4.8 from 96 votes
Fluffy Millet Breakfast Cake with Stone Fruit
A fluffy, wholesome, naturally sweetened cake baked with seasonal fruit. Perfect for brunch, breakfast, snacking, and beyond! Just 1 bowl and simple ingredients required.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 (Slices)
Calories: 312 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
Vegan
Ingredients
- 3 Tbsp ground flaxseed (or flaxseed meal)
- 7 ½ Tbsp water
- 1/3 cup unsweetened plain almond milk
- 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 zest (~1 small lemon)
- 2 ¼ cups cooked & cooled millet (~3/4 cup dry as recipe is written // you could try subbing quinoa, but we haven’t tested it)
- 1 ½ cups almond flour (see notes for subs)
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 1 ½ cups stone fruit of choice, cut in 1/4-inch slices (~3 small plums, nectarines, or apricots // or sub berries or thinly sliced peeled apples)
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.
Cup of Yum
Notes
- *In place of almond flour, the closest substitution would be cashew flour (finely ground cashews). Or you could try blending a very light GF flour blend with coconut flour or potato starch, but we haven’t tested it and can’t guarantee the results. If you try it, let us know in the comments!*Nutrition information is a rough estimate calculated with nectarines.
Nutrition Information
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
Monounsaturated Fat
11.9g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
422mg
(18%)
Potassium
319mg
(9%)
Fiber
5.2g
(21%)
Sugar
13.1g
(26%)
Vitamin A
168IU
(3%)
Vitamin C
3.4mg
(4%)
Calcium
194mg
(19%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8(Slices)
Amount Per Serving
Calories 312
% 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.