Coconut Chai Cake
By: Helen Pitlick
Published: Friday, April 23, 2010 - 8:39am

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

1 Steep two tea bags in 1 cup boiling water; cool. 2 Preheat oven to 350 degrees. Grease a 8-inch baking pan. 3 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. 4 Bake 25 minutes or until cake is cooked through. Serve warm or at room temperature.

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.