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This festive and hearty cake is not only delicious, but very fragrant. Its few ingredients and steps make for easy preparation, and you can serve it plain or with Lemon Frosting. Grinding flour from whole-grain millet yields a nice cake that is less dense and heavy than when made with oat flour alone. This recipe uses no oil, and still bakes up moist without being greasy.
Recipe from Straight Up Food.
I have found millet, a non-glutinous grain, to work really well in sweet breads and cakes. You can purchase millet in the bulk section of healthier grocery stores or online and grind it yourself in a blender. You can also buy preground millet flour and use the same measurement: ¾ cup.
By Cathy Fisher,
Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.see more from this author