This festive and hearty cake is not only delicious, but very fragrant. Its few ingredients and steps make for easy preparation, and it may be served plain or with Vanilla or Lemon Frosting. It uses no oil, and still bakes up moist without being greasy.
I have received some questions about millet, as it's a lesser-used whole grain. Millet is a non-glutinous grain that works really well in sweet breads and cake, I've found (see photo of millet at end of this post). Using all oat flour (which I commonly use) results in baked desserts being too dense and heavy. The millet lifts things a bit and results in a nice, moist cake that is thoroughly cooked.
If you don't have millet on hand, I encourage you to purchase some (usually at healthier groceries, I buy mine in the bulk section; or online). If you'd like to use another type of flour in place of the millet, give it try and let me know how it goes.
As for pre-ground millet flour purchased at the store vs. whole-grain millet that you grind yourself (in a high-speed blender, like a Vitamix), I always grind my own, since that way I don't have more flour than I need sitting around. But if you do use pre-ground, the measurement is the same. I don't like to make people hunt around for unusual ingredients, but since millet works so well, I think it's worth using in this recipe (I also use it in my Zucchini Bread). Thanks!Print
Above: Oat and millet flours together help give this cake a moist texture that isn't too dense or gummy (which oat flour tends to do when used on its own).
Above: A couple slices of cake with chopped almonds added and Lemon Frosting.
Above: This is the type of millet used most in the U.S. You can find it in the bulk sections at healthy grocery stores, or you can purchase it online.
Above: To make pink frosting, blend in 1 to 2 teaspoons of the water that remains after boiling red beets to this Vanilla or Lemon Frosting recipe.