Barnyard Millet Slice Cake

A tea cake or slice cake is often enjoyed with a cup of tea or coffee. These cakes are relatively simple and not very sweet, making them the perfect complement to a cup of tea. This recipe is a barnyard millet variant of a slice cake. Barnyard millet has a distinct earthy flavor, which is balanced out with wheat flour. After experimenting with different ratios, Ankita Jain from our Millet Cooking Lab has found the perfect balance of millet and wheat flour to create the most optimal and moist result. Her favourite way of enjoying this cake is by warming up a slice and topping it with a spoon of condensed milk, paired with a cup of black coffee or tea.
Salt 1 pinch
Vanilla essence 1 teaspoon
Milk 60 milliliters
Baking soda 1 teaspoon
Baking powder 1 tablespoon
Almond flour 30 grams
Barnyard millet flour 85 grams
Whole wheat flour 85 grams
Milk 20 milliliters
Coconut sugar 80 grams
Peanut butter, unsweetened 70 grams

Loaf tin, parchment paper, spatula, an oven preheated to 375°F (190°C).


Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.


For the batter, start by whisking together all three types of flour, baking powder, baking soda, and salt, in a medium bowl. Set aside.


In a large bowl, cream together peanut butter and coconut sugar by whisking until light and fluffy. Whisk in half of the milk, followed by the vanilla extract.


Gradually add the dry ingredients to the wet mixture, along with the remaining milk. Mix until well combined.


Pour the batter into the prepared tin and smooth out the top using a spatula.


Bake for 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Once baked through, remove the cake from the oven.


Allow the cake to cool completely in the tin before removing it.


Once the cake has cooled, remove it from the tin. Slice it into desired portions and serve. This cake can be served with cold greek yogurt, topped with some maple syrup.

Tips and variations

Making almond flour and barnyard flour at home can improve the cake’s texture and lend it an enhanced earthy taste, compared to ready-made flour. 


If any leftover cake slices get too dry, you can dip them in french toast batter and make a brioche-style french toast. This can be paired with some unsweetened greek yoghurt, topped with a little honey/maple syrup or jam.

Chef Ankita Jain has spent more than 15 years working as a chocolatier. While she enjoyed shaping the kitchen at Harsh Chocolates, her passion for healthier food led her to start Bicycle Kitchen. Over the past three years, she has experimented with millet-based recipes and perfected them.


This recipe is part of the Millet Revival Project 2023, The Locavore’s modest attempt to demystify cooking with millets, and learn the impact that it has on our ecology. This initiative, in association with Rainmatter Foundation, aims to facilitate the gradual incorporation of millets into our diets, as well as create a space for meaningful conversation and engagement so that we can tap into the resilience of millets while also rediscovering its taste.


Rainmatter Foundation is a non-profit organisation that supports organisations and projects for climate action, a healthier environment, and livelihoods associated with them. The foundation and The Locavore have co-created this Millet Revival Project for a millet-climate outreach campaign for urban consumers. To learn more about the foundation and the other organisations they support, click here.

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