Coconut Tea Cake
If you love chai lattes and Indian chai, this chai infused coconut tea cake is just the perfect tea time accompaniment for you - can be made vegan
Ingredients
- 1 cup ginger tea* see recipe notes
- 3/4 cup all purpose flour
- 1/3 cup instant oats coarsely ground
- 1/3 cup gram flour or besan Or use maida/all purpose flour
- 1/2 cup desiccated coconut + extra for topping
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon powder
- 1/3 cup milk
- 2 tsp white vinegar
- 1/2 tsp almond extract optional
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1/4 cup oil neutral flavoured
to sprinkle
- 2 tsp instant oats
- 2 tsp desiccated coconut
Instructions
- Preheat oven to 180°C. Grease a 8-9" round cake tin. If using a bundt pan, grease all around with oil / butter. Sprinkle all purpose flour and tap all around such that the tin is well coated. Sprinkle oats and desiccated coconut all around so that the cake one removed from the tin is studded with a sprinkling of oats and coconut.
- Combine dry ingredients-flours, coconut, baking powder, baking soda, salt and cinnamon powder in a large bowl.
- Whisk together ginger tea, milk, oil, vinegar, sugar, vanilla and almond extract in a large bowl, until well combined. The vinegar may curdle the milk a bit, but it does no harm to the recipe.
- Make a well in the combined dry ingredients and pour the wet ingredients. Gently combine with a whisk or spatula until no large lumps of flour remain.
- Pour cake mixture into greased tin and sprinkle some coconut on the top.
- Bake for 25-35 min or until a tester comes out clean. Allow to sit in the baking tin for 5-10 minutes. Run a knife around the edges and gently turn the cake out over a cooling rack. Slice after a minimum of 15 minutes to half an hour.
- Serve warm as a tea time cake.
Notes
Note:
Adapted from Fat Free Vegan.
*To make ginger tea, boil 1 and 1/4 cup water with 2 tsp CTC tea and some pounded fresh ginger or 1 tsp of ground ginger.