Prepare a checklist. Keep essentials close at hand

Prepare a checklist. Keep essentials close at hand

Preheat oven to 375 degrees F. (180C)
Add lemon juice to a bowl of milk. Milk curdles
In a small bowl add 2 table spoon chia or flax seed meal
+ 6 table spoon water, keep for 10 minutes. It is an egg substitute. This is vegan egg.
In a large bowl, add olive oil, milk-lemon juice mixture, molasses, vanilla, and water and mix with a large spoon (or spatula). Add vegan egg and make a smooth paste.

In a large bowl, whisk together the dry ingredients - wheat flour, oat, teaspoon baking powder, baking soda, salt, and zest. Sieve the dry mixture into the wet by pacing a wire basket over the wet mixture bowl. Add the berries and chocolate chips and fold them, gently fold all the ingredients using the cut and fold method with a spatula. Rest for 10 minutes

Line the inside of a spring form cake pan with parchment paper.
Spread the cake batter evenly inside the cake pan. Bake for 30-40 minutes. When completely baked cake should be golden brown. Insert a tooth pick to check. If the stick comes out clean when inserted into the cake then the cake is ready, take it out and let it cool. After 15 minutes, take it out and let it cool on a wire rack. Cover the pan with a plate, turn upside down and the cake will fall on the plate. Remove parchment paper

For the ganache, boil ¾ of water in a pot and place chocolate chips in a bowl. Simmer the fire, Pour the boiling milk over the chocolate and whisk. The ganache will be ready, like velvet in 10-15 minutes, turn off the stove. Rest the ganache at room temperature. Then pour over the cake. Level with spatula or knife.
Step 7

Then pour over the cake. Level with spatula or knife. Garnish the edges of cake with almonds. Let the cake stand at room temperature for 1 hour. Slice with a knife. Taste, I served with spicy pakora, and hot cup of coffee. Enjoy