Chocolate Swirl Coffee Cake: Paleo, Grain-Free, Dairy-Free, No Refined Sugar
Thanksgiving prep needs a little (maybe a lot) of ☕️
Luckily we have the talented @simplyhann_ coming to the rescue with this buzzworthy Chocolate Swirl Coffee Cake with a Lovebird Cereal Crust & Crumble. 🤩
This is the 7th entry of the Lovebird Bakeoff to Fight Childhood Cancer.
It’s grain-free, dairy-free, gluten-free, and no refined sugar.
3.5 cups Lovebird cereal, unsweetened
1 tsp cinnamon
¼ cup + 1 tbsp avocado oil
2 cups almond flour
½ cup arrowroot starch (or tapioca starch)
1 tsp baking soda
3 tsp cinnamon
½ tsp salt
⅓ cup avocado oil
½ cup coconut sugar
1 tbsp maple syrup
2 tsp vanilla bean paste (or vanilla extract)
Remainder of the box of Lovebird Cereal (~½ cup)
½ cup almond flour
¼ cup coconut sugar
¼ cup coconut oil (or sub avocado oil)
½ cup coconut sugar sweetened dark chocolate chips
1 tsp avocado oil
Preheat the oven to 350 degrees F. Grease an 8x8in pan with coconut oil cooking spray. Set aside.
Add the Lovebird cereal to a high speed blender and blend until the cereal becomes a fine texture.
Add in the avocado oil and cinnamon and pulse a few times until a crumbly “dough” forms.
Press the cereal crust firmly with your hand into the 8x8 pan.
Bake for 5 minutes to set the crust.
In a medium bowl, whisk together the almond flour, arrowroot starch, baking soda, salt, and cinnamon.
Add in the eggs, avocado oil, coconut sugar, maple syrup, and vanilla and fold until completely combined.
In a small microwave-safe bowl, heat the chocolate chips and oil in increments of 30 seconds until melted.
Pour half the batter over the parbaked cereal crust.
Layer a drizzle of chocolate over the first half of the batter.
Add the remaining batter on top of the chocolate drizzle.
Add another layer of chocolate drizzle.
Bake for 40 minutes, or until the edges are golden brown and a toothpick comes out clean in the center.
Once done, sprinkle the cereal crumble on top and let cool for 20-30 minutes to let the cereal crust settle.