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Golden Millet & Coconut Flour Cake with Cinnamon‑Maple Frosting (Gluten‑Free, Wheatless)

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Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup millet flour
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 cup coconut sugar or brown sugar
  • 4 large eggs room temperature
  • 3/4 cup unsweetened coconut milk canned, stirred well
  • 1/3 cup melted coconut oil cooled slightly
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
For the Cinnamon-Maple Frosting
  • 1/2 cup unsalted butter room temperature, or vegan butter
  • 1 1/2 cups powdered sugar sifted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 –2 tablespoons coconut milk as needed for consistency

Equipment

  • 8-inch square or round cake pan
  • Parchment paper
  • 2 large mixing bowls (for wet and dry ingredients)
  • 1 medium bowl (for frosting)
  • Hand mixer or stand mixer
  • Whisk and rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

For the Cake
  1. Preheat oven to 350°F (175°C). Line the cake pan with parchment and lightly grease the sides.
  2. In a large bowl, whisk together millet flour, coconut flour, almond flour, baking powder, baking soda, salt, sugar, and cinnamon.
  3. In a separate bowl, whisk eggs with coconut milk, melted coconut oil, vinegar, and vanilla extract until fully combined.
  4. Pour the wet mixture into the bowl of dry ingredients and carefully fold until combined, avoiding overmixing. Allow the batter to rest for 3–5 minutes so the coconut flour can absorb the liquid and naturally thicken.
  5. Spoon the batter into the prepared cake pan, spreading it evenly across the surface.
  6. Bake for 28–33 minutes, or until the cake is golden, the center springs back lightly to the touch, and a toothpick inserted in the middle comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding frosting.
For the Cinnamon-Maple Frosting
  1. In a medium bowl, beat butter until smooth and fluffy (2–3 minutes).
  2. Add sifted powdered sugar, cinnamon, maple syrup, vanilla, and salt; beat to combine.
  3. Beat in coconut milk, one tablespoon at a time, until light and spreadable.
  4. Once the cake is fully cooled, spread frosting generously over the top.

Notes

Millet and coconut flours guarantee this cake is wheat-free and friendly for gluten-sensitive and celiac diets.
The almond flour adds tenderness and subtle richness. Sub sunflower seed flour for nut allergies.
Coconut sugar provides a caramel undertone; brown sugar can substitute.
The rest period after mixing the batter is crucial—coconut flour absorbs liquid gradually.
Store covered at room temperature for up to 2 days, or refrigerate for 4–5 days.
For a vegan cake, try using flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and plant-based butter.