Ian's favorite recipe so far is the Mocha Java Cake. I made it for our breakfasts last week (it's technically in the 'Breakfast' section, so we felt justified eating this in the morning), and currently have another loaf in the oven for a potluck brunch we're attending today.
I didn't have french roast or espresso coffee, so I ground the darkest blend I had, as finely as I could. I also don't have canola or vegetable oil in the house, so both times I've made this, I've subbed 1/2 cup coconut oil, and 1/2 cup applesauce for the oil.
Mocha Java Cake
From Vegan Diner by Julie Hasson
Ingredients
1 cup plus 2 tablespoons soymilk, heated to steaming and kept warm
1/4 cup finely ground espresso or French Roast coffee
2 tablespoons instant coffee
2 cups all-purpose flour
4 tablespoons soy flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups granulated sugar
1 cup canola oil
1 tablespoon pure vanilla extract
3/4 cup semisweet chocolate chips
Directions
Preheat oven to 350 F. Line a 9 x 5-inch metal loaf pan with parchment paper and grease well with vegetable shortening. This cake will have a tendency to stick if not greased and lined well.
In a small bowl, whisk together the soymilk, espresso, and instant coffee until smooth. Set aside.
In a medium bowl, combine the flour, soy flour, baking powder, cinnamon, and salt, mixing well.
In a large bowl, combine the sugar canola oil, and vanilla, whisking until smooth. Add the flour mixture to the bowl, alternating with the milk mixture, stirring just until mixed. Stir in the chocolate chips.
Scoop the batter into the prepared pan and bake in preheated oven for 60 to 70 minutes, or until the top of cake is puffed with a crack down the center, and a tester inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, and remove to a rack to cool to room temperature.
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