Chocolate-Chip Coffee Cake

This coffee cake comes out delicious each and every time. It is not too sweet, and you can adjust the sweetness if you want by adding more/less maple syrup. The chocolate chips make this cake kid-friendly for sure!

The coconut milk that I buy is the one that contains nothing but coconut and water.

My latest favorite chocolate chips are gluten-free and vegan

This is a good cake that hits the sweet spot along with your afternoon coffee/tea.

Ingredients:

1 cup brown rice flour

2 cups GF oat flour

1/3 cup almond flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 large ripe bananas

2/3 cup canned coconut milk

2/3 cup pure maple syrup

2 flax eggs - (2 tablespoons flaxseed meal mixed with 6 tablespoons of water, let it sit for 10 minutes)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1/4 cup chocolate chips

Directions:

Heat oven to 375 F

Prepare a round baking dish for the cake. Set aside.

Take a mixing bowl and add rice flour, oat flour, almond flour, baking powder, and baking soda. Mix with a whisk.

In a food processor add bananas, coconut milk, pure maple syrup, flax eggs, apple cider vinegar, and vanilla extract. Mix until smooth.

Pour the wet ingredients into the dry ingredients and mix well. Add the chocolate chips and pour into the baking dish.

Bake in the oven for about 40 minutes until golden brown.

Let it cool completely before serving.