This Chunky Monkey Coffee Cake is the most iconic dessert or breakfast treat to bring to your next girl’s brunch or family get-together. Made with almond flour, you won’t believe this dish is gluten and grain free. The crumbly and delicious streusel topping and crunchy walnuts and gooey chocolate chips spread throughout will have you coming back for seconds in no time!

Chunky Monkey is not just an ice cream flavor anymore. I have transformed it into a no bake protein balls, almond flour cookies and now, the best coffee cake you ever have laid your forks on.

If you love a traditional moist coffee cake with sweet streusel toppings, you will have all of that in this coffee cake. Additionally, you will also have a flavor explosion with moist bananas, crunchy walnuts and pockets of melted chocolate.

And you will not believe there is no gluten or grain, instead, almond flour is the main ingredient.

This almond flour coffee cake paired with a mug of frothy latte have been my favorite part of the morning. It is fluffy, light and has just the right amount of sweetness.

Now Let’s get started!

Ingredients for Chunky Monkey Coffee Cake Streusel Topping

Almond Flour: A great flour alternative for those who are leading a gluten free and grain free lifestyle. There are so many brands of almond flour out there, but Bob’s Red Mill has a great option if you find yourself overwhelmed with choices at the grocery store.

Coconut Oil: This is a great substitute for butter or tradition canola or vegetable oil. It also makes a great binder for the Chunky Monkey Coffee Cake Streusel topping!

Coconut Sugar: If you are someone who tries to stay away from regular granulated sugar, coconut sugar is a great natural alternative that will sweeten up your coffee cake recipe effortlessly.

Cinnamon: I just LOVE cinnamon. It’s warm, spicy, and it is a quintessential ingredient in coffee cake! You need that sweet kiss from cinnamon to make this dish so irresistible.

Ingredients for Chunky Monkey Coffee Cake

Almond and tapioca flour: the flour mix I love to use for baking almond flour cakes. It keeps it moist but not too grainy. The tapioca flour also gives it a bit of a “gluten-y” texture without the gluten.

Maple Syrup: The only sweetener for the coffee cake batter. The decadent and caramel flavor takes this recipe to the next level.

Coconut oil (melted): It is used here in placement of conventional butter. Make sure you are using extra virgin coconut oil if you are not a huge fan of your cake tasting too coconut-y.

Eggs: room temperature eggs always work better in baking recipes. This way the yolks don’t clod up and they can incorporate easier with your sugars and oils.

Apple cider vinegar and baking soda work together to give you an airy, fluffy and light coffee cake.

Bananas: Ripe bananas are the best for this recipe. it adds a little bit of sweetness to the coffee cake batter. They should be chopped in small to medium chunks.

Walnuts and Chocolate Chips: The perfect addition to any coffee cake are fun add ins such as crunchy walnuts or sweet dark chocolate chips.

Let’s Make the Coffee Cake

There are 3 simple parts to making this coffee cake. Assembling the streusel, then the cake batter, then baking the cake and drizzling it with icing or topping with more goodies!

Streusel Topping

Chunky Monkey Coffee Cake Batter

Now Assemble the Coffee Cake

A Few Tips To Consider

Use Super Fine Almond flour: Most almond flour in the grocery store are superfine (even when they are not labeled). But make sure you check the package to make sure. Superfine almond flour will give you a moist and decadent texture.

Use a scale when measuring flour. You might be familiar with the method of measuring regular flour. A lot of times a little over or a little under the correct amount is okay, but I find a food scale can give you the most accurate measurement. So I have listed the amount of flour in gram in the recipe card below.

Oven Thermometer: A lot of times ovens are not up to the target temperature when it beeps. I typically wait at least 10 minutes before I start using it after it beeps. Even then the temperature still might not be accurate. I have an oven thermometer in place to ensure the accurate temperature is used during baking, without over or under baking.

Don’t Overmix the batter: Overmixing can lead to a denser cake. Gently combine the batter with a spatula, as long as there is no chunks of dry clumps, you will be good to go.

How to Serve Your Chunky Monkey Coffee Cake

You can serve this dish up just by itself and it’ll be just perfect. However, I like to add a couple different fun toppings to make this coffee cake even more fun than it already is.

You can top your chunky monkey coffee cake with a dollop of my Vegan Cashew Cream Cheese Frosting or with a scoop of your favorite vanilla ice cream!

I love serving this up as a fun weekend breakfast or brunch option. This chunky monkey coffee cake also makes a great after dinner dessert or a late night sweet tooth satisfier.

How To Store Your Coffee Cake

IF you have any leftovers and that is a huge IF, you can store them in an airtight container on the counter in a cool spot for up to 3 days.

If you need to keep it longer you can store it in the fridge in an air-tight container for 5-6 days.

And YES, you can freeze it too! 

I recommend cutting the gluten-free coffee cake into squares and then wrapping them individually before freezing.

When you are ready to enjoy this coffee cake, leave it on the kitchen counter for a few hours. Warm it up in the microwave for 20 seconds or so.

Last but not least, I can’t wait for you to try it! You can use “tried it” on Pinterest or share it on Instagram by tagging #SHUANGYSEATS.

Get the recipe:Chunky Monkey Coffee Cake {with Almond Flour}

This soft and moist Chunky Monkey Coffee Cake with streusel topping is made with almond flour, sweetened by maple syrup, and it is packed with banana chunks, crunchy walnuts and pockets of melted chocolates.
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Ingredients

Streusel topping

  • 1 cup almond flour, 130g
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut sugar
  • 1 tsp ground cinnamon

Coffee Cake

  • 2 cups almond flour, 260g
  • 1/4 cup tapioca flour, 38g
  • 1 tsp baking soda
  • 3 eggs, room temperature
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, melted then cooled to room temperature
  • 2 tbsp apple cider vinegar

Fold-Ins

  • 1/3 cup banana chunks
  • 1/3 cup chopped walnuts
  • 1/3 cup chocolate chips

Instructions 

Crumble Topping

  • In a small bowl, mix together the almond flour, melted coconut oil, coconut sugar, and ground cinnamon for the crumble topping.
  • Store the crumble mixture in the fridge while preparing the coffee cake batter.

Coffee Cake

  • Preheat the oven to 350 F and line or grease an 8×8 baking dish.
  • In a large mixing bowl, mix together the wet ingredients: coconut oil, maple syrup, eggs and apple cider vinegar, until everything is well combined.
  • In a seperate bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda.
  • Gently combine the wet and dry ingredients together with a spatula. Be sure not to over mix the batter. 
  • Fold in banana chunks, walnuts and chocolate chips. Gently combine without crushing the bananas.
  • Pour the batter into the parchment paper-lined 8×8 baking dish.
  • Remove the crumble topping from the fridge and use your hands to combine smaller crumbles together to create larger pieces and layer them on top of the gingerbread cake batter. 
  • Bake the cake for 35 – 38 minutes or until a toothpick comes out clean. *

Notes

*If you are testing with a toothpick, the middle part might come out a bit moist due to the crumble topping, check a couple places of the cake (from middle to close to the edge).
Serving: 1g, Calories: 382kcal, Carbohydrates: 28g, Protein: 9g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 17g, Cholesterol: 37mg, Sodium: 161mg, Fiber: 5g, Sugar: 16g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.