Start your day on a sweet note with our Fluffy Millet Breakfast Cake with Stone Fruit! This delightful vegan treat is not just a breakfast option; it's a wholesome way to indulge your taste buds while nourishing your body. Imagine biting into a moist, fluffy cake bursting with the juicy goodness of fresh stone fruits like peaches and plums, all enveloped in a warm, comforting blend of millet and maple syrup. Whether you're looking to impress guests at brunch or simply want to elevate your morning routine, this cake is sure to become a favorite. Plus, with just 45 minutes from prep to plate, you’ll have more time to enjoy the delicious results. Ready to learn how to whip up this scrumptious cake? Let's dive in!
Ingredients
- 1 cup millet
- 2 cups almond milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups chopped stone fruit (peaches, plums, etc.)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper for easy removal.
- Rinse the millet under cold water in a fine mesh strainer. This will help remove any bitterness. After rinsing, drain well.
- In a medium saucepan, combine the rinsed millet and 2 cups of almond milk. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the millet is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- In a large mixing bowl, combine the cooked millet, maple syrup, vanilla extract, baking powder, and salt. Stir well until all ingredients are fully incorporated.
- Gently fold in the chopped stone fruit, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the dish from the oven and let it cool for about 10 minutes before slicing into squares.
- Serve warm or at room temperature. This cake is delicious on its own or can be topped with a dollop of vegan yogurt or a drizzle of additional maple syrup, if desired.
Tips
- Rinse the Millet: Don't skip rinsing the millet! This step is crucial to remove any bitterness and ensures a cleaner, more pleasant flavor in your cake.
- Stone Fruit Variations: Feel free to experiment with different types of stone fruit based on what’s in season. Cherries, apricots, or nectarines can add unique flavors and textures to your breakfast cake.
- Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. The top should be golden brown, and a toothpick inserted into the center should come out clean.
- Serving Suggestions: This cake is delightful on its own, but for an extra treat, serve it with a dollop of vegan yogurt or a drizzle of maple syrup. It also pairs wonderfully with a cup of your favorite morning beverage.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick, warm breakfast!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
