot out and set aside to cool slightly, then turn onto a plate upside down. Peel away baking paper and cool completely.
  7. *Note: Top side of the cake cannot be browned, but the cake looks fine upside-down. It took 40 minutes for my rice cooker to cook it.