Chocolate Swirl Coffee Cake (Nut Free & Egg Free)
I was pretty skeptical that the egg substitute I usually use was going to hold up in this recipe. I decided to make this as part of a brunch gifted to my parents for a special anniversary, so I was really crossing my fingers. Luckily, it worked! This recipe takes some extra time and TLC, but it really turned out great, and now I just have to make it again for myself!
Original recipe is from @bakerbynature (bakerbynature.com). Below are the ingredients as I substituted them (no actual eggs, and original calls for Lindt Excellence Dark Chocolate. I used whatever dark chocolate I had on hand, that I didn’t have to do extra food allergy-related research on).
CHOCOLATE SWIRL COFFEE CAKE
Ingredients (crumb topping):
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 2/3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup full-fat sour cream
- 10 tbs unsalted butter, room temp
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs (= 4 tbs water, 2 tsp vegetable oil, 4 tsp baking powder)
- 10.5 oz dark chocolate, finely chopped
- Crumb topping: in a medium bowl, combine the flour, sugar, cinnamon and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you're ready to use it.
- Coffee cake: Preheat oven to 350 F. Grease the bottom and sides of a 9" springform pan; set aside until needed.
- In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg until well combined. Set aside.
- In a separate bowl, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla. Add in the "egg" one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
- Reduce the mixer speed to low. Add in the flour mixture in three additions, alternating with the sour cream in two additions.
- Using a rubber spatula, scrape the batter into the prepared pan. Sprinkle the chopped chocolate evenly on top of the batter. Sprinkle the crumb topping evenly over the chocolate.
- Bake for 45 to 50 minutes, or until the crumbs are a golden brown and a toothpick inserted in the center of the cake comes out clean.
- Place the cake in the pan on a cooling rack and cool completely before slicing.
- We make this peanut free, tree nut free, and sesame free as well by confirming all ingredients adhere to our comfort level regarding shared equipment.
- Please note we have no affiliation with Baker by Nature. This is not a paid advertisement for this brand. Just a food-allergy family who enjoys these recipes and doesn't mind sharing how we modify to make allergy-free for us!