Fluffy & moist chocolate chip coffee cake with a sweet cinnamon filling and buttery streusel topping.
This Cinnamon Swirl Chocolate Chip Coffee Cake is the perfect morning coffee pairing or afternoon sweet treat. The cake is deliciously moist and fluffy and contains a sweet cinnamon filling and topped with a buttery streusel.
This coffee cake contains everything you could ask for – chunks of gooey dark chocolate, a sweet cinnamon filling, and a buttery streusel topping.
Who doesn’t love cake for breakfast? I recommend pairing this with a warm beverage (preferably coffee, of course) or glass of milk.
This recipe is the perfect transition into fall and ideal for a cozy chilly day.
How to make Cinnamon Swirl Chocolate Chip Coffee Cake:
- Preheat oven to 350°F. Line an 8×8″ pan with parchment paper.
- Start by making the streusel. In a medium mixing bowl, whisk together the flour, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Whisk together non-dairy milk and lemon juice in a liquid measuring cup. Set aside.
- In a separate larger mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugars until light and fluffy then mix in the yogurt and vanilla. With the mixer on low speed, add a third of the milk and a third of the flour to the butter mixture at a time. Mix until all the milk and flour is incorporated and a smooth batter forms (make sure not to overmix or the cake will be too dense). Fold in chocolate chips.
- To make the cinnamon filling, in a separate small bowl pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
- Pour half the cake batter into the prepared baking dish. Sprinkle filling over the top, then pour over remaining cake batter. Sprinkle over streusel topping and lightly press so it sticks.
- Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. Let cool for at least 30 minutes before slicing and serving. Enjoy!
Why you’ll love this Cinnamon Swirl Chocolate Chip Coffee Cake:
- Moist & fluffy
- Sweet and buttery
- Simple and easy to make
- The perfect coffee or warm beverage pairing
- Oh so delicious!
Frequently asked questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. If you’re looking for a gluten-free coffee cake recipe, this one looks delicious!
What dairy-free yogurt do you recommend?
Any thick dairy-free yogurt will work well. I used Kite Hill’s greek yogurt.
What vegan butter do you recommend?
I always use Country Crock Plant Butter for baking. Earth Balance is also a top favorite!
If you’re looking for more cake recipes, you’ll also love this Vegan Blueberry Buckle, this Vegan Carrot Cake, and this Dark Chocolate Chunk Olive Oil Loaf.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fluffy & moist chocolate chip coffee cake with a sweet cinnamon filling and buttery streusel topping.
- ½ cup (68g) all-purpose flour
- ¼ cup (52g) brown sugar
- 2 tbsp (26g) granulated sugar
- ¼ tsp kosher salt
- 4 tbsp cold vegan butter, cubed
- 2 cups (282g) all-purpose flour
- 2 tsp baking powder
- ¾ tsp ground cinnamon
- ½ tsp kosher salt
- 6 tbsp room temperature vegan butter
- ¾ cup (158g) granulated sugar
- ¾ cup non-dairy milk
- 1 tsp lemon juice
- ½ cup (126g) dairy-free yogurt
- 2 tsp vanilla extract
- ¾ cup (115g) dark chocolate chips
- ½ cup (68g) all-purpose flour
- ½ cup (103g) brown sugar
- 3 tbsp vegan butter, softened
- 1 tbsp ground cinnamon
-
Preheat oven to 350°F. Line an 8×8" pan with parchment paper.
-
Start by making the streusel. In a medium mixing bowl, whisk together the flour, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
-
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Whisk together non-dairy milk and lemon juice in a liquid measuring cup. Set aside.
-
In a separate larger mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugars until light and fluffy then mix in the yogurt and vanilla. With the mixer on low speed, add a third of the milk and a third of the flour to the butter mixture at a time. Mix until all the milk and flour is incorporated and a smooth batter forms (make sure not to overmix or the cake will be too dense). Fold in chocolate chips.
-
To make the cinnamon filling, in a separate small bowl pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
-
Pour half the cake batter into the prepared baking dish. Sprinkle filling over the top, then pour over remaining cake batter. Sprinkle over streusel topping and lightly press so it sticks.
-
Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. Let cool for at least 30 minutes before slicing and serving. Enjoy!
