Chocolate cake with a lil twist. A healthy chocolate cake finished with a buttery crumb top that will make the perfect breakfast or brunch treat.
This decadent chocolate cake is rich and moist. It is the perfect addition to your breakfast or brunch spread because it is not too sweet and pairs great with coffee (hence the name). You can omit the crumb topping, but I guarantee you it makes the cake 10x better!
What You Need To Make This Chocolate Coffee Crumb Cake
Equipment
- One 9in Pan
- 2 Large bowls
Cake
- Almond Flour- To make this recipe paleo I opted to use almond flour. I have not tested this recipe with another flour as it would yield a different texture.
- Cacao Powder- You can also use cocoa powder.
- Maple Syrup- Swap this for honey if you are not vegan!
- Coconut Oil
- Apple Sauce- Another alternative is mashed bananas or even pumpkin. You cannot taste the apple sauce flavor.
- Non-Dairy Milk- You can also use regular cow milk if you are not dairy-free.
- Coconut Sugar- I like using coconut sugar but you can also use another granulated sugar or a 1:1 substitute.
- Baking Powder
- Baking Soda
- Vanilla Extract
How To Make This Chocolate Coffee Crumb Cake
- Start by preheating your oven to 350℉
- Next in a large bowl, begin by combing all the wet ingredients (maple syrup, melted coconut oil, apple sauce, vanilla, and milk). Mix until well combined.
- In a separate bowl, combine all the dry ingredients (flour, cacao powder, baking powder, and soda). Whisk all that together.
- Slowly incorporate the wet ingredients into the dry and mix. Mix until there are no lumps and the batter is smooth.
- Set that aside while you make the crumb topping. Melt the coconut oil in the microwave until translucent. Then add in the flour and coconut sugar. Once mixed it should form a crumbly mixture. If the mixture is too wet or too dry try adding more flour or coconut oil.
- Finally, grab your greased-circular pan and pour the chocolate cake batter. Smooth out the top with a spatula.
- Sprinkle the crumble topping on top of the chocolate cake batter.
- Place the pan into the oven for 30 minutes or when a toothpick comes out clean.
- Let the cake cool for at least 1 hour. Cut and enjoy!
FAQ
- How to store this cake? Store it in an air-tight container in the fridge for 5 days or the freezer for up to 1 month.
- Feel free to leave out the crumb topping.
- This cake is small so feel free to double or triple the recipe.
More cake recipes
Chocolate Coffee Crumb Cake
Chocolate cake with a lil twist. A healthy chocolate cake finished with a buttery crumb top that will make the perfect breakfast or brunch treat.
Equipment
- 9×9 in Circular Pan
Ingredients
Chocolate Cake
- 2 Cup Almond Flour
- 1/2 Cup Caoca Powder
- 1/2 Cup Maple Syrup
- 1/4 Cup Apple Sauce
- 1/4 Cup Coconut Oil
- 1/2 Cup Non-Dairy Milk
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Vanilla
Crumb Topping
- 4 Tbsp Almond Flour
- 4 Tbsp Coconut Sugar
- 2 Tbsp Coconut Oil
- Pinch of Cinnamon
Instructions
- Start by preheating your oven to 350℉
- Next in a large bowl, begin by combing all the wet ingredients (maple syrup, melted coconut oil, apple sauce, vanilla, and milk). Mix until well combined.
- In a separate bowl, combine all the dry ingredients (flour, cacao powder, baking powder, and soda). Whisk all that together.
- Slowly incorporate the wet ingredients into the dry and mix. Mix until there are no lumps and the batter is smooth.
- Set that aside while you make the crumb topping. Melt the coconut oil in the microwave until translucent. Then add in the flour and coconut sugar. Once mixed it should form a crumbly mixture. If the mixture is too wet or too dry try adding more flour or coconut oil.
- Finally, grab your greased 9in circular pan and pour the chocolate cake batter. Smooth out the top with a spatula.
- Sprinkle the crumble topping on top of the chocolate cake batter.
- Place the pan into the oven for 30 minutes or when a toothpick comes out clean.
- Let the cake cool for at least 1 hr. Cut and enjoy!
