Coconut Chai Breakfast Cake

Coconut Chai Breakfast Cake

INGREDIENTS
  • 1/2 cup Bhakti Chai
  • 1/2 cup Milk
  • 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
  • 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
PREPARATION

1. Preheat oven to 350 F.

2. Grease an 8-inch square baking pan.
Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl.

3. Add the chai, milk, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut.

4. Mix well, and pour the batter into the prepared pan.

5. 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.

6. Serve warm or at room temperature.

Cooking time (duration): 30 minutes

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