Gluten Free Chocolate Hazelnut Coffee Cake

This post may contain affiliate links. Read my disclosure policy.

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”?

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.

Servings: 9 -16

Print Rate Save Saved!

Cook ModePrevent your screen from going dark

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.

Author: Brianne @ Cupcakes & Kale Chips

Course: Breakfast, Brunch, Dessert

Did you make this?

Leave a rating below and tag @cupcakekalechip on Instagram and hashtag it #cupcakesandkalechips

Leave a Rating Instagram

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