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‘Blender Batter’ Berry Cake (GF & DF)

'Blender Batter' Berry Cake (GF & DF) - Quirky Cooking
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.
You can find fine sea salt for this recipe in my online store here!
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.

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.

‘Blender Batter’ Berry Cake GF & DF

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  • Author: QuirkyJo


350g raw brown rice

260g rice/ almond milk

1 tsp of apple cider vinegar

50g of olive oil

280g raw honey

2 eggs

1/2 tsp fine sea salt

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/2 tsp ginger

1 cup of frozen mixed berries/ blueberries

100g raw almonds

100g of raw rolled oats

1 tsp cinnamon

2 Tbsp rapadura

2 Tbsp macadamia oil


1. Place 200g of rice in Thermomix and blend on speed 9 for 1 minute. Set aside and grind remaining 150g of 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.)

2. Add rice/almond milk, vinegar, olive oil, honey, the following ingredients and mix on speed 9 for 30 seconds.

3. Scrape down lids 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.

4. Oil a large rectangular baking dish. Pre heat oven to 170 degrees C (325 degrees F)

5. Add eggs and re-blend for 2 minutes on high speed.

6. Add salt, baking powder, baking soda, cinnamon, ginger to batter, and blend briefly but don’t over mix (5 seconds, speed 5)

7. Pour batter into baking pan and sprinkle over the top.

8. Don’t rinse out Thermomix/ blender; just place almonds into bowl and chop on speed 5 for 3-5 seconds.

9. Add oats, cinnamon, rapadura, oil and mix on speed 3 for 3 seconds.

10. 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!

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7 thoughts on “‘Blender Batter’ Berry Cake (GF & DF)

  1. Cathy says:

    Delicious! Loved the crumble mixture on top, added a very special element. I think I should have blended the rice a little first, as it was still a little crunchy. Or maybe my blades need sharpening.
    It’s on the repeat list for sure!

  2. Charenn29 says:

    Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..

  3. Anonymous says:

    mmmm, thankfully I was browsing facebook and saw this delicious recipe – have three sleeping children who are going to be very happy to wake up for tea! Thanks x

  4. Kathleen says:

    This is amazing Jo love love love it’s a keeper along with the mac and lime cheesecake just loving your recipes going to have a crack at the chocolate just got my cocao butter yay 😉

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