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–+ servings
Nutty Chocolate Coffee Cake topped with nuts and chocolate drizzles
Serine Milo

Nutty Chocolate Coffee Cake

A rich and comforting Nutty Chocolate Coffee Cake, perfect for gatherings or a lazy weekend indulgence with a delightful crunch from nuts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • 1 cup buttermilk (or dairy-free alternative) Can use almond milk mixed with vinegar.
  • ½ cup vegetable oil Can substitute with melted coconut oil.
  • 2 large eggs
  • 1 tablespoon vanilla extract
Add-ins
  • 1 cup chopped nuts (walnuts or pecans) Adds texture and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine all dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir well.
  3. In a separate bowl, whisk together wet ingredients: buttermilk, oil, eggs, and vanilla extract.
  4. Pour the wet mixture into the dry bowl and stir gently until just combined, being careful not to over-mix.
  5. Fold in chopped nuts.
Baking
  1. Pour the batter into the prepared baking dish and spread it evenly.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  3. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack.
  4. Dust the top with powdered sugar if desired.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 22g

Notes

For variations, try adding instant espresso powder, making a vegan version with flax eggs, or replacing nuts with chocolate chips.

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