Stone Fruit and Fluffy Millet Breakfast Cake
After seeing some gorgeous fluffy Millet Breakfast Cake muffins in Amy Chaplin’s cookbook, At Home in the Whole Food Kitchen (a gorgeous book, by the way, that I highly suggest), the idea for this snack cake had been circling around my head for a while. Additionally, as a change of pace from rice and quinoa, we’ve been enjoying millet more and more lately (have you tried it?). It’s quick and simple to cook, highly nutritious, and flexible. We’ve been savoring it in healthy bowls, stir fries, and curries.
Cakes made with grains can become dense, so it might be tough to add them in. However, millet is naturally light and fluffy, making it an ideal addition to cakes.
How to Prepare Fluffy Millet Breakfast Cake for Breakfast
Making the flax eggs is the first step, and it’s as simple as blending ground flaxseed with water and allowing the liquid to thicken for a short while.
If you’ve never used flax eggs before and you’re not sure if it will work, think again! This egg alternative, rich in fiber and omega-3 fatty acids, adds binding and moisture. It also works amazingly well in brownies, quick breads, and pancakes!
The additional wet ingredients vegan “buttermilk” (almond milk with lemon) for a hint of tanginess, maple syrup for sweetness, avocado oil to seal in moisture, and vanilla essence and lemon zest for flavor are added once the flax eggs have thickened.
With cooked millet for its fluffy texture, B vitamins, zinc, iron, phosphorous, and more, and almond flour for its crumb structure and protein boost, we kept the dry ingredients simple. We may make breakfast cake by adding some salt for flavor and baking powder for leavening.
The fruit comes next, which is our favorite part! This cake’s adaptability makes it a year-round beauty, but it tastes especially good with stone fruit (such as nectarines, plums, and apricots). Try it with a mango, thinly cut apples, berries, and other ingredients! The cake gets golden brown on the outside and the fruit gets soft after baking.
This millet breakfast cake is sure to be a hit! It is:
Nutty, sweet, fresh, balanced, and ideal for snacking!
For all of your breakfast, brunch, snack, or healthier dessert needs, this cake is ideal. Add some coconut yogurt or vegan vanilla ice cream on top to make it even more spectacular. For a cozy combination, try it with our 5-Minute Vegan Golden Milk, Adaptogenic Hot Chocolate, Easy Masala Chai, or Minty Iced Matcha Latte.
Check Out More Sweets Cakes
Vegan Chocolate Peanut Butter Cup Cakes Recipe
Quick & Easy Vegan Chocolate Cake with Berries
Stone Fruit and Fluffy Millet Breakfast Cake
Course: BreakfastDifficulty: Easy8
servings20
minutes40
minutes312
kcalSavor a light and airy millet morning cake loaded with succulent stone fruits. A healthy breakfast delight with the ideal ratio of sweetness to texture!
Ingredients
3 Tbsp. ground flaxseed
7 ½ Tbsp. water
1/3 cup unsweetened plain almond milk
1 Tbsp. lemon juice
1/4 cup avocado oil (we haven’t tested it, but you may try using applesauce if you don’t have any oil).
2 teaspoons lemon zest (around one tiny lemon)
Two and a half cups cooked and cooled millet
1 ½ cups almond flour
1 Tbsp. baking powder
1/2 tsp sea salt
1 and a half cups desired stone fruit, sliced into 1/4-inch pieces
Directions
- Now is the perfect time to cook the millet if you haven’t previously, either on the stovetop or in your Instant Pot.
- Set aside a 9-inch springform pan and line it with parchment paper. Preheat the oven to 375 F (190 C). You can also use an 8-inch square baking dish with this recipe.
- To make flax eggs, combine water and ground flaxseed in a large mixing dish. Give it a few minutes to gel.
- Pour the almond milk into a liquid measuring cup, squeeze in the lemon juice, stir, and let aside for a minute to slightly curdle.
- To the flax eggs, add the avocado oil, vanilla essence, maple syrup, lemon zest, and almond milk and lemon juice. For about a minute, or until there is no longer any separation between the oil and the other ingredients, whisk vigorously.
- After the millet has cooled and cooked, add it and mix to spread it evenly. Mix thoroughly again after adding the baking powder, salt, and almond flour. It will be a sticky, thick batter. Add a small amount more almond flour if it looks too liquidly or runny. One tablespoon at a time, add additional almond milk if it’s crumbly and dry.
- Spread the batter evenly in the pan prepared with parchment paper; it’s acceptable if the top appears a little uneven and rustic! Press the fruit pieces gently into the batter, keeping them near together but not touching.
- Bake for 40 to 50 minutes, or until the cake is firm and dry in the center and the sides are beginning to color. Take out of the oven and allow to cool for a minimum of twenty minutes before taking out of the pan and serving.
- Enjoy with a scoop of coconut yogurt as a grain-filled midmorning snack or as part of a brunch feast! Serve it slightly warm with dairy-free ice cream for a delicious dessert. Although it is best served fresh, this cake can be stored for up to 2-3 days at room temperature or up to 4-5 days in the refrigerated. Not suitable for freezing.
Recipe Video
Notes
- The closest substitute for almond flour would be cashew flour, which is made from finely ground cashews. Alternatively, you may try blending a very light GF flour blend with potato starch or coconut flour; however, we haven’t tested it and cannot vouch for the outcome. Let us know in the comments if you give it a try!
The nutritional data was computed using nectarines and is an approximate estimate.
2 Comments
I try Fluffy Millet Breakfast Cake and it was made delicious my colleague also love this. I will again try this recipe on my brother’s birthday.
Best dish for breakfast