Generously grease and lightly cocoa powder your 6 cup capacity non stick bundt pan and then shake out the excess cocoa powder

Preheat the oven to 350° F

Combine the flax meal with the warm water and let stand to thicken about 5 minutes

Melt the vegan butter with the chocolate over a low heat stirring constantly until melted

Into a large mixing bowl sift together the sugar(s) with the gluten free flour, baking powder, baking soda, salt and cocoa powder

Add the flax paste, applesauce, vanilla extract, coffee and whiskey and whisk well.

Add the melted chocolate and butter and whisk smooth and for the gluten free variety whisk the batter an additional 50 strokes

For the gluten free variety, allow the cake batter to sit on the counter for about 30 minutes before baking, this will help develop the batter for a fluffier texture & to avoid gumminess otherwise for the wheat version bake right away

Pour into the prepared pan and bake in a preheated 350° F oven for 30 minutes then turn the oven down to 325 and bake for another 15-20 minutes or when a toothpick inserted comes out clean this means the cake is done

HOWEVER for gluten free baking an additional 10 minutes in the oven even after the toothpick test to prevent a gummy texture

Remove from the oven and cool on the counter for about 15minutes, the cake will fall slightly as it cools *this is true for wheat & gluten free versions

While the cake is still warm, but not piping hot (about 15minutes cooling on the counter) unmold to a cooling rack or directly onto your serving platter

Prepare the ganache recipe as per the instructions on that recipe post and once the cake is cooled to cold, drizzle the warm but cooled ganache over the top

There are two options for the glaze, simply whisk the plant milk into the confectioners sugar then color as desired, using a parchment paper cone draw stripes over the cake