Fluffy Millet Breakfast Cake with Stone Fruit

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Slice of millet breakfast cake next to a tray with more cake

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 been loving it in stir fries, alongside curries, and in nourish bowls.

Adding grains to cakes can be tricky as it can make them dense. But millet is light and fluffy in nature, so it’s perfectly suited for adding to cakes. 

The things I love most about this cake: 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.

Salt, nectarines, lemon, maple syrup, vanilla, flaxseed, baking powder, almond flour, millet, almond milk, and avocado oil

How to Make This Breakfast Cake

It all starts with making the flax eggs, which are 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 breads, and brownies, too!

Whisking flax eggs in a mixing bowl

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!

Bowl of breakfast cake dough

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.

Top down shot of millet breakfast cake with nectarines

We hope you LOVE this millet breakfast cake! It’s:

Nutty
Sweet
Fresh
Light
Balanced
& Perfectly snack-able!

It’s the perfect cake for all your breakfast, brunch, snack, or healthier dessert desires. Make it extra special by topping with Coconut Yogurt or Vegan Vanilla Ice Cream. And try it alongside our Minty Iced Matcha Latte, Easy Masala Chai, Adaptogenic Hot Chocolate, or 5-Minute Vegan Golden Milk for a comforting combo.

Tray of millet breakfast cake with nectarines

More Sweet Breakfast Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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.
Author Minimalist Baker
Print
Slice and platter of millet breakfast cake with stone fruit
4.69 from 22 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 (Slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

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)

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.

Video

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 (1 of 8 servings)

Serving: 1 slice Calories: 312 Carbohydrates: 31 g Protein: 7.2 g Fat: 19.1 g Saturated Fat: 1.7 g Polyunsaturated Fat: 4.5 g Monounsaturated Fat: 11.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 422 mg Potassium: 319 mg Fiber: 5.2 g Sugar: 13.1 g Vitamin A: 168 IU Vitamin C: 3.4 mg Calcium: 194 mg Iron: 1.7 mg

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My Rating:




  1. Danielle says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience, Danielle! The final texture is definitely more moist than a typical cake, but shouldn’t be overly wet. Let us know how it goes if you try it again!

    • Support @ Minimalist Baker says

      Hi Amanda, We haven’t tried this with real eggs, and it might change the texture slightly, but we think 2 large eggs would be enough in place of the flax meal and water. Let us know how it turns out!

    • Support @ Minimalist Baker says

      Hi Anne! We haven’t tried this with chia eggs but we think it would work. Let us know how it goes if you give it a try!

  2. Chandler says

    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!!

  3. Arya says

    I’d love to try this but I have millet flakes rather than whole millet grains. Do you think that would still work? Should I add it as I would flour (uncooked)?

  4. Pri says

    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!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Pri! We’re so glad you enjoy so many recipes!

    • Support @ Minimalist Baker says

      Hi Lola, that’s a neat idea! We haven’t tried it, but do think it would work. We’d suggest baking for less time. Let us know how it turns out!

  5. Alison says

    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!

  6. Danielle says

    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.

    • Support @ Minimalist Baker says

      Yay! We’re so glad to hear everyone enjoyed it! Thank you for sharing, Danielle. xo

    • Support @ Minimalist Baker says

      Hi Puneeta, sorry for any confusion! We’ve only seen one type of millet in stores here and it doesn’t specify. But based on our search, it looks most like foxtail or barnyard millet.

  7. Sheila says

    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!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Sheila. Thank you for the lovely review! xo

  8. Marta says

    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!

  9. Monika says

    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.

  10. Eline De Neubourg says

    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 :-)

  11. Susan says

    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.

  12. Gabrielle says

    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?

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry to hear it, Gabrielle. Did you make any modifications? Millet flour is very bitter, but cooked millet is not. What type of millet did you use? Another idea would be if perhaps your baking powder has aluminum in it, but that would contribute to more of a metallic vs. bitter taste.

  13. Amy says

    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.

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it, Amy. Apricot jam sounds like an incredible addition. Thank you for the lovely review! xo

  14. Richa says

    Hi can I add mango as they are in season at my place? Also, can Replace quinoa with Sorghum or finger millets?

    • Support @ Minimalist Baker says

      Hi Richa, mango should work well! We’re not sure how sorghum or finger millet would work as we haven’t experimented with them. But if they are similarly absorbent, we’d think it could work. Let us know if you try it!

  15. Kathi says

    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!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Kathi! Sorry to hear it didn’t keep well – how long it keeps will depend on heat/humidity in the area it’s stored. It can also be stored in the refrigerator. Hope that helps!

  16. Ruth says

    Wow! What a wonderful flavor 😋 Mine came out a little too moist in the middle and felt apart when slicing. I will add a bit more almond flour next time. And my (homemade) almond milk didn’t seem to curdle. Any thoughts on how crucial that step is or how to get it to curdle next time?
    Thank you so much! 🙏🏼

    • Support @ Minimalist Baker says

      Hi Ruth, we’re so glad you enjoyed it! Curdling is not crucial, so no worries there. Letting it cool fully helps the texture firm up, but you can also try baking another 5-10 minutes if needed. Hope that helps!

  17. Eleni says

    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.

    • Support @ Minimalist Baker says

      Blueberries sound like a wonderful addition! Thank you for sharing, Eleni. Letting it cool fully helps the texture firm up, but you can also try baking another 5-10 minutes, if needed. Hope that helps!

  18. VICKY says

    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!!!

  19. Rachel says

    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.

