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Vegan Chai Coconut Cake Recipe

Allergy Kids Foundation Recipes | Angela Simon | May 2, 2010

A light yet dense cake, perfect for any occasion. With a slight sweetness and complexity of flavors from the chai spices. I serve it with the coconut dulce de leche sauce. Delicious! Egg allergy friendly.

Servings: 8-12

Ingredients:

• 1 cup Chai Tea
• 1/3 cup Uncooked Organic Oatmeal
• 3/4 cup Brown Rice Flour
• 1/2 cup Almond Flour
• 1 tsp Baking Soda
• 1tsp Baking soda
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 1/4 tsp Ginger
• 3/4 cup Raw Cane Sugar
• 1/3 cup Unsweetened Applesauce
• 1 tbsp Vinegar
• 1 tsp Vanilla Extract
• 2 tbsp Organic Maple Syrup
• 1/2 cup Chopped Pecans (Optional)
• 1/2 cup Flaked Coconut, 2 tbsp Reserved

Preparation:

1. Prepare the Chai ahead of time by steeping two teabags in one cup of boiling water until cool (or you can purchase Bhakti Chai or your favorite chai).
2. Preheat oven to 350 F. Grease and flour a 8-inch square baking pan.
3. Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl.
4. Add the Chai, applesauce, vinegar, vanilla, syrup, pecans and all but the 2 tablespoons of coconut.
5. 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.
6. Serve warm or at room temperature with Coconut Dulche de Leche sauce

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