Chocolate Chip Coffee Cake

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 pysllium 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


  1. Prepare filling in a small bowl and set aside. Preheat oven to 350 degrees F and grease/flour a tube pan.
  2. Mix psyllium, milk, applesauce, apple cider vinegar, and vanilla extract in a food processor.
  3. Stir together flour, sugar, baking soda and baking powder in a medium sized bowl. Pour into wet mixture and process until well mixed.
  4. Add in coconut oil and process until completely mixed.
  5. 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.

Notes on flours to use - I have personally tried each of these versions:

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.  

An original recipe by Iris Higgins @The Daily Dietribe