Here’s another delicious recipe, that I am so excited to share! When my husband and I had our bakery in Los Angeles, our mocha java cake was our single most requested recipe. The LA Times even tried to get us to share it, but it was a closely guarded secret at the time. Well here is the gluten-free (and vegan) version of our cake. I think this is even better than the original!
Julie’s Original Gluten-Free Mocha Java Cake
1 package of Julie’s Original White Cake Mix
1/4 cup finely ground coffee
2 tablespoons instant coffee
2 teaspoons ground cinnamon
1/3 cup canola oil
1 1/4 cups of non-dairy milk
1/2 cup hot brewed strong coffee
1 tablespoon pure vanilla
3/4 cup semisweet chocolate chips
Mix the dry ingredients together. Add the liquid ingredients and beat until batter is smooth. Stir in the chocolate chips. Follow the directions on the back of the package, baking the cake until a tester comes out clean (about 60 minutes). Let cool completely and enjoy!
I recommend using an 11 x 7-inch glass Pyrex dish, although you can use a variety of other pans. Figure that it will take about 60 minutes to bake, or until a tester inserted into the cake comes out clean.
