In a mixing bowl, whisk together eggs, almond milk, coconut oil, vanilla, and coconut sugar.
Add in the almond flour, tapioca flour, baking powder and chocolate chips. Mix until combined with a silicone spatula.
Press the batter into an 8x8 baking dish lined with parchment paper.
To make the crumb topping, combine all ingredients listed for the topping in a small mixing bowl until crumbly.
Sprinkle the topping evenly over the batter in the baking dish.
Bake for 30-35 minutes in an oven preheated to 350 degrees F or until a toothpick comes out clean.
Allow the cake to cool completely before slicing into 9 or 16 pieces.
Store the cake in an airtight container on the kitchen counter for a couple of days or freeze each piece individually and store in the freezer for up to 3 months.
Notes
The nutritional information is based on if you cut the cake into 16 pieces.
Nutrition Facts
Healthy Coffee Cake
Amount Per Serving
Calories 192Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 31mg10%
Sodium 87mg4%
Potassium 41mg1%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 45IU1%
Vitamin C 0.01mg0%
Calcium 98mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.