Vegan Chocolate cake

This is a recipe that I generally use for birthday cakes. Simple wholewheat vegan chocolate cake. When I did this I had just enough gems to make a smiley...and K thought this was my original plan! V was happy to just pick them up one by one and pop it in her mouth. This was so delicious and so healthy (if you can just manage to forget the cocoa  & the sugar for a minute)...with the flaxseed powder giving you all the omega 3 boost!

Ingredients: 

For the cake

Wholewheat (atta) - 175 gm (original recipe is with maida)

Demerara sugar (powdered)  - 100 gm (50 gm < than original recipe)

Sunflower oil - 100 ml (50 ml < than orig. recipe)

Cocoa powder - 3 tbsp

Cold water  - 100 ml (depending on the cake batter)

Baking powder - 2.5 tsp

Cinnamon powder - 1 tsp

Pureed banana - 1

Flaxseed powder (egg substitute.) - blend 2 tbsp with 6 tbsp water

For the chocolate glaze

Cocoa powder: 3 tbsp

White or Demerara sugar: 3 – 4 tbsp

Cold water

Method: 

1. Pre-heat oven to 170degC

2. Mix dry ingredients separately & wet ingredients separately 

3. Add wet to dry and mix well 

4. Add cashews & raisins if desired 

5. Add more water if mix is a bit dry 

6. Empty mix into an oven proof greased tin (I used 9 inch cake tin)

7. Keep in oven at 170 deg C for 40 min

8. Check if it is done using a knife

9. For the chocolate glaze, blend the ingredients and when the cake has cooled down pour the glaze on top

10. Use the spatula to make it tidier