Gluten-Free Easter Cake Recipe for a Healthy Celebration

Start by rinsing the **millet** thoroughly under cold water. This step helps remove any bitterness from the grains. Next, cook the millet in a saucepan with water for about 15-20 minutes over medium heat, or until tender and all water is absorbed.

Once done, let it cool slightly before blending.

Using an immersion blender, puree the cooked millet until it reaches a smooth consistency. This will serve as the base for your cake. After blending, transfer to a large mixing bowl.

To the pureed millet, add the **coconut milk**, **coconut oil**, and the **lemon juice**. Mix well until everything is fully combined and the mixture is smooth. Then, slowly incorporate the **coconut flour**, **cinnamon**, and **salt** into the bowl. Stir until a uniform batter is formed.

If desired, mix in the dried fruits and nuts for added texture and flavor.

Preheat your oven to 180°C (350°F). While the oven heats, greasing your baking dish with a little coconut oil. You can use a cake pan or muffin tins for mini cakes. This helps prevent sticking and makes for easy removal.

Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the dish for a few minutes before transferring it to a wire rack to cool completely.

For **glazing**, you can use coconut yogurt or your preferred topping. Spread the glaze generously over the cooled cake or drizzle it for a beautiful finish. Decorate with additional nuts or dried fruits if desired.

Your healthy, gluten-free Easter cake is now ready to be enjoyed with family and friends. Let the celebration begin!