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

Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl.

Add chai, applesauce, vinegar, extracts, and coconut. Mix well, and pour the batter into the prepared pan.

Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Best served warm, cut into rounds and top with Chai Mousse (see recipe below).

CHAI MOUSSE

INGREDIENTS

1/2 cup liquid chai concentrate

1 ounce (small box) of sugar or fat-free instant pudding, vanilla or cheesecake flavored

8 ounces fat-free whipped topping, well thawed

INSTRUCTIONS

Pour chai concentrate into 4 cup or larger measuring cup.

Add pudding mix and stir with spoon until thick and lump free, about 1 minute.

Fold in whipped topping until evenly combined.

Place in refrigerator and allow to firm. Use as a topping.