We’ve created quite a few birthday traditions over the year, one of which used to be a cinnamon bun from Solly’s with a candle in it for breakfast.  But when we moved away from Vancouver, that was no longer a viable option – and being unable to find a suitable substitute, I started making this millet cake for birthday breakfasts.  I first made this cake from the Feeding the Whole Family Cookbook for Kea’s first birthday, and it has since become a favourite snack in our house.  Of course, it’s even better with a topping of nutella on top, and some strawberry sauce to go on the side:-)

Gracie’s Yellow Birthday Cake

1 1/2 cups unbleached white flour (I use spelt)

1/2 cup whole wheat pastry flour (or, more spelt flour!)

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 1/2 cups cooked millet (instructions here)

1 cup orange juice (I usually have mango juice on hand, and it also works well)

1/2 cup water

1/3 cup cold-pressed vegetable oil

1/2 cup maple syurp

2 tsp vanilla

2 eggs, separated

Preheat oven to 350 degrees.  Lightly oil and flour two 8-inch cake pans.  Sift flour, baking powder, soda, and salt together in a large mixing bowl; set aside.  Put millet and juice in blender; blend until smooth.  Add water, oil, and syrup to the millet puree in the blender; pulse briefly.  Separate eggs, placing egg whites in a separate glass or metal bowl.  Add egg yolks to millet puree and pulse again.  Add wet ingredients to dry mixture and mix well.  Whip egg whites until peaks form, then fold egg whites into millet mixture.  Pour into cake pans.  Bake 30-40, until cake begins to pull away from edge of pan.  Let cool in pans for 10 minutes before removing.  Wait until completely cool before icing.