Last month I was putting together an Indian-inspired dinner with friends and wanted to make a little somethin’-somethin’ sweet for dessert. I wanted it it to compliment the spices I was using, and be quick and easy. A few days earlier, The Fat Free Vegan had posted the perfect little cake recipe! She makes it for breakfast, and indeed it would be heavenly for first thing in the morning with a cup of coffee, but I also found it to be the perfect not-too-sweet bite after an evening meal. Whips up and bakes in a flash; so moist it needs no frosting. The only problem is waiting to eat it until guests arrive….
Gather up your ingredients!
- 1 cup strong chai tea ( I used a coconut chai–perfect!)
- 1/3 cup uncooked quick (not instant) oatmeal
- 1 cup whole wheat flour
- 1/2 cup unbleached white flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger (use more for a spicier cake)
- 3/4 cup sugar
- 1/3 cup unsweetened applesauce
- 1 tbsp vinegar
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup flaked coconut, 2 TBSP reserved ( I used an unsweetened, large-flaked coconut I usually have on hand for making granola.)
Preheat oven to 350F, spray-oil an 8×8 pan, and make a strong cup of tea by steeping 2 bags in 1 cup of boiling water until it is cool/room temperature.
Combine the dry ingredients (oats, flours, soda, salt, cinnamon, ginger and sugar) in a medium bowl.
Add the wet ingredients (tea, applesauce, vinegar, almond and vanilla extracts and all but 2 TBSP of the coconut. Mix until just combined.
Pour into the prepared pan and top with reserved coconut.
Bake 25-30 minutes, or until a pick comes out clean when inserted near the center, and the coconut topping is nicely toasted. The scent that will envelop your kitchen is just heavenly! Good luck not touching the cake until your guests show up!
Cut into pieces and enjoy warm or at room temperature.
So easy, so yummy. I might just need to bake another one for tomorrow’s breakfast….