Name: Life Changing Healthy Chocolate Chip Crumb Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 1/2 cup almond flour; 1/2 cup coconut sugar; 1/4 cup coconut flour; 1/4 cup arrowroot or tapioca flour; 2 teaspoons baking powder; 3 pasture-raised eggs (haven’t tested flax egg but they should work!); 1/4 cup liquid coconut oil; 1 teaspoon vanilla extract; 1/3 cup Enjoy Life Foods Semi-Sweet Mini Chocolate Chips; 1/3 cup Enjoy Life Foods Semi-Sweet Mini Chocolate Chips (yes twice!); 1 cup almond flour; 5 tablespoons coconut flour; 2 tablespoons arrowroot or tapioca flour; 3 tablespoons liquid coconut oil; 5 tablespoons maple syrup; 4 tablespoons coconut sugar; 1/3 cup Enjoy Life Foods Semi-Sweet Mini Chocolate Chips

Life Changing Healthy Chocolate Chip Crumb Cake

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Life Changing Healthy Chocolate Chip Crumb Cake made with grain-free, dairy-free and gluten-free ingredients for an epic healthier crumb cake recipe!

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour

Yield: 8-10 slices 1x

Instructions

Preheat oven to 350 degrees and grease a 9-inch round baking dish (you can try an 8-inch or square but baking time may vary!)
In a medium bowl, mix together the almond flour, coconut sugar, coconut flour, tapioca flour and baking powder and set aside
In a large bowl, whisk together the eggs, coconut oil and vanilla extract
Add the dry ingredients to wet and mix well to combine
Fold in 1/3 cup mini chocolate chips then add to the baking dish and press down
Sprinkle the additional 1/3 cup of chips across the top of the cake so it is covered with chocolate
In a smaller bowl, mix together the crumb topping ingredients in gently sprinkle on top of the cake and press down into cake
Bake for 40 minutes then remove and cover with foil and bake another 10 minutes, or until toothpick comes out clean (how I know if it is ready!)
Cool for a few if you can resist, then slice and enjoy!

Notes

*Store leftovers in an airtight counter for 5 days or freeze for 2 months

Author: Rachel