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Gluten Free Chocolate Hazelnut Coffee Cake

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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

Gluten-Free Chocolate Hazelnut Crumb Cake - for breakfast or dessert, this simple gluten free coffee cake recipe gets even better when you drizzle it with Nutella glaze | cupcakesandkalechips.com

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.

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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…

Gluten-Free Chocolate Hazelnut Crumb Cake - for breakfast or dessert, this simple gluten free coffee cake recipe gets even better when you drizzle it with Nutella glaze | cupcakesandkalechips.com

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.

Gluten-Free Chocolate Hazelnut Crumb Cake - for breakfast or dessert, this simple gluten free coffee cake recipe gets even better when you drizzle it with Nutella glaze | cupcakesandkalechips.com

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!

Gluten-Free Chocolate Hazelnut Crumb Cake - for breakfast or dessert, this simple gluten free coffee cake recipe gets even better when you drizzle it with Nutella glaze | cupcakesandkalechips.com

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.

 

Gluten-Free Chocolate Hazelnut Crumb Cake - for breakfast or dessert, this simple gluten free coffee cake recipe gets even better when you drizzle it with Nutella glaze | cupcakesandkalechips.com

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”?

Print Recipe
5 from 3 votes

Gluten-Free Chocolate Hazelnut Crumb Cake for #BrunchWeek (#Giveaway)

A bit of crunch, a lot of chocolate and a drippy, chocolaty glaze make this moist, tender Gluten-Free Chocolate Hazelnut Crumb Cake utterly decadent.
Course: Breakfast, Brunch, Dessert
Servings: 9 -16
Author: Brianne @ Cupcakes & Kale Chips

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 and Chewy Chocolate Hazelnut Nutella Granola 2 titleFlourless-Nutella-Cheesecake-Swirl-Gluten-Free-Brownies-1-title.jpgBanana-Nutella-Swirl-Gelato-2-title.jpg

Plus see what else is on today’s #BrunchWeek menu…

Brunch Beverages:

Brunch Eggs:

Brunch Mains:

Brunch Sides:

Brunch Breads and Desserts:

 

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Comments

  1. Rebecca @ Dorm Room Baker says

    May 17, 2014 at 12:32 pm

    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.

    Reply

  2. Shanice says

    May 17, 2014 at 11:13 am

    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.

    Reply

  4. Elizabeth says

    May 17, 2014 at 10:08 am

    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!

    Reply

  6. Laura@Baking in Pyjamas says

    May 13, 2014 at 8:07 am

    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!

    Reply

  10. Lori @ Foxes Love Lemons says

    May 7, 2014 at 12:01 am

    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!

    Reply

  13. Susan says

    May 6, 2014 at 5:49 pm

    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.

    Reply

  18. Ami Glynn says

    May 6, 2014 at 10:32 am

    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?

    Reply

    • Brianne Izzo says

      May 25, 2014 at 9:40 am

      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.

      Reply

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