There is something about mini or single serving desserts just makes them seem that much more appealing, right? A slice of cake is all well and good but a whole mini cake that is a single serving? 🙂 This can be two servings too… it wasn’t for me though. I had it with some coffee and it was enjoyable and satiating.
- 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. Remove from oven and allow to cool for a few minutes before removing them. 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.