My version of Coconut Chai Cake

I was tempted to try out Fat Free Vegan's Coconut Chai cake from the word go ! On the day I was to go to mom's house- I found the perfect excuse to bake this one.

I just tweaked the ingredients a bit, as per their availability at home. The result was a wonderfully aromatic kitchen and a heart-warming taste. The blending of several strong tastes like tea, ginger, cinnamon, vanilla is like pot-pourri for the senses.

This one is definitely worth trying. I'm just going to find reasons to bake this cake again and again

Ingredients:

1 cup strong tea infused with ginger ( I boiled one and half cups water with 2 tsp tea leaves and some pounded fresh ginger)

1 cup whole wheat flour

1/3 cup Quaker oats

1/2 cup gram flour (besan)- Used this instead of all purpose four, since I don't stock it at home

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon powder

1/3 cup soymilk - I haven't seen applesauce on our local grocery store shelves- so just substituted with another liquid like soymilk

1 tbsp vinegar

1/2 tsp almond extract

1 tsp vanilla extract

1/2 cup coconut -dessicated

3/4 cup sugar-instead of stevia

Method:

Preheat oven to 175 C / 350 F.

Grease a cake tin.

Combine dry ingredients-wheat flour through cinnamon in a medium bowl.

Mix chai, soymilk, vinegar, sugar, essences and coconut in a large bowl. The vinegar may curdle the soymilk a bit, but it does no harm to the recipe. Blend the above ingredients well.

Add the dry mix to the wet, mix well.

Pour mixture into greased tin and sprinkle some coconut on the top.

Bake for 25 min or until a tester comes out clean.

Serve warm as a tea time cake or serve with vanilla icecream for a yummy dessert.