Apple Pecan Chocolate Coffee Cake

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. 

1. First, beat the eggs with a whisk for about 30 seconds—just to make them light and fluffy.
2. Add sugar and coconut oil. Whisk again.
3. Next, add in the dry ingredients, mixing until just combined. 
4. 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:

1. Paleo Almond Butter Bread
2. Gingerbread With Lemon Glaze
3. Vegan Banana Apricot Muffins
4. 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:

1. Big-Cluster Granola
2. Sweet Potato Chocolate Pudding
3. Crustless Carrot Zucchini Quiche

Now you.

Did you make the apple pecan chocolate coffee cake? What did you have it with?

Tell me in the comments.

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