Yesterday I tried a cake recipe that uses a steam method of baking. I really liked the ingredients list in the recipe. I made some modifications by removing the yeast and used coconut sugar instead of plain white sugar. I also used cassava flour instead of regular all-purpose flour.
The taste and flavor of the cake were okay, I actually liked the peachy flavor.
The cake felt kind of wet and sticky. It might be because of the steaming method. My guess is baking it in the oven would result in a usual normal texture.
Anyway, tastes differ. Some may love it, some may not. Yes, the texture is unusual, but it’s unique. It’s very very filling, so it’s great for breakfast. My 6-8-year-old children did not like the texture though.
Gluten-free Cake with Peaches and Oats (Experiment)
- Oats (instant oatmeal, rolled oats, steel-cut oats) – 100 gr
- 2 eggs
- 3 peaches + 1 peach
- Coconut sugar – 30 gr
- Milk – 240 ml (1 cup)
- Cassava Flour – 300 gr
- 1 tsp Baking soda
- 2 tsp Cream of Tartar
How to make an oven-free gluten-free cake with peaches and oats:
- Soak 100-gram oats with 240 ml milk for 15-20 minutes.
- Fill up the steamer basket with water. Bring it to boil. Prepare the 12-inch cake mold. Place a parchment paper on the bottom of the pan, oil the parchment paper and the sides.
- Put milk and oats into the blender cup. Add 30 gr sugar, 2 eggs, chopped 3 peaches. Blend.
- Pour the peach milk mixture into a mixing bowl. Add flour. Add baking soda and cream of tartar. Mix well.
- Pour the batter into the cake mold. Place it in the steamer tray. Cover the cake pan with a lid. Cover the steamer tray with a steamer pot lid. (You can check the video if I couldn’t explain it well here)
- Steam bake for 45 minutes. The heat should be medium-high, do not make it low.
- Let the cake cool before cutting. Enjoy for breakfast.