Coconut Chai Inspired Breakfast Cake

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I brought this chai-inspired breakfast cake to a pot luck last week for dessert- absolutely delicious! Technically it is a “breakfast” cake but it worked perfect as a satisfying dessert after a big supper. Tastes like you are eating something rich in calories but your tummy and butt don’t feel it after.

This recipe was inspired by An excellent site for any kind of meal! My boyfriend has no idea he is eating vegan and loves the meals. I actually only took half the cake to my pot luck, and he (I did have 2 more pieces) finished off the rest of the cake in a couple days. Now I don’t cook fully vegan because I’m not actually vegan – I love that they are low-fat and cheaper than cooking with animal products – but I follow most of the recipe. Maybe if I get hardcore I will stock up on the soy milk and vegan sugar.

Coconut Chai Inspired Breakfast Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 1 cup strong chai tea (1 cup water, 2 tea bags)
  • ⅓ cup oatmeal
  • 1½ cups wholewheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp pumpkin spice
  • ¼ cup white sugar
  • ½ cup brown sugar
  • ⅓ cup apple sauce
  • 1 tbsp vinegar
  • 1 tsp vanilla extract
  • ½ cup flaked coconut (2 tbsp reserved)
  1. Prepare the chai tea ahead of time by steeping two teabags in one cup of boiling water until cool.
  2. Preheat oven to 350 F. Grease an 8-inch square baking pan.
  3. 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.
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