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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:

  • 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
  • tsp salt
  • 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.