eggless coffee cinnamon cake woth choc chips and walnuts

Base recipe: sharmis passion
Doubled

Ingredients
1 cup maida
1/2 brown rice flour 
1 cup plain yogurt
¾ cup granulated brown sugar
½ teaspoon baking soda
1 ¼ teaspoon baking powder
½ cup cooking oil
1 ½ teaspoon vanilla essence
1 tablespoon milk (just for brushing the top)
1 expresso shot any ciffee flavours. I used strong purple and light choco brown
Chia seeds
Choc chips
1 tsp cinnamon powder
Chopped walnuts, dry roasted

Instructions
1. Cream sugar and curd until sugar completely dissolves completely. 
2. Add baking powder, baking soda to the creamed mixture and mix well.
Leave aside for 5 minutes and you can see the bubbles appearing. 
3. Now add vanilla extract, cooking oil, coffee, cinnamon and mix well.
4. Next slowly add flour in portions at a time and blend with wet ingredients. 
5. Beat well with a whisk until creamy and thick.
6. Fold in choc chips and chia seeds. 
7. Add chopped walnuts on the top and press in

7. Preheat oven to 200 DEG C for 10 minutes. 
Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.

8.Bake in preheated oven at 200 DEG C for 10 minutes, then reduce temperature to 180 DEG C and bake it for 30-35 minutes or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tablespoon milk, 10 minutes before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10 minutes, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy.

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