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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C (350°F).
Mix the chia seeds and water in a small bowl and let sit for about 5 minutes until it forms a gel-like consistency.
Mix together the plant based milk, maple syrup, unsweetened applesauce, and chia egg until well combined.
In another bowl, combine the oat flour, baking powder, cinnamon, ground ginger, nutmeg, and salt.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots and raisins until evenly distributed.
Pour the batter into the prepared baking tray and spread it evenly.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting with the vegan vanilla yogurt and topping with chopped walnuts.
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For a nut-free version, omit the walnuts or pecans.
Double the ingredients for a larger baking tray.
Can I use a different type of flour?
Yes, you can substitute oat flour with almond flour or a gluten-free flour blend.
What can I use instead of chia egg?
You can use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a substitute.
Can I make this cake sugar-free?
You can use a sugar-free syrup as a substitute for maple or agave syrup.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cake?
Yes, you can freeze the cake without the frosting for up to 1 month.
