Vegan Chocolate Chai Breakfast Cake
- Servings Per Recipe: 16
- 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
Introduction
....Low Cal, Low Fat, and SUGAR-FREE, yet pretty darn tasty!Here is my twist on FatFreeVegan's Sugar-Free Coconut Chai Breakfast Cake ...
I am not a big DRIED coconut fan, so I cut the coconut and added pecans and walnuts. When the cake was finished, even though I liked it, (I am not a huge chocolate fan,) I felt like it needed a bit of a kick in order to serve to others. I whipped up a dark chocolate, almond butter "frosting" to top it with, and thus the new version of the chai breakfast cake was born :) ....Low Cal, Low Fat, and SUGAR-FREE, yet pretty darn tasty!
Here is my twist on FatFreeVegan's Sugar-Free Coconut Chai Breakfast Cake ...
I am not a big DRIED coconut fan, so I cut the coconut and added pecans and walnuts. When the cake was finished, even though I liked it, (I am not a huge chocolate fan,) I felt like it needed a bit of a kick in order to serve to others. I whipped up a dark chocolate, almond butter "frosting" to top it with, and thus the new version of the chai breakfast cake was born :)
Ingredients
-
1 cup strong chai tea
1/3 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 soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 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 extract
1/4 cup chopped pecans
1/8 cup chopped walnuts
1 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 Chocolate
1 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
* 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.