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Chocolate Chip Crumble Cake

Moist, buttery, very vanilla pound cake with chocolate chips, gooey ganache, and crumbly top is like coffee cake for chocolate lovers and it's lectin free. Make it.

If you love coffee cake, then you'll love her chocolate chip cousin. My buttery, very vanilla pound cake is loaded with dark chocolate chips and topped with a sweet cassava crumble made with Lovebird cereal. And, of course, for extra chocolatey goodness, don't skip the extra, melty ganache drizzle on top. Read on to get the recipe for this easy-to-make, crave-worthy crumble cake.

Before we get to the recipe, I'd like to acknowledge my Minnesota friend, Parker. He's the creator of Lovebird cereal, which is a VERY clean cereal made with ingredients so simple a caveman could gather them. Gut-friendly cassava flour, collagen, coconut, coconut oil, sweet potato, and sea salt are all that make up the unsweetened variety of Lovebird O's. The cereal is great to eat and cook with, but Parker is really the reason I developed this recipe.

The dad-trepreneur, and autoimmune warrior, approached me to enter in a healthy recipe contest using his cereal as an ingredient. Typically, I don't have time to enter bake-offs because I'm a food manufacturer myself, and I'm busy developing seasonal recipes for my Foodie Boxes. But when I heard what the prize was, I couldn't resist.

Parker is donating $1,000 to the children's cancer charity of the winner's choice. I love the National Pediatric Cancer Foundation (NPCF) in Tampa, Florida. They are the highest rated cancer charity because they put so much of what's donated to actual cancer research. They've raise over $30 million for 28 child cancer projects that yield real results that help children with cancer.

Would you believe it? This is not the recipe I entered. The one I chose was my holiday pub mix. So be sure to go to @eatlovebird on Instagram and like (1 pt), comment (2 pts), save (3 pts), and share (4 pts) the post with my photo and recipe of my pub mix. And tag your friends and ask them to do the same. The entry with the most points wins. If you'd like to donate to NPCF, well by all means, please do! Here's the link to this terrific organization. Click here.

Now, let's get to the recipe so you can enjoy this excellent LFG Chocolate Chip Crumble Cake with your next cup of joe.

The Recipe

LFG Chocolate Chip Crumble Cake


3/4 Cup LFG Flour Blend*

2 tsp Aluminum Free Baking Powder

1/4 tsp Salt

1/3 Cup 72% Chocolate Chips

*2:1:1 cassava, blanched almond, and coconut flours


1 Pastured Egg

1/2 Cup Unsweetened Applesauce

1 Tbsp Vanilla

2 Tbsp Raw Local Honey

10 Drops Lakanto Monk Fruit Extract

1/4 Cup Grassfed Ghee (room temp)

Crumble Top

1/2 Cup Unsweetened Lovebird O's (Click here to buy)

1/8 tsp Salt

1/4 tsp Cinnamon

1 Tbsp Raw Local Honey

1 Tbsp Grassfed Ghee (room temp)

Gooey Ganache Drizzle

1/4 Cup 72% Chocolate Chips

1/4 Cup Coconut Cream


Step 1: Combine Dry Ingredients

Preheat oven to 350 degrees F. Line the bottom of two mini loaf pans with parchment. In a large bowl, whisk together dry ingredients until well incorporated. Set aside.

Step 2: Whisk Wet Ingredients

In a separate medium bowl, whisk wet ingredients until emulsified. I created this cake to be on the not-so-sweet side. If you like your cake extra sweet, add 1 - 2 Tbsp of your favorite Plant Paradox compliant sweetener to this wet mixture without changing the texture too much. I like non-GMO allulose or monk fruit sweetener for cakes. Once you get all the wet ingredients combined, set aside.

Step 3: Make Crumble

First, put cereal in a food processor with sharp blade, Run for about 30 seconds until cereal is a fine meal. In a separate small bowl, stir cereal meal, salt, and cinnamon together. "Cut in" honey and ghee with a fork to pea-sized crumbles. Set aside.

Step 5: Assemble Cakes

Add wet ingredients to dry and fold until just mixed. Don't over mix. Pour the cake batter into a two small or one large loaf pan lined with parchment. Next, dump the crumble on top of the cake batter and gently press it into the cake batter ever so slightly. Bake for 25-30 minutes. Set cake in pan(s) on cooling rack. Sprinkle warm tops with chocolate chips so they melt a little into the crumble tops.

Allow cakes to cool before lifting them out of the pans. To remove cake from pans this by grabbing the parchment corners and lifting up.

To serve, slice the cake with a serrated knife. Cake pairs very nicely with espresso or black coffee. ENJOY!

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