Go Back Email Link
–+ servings
A slice of gluten-free mini chocolate chip coffee cake on a dessert plate with coffee and additional coffee cake in the background.
No ratings yet

Gluten-Free Chocolate Chip Coffee Cake

A moist, tender gluten-free chocolate chip coffee cake loaded with mini chocolate chips, topped with a buttery cinnamon streusel, and finished with a vanilla glaze. Made with sour cream for a rich crumb that stays soft for days.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 9 servings
Metric - US Customary

Ingredients

Streusel Topping Ingredients:

  • ½ cup (70 g) gluten-free flour
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (56 g) unsalted butter - melted and slightly cooled

Coffee Cake Ingredients:

  • 1½ cups (210 g) gluten-free flour blend - Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter - room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 (50 g) large egg - room temperature
  • ¾ cup (180 g) sour cream
  • ½ cup (120 g) whole milk
  • 1½ teaspoons vanilla extract
  • 1½ cups (270 g) mini chocolate chips - divided (260g)

Glaze Ingredients:

  • ½ cup (60 g) powdered sugar - 105g
  • 1-2 tablespoons milk
  • ½ teaspoon vanilla extract

**Use the toggle button above to turn the instruction photos on and off!

Instructions

For the gluten-free streusel:

  • In a small bowl, whisk together ½ cup (70 g) gluten-free flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
  • Pour in the melted 4 tablespoons (56 g) unsalted butter and mix with a fork until clumpy crumbs form. You want a mix of large and small pieces. Refrigerate while you make the cake batter.

For the coffee cake:

  • Preheat the oven to 350°F. Grease an 8x8-inch baking pan with cooking spray or line with parchment paper.
  • In a large bowl, whisk together 1½ cups (210 g) gluten-free flour blend, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  • In a separate bowl, beat ½ cup (113 g) unsalted butter and ¾ cup (150 g) granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
  • Add 1 (50 g) large egg, ¾ cup (180 g) sour cream, ½ cup (120 g) whole milk, and 1½ teaspoons vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
  • Add the dry ingredients to the wet ingredients and mix until just combined and no streaks of flour remain.
  • Add half of the 1½ cups (270 g) mini chocolate chips to the batter, reserving the rest for later. Mix to combine.
  • Transfer the batter to the prepared pan and smooth the top with a spatula.
  • Sprinkle the remaining ¾ cup mini chocolate chips evenly over the batter.
  • Sprinkle the chilled streusel over the chocolate chips.
  • Bake at 350°F for 30 to 40 minutes. The cake is done when the top is golden brown and an instant-read thermometer inserted into the center reads between 200 and 210°F. Let cool completely in the pan on a wire rack.

For the glaze:

  • In a small bowl, whisk together ½ cup (60 g) powdered sugar, 1-2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. If the glaze is too thick, add more milk a little at a time until it reaches a drizzling consistency.
  • Drizzle the glaze over the cooled coffee cake. Let the glaze set before slicing and serving.

Notes

  • Flour: I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. This is the only blend I've tested. Results may vary with other blends.
  • Chocolate chips: Mini chips work best. They distribute more evenly and the top layer melts together as it bakes. Regular-size chips tend to sink in this batter.
  • Doneness: Don't rely on the toothpick test for this cake. The layer of melted chocolate chips under the streusel will make a toothpick look wet even when the cake is done. Use an instant-read thermometer (200 to 210°F) or look for golden edges pulling away from the pan.
  • Storage: Store covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months.

Nutrition

Calories: 568kcal | Carbohydrates: 77g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 378mg | Potassium: 160mg | Fiber: 4g | Sugar: 56g | Vitamin A: 710IU | Vitamin C: 0.4mg | Calcium: 148mg | Iron: 2mg
QR Code linking back to recipe