    • Support @ Minimalist Baker says

      Wonderful! Thank you for sharing, Rachel. That does sound like it could be the cause. We would suggest baking another 5-10 minutes next time to see if that helps.

  20. Johanna says

    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?

    • Support @ Minimalist Baker says

      Oh no! So sorry this didn’t work out for you, Johanna. Letting it cool fully can often help with the texture firming up, we hope you enjoyed some tasty results in the end! xo

  21. Maria says

    I would like to make this for my family, including my baby. I was wondering, could this be made without any added sugar? Could I add banana for some sweetness?

    Thanks!

    • Support @ Minimalist Baker says

      Hi Maria! We haven’t tried this with banana as a sweetener but it might work! Let us know how it goes if you give it a try! xo

  22. Sarah says

    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.

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review and for sharing your experience, Sarah! xo

  23. Serah Blain says

    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!

    • Support @ Minimalist Baker says

      Ooo – what great ideas! Sounds delish. Thanks for the lovely review and for sharing your modifications, Serah! xo

  24. Kailyn says

    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!

    • Support @ Minimalist Baker says

      Ooo – sounds amazing! Thanks for the lovely review and for sharing your modifications, Kailyn, so great to know it works with quinoa! xo

  25. Gerald says

    I always have millet flour in the house. I use the organic Vitacost brand. What do you think of substituting millet flour for the cooked millet. This is my first post on your site. Thank you for the great work you do.

    • Support @ Minimalist Baker says

      Hi Gerald! We haven’t tried this with millet flour and we aren’t sure if it would work. The liquid measurements would probably need to be reduced in order for it to bake correctly, and the texture would be much different. Do let us know how it goes if you give it a try!

  26. Simona says

    This cake sounds delicious and I would love to try a millet dessert! Just wondering if oat flour would work instead of almond flour?

    • Support @ Minimalist Baker says

      Hi Simona! We haven’t tried this with oat flour, and we’re not sure if it would work. Oat flour is lot more dense than almond flour, so your best bet might be to make your own oat flour and only blitz it about 3/4 of the way, you don’t need any whole oats but you might not want it powdery. This might help it keep the cake texture light! Let us know how it goes if you give it a try! xo

        • Support @ Minimalist Baker says

          Hi Madison! We haven’t tried this with real eggs, and it might change the texture slightly, but we think 2 large eggs would be enough. xo

      • Simona says

        Thank you!
        I baked the cake yesterday and it turned out great! We finished most of it for dinner, including an 11 y/o who loved it :)
        I did some minor modifications: used oat flour (store-bought) instead of the almond one, as well as raw agave syrup (lesser quantity, as I wanted the cake only mildly sweet) instead of the maple syrup. My stone fruit of choice was cherries.

  27. sadie says

    what is a good sub for avocado oil? and do you think it would work well to bake in a cast iron skillet? would that change the cook time? can’t wait to try it!

    • Support @ Minimalist Baker says

      Hi Sadie! As suggested in the ingredients, you could try substituting applesauce for the avocado oil but we haven’t tried it yet. If you’re not oil-free, olive oil or melted coconut oil would be our other suggestions. It could be baked in a cast iron skillet but we would suggest still using parchment paper (or very generously oiling the skillet) as the batter sticks a lot without paper. The cook time should be about the same, maybe start with 2 minutes less? Let us know what you think! xo

          • sadie says

            it turned out fantastic! i used olive oil instead of avocado oil as suggested, and cooking it in the cast iron skillet was totally fine. parchment paper was a must. would definitely make again!!!! texture is a cross between a scone and cornbread. perfect toasted with some butter. apricots on top got nice and tart. YUM!

          • Support @ Minimalist Baker says

            Amazing – thanks so much for following up with your results, Sadie! We’re so glad you enjoyed! xo

  28. Lynda Frost says

    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!

    • Support @ Minimalist Baker says

      Ooo – wonderful fruit choices! Thanks for the lovely review and for sharing your modifications, Lynda, we’re so glad you enjoyed! xo

    • Support @ Minimalist Baker says

      Hi Paula! We haven’t tried this with coconut oil but it should work well! Let us know what you think if you give it a try! xo

      • Support @ Minimalist Baker says

        Hi Kim! We haven’t tested this recipe with millet flour and we aren’t sure how it will work. The cooked whole millet is part of what gives this cake its unique and delicious texture, but millet flour might have different results. Let us know how it goes if you give it a try. xo

  29. Pat DuMont says

    This sounds delicious to me, just wondering if almond meal would work in place of almond flour, or if I could grind the almond meal to make it finer.
    I have tried several of your recipes to great success. Thank you.

    • Support @ Minimalist Baker says

      Hi Pat! We haven’t tried this with almond meal but we think it would work. Let us know how it goes if you give it a try! xo

    • Support @ Minimalist Baker says

      Hi Victoria! We haven’t tried this with sorghum and we’re not sure if it will be more or less absorbent than the millet, but it could work. Let us know how it goes if you give it a try! xo

  30. Eleni says

    How many “eggs” is the flax egg mixture 1-2? I will use an egg replacer by Bob’s Red Mill. Thx!

    • Support @ Minimalist Baker says

      Hi Eleni! As long as it doesn’t yield more than 7 1/2 tablespoons of liquid, we’d say you could make 2 “eggs” for this cake. xo

    • Support @ Minimalist Baker says

      Hi Denise! We haven’t tried this with amaranth and it might not be as absorbent as millet, but we aren’t sure! Let us know how it goes if you give it a try! xo