Vegan Recipe of the Week – Don’t let the word “Vegan” scare you away – These recipes are Delicious!

These recipes are graciously given to us from Dr. Neal Barnard, founder of Physicians Committee for Responsible Medicine.

If you haven’t baked with chai tea before, you’re in for a real treat with this perfectly balanced breakfast cake. Reminiscent of coffee cake, this one has just the right amount of sweetness and spice. 

Makes 9 servings


1 cup strong chai
1/3 cup quick-cooking oats
1 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger (use more for a spicier cake)
3/4 cup vegan sugar, such as demerara sugar
1/3 cup unsweetened applesauce
1 tablespoon vinegar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup flaked coconut, 2 tablespoons reserved


Prepare the chai ahead of time by steeping two chai tea bags in one cup of boiling water until cool.

Preheat oven to 350 F. Grease an 8-inch square baking pan.

Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the flaked coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.


Per serving: Calories: 173; Protein: 3 g; Carbohydrates: 38 g; Sugars: 18.6 g; Total Fat: 1.7 g; Fiber: 3 g; Sodium: 285 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.