Coconut Chai Breakfast Cake

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Coconut Chai Breakfast Cake 9 1cstrong chai tea 0.33333333333333cuncooked quick (not instant) oatmeal 1cwhole wheat flour 0.5cunbleached white flour 1tbaking soda 0.5tsalt 1tcinnamon 0.25tginger (use more for a spicier cake) 0.75cvegan sugar 0.33333333333333cunsweetened applesauce 1Tvinegar 0.5talmond extract 1tvanilla extract 0.5cflaked coconut (2 tbsp reserved)

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.