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 Lemon Frosting. It uses no oil, and still bakes up moist without being greasy.
Note: 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.
- 1½ cups non-dairy milk
- 8 ounces dates, pitted and quartered (about 12+ Medjool)
- 1½ teaspoons almond extract
- 1¼ cups rolled oats, ground into flour
- ¾ cup dry/uncooked millet, ground in flour
- 2½ tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 tablespoon lemon zest (from 1 medium lemon)