A few months back, I received an e-mail from a reader named Ellynne who was looking for a gluten, dairy, and egg-free version of her mother's sour cream coffee cake. I immediately got to work, baking cake after cake until I had a recipe I was happy with.
My family had no problem with this...
My cousin, Phoebe, was digging the chocolate chips in the coffee cake.
Her friend, Georgia, wasn't keen on the chocolate, but she ate half of her cake with gusto anyway - her mom got to eat the rest.
You'll notice in the directions that I give a lot of options for the type of flour to use. This is because I used a different flour blend every time I made the recipe, and it worked every time. Which means it is my favorite type of recipe. The type you can't mess up!
The photo above was made with white rice flour, while the photo below was made using a blend of coconut flour, sorghum flour, and tapioca starch. Knowing that this particular version was only one flour away from being grain-free, I really wanted to develop a grain-free version. However, being aware of my own limits and that I shouldn't make a cake I couldn't eat, I outsourced the development of that recipe.
So if you love the look of this recipe, but need a grain-free version, Deanna of The Mommy Bowl is your go-to lady. I sent her the recipe and she is posting her grain-free version on her blog today. Personally, I can't wait to see what she came up with!
Chocolate Chip Coffee Cake Print-Me
You can't go wrong with chocolate chips and coffee cake! Based on a sour cream coffee cake recipe, this gluten, dairy, and egg-free version will make you swoon. Need a grain-free recipe? Click here for Deanna's grain-free adaptation.
6 tablespoons coconut oil or Earth Balance
2 teaspoons cinnamon
1 cup dairy-free chocolate chips
1 cup coconut palm sugar
1/2 cup chopped walnuts (optional)
3 tablespoons whole psyllium husks
1 cup non-dairy milk
1 cup unsweetened applesauce or coconut yogurt
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
2 cups gluten-free flour (see notes below directions on options)
3/4 cup coconut palm sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup coconut oil
- Prepare filling in a small bowl and set aside. Preheat oven to 350 degrees F and grease/flour a tube pan.
- Mix psyllium, milk, applesauce, apple cider vinegar, and vanilla extract in a food processor.
- Stir together flour, sugar, baking soda and baking powder in a medium sized bowl. Pour into wet mixture and process until well mixed.
- Add in coconut oil and process until completely mixed.
- Pour half of batter into tube pan, followed by half of topping. Repeat. Bake for 50 minutes. Allow to cool completely before taking out of pan.
Version #1: 2 cups white rice flour (This version was slightly gummy/spongey the first day but the texture was amazing to me the second day. It was my personal favorite, although not anyone else's favorite.
Version #2: 2/3 cup sorghum flour, 2/3 cup brown rice flour, 2/3 cup potato starch. My mom loved this version. It was more cake-like than the first version.
Version #3: 2/3 cup sorghum flour, 2/3 cup coconut flour, 2/3 cup potato starch. This version was more dense due to the coconut flour, but equally tasty. The coconut flavor was noticeable but wasn't too strong for me.
Thoughts: I feel fairly certain that you can use an all-purpose mix for this recipe and it will work. I also think it would be delicious with 1 1/3 cups of teff flour and 2/3 cup of tapioca or potato starch.