This cake is really easy to make and is moist and delicious. You can serve it plain or with the cashew and lemon buttercream topping.
Adding carrots and chia increases the fibre in this cake. As an added benefit, chia also provided omega 3 fats and protein.
There are a number of ways to replace eggs in cake - chia seeds soaked in liquid is one option which is used in this recipe. The oil and the apple puree also help to make this cake moist when using gluten free flours.