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Posted on May 12, 2017 in Featured | 0 comments

Mother’s Day Matcha Rice Cooker Cake

Mother’s Day Matcha Rice Cooker Cake

This week I experimented with several recipes that would be good to make Mom this Sunday when Mother’s Day arrives. This one was my favourite.

Why didn’t anyone tell me that you can make tasty steamed cakes in a rice cooker?! I had no idea that this was a thing. I have been missing out. This was my first time attempting to do so and the results were amazing.

This cake is an enjoyable treat for any time of day. On Mother’s Day, it would be great as part of a breakfast in bed presentation, or with coffee later on,¬†or served after dinner as a light dessert.

It’s unique, fun and easy to make, delicious, gluten-free, dairy-free, and can easily be made sugar-free as well.

Ingredients

for the cake:

1 cup NextJen Gluten-free Artisan Sprouted Buckwheat Pancake & Waffle Mix

1 cup water or plant based milk of your choosing. We used unsweetened Almond Milk

1 tbsp Omega Nutrition MCT Oil.

1 1/2 tbsp Omega Nutrition Pumpkin Seed Protein Powder

1 tbsp Omega Nutrition Matcha Green Tea Powder

3 organic free range eggs

1 tbsp organic dark maple syrup. This depends on sweet you would like your cake. You can use less, or leave this out if you want a earthier and more savoury matcha cake. Or you can use the preferred sweetener of your choice.

for the topping:

1 cup fresh or frozen mixed berries or fruit of your choice

1 tbsp of cocoa powder for dusting over top once complete. You could also use powdered sugar, ground nuts, shredded coconut, or Omega Nutrition Virgin Coconut Flour.

Don’t forget:

At least 1 spoonful of Omega Nutrition Coconut Oil for greasing your rice cooker with

 

Begin by greasing the inside of your rice cooker with coconut oil. Even if your rice cooker has a non-stick coating, this will make a big difference so don’t skip this step.

In your food processor or stand-up mixer, add the pancake mix, liquid of your choosing, MCT Oil, Pumpkin Seed Protein Powder, Matcha, eggs, and maple syrup.

Blend until your batter forms but be careful not to over mix it by too much.

Add the batter to your greased rice cooker.

If you have a modern rice cooker, set it to 60 min on low.

If you have an old rice cooker (like me), you will need to revisit it a few times to re-press the button. My rice cooker only seems to go for about 20 min before it shuts itself off. So I had to press the button a total of 3 times but it worked just fine.

While the cake is cooking, you can add your cup of mixed berries or fruit to a small saucepan on the stove. Warm up slowly and keep on Low until your cake is ready.

Test the cake after 60 min by placing a toothpick in the centre. When it comes out clean, it’s done!

Carefully slide the cake out of the rice cooker and onto a nice serving plate. Dust the top with your cocoa powder first, and then add the warm fruit. I also drizzled any of the liquid from the saucepan over top.

That’s all there is to it! This cake is so light, airy, and moist. I’m so glad I discovered that I can steam cakes like this in my rice cooker. Give it a try and let us know what you think.

Enjoy, and Happy Mother’s Day!

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