Eggless Chocolate Cake

Lightly grease the round baking pan and keep aside. Preheat the oven for 180 degree Celsius. Sieve the whole wheat flour, cocoa powder, salt and baking soda in a bowl.

In another mixing bowl , take butter milk and add the powdered Jaggery to it and stir well. Once all the Jaggery has dissolved in the butter milk , add oil and Vanilla extract and stir.

Mix the dry ingredients to this bowl of wet ingredients and fold in with a spatula. The batter should be even without any lumps . It is a thin batter. Pour the batter to the ready pan.

Tap the cake pan gently to remove the trapped bubbles if any. Bake the cake at 180 degree Celsius for 25-30 minutes. Insert a toothpick in the centre of the cake, to check for doneness.

If the inserted toothpick comes out clean , it means the cake is ready. I found sticky, bake for another 5 minutes. Let the cake cool completely before frosting.

In a bowl sift the powdered sugar and cocoa powder and keep aside. In another mixing bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the milk.

Blend in Vanilla. Beat until light and fluffy. Add some more milk if necessary to reach a spreadable consistency. Spread the frosting onto the cake. Decorate with Almond slivers and cheery .

Keep it in a fridge at least 1 hour before serving.