Gluten Free Chocolate Chip Coffee Cake is a simple gluten free coffee cake that is delicious! No one will know that this is gluten free.
This gluten free chocolate chip coffee cake is one of our new favorite desserts or special treat for a weekend breakfast. My daughter and I have made this at least four times since Thanksgiving. It is that good.
One of the things that I love about this recipe is that no one will know it is gluten free. Both the gluten free eaters and the non gluten free eaters in my house love this.
I actually shared a picture of this cake on Facebook and Instagram a few weeks ago and said that I would post it soon. I am sorry that it took me so long to share the recipe. I know it is one that many of you will want to make soon!
The original recipe was a pretty basic coffee cake recipe with chocolate chips added. We made it gluten free using some of our favorite gluten free flours.
We tried this with a pre-made gluten free blend and it was not the same. Using individual gluten free flours gave us a much better result.
What makes this cake so good is the topping. It is slightly crunchy, but it also seeps down into the cake as it cooks. It gives the cake great texture and flavor. Don’t skip the topping. If you can have nuts I think a few chopped nuts added to the topping would also be great.
Gluten Free Chocolate Chip Coffee Cake
Gluten Free Chocolate Chip Coffee Cake is a delicious gluten free breakfast treat that is so good that no one will know that it is gluten free.
Ingredients
Cake
- 3/4 cup rice flour
- 1/4 cup and 2 tablespoons sweet rice flour
- 1/4 cup and 2 tablespoons corn starch
- 1/2 teaspoons xanthan gum
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoons salt
- 1/4 cup oil
- 3/4 cup milk
- 1 egg
- 3/4 cup gluten-free chocolate chips
Topping
- 3/4 cup brown sugar
- 3 tablespoons butter, melted
- 1/2 cup gluten-free chocolate chips
Instructions
- Preheat oven to 375.
- Grease an 8 by 8 pan and set aside.
- By hand, mix flour, sugar, baking powder, salt, and chocolate chips.
- In a two cup measuring cup, mix milk, egg, and oil.
- Pour into flour mixture and mix until combined.
- Spread batter into pan.
- In a small bowl melt the butter and let it cool for 3 to 5 minutes.
- Stir the brown sugar into the butter.
- Stir in the chocolate chips.
- Sprinkle the topping on top of the batter in the pan.
- Bake for 25 to 30 minutes.
- Enjoy!
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 250mgCarbohydrates: 63gFiber: 2gSugar: 45gProtein: 3g
What can be used instead of sweet rice flour?
I used sweet rice flour in my gluten free cakes, cookies, and other gluten free baked goods because it really helps the texture. I am not sure this cake would turn out the same if you used a different flour. Here is a post I did a few years ago on sweet rice flour. https://www.lynnskitchenadventures.com/2012/10/what-is-sweet-rice-flour-food-facts.html
We made this recently and love it! I used 1/3 cup each chocolate chips and fresh blueberries, yum 🙂
Also, to avoid using cornstarch due an allergy, I used Bob’s Red Mill 1-1 flour blend for all the flours combined.
Have you tried doubling this in a 9×13? I need to make a breakfast treat for this weekend and was thinking of trying that.
Thank you Lynn!
I am so glad that you enjoyed it! Thanks for letting me know and for sharing how you changed it up. Yes we have doubled it for a 9×13 and it works, but you do have to watch the time. It takes longer to cook since the pan is larger and the topping gets more done since it takes longer. Last time I doubled it my kids said I should make it in two pans next time instead of a 9×13 because they like the topping better when it isn’t cooked quite so long. So yes, it works, but you have to watch the cooking time to get the right balance of the cake being done without the topping being overdone. I hope that helps.