Plate of millet breakfast cake topped with coconut yogurt
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.
AuthorMinimalist Baker
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Slice and platter of millet breakfast cake with stone fruit
PREP TIME
20 minutes
COOK TIME
40 minutes
TOTAL TIME
1 hour
Servings
8
(Slices)
CourseBreakfast, Dessert, Snack
CuisineGluten-Free, Vegan
Freezer FriendlyNo
Does it keep?3 Days
Ingredients
US Customary – Metric
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)
