Chocolate Chip Coffee Cake
Ingredients:
Streusel:
- ½ cup dark brown sugar
- 1 cup gluten free all purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon cinnamon
- 5 Tablespoons butter
Cake:
- ½ cup maple syrup
- 2 large eggs, room temperature
- ½ cup plain Greek yogurt
- ¼ cup milk of choice
- 1 Tablespoon vanilla extract
- 1 Tablespoon espresso powder
- 1 ¾ cup gluten free all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions:
- Preheat the oven to 350 F. Line a cake pan with parchment paper.
- To make the streusel, add all of the dry ingredients into a bowl, slowly add in the melted butter and combine until it becomes crumbly.
- Add the butter into a saucepan over medium heat. Whisk constantly until the butter melts and becomes a golden brown color. Set aside and let it cool for 8-10 minutes.
- In a large bowl, mix together the wet ingredients, eggs, maple syrup, yogurt, milk, vanilla extract and espresso powder, Mix until combined.
- In a medium bowl, add in the baking powder, baking soda, gluten free flour and the salt. Fold the dry ingredients into the wet ingredients until it is combined.
- Fold the chocolate chips into the batter.
- Add the batter into the lined cake pan and sprinkle the streusel on top.
- Bake the coffee cake for 40 to 45 minutes, testing in the middle to see if it needs more time.
- Let it cool before serving. Can stay in the fridge for up to a week.
- Serve and enjoy!