Ingredients

The following ingredients have 9 Servings
  • 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)

Instruction

  • 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.