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gluten free chocolate chunk coffee cake

Gluten Free Chocolate Chunk Coffee Cake

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gluten free chocolate chunk coffee cake

Gluten Free Chocolate Chunk Coffee Cake

This coffee cake is loaded with chocolate chunks, chips and cocoa nibs. A chocolate lovers favorite!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 12 slices
Calories: 403kcal

Ingredients

For the Topping

  • 3 Tbsp Vegan Butter Regular or Vegan
  • 1 tsp Cinnamon
  • ½ C Gluten Free 1-to1 Flour Blend
  • ½ C Light Brown Sugar
  • ½ C Chocolate Chunks

For the Cake

  • 2 C Gluten Free 1-to-1 Flour Blend
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Cinnamon
  • ¾ tsp Salt
  • 1 C Sugar
  • ½ C Coconut Oil melted and cooled
  • 2 Eggs
  • 1 tsp Vanilla
  • ½ tsp Almond Extract
  • 1 C Dairy Free Sour Cream
  • C Non-Dairy Milk
  • 1 C Chocolate Chips
  • ½ C Cocoa Nibs

Instructions

For the topping

  • In a small bowl, combine the topping ingredients except the chocolate chunks. Work together with a fork, it will be crumbly. Place in the refrigerator while you make the cake.

For the cake

  • Preheat the oven to 350 degrees. Line a springform pan with parchment paper.
  • In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. Stir well and set aside.
  • In the bowl of an electric mixer, combine the sugar and melted coconut oil. Beat on medium speed for 2-3 minutes. Scrape down bowl. Add the eggs one at a time. Beat 60 seconds between each addition. Scrape down the bowl. Add the vanilla and almond extract.
  • Mix the milk and sour cream together in a small bowl. Turn your mixer to the lowest setting. Add half the liquid. Then add half the flour mixture. Continue alternating until all have been added. Mix only until just combined. Remove from the stand and add the chocolate chips and cocoa nibs. Fold in with a spatula.
  • Spread the batter into the prepared pan. Top with chocolate chunks and streusel topping.
  • Place the pan on a baking sheet. Bake in preheated oven for 50-60 minutes. Cake will be done when top springs back when gently poked. Remove to cooling rack. Cool for 15 minutes before removing from the pan.
Nutrition Facts
Gluten Free Chocolate Chunk Coffee Cake
Amount per Serving
Calories
403
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
38
mg
13
%
Sodium
 
307
mg
13
%
Potassium
 
75
mg
2
%
Carbohydrates
 
52
g
17
%
Fiber
 
3
g
13
%
Sugar
 
35
g
39
%
Protein
 
4
g
8
%
Vitamin A
 
157
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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