Fluffy Millet Breakfast Cake with Stone Fruit

It says at the end of the recipe “Not freezer friendly” but as i live alone and cannot always eat a whole cake over 4-5 days, i decided to try freezing a good third of it and it was just as good once thawed. The texturre was not compromised at all.

Thank you!

Tasty and surprisingly light. (I will have to see what the texture is like tomorrow after a night in the refrigerator.)
Just the right amount of sweetness for me.
I used Edensoy Unsweetened Organic soymilk (nice and thick) instead of almond milk, applesauce instead of oil and a thinly sliced, peeled small apple (Fuji) for the fruit. I baked it in an 8″ square metal pan for 65+ minutes. Turned out great!
I normally weigh my ingredients so I wondered if how the volume measurements would compare. I used Trader Joe’s Almond Flour, that said 1/4c equaled 28g (per its nutritional info label). When I measured using the volume measurement for the Almond Flour, it was 36g less than the TJ weight/volume equivalent. Turns out I needed that additional 36g Almond Flour, so next time I’ll just use the weight equivalent (168g) for the Almond Flour (quicker/easier that way).
The batter wasn’t nearly as stiff as your photo/video (I thought I had the right texture – I checked the recipe photo on my phone. Later I pulled up the recipe on my laptop and realized your batter was much stiffer than mine was.) The cake turned out fine. (The softer batter may have been the reason I needed to bake the cake longer.)

ABSOLUTELY Amazing! I used figs on top. Subbed Oat Milk for the Almond Milk. Modified the sweetener by using 2TBS Maple Syrup and 2 TBS Coconut Sugar. Huge hit with my very finicky Frank ; )

I made it with quinoa and it was amazing!!!! I cooked 1 cup of dry white quinoa and I ended up not using the entire quantity. I followed all the other instructions and it turned out great: moist, delicious, hearty, and lightly sweet. I will make it many, many more times.

I loved the flavor of this, but couldn’t get it to bake right — I was 5 minutes over the longer recommended time and the sides were getting dark so had to pull it out, but the consistency was more like a bread pudding than a cake. The batter didn’t look especially wet to me, but I’ll try adding more flour the next time. I’d love to get it to work out!

This is SO GOOD. I topped it with figs and skipped the lemon zest (though I bet orange zest would have been good!) but otherwise followed the recipe to a T. It was incredibly moist and I love the texture of the millet. I will definitely be making this again with other fruits!!

This was awesome! Totally loved the taste and the texture! Thank you Dana for bringing in all these wonderful recipes with healthier ingredients! I have tried several of your recipes and they are always a hit!

Really loved this one! Better than baked oatmeal, in my opinion. Followed the recipe as written but put just a little less maple syrup in. Tasted amazing and loved the texture! Baked for 55 min in an 8×8 dish – perfect!

I made this subbing two fresh eggs, coconut milk (the real thick kind in a can, so I was worried), AP flour, and a mixture of coconut oil with a little avocado oil (it was what I had on hand). I checked it at 40 minutes and again at 50. It cooled completely while we had dinner. I couldn’t believe how delicious it was. Everyone loved it, including the 10 year old and 15 month old.

My best friend made this exactly as written with nectarines. It was so delicious! Not too sweet, which made the flavor of the fruit really stand out. Then the cake texture was delightful as it was moist but not the least bit mushy. I ate it warmed up and it was perfectly satisfying!

It’s yummy! Somewhere between cake and rice pudding in texture, not too sweet at all, just right for breakfast. I used regular eggs and, I think because of the difference in moisture levels, had to add a bunch more almond flour, but it still baked in the same amount of time. The whole family enjoyed it!

Great recipe! As always. Made some modifications – oat milk insted of almond milk, 4 tbsp cane sugar insted of maple syrup and vanilla sugar insted of vanilla extract. This is what I had on hand. Cake came out great, not gooey at all after 60 min in oven.
I read comments before making this cake, and some people had trouble with bitter taste. In some cases rinsing millet first in cold then in hot boiling water before cooking it can help with getting rid of bitter taste. If this won’t help, maybe millet is rancid and you should buy fresh one.

