I could not wait until my meal plan to share this. I do not post for another week. Alisha just shared and now Sarah is up…..but you have to see this!!! 

This is yellow cake on steroids. Ok, not really steroids. This is yellow birthday cake on…well…millet. Which is way better than steroids, not to mention legal.

Millet is a lovely little whole grain. It is beautiful, makes a fantastic breakfast cereal and delicious bread. It is also a nice addition in soups (like my Lentil soup last week!) and many other things….like for example~ CAKE.

Cake. Cake. Cake.  That is a great word.

This recipe comes from one of my all time favorite cook-books. I have mentioned it before and need to promote it again as I believe that it is a wonderful tool for a family starting their whole-foods journey.
The book is Feeding the Whole Family by Cynthia Lair.

My three year old is turning four next week and this will be his birthday cake. 
I have to admit sometimes I make this just for fun because it is lovely, just plain lovely to eat.

The Foods~ 


1 1/2 cup unbleached white flour 
1/2 cup whole wheat pastry flour 
1 tsp non-aluminum baking powder
1 tsp baking soda 
1/2 tsp sea salt 
1 1/2 cups cooked millet 
1 1/4 cup orange juice (real please!) 
1/2 cup of melted butter or coconut oil (butter is great, coconut oil is divine!) 
1/2 cup maple syrup 
2 tsp vanilla 
2 eggs, separated 


Straight from the book: 
Preheat oven 350 degrees. Lightly oil and flour two 8-inch cake pans. Sift flours, baking powder, baking soda, and salt together in a large mixing bowl. Set aside. 


Put millet and juice in blender. Blend until smooth. Add butter, maple syrup, and vanilla to the millet puree in a blender and pulse. Add egg yolks to millet puree and pulse again. 


Add wet ingredients to dry mixture and mix well. 


Place egg whites in separate glass or metal bowl and beat until peaks form.  Fold egg whites into batter. Pour into cake pans. Bake 30-40 minutes or until cake begins to pull away from edge of pan. Let cook in pans for 10 minutes before removing. Wait until cook before icing. 

We like to have this cake with a strawberry sauce. It is simple ~ mix one pint strawberries with a splash of orange juice and a little maple syrup. Blend and pour on top. For my son’s birthday I will serve this cake with a carob butter icing.

We love it. We celebrate anything these days just so we can make it. Find a reason to celebrate and make this!

~ Katie