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    Home » Recipes » Category » Breads » Soft & Fluffy Paleo Almond Flour Coffee Cake

    Published: Feb 2, 2022 by Ansley Beutler

    Soft & Fluffy Paleo Almond Flour Coffee Cake

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    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.

    Overhead photo of freshly baked Paleo Almond Flour Coffee Cake that has been cut into squares and arranged on parchment paper on a marble slab.  Two glasses of milk can be seen in the background.

    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!

    You'll also love my blueberry coffee cake and confetti coffee cake.

    Jump to:
    • Recipe characteristics
    • Ingredients and notes
    • The cinnamon strusel
    • How to make this coffee cake
    • Slicing and storing
    • Recipe
    • Reviews

    Recipe characteristics

    • 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
    Cinnamon coffee cake cut into slices and scattered on parchment paper.

    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.

    Side view closeup of a piece of Paleo Almond Flour Coffee Cake to reveal the texture of the cake and shows the cinnamon inside.  The square piece of coffee cake is sitting on white parchment paper on a marble slab.  Another piece has been placed in the background.

    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.

    Overhead view of a bowl with cinnamon streusel.

    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!

    Overhead photo of freshly baked Paleo Almond Flour Coffee Cake cut into squares and sitting on parchment paper on a white marble slab.  Cinnamon is sprinkled around the coffee cake.

    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.

    An overhead photo of a freshly baked Paleo Almond Flour Coffee Cake that has been cut into square pieces.  The pieces are arranged on a marble slab with some on the side and some stacked on top of one another.

    Check out these other delicious brunch items:

    • Chocolate Chip Biscuits
    • Gluten free Everything Bagels
    • Healthy Gluten free Almond Flour Cinnamon Rolls (dairy free, vegan, made in an hour)

    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!


     

    Recipe

    Soft and Fluffy Paleo Almond Flour Coffee Cake

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Sweet Treats
    Cuisine: American
    Keyword: Coffee Cake, Gluten-free, Healthy Brunch, Paleo
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 9 Slices
    Calories: 395kcal
    Author: Ansley Beutler

    Ingredients
     
     

    For the Cake

    • ⅓ cup full-fat coconut milk
    • 2 teaspoon apple cider vinegar
    • 3 eggs
    • 1 teaspoon vanilla
    • ⅓ cup maple syrup
    • 2 cups almond flour
    • ½ cup tapioca flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon sea salt

    For the Filling

    • 1 cup almond flour
    • ½ cup coconut sugar
    • ¼ cup coconut oil - melted and cooled
    • 2 teaspoon 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 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).

    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 teaspoon coconut oil if needed.)
    • Drizzle icing over top of warm coffee cake, cut, and enjoy!

    Nutrition

    Calories: 395kcal | Carbohydrates: 32g | Protein: 10g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 260mg | Potassium: 70mg | Fiber: 4g | Sugar: 15g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Trish says

      July 19, 2022 at 2:55 pm

      5 stars
      I’ve made this several times and it always comes out so moist and delicious! It’s a huge hit with grownups and kids alike 🙂

      Reply
    2. Shinta says

      November 06, 2021 at 12:18 pm

      Hi, can I skip baking powder and baking soda? Thank you 🙂

      Reply
      • Ansley Beutler says

        November 09, 2021 at 9:31 am

        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!

        Reply
    3. Miryam says

      August 29, 2021 at 6:22 pm

      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!

      Reply
      • Ansley Beutler says

        September 02, 2021 at 10:14 pm

        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!

        Reply

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