Hi there, I’ve made this but used home made applesauce instead of the avocado oil :-) and coconut sugar syrup instead of the maple. It came out great :-) . texture was perfect, the taste too, but next time I think I would mix in some chopped dates as it wasn’t sweet enough for us ;-). Also maybe because our frozen peaches were sour so … thank u for this recipe, next time I’m gonna try the oat flour as I’m trying to cut down on some calories :-)

This cake was amazing! I followed the recipe as written using cooked millet and topped it with 3 sliced nectarines. The batter looked like the consistency of cooked oatmeal so I decided not to add extra almond flour as mentioned. It took close to a full 60 minutes before it was cooked. I started with 40 minutes and I kept checking it every 4-5 minutes. The cake was moist and delicious. Served it with almond yogurt and extra chopped nectarine. Definitely making it again. Thank you for another wonderful recipe.

Mine was not so good :( I followed the recipe exactly and used nectarines. It had a bitter taste. My kids spit it out.

Any idea what could have gone wrong?

After receiving some fresh home grown apricots from a friend, I thought I’d give this recipe a try. I followed your recipe exactly with the exceptions of using apple sauce to replace oil and Bob’s Red Mill egg replacer instead of the flax eggs. It turned out delicious. I also melted a little apricot jam on a slice this morning. Yum! Thanks for a great recipe.

Hi! I was intrigued by using millet in this recipe so I made it a few days ago- LOVED IT! Not too sweet but wonderful texture- I put fresh strawberries sliced on top and served with berry coconut yogurt- fabulous! I was sad to lose the last few pieces on day 3- found mold so had to throw out- bummer! Will definitely make again- thank you!!

I prepared this today and it’s a hit. I used peached a a few blueberries, cooked quinoa and “two” Bob’s Red Mill eggs. The various consumers agreed it needed a touch of spice. We sprinkled cinnamon. It was a bit gooey inside after 50 minutes but we liked it anyway. I may opt of a wider spring pan or just repeat.

Woah this cake just made our morning, we almost finished it!
Amazing flavor and the texture is just spot on, awesome to enjoy with coffee! I had a mango handy and used it for this cake and can’t believe how good it turned out! Will make this often! Can’t wait to try with the other fruit options. Thank you!!!

I made this as written, with apricots, except that I subbed oat milk for almond milk and added 1/3 of a cup of halved cherries to the batter based on previous comments. It is delicious and looks great, too. It has the texture of a rich baked oatmeal. Next time I would double the cherries.

My only (small) issue is that it’s pretty gooey. I cooked it for 55 minutes and got a golden crust and firm top, but the interior didn’t quite cook through. This could be because I made and refrigerated the millet the night before, so it (along with the maple syrup and oat milk) were cold when they went in the batter. Still tastes great, though.

I’m not sure what I did wrong, but this has been in the oven for over and hour and it is still goo inside. It has a nice crust, but if it’s edible when it comes out I’ll have to use a spoon. Will it set up after cooling?

Delicious! It came out similar to a baked oatmeal but better- great depth of flavor and better texture. I used dark red plums. The only thing I’d do differently is maybe layer the plums inside, or chop and fold them throughout. I will make this again many times.

Loved it! I substituted oat flour for the almond flour, and put diced apples inside rather than sliced on top. I also cooked my millet in some leftover pineapple juice I had in the fridge, and that worked really well, it added a really nice flavor and sweetness. Thanks for the recipe—I never would have thought to use millet for a breakfast cake!

Yum! This was fabulous. I didn’t have millet so I tried with quinoa and it worked really nicely. It was a little gooey in the middle but I think that is my oven and next time I would just bake longer. I topped with apples and blueberries. A sweet way to start the day!

I love this recipe! I’m not much of a cook, but it was easy enough and so very good. I made it with mangoes and blackberries and it looked pretty nice as well as tasting delicious. Perfect dessert with some vegan (or not) ice cream on top!