plum millet cake (vegan)

16th July 2015


I know when we have entered Summer, as each morning I can pick the first of the Jasmine to place on our altar  – just one perfect flower, but Wow!  Such a scent.

4V7A6476_1980x1297 4V7A6668_1980x1297 4V7A6670_1980x1297 4V7A6652

Jasminum spp


Using the last of our plums from this tree and sharing them with our friends, neighbours, visiting teachers, and our growing ducklings and swans.

plum millet cake

Makes one 9-inch square pan with 12 square slices

Recipe slightly adapted from ‘At Home in the Wholefood Kitchen’ by Amy Chaplin

I have been making this with raspberries instead of plums.  I use 150 grams frozen/fresh raspberries, following the recipe below, sprinkle the top with flaked almonds and 2 Tablespoons of coconut sugar. 

for the millet:

¼ cup/50g millet washed and soaked (if you forget to soak the millet, add 2 Tablespoons extra water).

½ cup/125ml filtered water

for the cake:

1½ cup/210g whole-spelt flour

1 Tbsp aluminium-free baking powder

zest of 1 lemon

zest of 1 orange

¾ cup/185ml plus 2 tablespoon maple syrup (maple syrup can be replaced with ½ cup sugar, increase almond milk to ½ cup instead of  ¼)

¼ cup + 2 tablespoons/90ml extra virgin olive oil or melted coconut oil

¼ cup/60ml almond milk

1 Tblsp vanilla extract

¼ tsp fine rock salt

8/340g small plums pitted and cut into ½-inch slices – If using very juicy plums, allow to drain off the excess liquid for 5 minutes.

for the topping:

¼ tsp cinnamon

1 Tblsp brown sugar (optional)

to cook the millet:

Drain and rinse millet.  Place in a small pot, add ½ cup water and salt.  Bring to a boil over high heat; cover pot, reduce heat to low and simmer for 20 minutes.  Remove from heat; let sit for 10 minutes before removing the lid and fluffing up with a fork.  You should have approximately 1 cup plus 2 tablespoons cooked millet.

Preheat the oven to 180C/350F.  Grease a 9-inch square baking dish with oil or for easy removal, line with baking paper.

to prepare the cake:

Place the flour and baking powder into a medium bowl; stir to combine and set aside.  In another bowl, combine the maple syrup, olive oil, almond milk, vanilla and salt.  Add the flour mixture, and using a rubber spatula, stir until combined.  Fold in the plums, 1 cup cooked millet and citrus zest, stirring until just combined – be careful not to over-mix.

Pour the batter into the baking pan.  Sprinkle with cinnamon, remaining 2 tablespoons of millet and the brown sugar.  Bake for 30 – 35 minutes. Allow to cool before slicing.


Goodness shared by Stacey

Print Friendly, PDF & Email


Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie