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!

Print 4.67 from 3 votes Add to Recipe BoxGo to Recipe Box 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 cup strong chai

1/3 cup uncooked quick oatmeal not instant 1/3 cup uncooked quick oatmeal not instant

1 cup whole wheat flour 1 cup whole wheat flour

1/2 cup unbleached white flour 1/2 cup unbleached white flour

1 tsp baking soda 1 tsp baking soda

1/2 tsp salt 1/2 tsp salt

1 tsp cinnamon 1 tsp cinnamon

1/4 tsp ginger use more for a spicier cake 1/4 tsp ginger use more for a spicier cake

3/4 cup vegan sugar I used demerara 3/4 cup vegan sugar I used demerara

1/3 cup unsweetened applesauce 1/3 cup unsweetened applesauce

1 tbsp vinegar 1 tbsp vinegar

1/2 tsp almond extract 1/2 tsp almond extract

1 tsp vanilla extract 1 tsp vanilla extract

1/2 cup flaked coconut 2 tbsp reserved 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 1.7g 3% Sodium 285mg 12% Carbohydrates 38g 13% Fiber 3g 13% Sugar 18.6g 21% Protein 3g 6% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

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