Chocolate Streusel Coffee Cake

This coffee cake is deliciously moist and fluffy, topped with a walnut and chocolate streusel. The perfect way to wake up on a cool winter morning. 

Wake up to the most delicious coffee cake. This recipe is super simple and comes together in a little over an hour. It’s perfect for a Saturday morning or a Sunday brunch!

chocolate streusel coffee cake

Here’s what I like about it. I swapped the commonly used sour cream for full fat greek yogurt. It makes it a little softer and I think it’s generally healthier, especially if you’re buying high quality, organic yogurt.

The chocolate streusel is unexpected, as most coffee cakes have cinnamon! It also has 3 layers of streusel – top, middle swirl, and bottom. It’s not overpowering, just distributed differently so it has great balance.

This recipe is for sure a crowd-pleaser, and it works as breakfast or midday snack. It’s very “hygge” – a term Nordics use to define that feeling of warm coziness.

So, whether you’re freezing right now or in the middle of summer, this coffee bundt cake will become your new favorite. It’s delicious, easy and season-less.

If you love it, share your creations with me using the #yogaofcooking! I’d love to share it with my followers on my instagram.

Happy Baking!

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chocolate streusel coffee cake

Chocolate Streusel Coffee Cake


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4 from 1 review

  • Total Time: 85 minutes
  • Yield: 1

Description

This coffee cake is deliciously moist and fluffy, topped with a walnut and chocolate streusel. The perfect way to wake up on a cool winter morning. 


Ingredients

Chocolate Streusel

  • 2 cup chopped walnuts
  • 3 cup semisweet mini chocolate chips
  • 1 cup dark brown sugar
  • 4 tsp ground cinnamon
  • 1 tsp cocoa powder
  • Pinch of Himalayan salt

Cake

  • 1 cup unsalted butter (room temperature, plus more for pan)
  • 4 cups gluten-free flour (plus more for pan)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon Himalayan salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups full fat greek yogurt
  • 2 teaspoons vanilla extract

Instructions

Make the streusel:

  1. In a medium bowl, mix together chopped walnuts, chocolate chips, brown sugar, cinnamon, cocoa powder and salt. Set aside.

Make the Cake:

  1. Preheat the oven to 350F. Butter and flour a 12-inch bundt cake, tapping out excess flour.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt in a medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed, until light and fluffy.
  4. Add eggs one at a time, scraping down sides of bowl after each addition.
  5. Reduce speed to low and add dry ingredients in 2 additions, alternating with the greek yogurt. Add vanilla and beat just to combine.
  6. Pour half the batter onto the prepared bundt pan. Sprinkle half of the chocolate streusel mix over the batter.
  7. Transfer the rest of the batter over, and sprinkle 1/4 of the remaining streusel.
  8. Bake for 70 minutes, or until a toothpick inserted in the center comes out mostly clean (melted chocolate is ok).
  9. Let cool before transferring to a cooling rack.
  10. Once cooled, sprinkle the remaining chocolate streusel. Dust some powdered sugar, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Breakfast, Dessert, Snack
  • Cuisine: American

Recipe adapted from Bon Appetit

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10 Comments

    1. Hello,
      Thank you for sharing this recipe, it looks delicious! Can I substitute the Himalayan salt with kosher?

  1. Hi, it says chocolate streusel coffee cake but I don’t see coffee in the ingredients. Appreciate if you may please advise as the recipe is quite tempting






    1. Hi! Actually, coffee cakes don’t have coffee – they’re called coffee cakes because it’s a type of non-frosted cake that pairs well with a coffee cup 🙂

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