Tuesday, January 20, 2015

{Allergy Free} Chocolate Chip Coffee Cake



The top is crisp with the cinnamon streusel topping but sprinkled with gooey chocolate chips. It's especially good when served warm (or reheated).
My hubby said this tasted like a combination between a cinnamon pancake and a chocolate chip cookie.

Chocolate Chip Coffee Cake

2 1/2 cups flour blend
3/4 tsp xanthan
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup Earth Balance
4 1/2 tsp egg replacer whisked with 6 T rice milk
2 tsp vanilla extract
2/3 cup rice milk whisked with 1/2 T lemon juice

Streusel topping:
1/2 cup flour blend
1/2 cup sugar
1/4 tsp xanthan 
1/2 cup brown sugar
2 tsp cinnamon
1/4 cup Earth Balance
1 cup chocolate chips

Grease and flour two round cake pans. (Yes, do flour them or your cake will stick).
Make streusel by combining all streusel ingredients and blending together with a fork until it is crumbly. Set aside.
In mixing bowl slowly beat flour blend through salt.
Beat in Earth Balance until mixture is crumbly.
Add egg replacer mixture, vanilla extract, and rice milk mixture.
Beat until fully combined and fluffy.
Pour half of mixture into the two cake pans, dividing evenly between the two pans. You will need to carefully spread the mixture out to cover the bottom of each pan.
Sprinkle the two pans evenly with half of the streusel mixture. 
Pour the remaining batter over the cakes, dividing evenly between both pans. Carefully spread the mixture out to the edges of the pans.
Sprinkle with the remaining streusel and the chocolate chips.
Bake at 325 for 30-35 minutes.
Remove and let cool.

Adapted from Shugary Sweets

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