Almond Flour Coffee Cake (Paleo)
This Almond Flour Coffee Cake is about to rock your world! This Paleo cinnamon coffee cake is spongy, soft and fluffy. Perfect for breakfast and brunch, this coffee cake will become your new favorite!
Why You’ll Love This Recipe
Say hello to your new favorite breakfast and brunch recipe! Here is why you’ll love this Almond Flour Coffee Cake:
- This coffee cake has the perfect light, soft and fluffy texture.
- The cinnamon flavor is just strong enough without being overbearing.
- The crumb topping is a little crumbly and a little crunchy.
- An easy homemade glaze is the best garnish!
- This coffee cake is great for serving a crowd!
- It is made without sour cream and without xantham gum.
- The almond flour adds the right amount of nuttiness and heartiness.
- This recipe is Paleo, Grain Free, and Gluten Free. For more Paleo recipes, check out my Paleo Recipes page.
- Check out this Vegan Coffee Cake for another delicious recipe!
What is Coffee Cake?
Coffee cake is a sweet cake that is made to be eaten with coffee. It is sometimes flavored with coffee flavors but rarely contains any actual coffee in it. This sponge cake is oftentimes made with or garnished with walnuts.
Fruits and cinnamon are two of the most common coffee cake flavors. It is also often eaten alongside tea.
ALMOND FLOUR: Almond flour is a great Paleo baking flour. In this Paleo almond flour coffee cake, it is used in both the coffee cake and the crumb topping.
COCONUT FLOUR: Coconut flour is very absorbent. It works well in combination with almond flour. For more information about baking with coconut flour, check out my Guide to Gluten Free Flours and Baking.
EGGS: Three room temperature eggs give this coffee cake its rise while baking. In addition, the eggs provide that cake like texture.
GHEE/BUTTER/COCONUT OIL: Ghee, butter or coconut oil can be used in place of each other. With the maple glaze, I highly suggest using coconut oil and not ghee or butter. Otherwise, they are perfect substitutes.
CINNAMON: The cinnamon crumb topping is absolutely delicious!
COCONUT BUTTER: Coconut butter is a healthier alternative to icing. It’s made from coconuts and when melted, it resembles icing.
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
Make the crumb topping first. Combine all ingredients in a mixing bowl. Then, gently mix with hands or a fork. This mixture isn’t meant to be uniform; it will be crumbly.
Next, make the coffee cake. Combine eggs and coconut sugar in a large mixing bowl. Once combined, add remaining ingredients and mix until smooth.
Next, add coffee cake mixture to the baking pan. Then, sprinkle crumb topping over coffee cake batter.
Bake for 27 to 29 minutes or until a toothpick inserted comes out clean. Let coffee cake cool completely before cutting into, at least 2 hours.
To make the glaze, add coconut butter and coconut oil to a small microwaveable dish. Microwave in 15 second intervals until melted. Once melted, stir in maple syrup. Glaze will be runny. Pour glaze over cooled almond flour coffee cake.
Frequently Asked Questions (FAQs)
To make Paleo coffee cake moist, mix coffee cake ingredients until combined. There should be no clumps of flour. Additionally, don’t bake too long. Once a toothpick inserted comes out clean, remove from oven.
Yes, almond flour is a great grain free and Paleo baking flour for cakes. In addition, it works well in this coffee cake.
Coffee cake is a sweet and delicious breakfast option. Since it’s on the sweeter side, pair with bacon or home fries. I also love pairing it with some fresh fruit.
Coffee pairs well with this coffee cake!
The difference between coffee cake and crumb cake is the amount of streusel topping used. Coffee cake has a light layer of topping whereas crumb cake has a significant amount of streusel topping.
Store leftovers in an airtight container at room temperature for 2 days. Alternatively, store in the fridge for up to 4 days.
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Get the Recipe: Paleo Cinnamon Coffee Cake
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
- Make the crumb topping first. Combine all topping ingredients in a mixing bowl. Gently mix with hands or a fork. This mixture will be crumbly. Set aside.
- Next, make the coffee cake. Combine eggs and coconut sugar in a large mixing bowl. Once combined, add remaining coffee cake ingredients. Mix until smooth.
- Pour coffee cake mixture into baking pan. Sprinkle crumb on top.
- Then, bake for 27 to 29 minutes or until a toothpick inserted comes out clean.
- Finally, let coffee cake cool completely before slicing into.
- To make the glaze, add coconut butter and coconut oil to a microwave safe dish. Microwave in 15 second increments until melted. Once cooled, stir in maple syrup.
- Lastly, pour glaze over cooled coffee cake.
- When making coffee cake, be sure to mix ingredients until no clumps of flour remain.
- Gently sprinkle crumb topping on top of batter. Do not push topping into cake batter.
- Bake 27 to 29 minutes or until a toothpick inserted comes out clean. Do not overbake!
- Coconut butter is used in the glaze. This is NOT the same thing as coconut oil.
- Store leftovers covered at room temperature for 2 days or in the fridge for up to 4 days.
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