• Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Spray two mini loaf pans with baking spray. Then line the pans with a parchment paper sling - so the sides of the parchment paper hang over the sides of the pan. Note - You can also use a 6-inch square cake pan, or a muffin/cupcake pan to make muffins.

Mocha Streusel

• In a small bowl, whisk together all of the streusel dry ingredients to combine. Add the butter cubes. Cut the butter into the dry ingredients using a fork until the streusel is completely moistened by the butter. Stir in the chocolate chips. Set aside. Note: I recommend a light roast instant coffee for a lighter, not bitter, coffee flavor.
  3 tablespoons light brown sugar, 2 tablespoons blanched almond flour, 2 teaspoons coconut flour, 1 tablespoon unsweetened cocoa powder, Dutch process, 1/2 teaspoon ground cinnamon, 1/4 teaspoon instant coffee, 2 tablespoons unsalted butter, cut into cubes, 2 to 3 tablespoons chocolate chips

Coffee Cake Filling

• In a small bowl, stir together all of the filling ingredients to combine. Set aside.
  1 tablespoon granulated sugar, 1/2 teaspoon unsweetened cocoa powder, 1/4 teaspoon ground cinnamon

Coffee Cake

• In a small mixing bowl, whisk together the almond flour, arrowroot lour, coconut flour, tapioca lour, baking powder, and salt.
  1/2 cup blanched almond flour, 1/4 cup arrowroot flour, 2 tablespoons coconut flour, 2 tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt
• In a medium mixing bowl, add the butter and sugar. Using a hand mixer, beat on medium-high speed to cream the butter and sugar together until they are light and fluffy - 3 to 5 minutes.
  2 tablespoons unsalted butter, room temperature, 1/3 cup granulated sugar
• Add the egg and beat until combined. Add the vanilla, milk, and sour cream and mix until thouroughly combined.
  1 large egg, room temperature, 1/2 teaspoon vanilla extract, 1/3 cup milk, room temperature, 2 tablespoons full fat sour cream, room temperature
• Sprinkle the dry ingredients over the wet and mix on low speed until no dry streasks remain.
• Spoon half of the coffee cake batter equally into the prepared pans. Sprinkle the filling equally over the top batter. Top with the remaining coffee cake batter, then finish by sprinkling equal amounts of the streusel over the top.
• Bake the mini coffee cake loaves for 25 to 28 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the coffee cakes in the pans set on a wire cooling rack for 10 minutes. Then, using the parchment paper sling, carefully lift the coffee cakes out of the pans to cool on the wire rack completely.

Dalgona Whip Topping

• In a small mixing bowl, add the Dalgona ingredients. Use a hand held mixer fitted with just one whisk attachment. Before turning the mixer on, stir the ingredients to incorporate and get the water to saturate the coffee and sugar. Starting on a lower speed, start to beat the mix until it is foamy. Increase the speed to high and beat the Dalgona to stiff peaks. It will resemble whipped cream. This may take up to 5 minutes. Notes: 1.) I recommend light roast instant coffee for a lighter, not bitter, coffee flavor. 2.) I recommend using a hand held mixer. It is difficult to use a stand mixer since the quantity of ingredients is so small. You can whip the Dalgona by hand using a whisk, but it will take about twice as long (and will make your arm tired!)
  1 tablespoon instant coffee, 1 tablespoon granulated sugar, 1 tablespoon hot water
• Spoon a dollop of the Dalgona Whip on top of the the coffee cake before serving. Enjoy!