I got the urge to bake at about 9:30 last night, so I decided to make something we could eat for breakfast this morning. Of course, we wound up eating part of it last night because it smelled so good in the oven, but there was plenty left for a leisurely Sunday morning breakfast.
Coconut Chai Breakfast Cake
- 1 cup strong chai tea
- 1/3 cup uncooked quick (not instant) oatmeal
- 1 cup whole wheat flour
- 1/2 cup unbleached white flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger (use more for a spicier cake)
- 3/4 cup vegan sugar (I used demerara)
- 1/3 cup unsweetened applesauce
- 1 tbsp vinegar
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup flaked coconut, 2 tbsp reserved
- Prepare the chai ahead of time by steeping two teabags (I used decaffeinated Tazo Chai) 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.
Cooking time (duration): 30 minutes
Number of servings (yield): 9
Nutrition (per serving): 173 calories, 14 calories from fat, 1.7g total fat, 0mg cholesterol, 284.5mg sodium, 111.8mg potassium, 37.8g carbohydrates, 2.9g fiber, 18.6g sugar, 3.1g protein, 3 points.
This turned out lightly spiced, lightly sweet, and very dense. E. liked it so much that she asked for it to be her birthday cake. I think it works better as the equivalent of a coffee cake (a chai cake?) than as a birthday cake. It was actually perfect for breakfast. . . and for a midnight snack.
UPDATE: Check out the new sugar-free version!