Honey or Maple syrup - 1/4 cup. I used Maple syrup.
Egg substitute for 2 eggs = 2 tbsp flax meal dissolved in 6 tbsp warm water for 2 minutesRefer the notes at the bottom
Salt - 1/4 tsp
Baking powder -1 tsp
Baking Soda - 1/4 tsp
Chai spice - 1&1/2 tbsp if strong mix or 3 tbsp if mild mix.
Yogurt or sour cream - 1 cup
Vanilla essence - 2 tsp
Walnuts - 1 cupchopped roughly
Raisins or Sultanas - 1/2 cup
Cinnamon Glaze
Confectioners sugar or powdered sugar - 1/4 cup
Milk - 2 tsp
Cinnamon powder - 1/2 tsp
Instructions
Preheat the oven to 350°F. Lightly grease a 9- or 10-cup bundt-style pan. OR use a 6 bundt cake mould of large muffin size.
In a large bowl, beat together the butter, brown sugar, and maple syrup until light and fluffy.
Add the flax meal jelly, beating for a minute or two and scraping the sides and bottom of the bowl.
Stir in the baking powder, baking soda, salt, and chai spice blend.
Stir in half the flour, followed by the yogurt and vanilla, and finally the remaining flour.
Mix until just combined, scraping the sides and bottom of the bowl between each addition.
Mix chopped walnuts and raisins in the batter.
Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean. If using the 6 bundts pan, the cake should be done in 35-40 minutes or till the toothpick comes out clean on testing.
Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
Cool completely before slicing.
Making the Glaze
Take a small bowl and mix all the ingredients of glaze well. Drizzle on top of the slightly cooled cake.
Notes
1 Egg Substitute = 1 tbsp flax meal dissolved in 3 tbsp warm water. Set it aside for 1-2 minutes. It develops egg like jelly structure to bind the ingredients.