This cake is phenomenal with a cup of tea or coffee!
1. *You can always use all-purpose flour or store-bought gluten-free flour for this recipe. I used the gluten-free blend in America’s Test Kitchen’s How Can it be Gluten Free, and I omitted the non-fat milk powder.
2. **You can use 1/2 cup of oat flour instead of 1/4 cup millet flour and 1/4 cup oat flour. I thought the texture of the millet and oat flour blend was slightly better.