Steamed vegan cake with peanut butter cream
Wow! It really DOES work! Have you ever tried to make a cake in the steamer? Well, let yourself be inspired and encouraged, because steamed cakes are actually delicious!
Back to the start… Since we moved here to Souto, of course also the kitchen has changed. I keep curiosity over the slight exhaustion as we keep changing places, since besides the exhausting effect of constant movement, there is this beautiful aspect of new in every change. Every kitchen is different! But not necessarily bad different… just another layout, other conditions (resources, light, space, equipment) and often a nice surprise 🙂 This time, the new kitchen welcomed us with a Siemens steaming oven, waiting to be reused after a long time off…
Super! I took the challenge immediately and enthusiastically to dive into a so far unexplored culinary field: Cooking with steam. While steaming vegetables and rice turned out to be super easy and well functioning, the big question mark was: Can I also make cakes with this device?
Taratataaa! I can! Even the first tryout turned out super successful, I even did not need (or, better said, did not find) any inspiration from online, as apparently steamed cakes are either only referred to japanese cuisine with very specific recipes, or not existing or written about (yet). Somehow, I still knew that with a simple normal cake batter I should get a nice steamed cake too. So I intuitively mixed together typical oven baked cake ingredients and bingo. It worked! This Steamed cake topped with a simple peanut butter pudding is even fluffier than all the vegan cakes I tried so far!
May our recipe – that is in ayurvedic language spoken vata balancing, thus perfect for this time of the year – inspire you to dare baking cakes in your steamer. Bom appetite!
Steamed vegan cake with peanut butter cream
Equipment
- 1 rectangular oven dish (ca. 20×32 cm)
Ingredients
For the cake batter
- 1 cup plant milk (soy, oat, almond)
- 3/4 cup cane sugar
- 1/2 cup olive oil
- 1 1/2 tbsp cinnamon
- 1/2 tbsp vinegar
- 1 3/4 cups flour
- 1 tbsp baking soda
For the cream
- 4 tbsp peanut butter
- 2 tbsp cornstarch
- 1 cup + 2-3 tbsp plant milk
- 4 tbsp agave nectar or cane sugar
As well
- 1 tsp oil
- a little flour for dusting
- 4 tbsp vegan jam
Instructions
Prepare the cake
- Grease and flour your oven dish.
- Mix all wet ingredients together.
- Mix the flour and soda together.
- Sift the dry ingredients into the wet ingredients and combine well.
- Transfer the batter to the oven dish, spread evenly, place the dish onto a steaming tray and steam with 100℃ for 40 minutes.
Prepare the cream
- In a saucepan, mix well the peanut butter, milk and cornstarch until there are no lumps. Let the pudding mixture thicken on low to medium heat, stirring constantly.
- If using agave, stir in when taken off the heat. Using sugar, you can add it before boiling.
Assemble
- Warm up the jam to make it easier to spread.
- Take the oven dish out of the steamer. You might need to remove water that has accumulated at the edges of the cake.
- Spread first the jam over the cake, then the pudding cream.
- Enjoy either warm or chilled and soaked in the fridge.