MILLET PLUM CAKES
YIELDS 4 SMALL CAKES
Individual size cakes that are gluten free and vegan and made using protein rich millet flour. They taste delicious topped with plums, but feel free to add in whatever seasonal fruit you have available!
1 cup oat flour
3/4 cup quick cooking oats
1 cup millet flour
1/4 cup tapioca flour
1 tbsp ground flaxseed
1 1/2 tsp baking powder
1 tbsp cinnamon
1/4 tsp freshly ground nutmeg
1 1/4 cup unsweetened almond milk
5 dates, soaked in 1/4 cup boiling water
3 tbsp maple syrup
1 tsp vanilla paste
1 plum, sliced thinly
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In a large bowl, mix together the oat flour, oats, millet flour, tapioca flour, ground flaxseed, baking powder, cinnamon, and nutmeg. Set aside.
In the bowl of a food processor, add the dates with their soaking water, almond milk, maple syrup and vanilla paste. Blend until smooth and dates are completely ground up.
Add liquid mixture to flour, stirring to combine.
Preheat oven to 375 degrees Fahrenheit and spray 4 mini cake pans (or one large one) with coconut oil cooking spray. Divide batter among pans and place the slice plum on top of each. Bake in preheated oven for 25-30 minutes, or until stick inserted in the center comes out clean and edges are starting to go golden brown.
Cool on a rack and then remove from the cake pan. Store in an airtight container for 2-3 days.