If you love chocolate, you have to try this gluten-free chocolate chip coffee cake. While my gluten-free cinnamon coffee cake and gluten-free blueberry coffee cake recipes are delicious in their own right, this chocolate chip coffee cake is so rich and decadent. It’s like eating dessert for breakfast!
You’ll love this recipe because:
- It’s great for entertaining. You can easily make this coffee cake a day ahead so that when you’re ready to entertain, you just need to put on a pot of coffee.
- It’s versatile. Whether you’re serving it for breakfast, brunch, or dessert, this chocolate chip coffee cake is a versatile addition to any meal and can be enjoyed any time of day. It’s perfect with a cup of coffee!
- It’s gluten-free! This coffee cake is so light and fluffy, you’d have no idea it’s gluten-free when you take a bite!
Table of Contents
Ingredients
Ingredient Notes
- Gluten-Free Flour – Use a high-quality gluten-free flour blend, such as Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. This ensures the proper texture and rise for the coffee cake. I cannot verify other brands of gluten-free flour will work in this recipe, as I have not tested them.
- Unsalted Butter – Ensure the butter is unsalted so you can control the saltiness of the recipe. For the streusel, the butter should be melted and slightly cooled before mixing into the streusel. If it’s too hot, it will melt the sugars instead of creating bigger clumps which get really tender and delicious in the oven.
- Mini Chocolate Chips – Mini chocolate chips distribute more evenly throughout the cake and don’t sink as easily as regular sized chocolate chips. You’ll use half of the chocolate chips to mix into the batter and the other half will be spread on top to create a delicious chocolate layer that hardens as the coffee cake cools.
- Sour Cream – Sour cream adds moisture and a slight tang to the cake. Full-fat sour cream works best, but you can substitute with Greek yogurt if needed.
For precise measurements, use a food scale to weigh your flour instead of using measuring cups. Scooping flour with a cup can often lead to packing and over-measuring, resulting in a denser texture. Weighing your flour helps achieve consistent results every time you bake. Gluten-free ingredients can be expensive, so it’s best to make sure you are measuring accurately to not waste them!
Step-by-Step instructions
While it may seem like making gluten-free coffee cake has a lot of steps, they’re each really simple. There are three components to the chocolate chip coffee cake you need to make: the gluten-free streusel, the coffee cake, and the glaze. The below steps with matching photos are not meant to be the full recipe, but are there to help you see the recipe made at various stages so you can make it perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
You can substitute sour cream with full-fat Greek yogurt. It will provide a similar creaminess and tanginess to the cake.
You can use a 9-inch round cake pan or another pan of similar size. Just be aware that the baking time may differ, so monitor the cake and test for doneness accordingly.
expert tips
Storage instructions
Room Temperature
Storage Keep leftover chocolate chip coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, place it in the refrigerator in an airtight container for up to 1 week. Make sure the cake is fully cooled before storing to avoid condensation and sogginess.
Freezer Storage
To freeze the chocolate chip coffee cake, tightly wrap individual slices in plastic wrap and place them in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months. When ready to enjoy, thaw the slices in the refrigerator overnight or at room temperature for a few hours.
Reheating Instructions
For a warm treat, reheat leftover slices. Place a slice on a microwave-safe plate and microwave for 15-20 seconds, or until heated through. Alternatively, reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes. If reheating from frozen, you may need to extend the heating time slightly.
Keep in mind that if you reheat the coffee cake, the chocolate chips on top will be melted, which may be what you’re going for! My mom actually prefers it this way! However, I like when the chocolate chips are cold so I prefer to eat it at room temperature or straight from the refrigerator.
More gluten-free breakfast recipes to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Chocolate Chip Coffee Cake
Ingredients
Streusel Topping Ingredients:
- 1/2 cup gluten-free flour 70g
- 1/4 cup granulated sugar 50g
- 1/4 cup light brown sugar 50g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted and slightly cooled (56.5g)
Coffee Cake Ingredients:
- 1 1/2 cups gluten-free flour blend 210g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter room temperature (113g)
- 3/4 cup white granulated sugar 150g
- 1 large egg room temperature (50g)
- 3/4 cup sour cream 180g
- 1/2 cup milk
- 1/2 tablespoon vanilla
- 1 1/2 cups mini chocolate chips divided (260g)
Glaze Ingredients:
- 1/2 cup powdered sugar 105g
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
For the gluten-free streusel:
- In a small bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, cinnamon, and salt.
- Pour in the slightly cooled melted butter and mix with a fork until crumbs form. You will have some large pieces of streusel the size of a walnut halve and some smaller pieces.
- Chill in the refrigerator while you continue with the recipe.
For the coffee cake:
- Preheat the oven to 350°F and grease an 8×8-inch square baking pan with cooking spray or line with parchment and set aside.
- To make the cake, add the remaining gluten-free flour blend, baking powder, baking soda, and salt to a large bowl. Whisk until combined. Set aside.
- Place the butter and granulated sugar in a separate mixing bowl. Use an electric mixer and beat until light and fluffy, about 2-3 minutes.
- Add the egg, sour cream, milk, and vanilla. Mix until smooth, scraping down the sides of the bowl with a spatula as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined and no more streaks of flour remain.
- Add ¾ cup of the mini chocolate chips to the batter, reserving the rest for later. Mix to combine.
- Spoon the prepared coffee cake batter into the prepared baking dish and smooth with a spatula.
- Sprinkle the remaining 3/4 cup of the mini chocolate chips evenly over the batter.
- Sprinkle the chilled streusel over the chocolate chips.
- Bake at 350°F for 30-40 minutes, or until the cake is light golden brown and a toothpick inserted into the center comes out clean.
- Let the coffee cake cool completely in the pan on a wire rack.
For the glaze:
- For the glaze, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl. If the glaze is too thick, add more milk until it reaches your desired consistency.
- Drizzle the glaze over the cooled coffee cake and allow it to set before serving.
Notes
- If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check that all of your ingredients are gluten-free as manufacturing practices can change from time to time.
- For best results, ensure all your ingredients, especially the butter, egg, and sour cream, are at room temperature before starting.
- Use a food scale to weigh your gluten-free flour for accurate measurements. Scooping flour with a cup can lead to over-packing and result in a dense cake.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a resealable freezer bag for up to 3 months.