Chocolate Chip Coffee Cake Recipe with Crumb Topping

Start your morning with a slice of this gluten-free chocolate chip coffee cake. If you grew up with chocolatey breakfasts—think pop-tarts and hot cocoa—this recipe will feel like a comforting new classic. It’s an excellent choice for holiday mornings, weekend brunches, or any time you want a tender, chocolate-studded cake with a crisp cinnamon-sugar crumb topping.

The cake stays moist and has a delicate crumb thanks to the addition of sour cream. It’s studded with just the right amount of chocolate chips and finished with a crunchy cinnamon streusel that adds texture and flavor. Serve it for breakfast, brunch, or dessert—this chocolate chip coffee cake is sure to please.

For other breakfast-friendly cakes, try the carrot cake coffee cake or a gluten-free blueberry buckle for different fruit-forward variations.

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Ingredient Notes

This straightforward recipe relies on pantry staples and is written to be both gluten free and dairy free.

• Gluten-Free Flour Blend – A 1-to-1 gluten-free flour blend that includes a binder such as xanthan gum works best. The author prefers Bob’s Red Mill 1-to-1, but other blends may work with slightly different results.
• Vegan Butter – Use a stick-style vegan butter for the best creaming texture. If you’re not dairy-free, regular unsalted butter works fine. Solid coconut oil can be substituted in a pinch; avoid margarine.
• Eggs – The recipe calls for two large eggs. Egg replacements have not been thoroughly tested here; applesauce may be a suitable swap for an egg-free version, though texture will vary.
• Vegan Sour Cream – Sour cream adds fat and a bit of acidity to react with baking soda. Use a dairy-free brand if avoiding dairy, or regular sour cream if not.
• Allergen-Free Chocolate Chips – Use allergy-friendly chips if needed; Enjoy Life or Nestle Allergen Free work well. Standard semi-sweet chips are fine if allergens aren’t a concern.

See the recipe card below for the full ingredient list and exact measurements.

How to Make Chocolate Chip Coffee Cake

Using an electric mixer makes this cake easiest to prepare, but you can also mix by hand if needed. A springform pan simplifies removing the cake without disturbing the crumble topping; an 8- or 9-inch square pan works as an alternative.

STEP 1: Combine the topping ingredients (except the chocolate chips) in a medium bowl and toss with a fork or pastry cutter until crumbly. Chill while you prepare the cake.

STEP 2: Whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon in a bowl until evenly combined.

STEP 3: Cream the butter and sugar together in a mixing bowl on medium speed for about 3 minutes, until light and fluffy. Scrape down the bowl as needed.

STEP 4: Add the vanilla extract and mix until combined.

STEP 5: Add the eggs one at a time, beating about 60 seconds between each addition and scraping the bowl as needed.

STEP 6: With the mixer on low, add half the dry ingredients, then half the milk and sour cream. Repeat with the remaining dry ingredients and dairy alternatives, mixing just until combined.

STEP 7: Fold the chocolate chips into the batter until evenly distributed.

STEP 8: Spread the batter into the prepared pan, top with the remaining chocolate chips and the chilled streusel, then bake until a toothpick inserted near the center comes out with moist crumbs but no raw batter.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerating will extend its life by another day; allow slices to come to room temperature before serving for best texture.

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