Start your day off right with a slice of this gluten-free chocolate chip coffee cake! If you grew up loving chocolatey breakfast treats like I did (hello, pop-tarts and hot cocoa), this one’s going to be a new favorite. It's a delicious coffee cake that is perfect for Christmas morning or any other special occasion.
The breakfast treat features a moist cake with a tender crumb thanks to the addition of sour cream. It's packed with just the right amount of chocolate chips and that crispy cinnamon sugar crumb topping is absolute perfection. Whether you serve it for breakfast, brunch, or even dessert, this chocolate chip coffee cake is bound to be a favorite.
For more crazy delicious cakes you can eat for breakfast, try my carrot cake coffee cake or this gluten free blueberry buckle.
Ingredient Notes
This easy recipe uses simple ingredients, which are mostly pantry staples. It's both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for all of my cakes. You can use another brand if you prefer, but the results may vary. Make sure your flour blend contains xanthan gum or a similar binder. I haven't tested this recipe with any other brands of flour, so your results may vary.
- Vegan Butter - I typically use Country Crock plant butter in my recipes, but any stick style vegan butter should work fine. The butter is creamed with the sugar to create air bubbles that will make the cake rise. If you're not dairy free, use regular unsalted butter in the same measure. You can also substitute coconut oil here, just don't use margarine.
- Eggs - This coffee cake calls for two large eggs and I haven't tried any egg replacements. Since coffee cake is generally denser than a layer cake, applesauce might be a good replacement here if you're egg free.
- Vegan Sour Cream - In this cake, the sour cream provides fat as well as an acid to react with the baking soda. Forager is my favorite brand of dairy free sour cream. If you're not dairy free, then use regular dairy sour cream in the same measure.
- Allergen Free Chocolate Chips - I used the Nestle Allergen Free semi-sweet chips here. I have also made this cake with the Enjoy Life chocolate chunks and mini chocolate chips. All will work just fine!
See the recipe card for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free: use dairy butter, milk and sour cream in the same measure.
- Make it Vegan: This cake uses 2 eggs and I have not tested egg replacements, but I think applesauce would work well here.
- No Vegan Sour Cream: Substitute dairy free Greek yogurt in the same measure.
- Berry Twist: Add 1 cup of fresh raspberries or blueberries to the cake batter. The tartness of the berries complements the sweetness of the chocolate chips beautifully.
- Nutty Variation: Mix in ½ cup of chopped walnuts or pecans into the cake batter for a crunchy texture. You could also sprinkle some on top of the streusel for added crunch and flavor.
- Orange Zest Addition: Add the zest of one orange to the cake batter for a citrusy twist. Orange and chocolate is a classic combination that never fails to impress.
How to Make Chocolate Chip Coffee Cake
I do recommend using a stand mixer or handheld electric mixer to make this chocolate chip crumb cake.
Using a springform pan makes it simple to get this cake out of the pan without losing the crumble topping. I usually put a circle of parchment paper in the bottom of the pan to make it easy to remove from the base. If you don't have a springform pan, you can use an 8-inch or 9-inch square pan instead.
STEP 1: Combine all of the topping ingredients, except the chocolate chips, in a medium bowl. Mix until the dry ingredients are incorporated and it is chunky. Place it in the refrigerator while you make the cake.
STEP 2: Combine the gluten free flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk together until well mixed.
STEP 3: Add the butter and sugar to a large mixing bowl. Beat with the paddle attachment on medium speed for 3 minutes, until light and fluffy.
STEP 4: Add the vanilla extract and stir a bit more until it's combined.
STEP 5: Add the eggs, one at a time, beating for 60 seconds between each addition.
STEP 6: With the mixer on the lowest speed, add half of the dry ingredients followed by half of the milk and sour cream. Repeat with the remaining ingredients, stirring until the flour is just incorporated.
STEP 7: Add the chocolate chips to the coffee cake batter. Stir them in until they are evenly incorporated.
STEP 8: Pour the chocolate chip coffee cake batter into your prepared pan and top with the remaining chocolate chips and the crumble mixture. Then bake!
Baking Tip
To check for done insert a toothpick near the center of the cake - it should have some moist crumbs but no batter showing.
Storage
Store leftover cake in a cake keeper at room temperature for up to 3 days. If you store it in the refrigerator, it will last an additional day.
More coffee cake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Chocolate Chip Coffee Cake
Ingredients
For the Topping
- ½ Cup Gluten Free 1-to-1 Flour Blend
- ¼ Cup Light Brown Sugar
- ¼ Cup Sugar
- ½ teaspoon Cinnamon
- 3 Tablespoon Vegan Butter melted
- ½ Cup Allergen Free Chocolate Chips
For the Cake
- 2 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ¾ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Baking Soda
- 1 Cup Sugar
- ½ Cup Vegan Butter room temperature
- 2 teaspoon Vanilla
- 2 Eggs room temperature
- ¾ Cup Vegan Sour Cream room temperature
- ⅓ Cup Non Dairy Milk room temperature
- 1 Cup Allergen Free Chocolate Chips
Instructions
For the topping
- In a small bowl, combine the topping ingredients except the chocolate chips. Work together with a fork, it will be crumbly. Place in the refrigerator while you make the cake.½ teaspoon Cinnamon, ½ Cup Gluten Free 1-to-1 Flour Blend, ¼ Cup Light Brown Sugar, ¼ Cup Sugar, 3 Tablespoon Vegan Butter
For the cake
- Preheat the oven to 350 degrees. Line a spring form pan or 9x9 baking pan with parchment paper.
- In a medium bowl combine gluten free flour, baking powder, baking soda, cinnamon and salt. Stir well and set aside.2 Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ¾ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Baking Soda
- Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed for 3 minutes, until fluffy. Scrape down the bowl.1 Cup Sugar, ½ Cup Vegan Butter
- Add the vanilla and mix for 30 seconds more to combine.2 teaspoon Vanilla
- Add the eggs one at a time. Beat 60 seconds between each addition. Scrape down the bowl.2 Eggs
- Turn your mixer to the lowest setting. Add half of the dry ingredients, followed by half of the milk and sour cream. Repeat with the remaining ingredients. Stir until the dry ingredients are just incorporated.¾ Cup Vegan Sour Cream, ⅓ Cup Non Dairy Milk
- Add the chocolate chips and fold into the batter with a spatula.1 Cup Allergen Free Chocolate Chips
- Spread the batter into the prepared pan. Top with remaining chocolate chips and streusel topping.½ Cup Allergen Free Chocolate Chips
- If using a spring form pan, place it on a baking sheet. Bake in preheated oven for 50-60 minutes. Cake will be done when top springs back when gently poked and a toothpick has wet crumbs but no batter showing. Remove to cooling rack. Cool completely in the pan before serving.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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