Chocolate Chunk Almond Swirl Coffee Cake (Gluten-Free)

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Average Rating: 4.5 | Rated By: 3 users

This light and moist gluten-free chocolate chunk coffee cake is just the thing to serve for brunch or a late afternoon snack. I love the flavour of dark chocolate, especially when combined with almond butter. This coffee cake is sure to satisfy when you need just a little bit of something sweet and delicious

Ingredients

  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup pure maple syrup, divided
  • 2 large eggs, at room temperature
  • 1 tsp. GF baking soda
  • 4 oz. GF dark chocolate bar, chopped into small chunks, divided
  • 3/4 cup GF smooth almond butter, unsweetened
  • Instructions

  • Preheat oven to 350 F and line a 9x13-inch baking pan with parchment paper
  • In a large bowl, beat together butter and 3/4 cup maple syrup. Add eggs one at a time until creamy
  • In a separate bowl mix flour, oats and baking soda, Add to wet mixture and mix to combine. Stir in half the chocolate chips
  • Spread half the dough in the baking pan. Mix together almond butter and remaining 1/4 cup of maple syrup and swirl into to the dough.
  • Add remaining dough over the top and sprinkle with remaining chocolate chunks
  • Bake for 25 - 27 minutes, until just golden. Cool and cut into squares


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