In my opinion, its the sunflower seeds that make this cake. I prefer to make a simple crumb topping with butter, oats, and brown sugar, then pop it back in the oven to brown up a bit then serve this up as a coffee cake for brunch or dessert.
Preheat oven to 350F. Grease a 9" square pan or line it with parchment paper.
In a medium bowl, mix apple, agave nectar, oil, quinoa, chia seeds, vanilla, vinegar, sunflower seeds, and raisins. Set aside.
In a large bowl, sift all of the dry ingredients. Add the oats. Now add the wet mixture to the dry mixture and mix well.
Pour it into the prepared pan and smooth the top. Bake for 40 minutes or til a toothpick that you poke in the middle of the cake comes out clean. Cool completely before slicing. You can leave the top plain or top with the crumb topping that I speak of in the personal notes section.