WHOLE WHEAT VEGAN CAKE

 INGREDIENTS

 For Thandai powder:

2 tbsp almond

2 tbsp cashews

2 tbsp  pista

2 tbsp chironji

1.5 tbsp fennel seeds (saunf)

2 tbsp melon seeds (magaz)

2 tbsp poppy seeds (khus-khus)

2 tsp cardamom powder (elachi powder) or 6-8 cardamom pods

1 tsp cinnamon powder (dalchini)

grated nutmeg (jaifal)

few strands of kesar

 For Cake Batter:

2 cups whole wheat flour

 1+1/3 cup sugar

1/2 cup oil

2 tsp baking powder 

1/2 tsp baking soda

1/4 cup thandai powder

2 tbsp gulkand

1 + 1/3 cup warm water or plant based milk

1/2 tsp salt

For Glaze:

1 cup white chocolate 

1 tbsp oil

METHOD 

Make thandai powder using all the ingredients mentioned under it.

In a bowl, sift together flour, add baking powder, baking soda, salt and thandai powder.

In other bowl, beat together sugar and oil. Add gulkand.

Add dry ingredients to it.

Mix well by adding water little by little

Transfer the batter in greased bundt
cake tin. 

Bake at 180 degree celsius for 30-35 minutes or till skewer comes out to be clean.

Let it cool down completely. 

Pour melted chocolate over bundt cake