The idea for this snack cake has been swirling around my head for a while after seeing some beautiful millet muffins in Amy Chaplin’s cookbook, At Home in the Whole Food Kitchen (beautiful book, by the way — highly recommend). Plus, we’ve been getting more into millet lately in place of rice and quinoa for something different (have you tried it?). It’s quite nutritious, versatile, and quick and easy to cook. We’ve loved it in stir-fries, alongside curries, and in nourishing bowls.
Adding grains to cakes can be tricky as it can make them dense. But millet is light and fluffy, so it’s perfectly suited for adding to cakes.
The things I love most about this cake are that it’s naturally sweetened, quick, and easy to make (1 bowl), topped with ripe summer stone fruit, and made without any refined starches. After all, it’s summer. Let’s keep things simple and delicious. Let us show you how it’s done.
How to Make This Breakfast Cake
It all starts with making the flax eggs, which is as easy as whisking ground flaxseed with water and letting the mixture thicken for a few minutes.
If you’re new to flax eggs and doubting that this really works, think again! This fiber- and omega-3-packed egg substitute provides binding and moisture and works incredibly well in pancakes, quick bread, and brownies, too!
Once the flax eggs have thickened, we add the other wet ingredients, including vegan “buttermilk” (almond milk + lemon) for a subtle tanginess, maple syrup for sweetness, avocado oil to lock in moisture, and vanilla extract and lemon zest for flavor.
For the dry ingredients, we kept it simple with almond flour for its crumb texture and protein boost and cooked millet for its fluffy texture, B vitamins, zinc, iron, phosphorous, and more. Add a little baking powder for leavening and salt for flavor, and we’ve got breakfast cake!
Next is our favorite part — the fruit! This cake is especially delicious with stone fruit (like nectarines, plums, and apricots), but it’s a year-round beauty because of its versatility. Try it with berries, thinly sliced apples, mango, and more! After baking, the fruit becomes tender, and the cake develops a golden brown exterior.
- 3 Tbsp ground flaxseed (or flaxseed meal)
- 7 1/2 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 1/4 cups cooked & cooled millet (~3/4 cup dry as the recipe is written // you could try subbing quinoa, but we haven’t tested it)
- 1 1/2 cups almond flour (see notes for subs)
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 1 1/2 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
- 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, one tablespoon at a time.
- Transfer the batter to the parchment-lined pan and spread it 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. It’s not freezer-friendly.