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
- 9x9 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!