I have been dreaming up this Raspberry Chocolate Chip Coffee Cake the second winter ended. Yep, at the first peak of spring, I’m already lusting after all the wonderful summer fruit soon to come and imagining the ways I can incorporate them into some sweet treats. And one of the earliest summer fruit to hit the shelves is the sweet but tart raspberry. I am a firm believer that chocolate and raspberries are as perfectly paired as chocolate and strawberries but gets so much less attention! Don’t get me wrong, chocolate and strawberry is great and will always be a classic. But chocolate and raspberry is so underrated! The deep dark chocolate is the perfect complement to the tart and juicy raspberry. And a light and airy coffee cake with a simple crumble top sounded like the perfect vessel for this combination.

These Raspberry Chocolate Chip Coffee Cakes are super simple to make but feel so elegant. Like something you would be served at an overpriced brunch that comes with endless mimosas. They are sweet but but don’t feel overindulgent. The coffee cake is packed with fresh raspberries which gives these a distinct tartness that is counterbalanced with a healthy amount of dark chocolate chips. The coffee cake is just perfectly moist and light. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea.

And if I haven’t convinced you enough, this recipe is a breeze to make! The simple crumble top comes together quickly and the batter is made in just one bowl! Then just stir in the chocolate chips and fresh raspberries, pour into the pan, top with the crumble and into the oven it goes. Fruity chocolately coffee cake goodness ready to to serve in under an hour! Made with just 12 total ingredients that are all paleo friendly (gluten/grain/dairy free), contains no refined sugars, and also happens to be nut free!

paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free

Raspberry Chocolate Chip Coffee Cake

These Raspberry Chocolate Chip Coffee Cakes are super simple to make but feel so elegant. They are sweet but but don't feel overindulgent. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea.

paleo (gluten free/grain free/dairy free), nut free, dairy free

Ingredients

Crumble Top

1/4 cup coconut sugar
1/4 cup tapioca flour
2 tbsp coconut oil chilled if liquid
1/8 tsp sea salt

Cake Ingredients

3/4 cup coconut sugar
1/4 cup avocado oil or melted and cooled coconut oil
2 eggs
1 tsp vanilla
1 cup cassava flour
1/2 cup tapioca flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup + 2 tbsp nut/seed milk
3/4 cup chocolate chips
1 1/4 cup fresh raspberries

Instructions

Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.
Make the crumble by adding all crumble ingredients to a small bowl and mash together with a fork until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.
In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, eggs, and vanilla until thick and frothy
Next add the cassava flour, tapioca flour, baking powder, and sea salt until just fully incorporated.
Add the nut/seed milk and slowly mix into the batter, making sure not to over mix.
Next stir in the chocolate chips. Then, gently fold in the raspberries trying not to smash them.
Turn the batter out into the prepared baking dish and, using a rubber spatula, gently spread into an even layer in the pan.
Sprinkle the crumble all over the top of the batter. Add a few extra raspberries and chocolate chips if you like!
Bake for 43-45 minutes or until top is firm and golden brown, checking for doneness with a toothpick. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

These bars will keep stored in an airtight container for 1 day, 2-3 days if kept in the freezer. Afterwards, move to freezer for longer storage.

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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