This recipe was submitted by one of our loyal customers, Ursula S. Zamora
We can't wait for the east coast heat to settle down to make this!
Thank you Ursula!
~ Coconut Chai Breakfast Cake~
1 cup strong chai tea, Brewed
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 1 (heaping) tablespoon of Chai of Evolution 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.
Here’s the nutritional breakdown, based on 9 servings: 179 Calories; 2g Total Fat; (11% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 273mg Sodium; 3g Dietary Fiber; 3 Weight Watchers Points
Ursula S. Zamora
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