Vegan Chocolate Chai Breakfast Cake
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
Ingredients
1 cup strong chai tea1/3 cup uncooked quick (not instant) oatmeal (Country Choice Organic Oats from Trader Joes)1 cup whole wheat flour (King Aurthur's Organic Unbleached White Whole Wheat Flour)1/2 cup unbleached white flour (Arrowhead Mills Unbleached Enriched White Flour)1 tsp baking soda1/2 tsp salt1 1/2 tsp cinnamon1/2 tsp ginger 1/3 cup plus 2 tablespoons unsweetened applesauce (Trader Joe's Unsweetened Gravenstein Applesauce) 1 tbsp vinegar (I used Balsamic Vinegar)1 1/2 tsp vanilla extract1/4 cup chopped pecans1/8 cup chopped walnuts1 tsp pure stevia extract (adjust to taste) (NuStevia Clear Liquid Stevia)40 grams (approx 4 1/2 pieces) Trader Joe's Low Effective Carb & Sugar Free Dark Chocolate1 1/2 tbsp Raw or Toasted Nut Butter (I used Almond, but any nut butter will work... I am allergic to Peanuts, but I am sure peanut butter would be great!)
Directions
* Prepare the chai ahead of time by steeping two teabags (I used caffeinated Organic Loose Leaf Chai) in one cup of boiling water until cool.


* Preheat oven to 350 F. Grease (I used 1/2 tsp of Earth Balance Buttery Sticks) an 8-inch square baking pan.


* Combine chopped pecans and walnuts reserving 2 tbsp for the topping.


* Combine the dry ingredients (first mix the oatmeal, ginger, and cinnamon. Then continue to add the other dry ingredients including nuts) in a medium-sized mixing bowl.


* Combine the chai, applesauce, vinegar, vanilla extract, and stevia in a separate bowl.


* Slowly combine the liquid ingredients with the dry. Taste batter for sweetness, and add more Stevia to taste.


(NOTE - Some brands of Stevia can have a bitter aftertaste... Please be aware of this when adding it to your baking :) Personally I like NuStevia, but I have heard the SweetLeaf is also good.)


*Pour the batter evenly into the prepared pan and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean.


*When cake is done, allow to cool a few minutes then spread chocolate topping evenly with knife, and sprinkle the remaining nuts on top.


CHOCOLATE TOPPING - While the cake cools for a few minutes, in a microwave-safe glass bowl combine chocolate and nut butter. Microwave approx. 2 minutes, or until it is melts when stirred.


*Serve warm or at room temperature.


Makes 16 two by two inch squares
1 Serving = 1 Square
Serving

Number of Servings: 16

Recipe submitted by SparkPeople user CNK333.

Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 91.2
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 153.4 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.5 g

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