Breakfast

Vegan Chocolate Chai Breakfast Cake is for Breakfast, Snack.

Vegan Chocolate Chai Breakfast Cake takes 20 minutes to prepare.

Vegan Chocolate Chai Breakfast Cake takes 25 minutes to cook.

Vegan Chocolate Chai Breakfast Cake makes 16 servings.

The ingredients for Vegan Chocolate Chai Breakfast Cake are:

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!)

Here is how you make Vegan Chocolate Chai Breakfast Cake:

* 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 squares1 Serving = 1 SquareServingNumber of Servings: 16Recipe submitted by SparkPeople user CNK333.

The nutritional information for Vegan Chocolate Chai Breakfast Cake is:

• 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

The dietary needs meet for Vegan Chocolate Chai Breakfast Cake is Vegan