Raspberry Chocolate Chip Coffee Cake

This raspberry chocolate chip coffee cake is bursting with fresh raspberries and pools of melted chocolate. Perfect for breakfast, dessert, or midafternoon snack. The best part? It is completely gluten-free! This post is sponsored by Bob’s Red Mill (@bobsredmill) and Bake from Scratch (@thebakefeed). Thank you for supporting the brands I love!

Why it works

The cake is incredibly moist and packed with flavor. The coffee cake base itself is perfect on its own, with a strong flavor profile that creates the perfect blank canvas for any add-ins. 

Bright, fresh raspberries add a burst of fresh fruit flavor while the chocolate balances out the raspberries to create a harmonious blend of flavors to delight you. 

The streusel is buttery but not too decadent thanks to the sliced almonds and hearty oats. 

My favorite part might be the sour cream whipped cream, which adds a delightful tanginess that pairs beautifully with the raspberries. 

Oh wait, there is something else amazing about this raspberry chocolate chip coffee cake: it is completely gluten-free. Don’t worry, though—we don’t have to use any hard-to-find alternative flours because we use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. 

Overall, this is a delicious and simple cake that is great for those summery days when you want something that celebrates the in-season fruit. 

Ingredients

We only use pantry staple ingredients with a few exceptions. Here is a quick breakdown of some of the most important ingredients in this raspberry chocolate chip coffee cake. 

• Flour - In this recipe, we use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which is great because it bakes up just like all-purpose flour and you can use it to substitute any recipes using all-purpose without needing to do any math. It is a straight 1:1 replacement. The mix is so perfect, no one can tell you are using a gluten-free flour blend. We also use almond flour in the coffee cake to add a bit of heartiness, flavor, and texture. 
• Sugar - You should use granulated sugar in this recipe for the best results. You can substitute with a sugar alternative—just remember you will typically need to use half the amount. 
• Sour cream - We use sour cream to add tang and help keep the cake nice and tender. I recommend full-fat sour cream, but you can substitute with reduced-fat sour cream or plain nonfat Greek yogurt.
• Milk - To add to the tenderness of the cake, we also use milk. I recommend whole milk, but you can also use buttermilk, or a dairy alternative.
• Berries - For this recipe, we use raspberries. They are sweet and slightly tart, which makes them perfect for a dessert that also incorporates chocolate. Look for raspberries that are a deep red and still slightly firm to the touch. 
• Nuts - You can use a number of different nuts in this coffee cake, but I think almonds work the best with the raspberries. I like sliced almonds in particular when it comes to the streusel topping because they toast nicely and add more dimension to the flavor profile. 

Method

What I love about this recipe is that it is great for someone who is new to making coffee cake or new to baking altogether. It is very simple to make, with no complicated techniques or methods. Perhaps the most difficult part is greasing and flouring your pan and being patient while the cake cools!

1. Always start with preheating the oven and preparing your pan with grease and Bob’s Red Mill Gluten-Free 1:1 Baking Mix flour. You should also line the pan with parchment paper for the best results. 
2. Make the streusel. Mix all the ingredients except for the nuts together. You need to press the butter into the mixture until it forms large crumbs. Fold in the nuts and store the streusel mix in the freezer until needed. 
3. Begin with the cake. Mix your dry ingredients together until well-combined. Then in a separate bowl, whisk together the wet ingredients, including the lemon zest. 
4. Pour the wet ingredients into the dry ingredients and stir until just combined. 
5. Fold in the chocolate chips and raspberries and then pour into your prepared pan. Top with the streusel, raspberries, and chocolate chips.
6. Bake until golden brown, and while it is in the oven, whip together the ingredients for the whipped topping until it forms stiff peaks. 
7. Enjoy!

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