Chocolate Cake with Rice Syrup and Poppy Seed

Chocolate Cake with Rice Syrup and Poppy Seed


For the cake
  • 2 tbsp. organic rice syrup
  • 50 g organic cashew nuts
  • 50 g organic coconut sugar
  • 2 tsp. Ceylon cinammon
  • 8 tbsp. water
  • 2 bananas
  • 1 tsp. maca
  • 1 tsp. baking powder
  • 1 tbsp. poppy seeds
  • 240 g oatmeal
  • 80 g almond flour
  • 15 g cacao powder
  • 300 ml almond milk
  • 4 tbsp. organic chia seeds
For the frosting
  • 100 ml coconut milk
  • 1 tbsp. almond butter
  • 2 ripe avocados
  • 20 g cacao powder



  1. Soak the chia seeds in water for 5 - 10 minutes.

  2. Mash the bananas using a fork, then add in the coconut sugar, rice syrup, cinammon and maca.
  3. Add the oat flour, almond flour, baking powder, chia seeds and poppy seeds and mix the ingredients to form a batter. Fold in the almond milk.
  4. Spoon the cake mixture into the greased tin in the rice cooker and bake on each side for 60 - 90 minutes. Meanwhile, put all ingredients for the frosting in a blender and puree into a cream. Leave the mixture to cool in the fridge until the cake layers are ready.
  5. Decorate the cake with the frosting, chocolate pieces and rice syrup.

For birthdays, garden parties or other occasions - this cake will always be a success. And the best bit lies in simply spooning the batter in the rice cooker and letting it bake through!