• 3 cups cooked millet
  • 1/2 cup buckwheat flour
  • 1/2 cup corn flour
  • 1,5 cup water
  • 3 tablespoons oil (I used sesame oil)
  • 1 cup raisins
  • 1,5 cup grated carrot
  • pinch of salt
  • 3 teaspoons baking soda or baking powder (phosphate-free)
  • 1 cup poppyseed
  • 1/2 cup fruit concentrate (or malt or rice syrup)
  • tall saucepan
  • larger saucepan with lid


  • 1 tablespoon oil
  • 1/2 cup 100% fruit concentrate (sugar-free)
  • 2 tablespoons carob
  • 1 tablespoon cereal drink powder
  • 4 tablespoons cornstarch
  • 1/2 l water (500 g)
  • pinch of salt


  • 1 cup sheredded coconut (or nuts or almonds)
  • 1 cup fruit (fresh, dried, preserved)


  1. Mix all ingredients well.
  2. Batter consistence should be same as for sponge cake.
  3. Grease and flour mould, pour cake mixture in it.
  4. Pour some water into large saucepan and put tea-towel on bottom to reduce noise.
  5. Insert other saucepan or mould with cake mixture.
  6. Cover large saucepan with lid. When water starts boiling, reduce heat and simmer for 60 minutes.
  7. Make sure water cannot get into mould.
  8. You must not have too much nor too little water in the large saucepan. Check there’s always some water in large saucepan, it might boil away during steaming. If so, add some more.
  9. To test if cake is ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready. If cake is too wet on top although skewer is clean, you need to steam it for 30 more minutes without lid.
  10. You need to know that steamed cake will dry a little once you take it out and leave to cool down. If needed, flip it over so that it dries out evenly.
  11. For the frosting mix cereal baverage powder, carob powder and hot water.
  12. Use wired wisk to ensure mixture is smooth and without lumps.
  13. Stir cornstarch in cold water.
  14. Heat oil in saucepan, add barley malt.
  15. Stir continuously until malt dissolves and starts foaming.
  16. Add all the other ingredients, heat and stir until mixture becomes creamy like custard.
  17. Boil for a few minutes and pour onto cake.
  18. Cut and serve once it has cooled down.


  • Use as much sweatener as you need. If you are not sure, how much syrup you should use, just taste the batter.
  • It is tasty on its own. It is easy to make. Just mix ingredients and steam. If you want you can eat the cake with jam, fruit or chocolate sauce, carob cream etc.
  • May be used as a birthday cake.


  • You can use barley or any other malt if you are not gluten sensitive.
  • Pumpkin may be used instead of carrot.
  • You can leave out raisins or poppyseed if you do not like them.
  • Other type of cooked cereal may be used, nuts, almonds or other type of dried fruit may be added.


  • Steamed cakes made from wholemeal cereals are ideal for small children that refuse to eat pureed cereals or steamed fruit.