This can be two servings too… it wasn’t for me though. I had it with some coffee and it was enjoyable and satiating.
1½ tbs oat flour
1 tbs corn starch / arrowroot starch
1 tbs xylitol / stevia
½ tsp baking powder
¼ tsp baking soda
¼ tsp ground cloves, optional
½ tsp cinnamon
pinch of sea salt
1 tbs chia seeds w/ 2 tbs unsweetened almond milk
½ tsp apple cider vinegar, optional
1 tbs raisins
1 tbs grated carrot
Preheat oven to 350F. Add the oat flour, corn starch, xylitol, baking powder, baking soda, cloves and cinnamon and mix. In a small bowl, add the chia seeds with the almond milk and leave for a few minutes so it has time to thicken. Add the apple cider, raisins and grated carrot in with the dry ingredients and then add in the chia/milk mixture and mix everything together.
I made my cake by using a silicone muffin tray and distributing the mixture evenly into two of the muffin cups. You could use ramekins too, but silicone is nice because things don’t tend to stick. :)
Bake for around 18 minutes.I made a quick icing to go in between the two cake halves by just blending some xylitol, a small amount of carrot and almond milk. I also sprinkled some powdered xylitol on top as a healthy sugar free alternative to powdered sugar.
