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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 3 days. Not freezer friendly.