Gluten Free Chocolate Hazelnut Coffee Cake
There isn’t much better than the combination of chocolate and hazelnut, and you’ll find it all, plus a bit of crunch, a lot of flavor, and some drippy, gooey chocolaty glaze in this moist, tender and utterly decadent Gluten-Free Chocolate Hazelnut Crumb Cake.
Gluten Free Chocolate Hazelnut Crumb Cake
What is it about brunch that makes it totally acceptable to eat dessert with breakfast? Heck even for breakfast. Or, as I mentioned yesterday, after you’ve already eaten breakfast, salad, and lunch, all in one sitting. And somehow by slightly changing the name of something, it totally rationalizes having it at 8 or 9 or 10 o’clock in the morning. Unless you are feeling really indulgent or naughty, you aren’t likely to be eating cupcakes for breakfast. But take off the frosting and call them muffins – that’s fine.
I wouldn’t whip up milkshakes first thing in the morning, but swap out the ice cream for Greek yogurt, call it a smoothie, and it’s all cool, even when it is cheesecake flavored.
Heck, even chocolate is allowed when it’s in granola.
A layer cake with frosting for breakfast? Nope. But coffee cake or crumb cake with a glaze or drizzle, totally acceptable…
For this recipe, I was inspired by the Bob’s Red Mill Hazelnut Flour I received, and this Pumpkin Swirl Pecan Crumb Cake recipe I’ve made a few times. I thought swapping out the almond flour with the hazelnut flour, but keeping the oat flour (made from simply grinding up from Bob’s Red Mill Gluten Free Oats) and coconut flour would be perfect. And naturally, when adding hazelnuts, chocolate is just absolutely a necessity.
Oh my goodness, people, there are no words for this. It was just amazing. I just love this basic crumb cake recipe and can’t wait to make more and more versions with different nut flours and flavor combinations. It is moist and crumbly and rich in flavor. Then, I mean adding chocolate and hazelnuts – so rich and just fabulous. The nuttiness intrinsic to the cake plus the crunch of the chopped nuts, then those little bursts of chocolate spread all throughout (which is why I love mini chips – chocolate EVERYWHERE!). Oh, and then glaze. Hello glaze. Hello utterly and totally drinkable glaze. Mmmmmmmmm!
Let’s just say that it’s a good thing my church moms’ group decided to have a little random party one Friday morning, because if I had to keep this in my house, well, it would not have lasted long. Nor would the seams on my pants.
And make sure you scroll on down to see what everyone else is cooked up for Brunch Week today!
Disclaimer: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.
What is your favorite “dessert for breakfast”?
Gluten-Free Chocolate Hazelnut Crumb Cake for #BrunchWeek (#Giveaway)
Ingredients
For the crumb cake:
- 1¼ cup Bob's Red Mill Hazelnut Flour/Meal
- ¼ cup oat flour just place instant or old-fashioned oats in a food processor and pulse until it forms a flour
- 3 Tbsp coconut flour
- ⅛ tsp salt
- ⅓ cup light brown sugar firmly packed
- 2 Tbsp butter melted and cooled
- 2 Tbsp plain Greek yogurt
- ½ cup chopped hazelnuts
- 1/2 cup mini semisweet chocolate chips divided
- ½ tsp baking soda
- ½ tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk I used almond milk
For the chocolate hazelnut glaze (can double if you would like more glaze):
- 2 Tbsp chocolate hazelnut spread
- 1/2-1 Tbsp milk
Instructions
For the crumb cake:
- Grease an 8″x8″ baking pan or line with parchment paper.
- Preheat oven to 325°F.
- In the bowl of a food processor, pulse together the hazelnut flour, oat flour, coconut flour, salt, and brown sugar until combined.
- Add the butter and Greek yogurt, and and pulse until well combined.
- Transfer this mixture to a large bowl and set aside.
- For the topping, return ½ c of the flour mixture to the food processor.
- Add the hazelnuts and pulse a couple of times to combine and form loose crumbs. Stir in 1/4 cup mini chocolate chips.
- To the reserved dry mixture, stir in the baking soda and baking powder.
- Add the eggs, vanilla and milk and stir until smooth.
- Stir in remaining 1/4 cup mini chocolate chips.
- Pour batter into the prepared pan.
- Sprinkle the hazelnut crumb mixture evenly over the top of the batter.
- Bake for 35-40 minutes. A toothpick inserted in the middle should come out clean (provided you don't hit a chocolate chip) and it will not jiggle in the middle.
- Cool the cake completely, and drizzle with the chocolate hazelnut glaze (I put it in a sandwich bag and cut off the corner to drizzle over the cake).
- Cut into squares and serve.
- Store the cake, covered, in the refrigerator for up to 4 days.
For the chocolate hazelnut glaze:
- Stir together spread and milk, adding a little at a time util you reach your desired consistency.
Enjoy!
