Coconut Chai Cake

Ingredients

2 bags chai tea

cup quick oats (not instant)

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger or to taste

3/4 cup brown sugar

cup unsweetened applesauce

1 tablespoon vinegar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup flaked unsweetened coconut, 2 tbs reserved

Preparation

Steep two tea bags in 1 cup boiling water; cool.

Preheat oven to 350 degrees. Grease a 8-inch baking pan.

Combine oats, flour, baking soda, salt, cinnamon, ginger and sugar. Add applesauce, chai, vinegar, vanilla and almond extract, and all but 2 tablespoons of coconut. Mix well and pour into baking pan. Sprinkle remaining 2 tablespoons of coconut on top.

Bake 25 minutes or until cake is cooked through. Serve warm or at room temperature.

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About

Coconut chai tea is a spicy, fragrant beverage. This recipe incorporates chai spices and actual tea into a low-fat cake perfect for brunch, dessert, or tea time.