Rice Cooker Pumpkin Sponge Cake
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In your rice cooker, add the non-dairy milk and egg(s). Mix using a wooden or silicone spoon.
Add the remaining wet ingredients: vegetable oil, brown sugar, white sugar, pumpkin purée, and vanilla. Mix well.
Add the dry ingredients: flour, baking powder, baking soda.
Add the spices: salt, cinnamon, cloves, and nutmeg. Mix together.
Optional: top with pumpkin seeds.
Cook on your rice cooker’s 'cake' setting, which should be about 45 minutes.
Once 45 minutes is up, insert a toothpick into the middle of the cake. If it comes out wet, then cook again for another 'cake' setting. If it comes out dry, then you’re done.