Coconut Chai Breakfast Cake (Vegan)

Submitted by tinamkz

Makes 9 servings

Courtesy of Susan V, from blog.fatfreevegan.com. Sugar-free, fat-free, low-cal cake! Note that you need to add sweetener to taste; don't rely on the recipe amount. The required amount will depend on your choice of sweetener. (Use stevia to be all natural, if you can).

Ingredients

2	bags chai tea
1	cup water, boiling
1/3	cup quick oats, uncooked
1	cup whole wheat flour
1/2	cup unbleached white flour
1	tsp baking soda
1/2	tsp salt
1	tsp ground cinnamon
1/4	tsp ginger (use more for a spicier cake)
1/2	cup unsweetened applesauce
1	tbsp white vinegar
1/2	tsp almond extract
1	tsp vanilla extract
1/2	cup flaked coconut
3	g stevia (adjust to taste!)

Directions

Prepare the chai ahead of time by steeping two teabags in the cup of boiling water until cool.
Preheat oven to 350 F. Grease an 8-inch square baking pan. (Or try muffin papers, if you want individual cakes!)
Combine the dry ingredients (oatmeal through ginger) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and coconut. Mix well.
Add the stevia (or your sweetener of choice), adjusting it to taste. You may need to add more applesauce to get the consistency of the cake just right (again, this will depend on how much sweetener you use) - make sure to adjust the nutritionals accordingly if you need to add more applesauce! (Unsweetened applesauce is about 50 cals per 1/2 cup).
Pour the batter into the prepared pan (or muffin tins). Sprinkle with a few tbsp of coconut, if desired (this is NOT included in the nutritionals) and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean (bake for less time if you're trying muffins). Serve warm or at room temperature.