Fluffy Millet Breakfast Cake with Stone Fruit
User Reviews
4.8
Fluffy Millet Breakfast Cake with Stone Fruit
Description
The Fluffy Millet Breakfast Cake with Stone Fruit uses cooked millet mixed with almond flour, maple syrup, avocado oil, lemon juice, and zest to form a thick batter bound by flaxseed "eggs." Vanilla extract adds aroma. Stone fruit, such as plums, nectarines, or apricots, is sliced thin and layered on top for a natural sweetness and slight tartness. The cake is baked in a springform pan or square dish at 375°F until set.
The texture is soft but substantial due to the millet and almond flour, with moistness from the oil and syrup. The lemon components brighten the overall flavor, while the stone fruit topping adds both moisture and subtle acidity. This cake is suitable for breakfast with dairy-free yogurt or as a dessert, offering a gluten-free grain option.
Almond flour can be substituted with cashew flour or a combination of gluten-free flours with coconut flour, though results may vary. The recipe notes that this cake is versatile regarding the choice of stone fruit or other fruits like berries or peeled apples sliced thinly. Maple syrup provides natural sweetening without refined sugar.
Ingredients
- 3 Tbsp Flaxseed or flaxseed meal, ground
- 7 ½ Tbsp water
- 1/3 cup almond milk unsweetened plain
- 1 Tbsp lemon juice
- 1/3 cup maple syrup
- 1/4 cup avocado oil (if oil-free, you can try subbing applesauce, but we haven’t tested it)
- 2 tsp vanilla extract
- 2 tsp lemon ~1 small lemon, zest
- 2 ¼ cups millet ~3/4 cup dry as recipe is written // you could try subbing quinoa, but we haven’t tested it, cooked and cooled
- 1 ½ cups almond flour (see notes for subs)
- 1 Tbsp baking powder
- 1/2 tsp salt sea salt
- 1 ½ cups stone fruit ~3 small plums, nectarines, or apricots // or sub berries or thinly sliced peeled apples, of choice, cut in 1/4-inch slices
FOR SERVING optional
- coconut yogurt
- Vegan vanilla ice cream
Instructions
- If you don’t already have cooked millet, prepare it at this time on the stovetop or using our Instant Pot method.
- Preheat the oven to 375 F (190 C) and line a 9-inch springform pan with parchment paper. This recipe will also work in an 8-inch square baking dish.
- In a large mixing bowl, prepare flax eggs by stirring ground flaxseed and water together. Let gel for a few minutes.
- Measure the almond milk in a liquid measuring cup, add the lemon juice, mix gently, and let rest for a minute to curdle slightly.
- Add the almond milk and lemon juice to the flax eggs along with the maple syrup, avocado oil, vanilla extract, and lemon zest. Whisk vigorously until you see no separation between the oil and other ingredients — about 1 minute.
- Add the cooked and cooled millet and stir until evenly distributed. Add the almond flour, baking powder, and salt and mix once more until well combined. The batter will be thick and sticky (see photo). If it seems runny or too wet, add a bit more almond flour. If it is dry and crumbly, add more almond milk 1 tablespoon at a time.
- Transfer the batter to the parchment-lined pan and spread into an evenish layer — it’s okay if the top is a bit uneven and rustic looking! Gently press the sliced fruit into the top of the batter, placing the slices close together but not overlapping.
- Bake for 40-50 minutes or until the edges are browning and the center of the cake is firm and dry. Remove from the oven and let cool for at least 20 minutes before removing from the pan and serving.
- Enjoy as part of a brunch feast or as a grain-filled, mid-morning snack with a scoop of coconut yogurt! As dessert, it’s delightful slightly warmed and served with dairy-free ice cream. This cake is best served fresh but will keep at room temperature for up to 2-3 days or in the refrigerator for up to 4-5 days. Not freezer friendly.
Notes
- For almond flour substitution, use finely ground cashew flour or a gluten-free flour blend combined with coconut flour, noting texture may differ.
- Nutrition estimates are calculated using nectarines but may vary with other stone fruits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(Slices)
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 312 | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 7.2g | 14% |
| Fat | 19.1g | 29% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 4.5g | 26% |
| Monounsaturated Fat | 11.9g | 60% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 422mg | 18% |
| Potassium | 319mg | 7% |
| Fiber | 5.2g | 21% |
| Sugar | 13.1g | 26% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 194mg | 19% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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