Oatmeal Chocolate Chip Crumb Cake

March 30, 2020

OATMEAL CHOCOLATE CHIP CRUMB CAKE - INGREDIENTSFOR THE CAKE:3/4 cup non dairy milk 1 tablespoon apple cider vinegar 1 2/3 cups almond flour 1 cup gf rolled oats1/2 cup tapioca flour (or arrowroot flour)1/2 cup coconut sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt2/3 teaspoon cinnamon1/3 cup coconut oil, melted2 flax eggs (2 tb ground flax + 6 tb water)1/3 cup chocolate chips FOR THE CRUMBLE:3/4 cup almond flour2 tablespoons coconut flour1/4 teaspoon sea salt3 tablespoons coconut oil, softened1/2 cup gf rolled oats3 tablespoons maple syrup1/4 cup mini chocolate chips

OATMEAL CHOCOLATE CHIP CRUMB CAKE

Author: Nicole Modic of @KALEJUNKIE

SERVES 10
Print It Pin It
Truly one of the best things I have ever eaten! And trust me I’ve tasted and eaten a lot of thingsssssss! I am so excited to support the launch of my friend Bakerita blog’s new cookbook, Bakerita! Rachel is one of the first people I followed when I started my IG; she is the sweetest human and an incredible recipe developer. So with her permission, I’m sharing this incredible recipe from the book, and i hope you check out the Bakerita Book. I wrote a review on the back cover, so there’s that too!

Ingredients

FOR THE CAKE:

  • 3/4 cup non dairy milk 
  • 1 tbsp apple cider vinegar 
  • 1 2/3 cups almond flour 
  • 1 cup gluten free rolled oats
  • 1/2 cup tapioca flour (or arrowroot flour)
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 tsp cinnamon
  • 1/3 cup coconut oil, melted
  • 2 flax eggs (2 tb ground flax + 6 tb water)
  • 1/3 cup chocolate chips 

FOR THE CRUMBLE:

  • 3/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp sea salt
  • 3 tbsp coconut oil, softened
  • 1/2 cup gluten free rolled oats
  • 3 tbsp maple syrup
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat oven to 350. 
  • Line an 8 inch round pan with parchment paper (grease inside so it sticks). 
  • In a small bowl, whisk together the milk and acv, and set aside, giving it time to curdle. 
  • In another small bowl, make flax eggs (whisk flax and water) and set aside. 
  • Next, in a medium bowl, whisk together the almond flour, oats, tapioca, coconut sugar, baking powder, baking soda, cinnamon, and salt, and get clumps out.
  • Add melted coconut oil and flax eggs to the curdled milk, whisking until smooth. 
  • Then pour it into the dry ingredients, coating everything well. 
  • Fold in chocolate chips. 
  • Transfer batter to the pan, using a spatula to even out. 
  • Finally, make crumble. 
  • In a medium bowl, stir almond flour with coconut flour, oats, salt and coconut oil, followed by maple syrup.
  • Once dry ingredients are moistened, add chocolate chips and scatter evenly over the batter. 
  • Bake 45-55 minutes. 
  • Cover halfway with foil to avoid too much browning. 
  • Let cool completely before cutting into 10 slices. 
  • Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E

WHAT DID YOU THINK?

Rate + Review

Your email address will not be published. Required fields are marked *






  1. This is the most amazing thing I have ever eaten! It tastes better than a cake full of sugar, hoping this is a fairly healthy cheat breakfast.