This Almond Flour Coffee Cake post originally published 10/16/2019. Updated 10/23/2020.
Deliciously tasty almond flour coffee cake with a healthy spin! This breakfast cake is light and airy cake with swirls of cinnamon in the middle, topped with crumbles of cinnamon strudel, and a generous drizzle of coconut butter icing. In other words, it has it ALL.
Paleo Almond Flour Coffee Cake
I’ve been on the hunt for a healthy version of the beloved coffee cake for a long time. I grew up in a coffee cake loving household. So much so, that we bake about 15 coffee cakes every year and give them away as Christmas gifts to our family friends. We ❤️ coffee cake.
We typically keep it simple and go with a boxed mix because, well, our house isn’t a full service bakery and we try to churn out these cakes in an afternoon. But because homemade coffee just hits different, I finally landed on the best paleo coffee cake!
This coffee cakes makes the perfect simple breakfast paired with some fresh fruit and warm coffee. With the holidays coming up it, it also makes the best addition to your favorite brunch spread. Trust me when I say this thing will be the hit of the table!
Ingredients you need to make this almond flour based coffee cake
You only need a few simple gluten-free pantry staples to whip up this warm and cozy coffee cake in the morning:
- Coconut milk + Apple cider vinegar - also known as 'vegan butter milk'. Make sure your coconut milk is full fat to give this coffee cake the moisture is needs to become light and fluffy!
- Eggs - room temperature eggs are best!
- Maple syrup & Vanilla - both of these provide a tough of sweetness to the cake
- Almond flour + Tapioca flour - the combination of almond flour and tapioca flour makes up the base of the cake. Both ensure the cake is super fluffy
- Baking powder + Baking soda - both are used to make sure the cake rises properly
- Easy cinnamon strudel - this is made with a bit of almond flour, coconut sugar, cinnamon, and melted coconut oil
- Coconut butter - to drizzle on top!
How to make this coffee cake
- First, prepare the cinnamon strudel. It's best to make this first so it has time to rest before being sprinkled in the coffee cake. The extra time allows the delicious clumps to solidify.
- Next, make the "vegan buttermilk" and set aside. Beat the eggs, vanilla, and maple syrup together. Add the "vegan buttermilk" and continue to mix.
- Slowly fold in the almond flour, tapioca flour, baking powder, baking soda, and salt. Mix until no flour clumps remain.
- Pour half the batter into an 8 X 8 baking pan lined with parchment paper. Sprinkle half of the cinnamon filling evenly over top. Repeat with the remaining batter and cinnamon mixture and bake.
- While still warm, drizzle melted coconut butter over top then slice and serve!
Check out these other delicious brunch items
Print
Incredible Paleo Almond Flour Coffee Cake
- Total Time: 45 minutes
- Yield: 1 Cake 1x
Description
Deliciously tasty almond flour coffee cake with a healthy spin! This breakfast cake is light and airy cake with swirls of cinnamon in the middle, topped with crumbles of cinnamon strudel, and a generous drizzle of coconut butter icing. In other words, it has it ALL.
Ingredients
For the Cake
- ⅓ cup full-fat coconut milk
- 2 tsp apple cider vinegar
- 3 eggs
- 1 tsp vanilla
- ⅓ cup maple syrup
- 2 cups almond flour
- ½ cup tapioca flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
For the Filling
- 1 cup almond flour
- ½ cup coconut sugar
- ¼ cup coconut oil (melted and cooled)
- 2 tsp cinnamon
For the Icing
- ¼ cup coconut butter (melted)
Instructions
For the Cake
- Preheat oven to 350 F
- In a bowl, whisk together coconut milk and apple cider vinegar
- Add eggs, vanilla, and maple syrup, mix thoroughly, and set aside
- In a separate bowl, mix together the almond flour, tapioca flour, baking powder, baking soda, and sea salt
- Slowly fold in the flour mixture into the bowl with the eggs
For the Crumble
- In a bowl, whisk together the almond flour, coconut sugar, coconut oil, and cinnamon (there will be small lumps in the mixture, this is the good stuff)
To Assemble
- Line an 8X8 pan with parchment paper or grease with oil
- Pour ½ the batter into the pan (should be just enough to cover the bottom of the pan
- Sprinkle ½ cup of the crumble mixture on top of the batter and spread evenly
- Pour remaining batter on top and sprinkle with remaining crumble mixture
- Bake for 28 - 33 minutes until you can insert a toothpick in the middle and it comes out clean
For the Icing
- Melt ¼ cup coconut butter (this is best done in a double boiler or make your own by adding coconut butter to a small pot and placing it on top of a larger pot with simmering water. Stir until the coconut butter reaches a liquid consistency. Add 1 tsp coconut oil if needed.)
- Drizzle icing over top of coffee cake, cut, and enjoy!
- Store coffee cake in an airtight container in the fridge for up to a week
- Prep Time: 15
- Cook Time: 30
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
Keywords: Coffee Cake, Healthy Brunch, Paleo, Gluten-free
Hi, can I skip baking powder and baking soda? Thank you 🙂
Hi Shinta! You probably can, it just won't rise as much. I would add another tablespoon of tapioca flour if you can. Let me know how it goes!
Hi! This looks delicious! I was wondering if you had any recommendations on how to incorporate fresh peaches into this cake?? I don't know if it's possible, given that peaches are very moist and might mess up the cake. Thanks!
Hi Miryam! I would recommend using fresh peaches (not the canned kind) that are peeled and sliced thin. You can probably just fold them into the batter and top with cinnamon crumb top! Let me know how it goes!