Love chocolate and hazelnut?
 |  |  |
- Crunchy & Chewy Chocolate Hazelnut Granola
- Flourless Chocolate Hazelnut Swirl Brownies
- Banana Chocolate Hazelnut Swirl Gelato
Plus see what else is on today’s #BrunchWeek menu…
Brunch Beverages:
- Rhubarb-Fennel Pollen Fizz from Culinary Adventures with Camilla
- Bloody Mary with Everything Bagel Rim from Foxes Love Lemons
- White Wine Peach Cocktail with Honey Fig Syrup from Food Faith Fitness
Brunch Eggs:
- Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen
- Skillet Frittata from Quarter Life (Crisis) Cuisine
Brunch Mains:
- Oven-Fried Chicken and Biscuit Waffles from The Spiffy Cookie
- Quinoa Stuffed Peppers from Real Housemoms
Brunch Sides:
- Cheese Fondue Two Ways from Take A Bite Out of Boca
- Glazed Carrots with Rosemary from {i love} my disorganized life
- Chantilly Strawberry Roses from The Vintage Cook
Brunch Breads and Desserts:
- Carrot Cake Baked Oatmeal from Love and Confections
- Carrot Cake Baked Doughnuts from Chocolate Moosey
- Gluten Free Chocolate Hazelnut Crumb Cake from Cupcakes & Kale Chips
- Brunch Bread Pudding from Jane’s Adventures in Dining
- Strawberry Skillet Sweet Rolls from Chelsea’s Messy Apron
DON’T MISS OUT! MAKE SURE TO FOLLOW ME FOR YUMMY RECIPES!
Rebecca @ Dorm Room Baker says
So…as a college student there really isn’t such thing as ‘breakfast food’ or ‘lunch food’ there’s simply food. Which means that I could pretty much eat this cake whenever and maybe even multiple times a day if the mood strikes. (It’s totally going to happen haha.) I mean it’s gluten free and somewhat healthier right? That makes my logic totally okay.
Brianne Izzo says
Ha, I totally remember that from my college days!!
Shanice says
Going to pass this recipe on to my gluten free mom. I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Brianne Izzo says
I hope she and you love it!
Rachel Kathyg @ onlinesisterhood says
This looks so yummy! I have baked a lot with oat flour and love the taste…but hazelnut flour must be amazing. pinned. found at showstopper sat. Have a great weekend.
Brianne Izzo says
Hazelnut flour is incredible!
Elizabeth says
This looks yummy! My sister-in-law has celiac, so I must forward to her. Thanks for posting. I love the title of your site. I have some kale sitting in my fridge looking for a kale chip recipe! Smiles and happy weekend!
Brianne Izzo says
Thanks so much! I hope you all love it!
Stephanie says
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
Brianne Izzo says
Thanks!
[email protected] in Pyjamas says
Visiting from Tuesday Talent Show. I love the idea of baking with nut flours, I can imagine this cake tasted amazing. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Brianne Izzo says
But flours really add amazing flavor!
Carla says
Ohhh I’m so glad I also have a bag of hazelnut flour because this cake is calling my name!
Kayle (The Cooking Actress) says
Now I HAVE to get my hands on some hazelnut flour because this crumb cake HAS GOT to happen! TOO GOOD!
Brianne Izzo says
I am loving the hazelnut flour!
Elizabeth @ Confessions of a Baking Queen says
I would totally eat this for breakfast!! This looks amazing 🙂
Lori @ Foxes Love Lemons says
Uh oh, if you wouldn’t whip up milkshakes for brunch, you won’t want to see my post on Wednesday 😉 But, I used FROZEN yogurt….so there’s yogurt…so it’s a smoothie, right?
Whatever, you made dessert too. And it’s fabulous. I love that gooey drizzle of chocolate on top. Pinned!
Brianne Izzo says
Yogurt = smoothie, definitely!
Keri Hall says
I love having any kind of coffee cake for breakfast!!
Becca from It's Yummi! says
I’ll have to leave out the coconut flour, but I’m definitely trying this recipe! YUM!
Brianne Izzo says
I think the coconut flour just helps soak up some moisture since the nut flour doesn’t do much of that, so maybe a little extra oat flour will work.
Susan says
Let’s not question why it’s okay to eat cake for brunch and just do it? I don’t need people to start rethinking this! Because it would be a crime to wait until the end of the day for this cake.
Brianne Izzo says
OK OK OK, I’m with you 🙂
Shaina says
There is nothing better than crumb cakes for brunch…or for any meal!
Brianne Izzo says
Crumb cake anytime of day sounds good to me!
[email protected] {i love} my disorganized life says
I love Bob’s Red Mill Hazelnut Meal! Can’t wait to try this- looks delicious!
Erin @ The Spiffy Cookie says
Cannot believe that is gluten-free it look amazing!
Ashley @ QLCC says
Gluten free! WOO HOO! Awesome job on these, they look delish! Bookmarking this recipe for sure 🙂
Ami Glynn says
This looks amazing! I’m definitely making this weekend, but I’m not sure if I’ll be able to find coconut flour or the hazelnut flour. If not do you think it would be ok to sub almond flour?
Brianne Izzo says
I am sooo sorry I didn’t reply. I got into a super busy stretch and got behind on my comments. But almond flour would work. You won’t get as much hazelnut flavor, but it would taste delicious.
Jane's Adventures in Dinner says
What a treat! Totally making this for our next faculty meeting.
Terri/LoveandConfections says
Drool. Chocolate and hazelnut just go together, no questions asked. I totally just printed this to make later. And so true that brunching makes it acceptable to eat almost anything.
Lanie from The Vintage Cook says
For the Gluten Free folks this looks like one to try! Chocolate and Hazelnut are so delicious together, great recipe!
tanya says
Oh good lord, that drizzle?? This is one incredible crumb cake! I could get used to this!
Kathleen Marino says
My favorite brunch meal is an omelet with sausages and pancakes.
Taylor @ Food Faith Fitness says
Yay! Happy Brunch week!! This cake looks AMAZING! Love chocolate and hazelnut! Pinned!