I made some changes.
For cake :
1 cup whole wheat flour,1/2 tsp baking soda,1/2 tsp baking powder,1/4 tsp cinnamon,a pinch of salt,1/3 cup jaggery sugar,1/4 cup honey,1/3 cup coffee ( 2 tsp Bru instant coffee powder dissolved in hot water ),2 tbsp oil,1/3 to 1/2 cup yoghurt.
For icing : 1/4 cup powdered sugar,1tbsp lemon juice,1tbsp honey.
Method : Sift the atta,baking powder,soda cinnamon & salt together in a bowl .Keep aside.
In another bowl ,mix the jaggery sugar with yoghurt,hot coffee & oil.Initially,add only 1/3 cup yoghurt to this mixture.The jaggery sugar cakes out ( in humid climate,it forms lumps ) & hence, it is advisable to mix in liquids before adding to cake batter.Otherwise,if it is added just like that without mixing in liquid,it may not mix properly in cake.
Pour the liquid into the dry mix bowl & mix till no lumps remain.The batter must have drop down consistency.More yoghurt can abe added to get drop down consistency.
Take a microwaveable vessel & line the bottom with butter paper.Pour the cake batter into it.Microwave for 7-8 minutes.After 5 minutes.Check with toothpik.If toothpik comes out clean,cake is ready.
Take it out from microwave & cool for 15-20 minutes.Put it on to a plate.
Mix the powdered sugar ,honey & lemon juice nicely.Take a spoon & spread this icing mixture on the surface of the cake evenly.It can also be spread on sides & bottom as well.
Cut into desired shapes & serve.One can cut the cake & then apply icing individually to cake pieces & serve.