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
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.
Nutritional info is approximate.
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Loretta Morandin
July 23, 2017 at 9:36 pmI 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.
Sophie
October 11, 2020 at 10:28 amHi! 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!
Susan Voisin
October 11, 2020 at 11:36 amIt’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.
Franny
January 11, 2022 at 2:42 pmOooh Susan, I love this chai cake! As you directed, I steeped two Tazo Chai teabags in a cup of boiling water, until cooled. Super easy. I used oat bran which worked well, and added a handful of chopped pecans to the topping. The cake turned out perfectly sweet and spicy, with a lovely chai flavor and a firm yet moist crumb. Delicious! I will make this cake often. Thank you, dear Susan for another keeper recipe! 💖 Franny
H.S.
August 19, 2022 at 8:38 amAlways rate the recipes that my omni hubby enjoys with 5 stars! Such great flavors… I may try all whole wheat and a bit less sugar next time (but I do think my coconut and apple sauce was sweetened as well, so that could be the culprit). Thoroughly enjoyable, great flavor, and so ridiculously easy to make. Thank you Susan!