Chocolate Chunk Coffee Cake‼️ ☕️🍫 This moist and fluffy coffee cake is absolute perfection 😍 #dessertbae #cakesbae ❤️
💥INGREDIENTS💥
- 2 cups almond flour
- 1 cup gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs
- ⅔ cup sugar, packed
- ½ cup sour cream
- ½ cup almond milk
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 2 oz dark chocolate bar, chopped finely
➡️CHOCOLATE TOPPING:
- ½ cup flour
- 1 tbsp unsweetened cocoa powder
- 3 tbsp sugar
- 5 tbsp butter, melted
- 2 oz dark chocolate bar, rough chopped
💥INSTRUCTIONS💥
- Preheat the oven to 350F and line a 9×9 pan with parchment paper or spray with oil or butter.
- In a medium mixing bowl, whisk together almond flour, gf flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk together eggs, coconut sugar, sour cream, almond milk, maple syrup, and vanilla extract until evenly combined.
- Sift in your dry ingredients to the bowl of wet ingredients, and stir together until just combined. Fold in chopped chocolate.
- Prepare your streusel topping – in a small bowl, combine the gf flour, unsweetened cocoa powder, coconut sugar, and melted butter. Stir together with a fork until evenly combined and you have a crumbly mixture.
- To the parchment-lined 9×9 pan, use a spatula to spread batter into a single layer and top with streusel. Use your fingers to lightly press streusel topping into batter. Sprinkle with the remaining 2oz of chopped chocolate.
- Move the pan to the oven and bake at 350F for ~34 – 37minutes. Edges of the cake should be browned, and a knife/toothpick inserted in the middle should come out mostly crumb-free. Remove from the oven and let cool before cutting. Enjoy! 😋
🎥: @dessertbae
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