Ingredients:

• ¾ Cup – Rice flour
• ½ Cup – Ragi/finger millet flour
• ½ Cup – Sunflower seeds
• ¼ Cup – Tapioca flour
• ¼ Cup – Cocoa powder
• 1 Cup – Powdered jaggery
• 3 Tbsp – Ground flaxseed mixed with 9 Tbsp water (flax-egg)
• 1 Tbsp – Coffee dissolved in ¼ cup water.
• ¼ Cup – Coconut milk
• ¼ Cup – Warm water
• 1 ½ Tsp – Baking powder
• 1 Tsp – Baking soda
• 1 Tsp – Vanilla extract
• ⅓ Cup – Olive oil
• 2 Tsp – Apple cider vinegar
• ¼ Tsp – Salt

Method:

• Preheat the oven to 180 degrees for 20-30 minutes.
• Place the sunflower seeds in a blender jar with the rice flour and process it into a fine powder.
• Take this out in a bowl and add the ragi flour, tapioca flour, cocoa powder, baking soda, baking powder and salt in.
• Give it a thorough whisk so that everything is evenly combined.
• In a clean bowl, add the powdered jaggery, olive oil, apple cider vinegar, coconut milk, flax egg, vanilla extract, coffee dissolved water and give it a whisk until the jaggery is dissolved.
• Now add the dry mixture into the bowl and using a spatula, mix it until all the dry mixture is incorporated.
• Now add the warm water into the bowl and give it a final mix, until a uniform batter forms.
• Pour the batter into a greased and lined baking pan and bake the cake for 40-45 minutes until a skewer inserted in the middle of the cake comes out clean.
• Let the cake cool to room temperature, top it with some chocolate ganache, caramel or fresh fruits and serve.