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, an adaptation of a coffee cake recipe that actually contained coffee. I replaced the coffee with tea and switched out a few other ingredients to make a delicious chai cake that I thought I’d save for breakfast.
Of course, it smelled so heavenly that we wound up eating part of it last night, but there was plenty left for a leisurely Sunday morning breakfast.
This chai cake was 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, but what do I know?! It was actually perfect for breakfast. . . and for a midnight snack.
Find the sugar-free version here!
Coconut Chai Breakfast Cake
- 1 cup strong chai
- 1/3 cup uncooked quick oatmeal not instant
- 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.
Nutritional info is approximate.