This easy, one-bowl recipe comes together in no time. Chopped apples, pecans, and chocolate shine in a simple batter made from flour, eggs, brown sugar, cinnamon and coconut oil. The result is a flavor-packed coffee cake with a nice, chunky texture.
I call this a rocky road cake because when you take it out of the oven, the surface is bumpy and uneven, like my favorite ice cream flavor.
Coffee Cake Ingredients
Here’s what you’ll need to whip up chocolate coffee cake with apples:
- EGGS, which bind the cake batter and give it plenty of lift in the oven.
- COCONUT OIL for a mild flavor.
- BROWN SUGAR for a deep caramelized flavor.
- UNBLEACHED ALL PURPOSE FLOUR, which you can substitute with gluten-free measure-for-measure flour if you like.
- CINNAMON to complete the fall-spiced flavor profile.
- BAKING SODA, which provides much-needed rise to this springy coffee cake.
- DARK CHOCOLATE—be sure to choose a high-quality bar that you love; (sub chocolate chips if you like).
- FIRM TART APPLES—I prefer granny smith or gala apples, which hold up well in the oven.
- PECANS or WALNUTS—for a perfect nutty crunch.
How to Make Apple Pecan Chocolate Cake
Making rocky road coffee cake follows a very simple baking strategy.
Start with the apples. Peel and cut into 1/2-inch cubes like this:
Prep all your ingredients and then it’s a quick one-bowl process that comes together in minutes.
- First, beat the eggs with a whisk for about 30 seconds—just to make them light and fluffy.
- Add sugar and coconut oil. Whisk again.
- Next, add in the dry ingredients, mixing until just combined.
- Finally, fold in the chopped apples, pecans, and chocolate chunks.
All that’s left to do is to pour the batter into a greased 9×13-inch baking pan, and bake.
(You could also make muffins from this batter—simply fill a 12-cup muffin pan 3/4 full, and bake at 350°F/175°C, until a cake tester or small knife come out clean, about 15–18 minutes).
How To Store and Serve Chocolate-Apple Cake
Thanks to this egg-based, dairy-free batter, you’ll have a hefty cake that stays moist for days.
Let the cake cool fully, then cover it in plastic wrap and store at room temperature for several days.
This is a great make-ahead dessert.
You can bake it for a potluck, both for kids and adults, or just enjoy it with your afternoon cup of coffee or tea.
Serve it in style using these hand-thrown Czech ceramics.
Keep Baking and Cooking. More fun recipes:
Looking for more one-bowl, easy-prep recipes? Check out all of my dessert recipes, starting with these:
- Paleo Almond Butter Bread
- Gingerbread With Lemon Glaze
- Vegan Banana Apricot Muffins
- Vanilla Chocolate Marble Bundt Cake
If you’re also dairy-free or lactose intolerant and want another batch of tasty recipes without dairy, see my recipe collection, including these highlights:
Did you make the apple pecan chocolate coffee cake? What did you have it with?
Tell me in the comments.Print
Chopped apples, pecans, and chocolate shine in a simple batter made from flour, eggs, brown sugar, cinnamon and coconut oil. The result is a flavor-packed coffee cake with a chunky texture.
- 5 eggs
- 1½ cup (250 g) packed brown sugar
- 1 cup (240 ml) melted coconut oil (slightly cooled), or vegetable oil (sunflower, canola)
- 2 cups (335 g) unbleached, all-purpose flour
- 1 tablespoon (8 g) cinnamon
- 1 teaspoon (5 g) baking soda
- 3½ ounces (100 g) dark chocolate (60–80%), chopped (about 1 chocolate bar)
- 4 cups (495 g) ½-inch/1.5 cm peeled-apple cubes, (about 2 large or 4 medium apples)
- 1½ cups (155 g) chopped pecans, or walnuts
- Powdered sugar for dusting
- Preheat the oven to 350 degrees and spray, or grease a rimmed, 9x13x2-inch baking pan with vegetable oil, or butter (about 1 tablespoon).
- In a large bowl, beat the eggs for 30 seconds with a whisk, then mix in the sugar and coconut oil.
- Add the flour, cinnamon, and baking soda, and whisk to combine.
- Stir in the chopped chocolate, pecans, and apples. Mix until combined.
- Pour the batter into the baking pan and spread evenly. Bake in the oven until a knife or cake tester inserted in the middle comes out clean, about 35–40 minutes.
- Let cool completely in the pan, and then slice. Dust with powdered sugar. The cake will keep in a cool place, tightly wrapped, for up to 3 days.
- Use chocolate chips (dark or white) instead of a chocolate bar.
- I used olive oil instead of vegetable oil a few times and didn’t taste a difference.