Millet and oat flours combine to make the delicious single serve cake – NO added sweeteners, gluten-free, and vegan.
Millet has recently soared to the top of my ‘favorite foods’ list.
I’ve been aware of the teeny grain for quite some time, but only recently began to experiment with it a bit more. It has found its way into several dishes, both sweet and savory.
I have a saucy millet curry recipe that has been in the ‘finished’ queue for a while, as well pancakes and cookies that both need a few more trials.
Today’s recipe is one that I make frequently, and the millet flour makes it extra special.
I like to have my dessert between lunch and dinner, thus fortifying myself for a good afternoon workout.
I debated for a while about posting this because it’s not ‘perfect’. By that, I mean, it’s a bit crumbly, there’s no added sugar, and no one here really eats this but me….(hence the ‘single serve’ aspect). 🙂
I’m sure that really sells you, but hey, I’m nothing if I’m not honest!
I will tell you that this truly is one of my favorite treats! I love the flavor of millet, especially when paired with oat flour.
The oats add a natural sweetness, while the millet has a sandy texture that is reminiscent of sugar grains. I find that when making sugar-free treats, you’ve gotta have texture! Whether dense and fudgy in brownies or light and fluffy in cake, texture is a big key to ‘tricking’ your taste buds.
I usually add chocolate chips to this to give it a pop of sweetness, but raisins or even blueberries would also be good!
Millet and oat flours combine to make this delicious, sugar-free treat!
- 3 Tbsp millet flour (I grind mine from whole millet)
- 3 Tbsp oat flour
- 1/8 tsp sea salt
- 1/8 tsp baking soda
- 2 tsp coconut oil
- 2 Tbsp applesauce
- 1 tsp vanilla extract
- 2 Tbsp milk of your choice
- 1/4 tsp apple cider vinegar
- 2 Tbsp chopped dark chocolate or chocolate chips
Preheat the oven to 350 degrees.
Mix the dry ingredients in a small bowl (flours, salt, baking soda).
Stir in the oil, applesauce, and vanilla until the mixture looks a bit pebbly.
Finally, stir in the milk and vinegar.
Pour the batter into a small, well-oiled ramekin (it should hold around 4-6 ounces).
Sprinkle the top with chocolate chips.
Bake 15-18 minutes or until a toothpick comes out clean.
Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 16
I like to top this with a drizzle of my Homemade Coconut Milk.