This is a riff on my Coconut Chai Breakfast Cake.  In that recipe, tea provides moisture and flavor; here it’s coffee.  Like the Mocha Granola, it was inspired by samples of Starbuck’s Via instant coffee.  While the Via makes it a snap to prepare the coffee, any cup of fresh or even leftover java will do.

This is a fairly sweet cake.  I’ve been eating it for breakfast, but the chocolate chips and lush texture make it dessert-worthy too.

Cup of Coffee Cake

1 packet Starbucks Via instant coffee
1 C boiling water
1/3 C quinoa flakes
1/2 C sorghum flour
1/2 C corn flour
1/2 C tapioca starch
1/2 C almond flour
1/2 tsp xanthan gum
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly grated nutmeg (1/4 tsp if using nutmeg from a jar)
3/4 C brown sugar
1/2 C applesauce
1/4 C canola or safflower oil
1 T vinegar
1/2 tsp almond extract
1 tsp vanilla extract
1/2 C dairy-free chocolate chips

Combine Via instant coffee with 1 C boiling water and set aside. Alternatively, brew some coffee, reserve 1 C for the cake and enjoy sipping the rest while you bake.

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

Combine the dry ingredients (quinoa flakes through brown sugar) in a medium-sized mixing bowl. Add the prepared coffee, applesauce, oil, vinegar, and extracts. Mix well, then stir in chocolate chips.  Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a tester inserted into the center of the cake comes out clean.

Let cake cool in pan for 5 -10 minutes, then loosen edges with knife and invert to remove cake from pan.  Cool on a rack.  Cake is best after it’s had time to cool and “set” a bit.