Chocolate Chip Coffee Cake

Chocolate Chip Base topped with a Crumble

Some of my two favorite things are coffee cake and chocolate so I decided to combine the two in this recipe. It turned out super delicious. If you love anything chocolate or coffee cake you have to try this recipe.

I like leaving this as is or sometimes I will add a glaze on top. The glaze can easily be made with powdered sugar and a nondairy milk of your choice.

Vegan butter: any vegan butter of your preference will work. You could also use liquid oil instead. If you aren’t vegan traditional butter works as well.

Sugar: I used a mix of white sugar and coconut sugar in this recipe. Any granulated sugar will work for example monk fruit or stevia. I haven’t tested any liquid sweeteners in this recipe.

Applesauce: I always use unsweetened applesauce. Ideally you want the only ingredients to be apples and water. I find the recipe is sweet enough from the sugar and chocolate chips, however, sweetened applesauce does work.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. You could also use traditional milk if you aren’t vegan.

All-purpose flour: I haven’t tested any other flours in this recipe. I find the all-purpose flour and almond flour work well in this recipe to create the perfect texture. If you are looking to substitute this, I would try a 1:1 gluten-free all-purpose flour.

Almond flour: I haven’t tested any other flours in this recipe. I find the all-purpose flour and almond flour work well in this recipe to create the perfect texture.

Chocolate chips: any chocolate chips will work. You could also chop a chocolate bar as well.

Coconut oil: I like using coconut oil in the crumble. You can use any liquid oil, or you can use butter instead.

Oats: I use rolled oats in the crumble. Quick oats should work as well.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

• Chocolate chips

• Coconut oil

• Oats  

Recipe:

Cake:

• 6 tablespoons vegan butter

• 2/3 cup sugar

• 2/3 cup applesauce

• ½ cup nondairy milk

• 2 teaspoons baking powder

• 1 1/3 cup all-purpose flour

• ½ cup almond flour

• 1 cup chocolate chips

Crumble:

• ¼ cup coconut oil

• ¼ cup sugar

• ½ cup oats

• ¼ cup all-purpose flour

• Optional: 1 teaspoon cinnamon

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a 9x5 baking pan with parchment paper or spray with cooking spray. Set aside.

2.    In a bowl, melt the butter. Once melted, add in the sugar, applesauce, and almond milk. Stir well to combine.

3.    Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter forms. Fold in the chocolate chips.

4.    Transfer to the baking pan and set aside.

5.    In a separate bowl, melt the coconut oil. Add in the sugar and stir well. Add in the oats, all-purpose flour, and cinnamon if you are using. Stir until a crumble forms.

6.    Evenly distribute the crumble on top of the batter. Bake for 35-40 minutes or until a toothpick comes out clean.

Be sure to store this cake in the refrigerator. It should last up to 7 days in an air-tight container. You can store it in the freezer to last longer. If you have any questions, feel free to reach out.

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