Deliciously tasty paleo 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 streusel, and a generous drizzle of coconut butter icing. In other words, it has it ALL.
Coffee cake is hard to dislike. I mean it's practically a cinnamon roll in cake form that's socially acceptable to enjoy for breakfast.
This coffee cakes makes the perfect simple breakfast paired with some fresh fruit and warm coffee. With the holidays coming up, 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!
- Made paleo, gluten free, and dairy free
- Crispy crumbles of cinnamon streusel
- Soft and fluffy texture
- Creamy coconut butter drizzle
- Perfect for a holiday brunch
Ingredients and notes
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 - This combination is also known as 'vegan butter milk'. Make sure your coconut milk is full-fat to give the cake the moisture is needs to become light and fluffy.
- Eggs - Room temperature eggs are best.
- Maple syrup - Provides 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. They work with each other to make a spongy fluffy texture. You can substitute the tapioca flour with arrowroot flour if needed.
The cinnamon strusel
What is coffee cake without a little cinnamon crumble?? It's what makes coffee cake...well coffee cake.
This cinnamon streusel is super simple to make too. Just mix together the almond flour, cinnamon, coconut sugar, and melted coconut oil in a separate small bowl. You can use a fork or a spoon to mix.
How to make this coffee cake
You will need a small bowl for the streusel and a large mixing bowl for the cake batter. The cake is best made in an 8 X 8 square pan with parchment paper.
Step 1 : Make the streusel
First, prepare the cinnamon streusel. 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.
Step 2 : Make the cake batter
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.
Step 3 : Assemble the coffee cake
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.
Step 4 : Drizzle icing over top
Melt the coconut butter in a double boiler over low heat. You can also put a skillet over top of a small pot of simmering water and make your own "make shift" double boiler. If needed, add a small spoonful of coconut oil to help thin out the butter.
While the coffee cake is still warm, drizzle melted coconut butter over top then slice and serve!
Slicing and storing
To get clean nice slices, use an extra sharp knife to cut through the cake. Clean the knife off after each slice and repeat.
Let the coffee cake and icing cool down completely before storing in an airtight container.
It will keep for 4 days out on the counter and a week in the fridge.
Check out these other delicious brunch items:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Soft and Fluffy Paleo Almond Flour Coffee Cake
For the Cake
For the Filling
For the Icing
- ¼ cup coconut butter - melted
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 and mix thoroughly.
- Fold in the almond flour, tapioca flour, baking powder, baking soda, and sea salt to the batter until no flour clumps remain.
For the Crumble
- In a bowl, whisk together the almond flour, coconut sugar, melted coconut oil, and cinnamon (there will be small lumps in the mixture, this is the good stuff).
- 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 teaspoon coconut oil if needed.)
- Drizzle icing over top of warm coffee cake, cut, and enjoy!