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Coconut Chai Breakfast Cake

Coconut Chai Breakfast Cake

Summary

Yield9
Source

fatfreevegan.com

Prep Time5 minutes
Diet genreVegetarian
RecipesDesserts

Description

This spicy treat is perfect to serve for breakfast or grab it for a tasty snack.

Ingredients

  • 1 c strong chai tea
  • 1⁄3 c uncooked quick (not instant) oatmeal
  • 1 c whole wheat flour
  • 1⁄2 c unbleached white flour
  • 1 t baking soda
  • 1⁄2 t salt
  • 1 t cinnamon
  • 1⁄4 t ginger (use more for a spicier cake)
  • 3⁄4 c vegan sugar
  • 1⁄3 c unsweetened applesauce
  • 1 T vinegar
  • 1⁄2 t almond extract
  • 1 t vanilla extract
  • 1⁄2 c flaked coconut (2 tbsp reserved)

Instructions

Prepare the chai ahead of time by steeping two teabags in one cup of boiling water until cool.

Preheat oven to 350 F. Grease an 8-inch square baking pan.

Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.

 

 

Notes

Nutritional information: 179 Calories; 2g Total Fat; (11% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 273mg Sodium; 3g Dietary Fiber; 3 Weight Watchers Points