Have you ever tasted a gluten free coffee cake with chocolate streusel? The cake itself has a slight caramel flavor. It is topped with a blond chocolate-nut streusel that makes this gluten free coffee cake truly special. The moisture is perfect as you can see in the photo.
A gluten free coffee cake with a slight caramel taste topped with a chocolate-nut streusel. The cake is moist and delicious.
- 1 cup + 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend Recipe
- 1/2 cup packed light/golden brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon gluten free baking powder (Rumford's)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup milk
- 1 large egg
- 1 teaspoon pure/gluten free vanilla extract
- 1/2 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
- 3 tablespoons granulated sugar
- 3 tablespoon unsalted butter, melted
- 1/4 cup chopped walnuts or pecans (optional)
- 1/2 cup gluten free semi-sweet chocolate chips (Hershey’s)
- Preheat oven to 350ºF. Oil an 8-inch (or 9-inch) round cake pan; set aside.
- Add the flour blend, sugars, baking powder, baking soda, and salt in your mixing bowl fitted with the paddle attachment. Mix dry ingredients on low speed.
- Add the butter and run on medium-low speed until small crumbs form.
- In a separate bowl, whisk together the milk, egg, and vanilla. Add to the flour mixture and beat on medium speed just until combined. Pour batter into the cake pan and evenly distribute.
- To Make the Streusel Topping:
- In a clean bowl, combine the flour blend and the sugar. Cut the butter into the dry mixture using a pastry cutter or two knives. Fold in the chocolate chips and pecans. Distribute this mixture evenly over the cake batter.
- Bake on the center rack 35 - 40 minutes or until a toothpick* inserted near the center of the cake comes out clean (not including the melted chocolate.
- Remove from the oven and transfer the pan to a wire rack and allow the cake to cool at least 15 minutes. Slice and serve warm** or at room temperature.
*A Cake Tester comes in handy for recipes like this where chocolate chips and streusel are moist and may interfere with testing. Toothpicks are much wider than cake testers.
**The longer you allow it to cool, the less it will fall apart. It creates a lot of crumbs and falls into pieces if you do not allow it to cool some.