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Slices of Apple Pecan Chocolate Coffee Cake on a plate

Apple Pecan Chocolate Coffee Cake

  • Author: Michal Martinek
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: Serves 8-10 1x
  • Cuisine: Czech


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


  1. Preheat the oven to 350 degrees and spray, or grease a rimmed, 9x13x2-inch baking pan with vegetable oil, or butter (about 1 tablespoon).
  2. In a large bowl, beat the eggs for 30 seconds with a whisk, then mix in the sugar and coconut oil.
  3. Add the flour, cinnamon, and baking soda, and whisk to combine.
  4. Stir in the chopped chocolate, pecans, and apples. Mix until combined.
  5. 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.
  6. 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.