Can I make cocoa coffee cake without eggs or dairy?

Yes! You can easily make a vegan cocoa coffee cake . Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use plant-based milk such as almond or oat milk. Swap out butter for coconut oil or a dairy-free butter substitute. The result? A moist, fluffy cake with rich cocoa flavor and zero animal products.

What makes cocoa coffee cake different from chocolate cake?

While both contain cocoa, cocoa coffee cake is less sweet , has a crumbly streusel topping , and is designed to be paired with coffee rather than served as a dessert. Chocolate cake is often layered and frosted, while coffee cake is more rustic and enjoyed casually at breakfast or brunch.

Can I freeze cocoa coffee cake?

Absolutely! Cocoa coffee cake freezes very well. Wrap individual slices or the whole cake tightly in plastic wrap and place in an airtight container. You can freeze it for up to 2 months . Just thaw at room temperature or microwave for 30–45 seconds when ready to enjoy.

What type of cocoa powder is best for coffee cake?

Dutch-processed cocoa is ideal for coffee cake due to its smooth, mellow flavor and darker color. It reacts better with baking powder and gives the cake a rich, bakery-style taste. If you want a deeper flavor, try mixing in a bit of black cocoa as well.

How do I make a keto-friendly cocoa coffee cake?

To make it keto, use almond flour , coconut flour , and sugar-free sweeteners like monk fruit or erythritol. Replace milk with unsweetened almond milk and use coconut oil or butter. Check out Part 5 of this article for a complete keto cocoa coffee cake recipe!

Can I add coffee to enhance the flavor of cocoa coffee cake?

Definitely. A small amount of instant espresso powder or brewed coffee can elevate the cocoa flavor without making the cake taste like coffee. Just add 1–2 tsp of espresso powder to the batter or streusel for a subtle mocha twist.

Cocoa Coffee Cake – The 1 Best Moist & Easy Recipe to Bake Today

Ingredients

Scale

- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 3 large eggs, room temp
- ½ cup monk fruit erythritol blend
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil (or grass-fed butter)
- 1 tsp vanilla extract
- Optional: 1 tsp espresso powder (to deepen cocoa flavor)

For the Keto Streusel Topping:

- ¼ cup almond flour
- 2 tbsp erythritol
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- 3 tbsp cold butter, diced small
- Optional: 2 tbsp chopped walnuts or pecans

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Instructions

Preheat oven to 350°F (175°C). Line a 9×9″ baking pan with parchment paper or grease lightly.
In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, monk fruit sweetener, almond milk, melted coconut oil, and vanilla. Mix until smooth.
Slowly add the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Pour the batter evenly into the prepared pan and set aside.
In a small bowl, mix the streusel ingredients: almond flour, erythritol, cocoa, cinnamon, and chopped nuts. Cut in cold butter with a fork until crumbly.
Sprinkle the crumb topping evenly over the batter.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

This cake improves in flavor after a day — ideal for meal prep!
Pair with keto coffee, tea, or a low-carb latte for a guilt-free treat.

Adjust sweetness to taste by adding 1–2 more tablespoons of monk fruit.

Nutrition

Calories: 211 kcal
Sugar: 1g
Sodium: 112mg
Fat: 19g
Carbohydrates: 6g
Fiber: 3g
Protein: 6g