Ingredients: 1/2 cup oat flour (I ground mine from rolled oats) 1/2 cup + 2 tbs sorghum flour 1/4 cup coconut flour 1 1/2 tbs ground flax or whole chia seeds 1/2 tsp sea salt 2 1/2 tsp chai spice mix (recipe below) or more to taste 2 tsp vanilla extract 1/3 cup coconut sugar 3 tbs coconut oil, melted 3/4 cup almond milk 1 tsp baking powder 1/2 tsp baking soda 3 tbs apple sauce Icing: 1/4 cup coconut milk 4-6 tbs coconut oil, melted 2/3 -3/4 cup organic powdered sugar (I just ground organic sugar crystals in my blender) 1 scoop brown rice protein powder* Chai spice mix: 2 1/2 tsp ground cinnamon 1 tsp ground ginger 1/4-1/2 tsp ground nutmeg 1/4 tsp ground cloves Instructions: Pre heat oven to 350F degrees. Combine the chia or flax seeds with 3 tbs water and set aside to gel up. Combine all the dry ingredients, including the spices, in a mixing bowl. In a separate bowl, combine all the wet ingredients, including the chia/flax gel, and whisk to combine. Add the wet to the dry and fold be careful not to over stir. Pour the mixture into paper lined muffin tins and bake for about 25-30 minutes. For the icing, put the powdered sugar in a bowl and then add in the melted coconut oil, protein powder and vanilla, whisk to combine. Once the mixture is smooth throughout, place it in the refrigerator for about 20 minutes to let it firm up. If the mixture is still not firm add more melted coconut oil and put it back into the refrigerator, if the mixture is too firm add more coconut milk to thin. To assemble, take a pastry bag or sandwich bag (with one corner slightly cut off) and stuff it with the icing. Pipe the icing on the cakes to the amount desired, and top with freshly ground cinnamon. Enjoy! *You can omit the protein powder but you may have to add some more sugar in order to soak up some moisture, or just add less milk.