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Coconut Chai Breakfast Cake

March 26, 2006 By Susan Voisin 51 Comments
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Coconut Chai Cake

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 Cake
4.67 from 3 votes
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Coconut Chai Breakfast Cake

This dense, lightly spiced, and lightly sweet vegan coffee cake gets its rich flavoring from chai. It's perfect for breakfast or anytime!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Author Susan Voisin

Ingredients

  • 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

Instructions

  • 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.
Nutrition Facts
Coconut Chai Breakfast Cake
Amount Per Serving (1 slice)
Calories 173 Calories from Fat 15
% Daily Value*
Fat 1.7g3%
Sodium 285mg12%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 18.6g21%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Breakfast, Dessert
Cuisine Oil-Free, Vegan
Keyword chai cake, coffee cake
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Coconut Chai Breakfast Cake: This dense, lightly spiced, and lightly sweet vegan coffee cake gets its rich flavoring from chai. It's perfect for breakfast or anytime!

Filed Under: Breakfasts, Desserts Tagged With: Cakes, Soy-free, Under 200

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Comments

  1. Loretta Morandin

    July 23, 2017 at 9:36 pm

    I added half a cup of coconut yoghurt for extra fat and subd self raising flour for the plain flour for more fluff.
    Will be making again.

    Reply
  2. Sophie

    October 11, 2020 at 10:28 am

    Hi! I’m in the UK and would love to try this recipe out but I’m not sure why you mean by quick oat meal, do you have any suggested brands or tips as to what it is?

    Thanks!

    Reply
    • Susan Voisin

      October 11, 2020 at 11:36 am

      It’s rolled oats that have been chopped so that they cook more quickly. Here’s a link to the Quaker brand that is available in the US: https://www.quakeroats.com/products/hot-cereals/quick-oats If you can find rolled oats, you can chop them slightly in a food processor to achieve the same thing.

      Reply
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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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