You would never guess that this scrumptious cake is made completely from brown rice, would you! It is the most moist and delicious gluten-free cake ever… and it is completely dairy-free and refined-sugar-free too! It is not made with flour, but with the whole, raw grains, ground in the Thermomix, blended with the liquids, then left to soak for a few hours before the other ingredients are added. You could use other grains besides brown rice – see variations at the end of the recipe. I use raw honey for the sweetener, which I buy bulk to save money.
I’ve adapted this recipe from one in Sue Gregg’s “Breakfasts” cookbook called “Almond Coffee Cake” which is made with her ‘Blender Batter Baking’ method.
1. Place 200g of rice in Thermomix and blend on speed 9 for 1 minute. Set aside and grind remaining 150g rice on speed 9 for 1 minute. Return first batch to Thermomix bowl. (It’s best to grind this amount of rice or grain in two batches so you don’t overload the blades.)
– 350g raw brown rice
2. Add the following ingredients and mix on speed 9 for 30 seconds:
– 260g rice/almond milk
– 1 tsp apple cider vinegar
– 50g olive oil
– 280g raw honey
2. Scrape down lid and sides of bowl, and leave batter to soak for a few hours, or overnight, at room temperature. (I prefer to pour it into a glass bowl for soaking.) If you’re in a hurry it can be made without soaking – just add an extra minute of blending once you add the liquids.
3. Oil a large rectangular baking dish. Preheat oven to 170 degrees C (325 degrees F).
4. Add, and reblend for 2 more ninutes on high speed:
– 2 eggs
5. Add to batter, and blend briefly but don’t overmix (5 seconds speed 5):
– 1/2 tsp fine sea salt
– 1 tsp baking soda
– 1 tsp baking powder
– 2 tsp cinnamon
– 1/2 tsp ginger
6. Pour batter into baking pan, and sprinkle over the top:
– 1 cup of frozen mixed berries/blueberries
7. Don’t rinse out Thermomix/blender; just place into bowl and chop on speed 5 for 3-5 seconds:
– 1 good handful raw almonds
8. Add, and mix on speed 3 for 3 seconds:
– 1 good handful of raw rolled oats (or if gluten free, use 1/4 cup gf flour instead)
– 1 tsp cinnamon
– 2 Tblspns Rapadura
– 2 Tblspns macadamia oil (or other mild tasting oil, or butter)
9. Sprinkle over cake, and place in oven. Cook for about 45 minutes, or until knife or toothpick comes out clean when poked into centre of cake. Enjoy!
– Other grains you can use: 1 1/3 cups wheat or 1 1/2 cups spelt/kamut or 1 1/4 cups barley grain.
– Apple cake: Cook 2 cups thinly sliced apples with 1/4 cup water and 1 tsp cinnamon; place on top of batter in pan, then sprinkle topping over (use walnuts or pecans instead of almonds in topping).
– Dried fruit: Soak 1 cup dried apricots or other dried fruit in hot water for 1-2 hrs, until soft; use in place of apple as above.
– Date & walnut cake: Mix together 3/4 cup of diced dates and 3/4 cup chopped walnuts; fold half into batter, and sprinkle rest on top with topping. (Omit almonds in topping.)
– Pineapple cake: Use juice from tin of crushed pineapple instead of rice milk in cake; add crushed pineapple to topping and omit almonds.