Coconut Chai Breakfast 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!

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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!

Course Breakfast, Dessert

Cuisine Oil-Free, Vegan

Keyword chai cake, coffee cake

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*

Total Fat 1.7g 3%

Sodium 285mg 12%

Total Carbohydrates 38g 13%

Dietary Fiber 3g 12%

Sugars 18.6g

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

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