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
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 www.thedailydietribe.com