Bake Believe’s Cinnamon Chocolate Coffee Cake

(Paleo, Gluten Free, Dairy Free)

Yield: 8

  • Prep Time: 8 minutes
  • Cook Time: 40 minutes
  • Cooling Time: 30 minutes
  • Total Time: 48 minutes (+ 30 minutes cooling time)


For the Topping:
  • 6 Tbsp coconut flour
  • ¼ cup almond flour
  • ¼ cup tapioca flour
  • 1/3 cup coconut sugar
  • 2 teaspoons ground cinnamon
  • ¼ cup coconut oil
For the Cake:
  • ½ cup Bake Believe ® No Sugar Added Semi-Sweet Baking Chips
  • 1 ¾ cup almond flour
  • 3 Tablespoons coconut flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 3 large eggs, room temperature
  • ¼ cup full fat coconut milk
  • 3 Tablespoons coconut oil, melted and slightly cooled
  • 1/3 cup pure maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350F. Line a loaf pan with parchment paper, allowing excess to hang over sides. Set aside.
  2. Make the topping. In a mixing bowl, combine all topping ingredients. Mix with clean hands until crumbly. Transfer to refrigerator until ready to use.
  3. Make the cake. In a mixing bowl, whisk almond flour, tapioca flour, baking soda, salt, and cinnamon.
  4. In a separate mixing bowl, whisk eggs, coconut milk, coconut oil, maple syrup, vinegar, and vanilla until smooth.
  5. Add wet ingredients to dry ingredients. Mix to combine then set aside to thicken for 2-3 minutes.
  6. Add Bake Believe’s No Sugar Added Semi-Sweet Baking Chips to batter and stir to incorporate.
  7. Transfer batter to prepared loaf pan. Spread into an even layer. Top with half of crumble topping.
  8. Transfer pan to oven and bake 35-40 minutes, until a toothpick inserted into the center comes out clean.
  9. Remove from oven and top with remaining crumble topping. Cool 30 minutes then slice and enjoy.