Chocolate Chip Coffee Cake (Gluten-Free)

Hey, chocolate enthusiasts! If you’re ready for a coffee cake that doesn’t mess around, let me introduce you to Chocolate Chip Coffee Cake—gluten-free, of course. Imagine a cake where gooey chocolate chips meet a crumbly, fluffy base. It’s like a hug from your sweet tooth, but with fewer regrets.

I savor this cake when I’m feeling a little too smug about my baking prowess or just want a treat that says, “I’ve got this covered.” My friends and I have devoured it during brunches, making sure no crumb is left behind. Yep, I’ve totally been caught snagging the last piece—sorry, not sorry!

Servings: 8
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Cuisine: American

Ingredients

Cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/2 cup almond milk (or any plant-based milk)
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup gluten-free chocolate chips

Streusel Topping:

• 1/4 cup almond flour
• 2 tbsp coconut sugar
• 2 tbsp melted coconut oil
• 1/2 tsp ground cinnamon

Equipment/Utensils

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• 9-inch round cake pan
• Measuring cups and spoons
• Oven

Preparation Steps

1. Preheat Oven: Set it to 350°F (175°C) and prepare a 9-inch round cake pan with grease or parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. Mix Wet Ingredients: In another bowl, mix 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
4. Mix Together: Stir the wet ingredients into the dry ingredients until just combined. Fold in 1/2 cup gluten-free chocolate chips.
5. Prepare Streusel: In a small bowl, mix 1/4 cup almond flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/2 tsp ground cinnamon.
6. Assemble Cake: Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
7. Bake: Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Slice and enjoy!

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 21g
• Saturated Fat: 14g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 7g

Vitamins and Minerals (per serving)

• Vitamin A: 6%
• Calcium: 8%
• Iron: 10%
• Magnesium: 12%
• Potassium: 9%

There you have it—gluten-free chocolate chip coffee cake that’ll have you basking in your own baking brilliance. Just don’t ask for my secret stash of chocolate chips. You might not find it!

Apple Cinnamon Coffee Cake (Gluten-Free)

Morgan James Eckroth

Hey, chocolate enthusiasts! If you’re ready for a coffee cake that doesn’t mess around, let me introduce you to Chocolate Chip Coffee Cake—gluten-free, of course. Imagine a cake where gooey chocolate chips meet a crumbly, fluffy base. It’s like a hug from your sweet tooth, but with fewer regrets.

I savor this cake when I’m feeling a little too smug about my baking prowess or just want a treat that says, “I’ve got this covered.” My friends and I have devoured it during brunches, making sure no crumb is left behind. Yep, I've totally been caught snagging the last piece—sorry, not sorry!

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 290 kcal

Ingredients

  

Cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/2 cup almond milk or any plant-based milk
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup gluten-free chocolate chips

Streusel Topping:

• 1/4 cup almond flour
• 2 tbsp coconut sugar
• 2 tbsp melted coconut oil
• 1/2 tsp ground cinnamon

Instructions

 

• Preheat Oven: Set it to 350°F (175°C) and prepare a 9-inch round cake pan with grease or parchment paper.
• Combine Dry Ingredients: In a large bowl, whisk 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
• Mix Wet Ingredients: In another bowl, mix 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
• Mix Together: Stir the wet ingredients into the dry ingredients until just combined. Fold in 1/2 cup gluten-free chocolate chips.
• Prepare Streusel: In a small bowl, mix 1/4 cup almond flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/2 tsp ground cinnamon.
• Assemble Cake: Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
• Bake: Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 21g
• Saturated Fat: 14g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 7g

Vitamins and Minerals (per serving)

• Vitamin A: 6%
• Calcium: 8%
• Iron: 10%
• Magnesium: 12%
• Potassium: 9%

There you have it—gluten-free chocolate chip coffee cake that’ll have you basking in your own baking brilliance. Just don’t ask for my secret stash of chocolate chips. You might not find it!