Homemade Cinnamon Coffee Cake is one of my favorite comfort foods.
Cinnamon Coffee Cake Recipe from Scratch
Growing up my parents bought a tasty frozen coffee cake at the grocery store as a special breakfast dessert treat. This is my healthy copycat version!
How to Make Cake with Almond Flour
If you’re wondering how to make cake with almond flour my healthy homemade coffee cake is the answer. This easy cake recipe is made with only six ingredients:
- Almond Flour
- Salt
- Baking Soda
- Coconut Oil
- Honey
- Eggs
You can throw this easy coffee cake recipe together in no time flat. The cinnamon topping has three additional ingredients –coconut sugar, cinnamon, and sliced almonds.
Cake with Almond Flour Recipes
As an aside, I love cake with almond flour because it’s the perfect low carb, rich base for gluten free cakes.
Recipe for Gluten Free Dessert
Like the one we used to buy, this almond flour cake recipe is moist and has a sweet cinnamon streusel topping.
Cinnamon Coffee Cake is absolutely perfect with a cup of my Dandelion Coffee on a lazy weekend morning.
Best Dessert Holiday Recipes
Homemade Cinnamon Coffee Cake is also a great cake recipe for Easter, Christmas, and birthdays. The list goes on and on!
Cinnamon Coffee Cake
Ingredients
Cake
- 2½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup coconut oil
- ½ cup honey
- 3 large eggs
Topping
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar
- 2 tablespoons ground cinnamon
- ½ cup sliced almonds
Instructions
- Grease a 9 inch springform pan with coconut oil and dust with almond flour
- In a food processor, combine almond flour, salt, and baking soda
- Pulse in coconut oil, honey, and eggs
- Spread the batter into prepared pan
- To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a small bowl
- Sprinkle topping over cake batter
- Bake at 350°F for 25-35 minutes
- Cool and serve
Cake Recipe Healthy for Mother’s Day
My easy cake recipe is also one of the best low carb almond flour recipes for Mother’s Day brunch –it’s a great gift for mom. I love it when the boys make me healthy almond flour cakes!
Kosher for Passover Cake with Almond Flour
This Cinnamon Coffee Cake with almond flour is also Kosher for Passover because like all of my recipes, it doesn’t contain chametz.
Gluten Free Cake Recipe from Scratch
I created this Cinnamon Coffee Cake recipe by adapting it from one pioneered in my first book, The Gluten-Free Almond Flour Cookbook, which I wrote back in 2008.
This book still sells like hotcakes, pardon the expression. Both coffee cake recipes are gluten free, dairy free almond flour recipes.
The Best Coffee Cake Recipe – But Where’s The Coffee?
American coffee cake is a tender cake with a rich topping baked into it. This type of coffee cake rarely, if ever, contains coffee.
It’s called coffee cake because it’s typically served at breakfast, or in the afternoon, along with coffee.
We often serve Cinnamon Coffee Cake for dessert after a festive meal. If you’re interested in coffee cake muffins, check out my Nut Free Pumpkin Coffee Cake Muffins.
Easy Recipes for Dessert
This Cinnamon Coffee Cake recipe is so versatile you can use it for breakfast, brunch, lunch, or dinner.
So many uses for one phenomenal recipe have made it super popular –it’s been shared on social media over forty thousand times!
Here are a couple other easy recipes for dessert:
Breakfast Ideas That Are Easy
In need of breakfast recipes that are easy, healthy, and delicious? Below are some of my favorites that are also great for brunch, lunch, or dinner.
A Fruit Salad Recipe
My Fruit Salad recipe is one of those super simple crowd pleasers. It’s a recipe for fruit salad that everyone loves!
Blueberry Coffee Cake
Since we’re all about simple cake recipes, I wanted to share the Blueberry Coffee Cake recipe from my third book Paleo Cooking from Elana’s Pantry.
Like my Cinnamon Coffee Cake recipe from scratch, it’s a fan favorite.
Apple Cake with Cinnamon
Cinnamon is one of my favorite super spices because it helps regulate blood sugar. My Easy Apple Cake recipe contains cinnamon, making it not just easy and delicious, but healthier too.
Made with an almond butter base, this is a great cake recipe for Easter, Passover, Rosh Hashanah, and more casual get togethers.
My recipe for Homemade Whipped Cream is the delicious topping you see in the photo above.
The Best Breakfast with Eggs Ideas: Recipe for Huevos Rancheros
My Huevos Rancheros recipe is a family favorite breakfast recipe in this house!
Breakfast Ideas with Eggs and Breakfast Sausage Recipe
Above is one of my favorite breakfast ideas with eggs from Paleo Cooking from Elana’s Pantry.
This Frittata recipe pairs perfectly with my Breakfast Sausage and Salsa Verde recipes, also found in the book.
Breakfast Ideas Vegan
My favorite breakfast that’s vegan? Pumpkin Cranberry Granola. Here are a couple of others:
Breakfast Ideas Healthy Easy
I hope you love these healthy brunch and breakfast ideas as much as we do!
I’ve included dishes like my fruit salad recipe, breakfast sausage recipe, and more, to set you up with some super easy healthy recipes to make over the holidays and anytime!
This post is an oldie but goodie from the archives. I first shared this Cinnamon Coffee Cake recipe in March 2015.
Sue says
Elana, I have tried to make this cake a few times. I love it. The only problem I found is it is a bit dry. Could this be due to leaving the cake in the oven longer than it should? Your comment would be most appreciated.
Gloria says
My Naturopath recommended your website to me and I am so glad she did. I tried this recipe first and added 1 cup of small pieces of baked apples to the batter and 1/4 cup of unsweetened shredded coconut to the topping. Yum! I was delighted to bake a GF Paleo recipe that calls for eggs and therefore rises more.
Whether dairy is Paleo or not, I cannot have it in my diet so it’s an easy call for me.
Thanks Elana. I will be ordering your cookbook. My iPad mini is getting too sticky :)
kim says
I layered very thinly sliced green apples on the bottom and used this recipe. It was AMAZING! Thanks so much for all your delicious recipes.
Joyce says
Lovely nutty texture, good taste, not too sweet and not too much cinnamon. I used ingredients as directed except the topping – no oil in topping, and used maple syrup instead of honey, swirling it in. I baked 25 minutes at 350 degrees. It came out dry – which is an improvement, as my baked goods usually come out too moist, but it was a bit too dry.. I can taste the eggs too much, and might use two instead of three, and bake lower temperature – a bit brown on the bottom. I did use the parchment paper and it came out of the pan perfectly. I m bringing it to share at work tomorrow (minus the one slice!). I have been gluten free for 15 or more years, and avoided dairy for several years. I recently began following paleo rules, then came upon Special Carbohydrate Diet, and began adding dairy back 4 to 5 weeks ago. I feel great after eating aged goat cheese and goat milk for several weeks now, along with omega 3 eggs. The new-ness of the eggs may be the reason why I can taste them so much.
Linda says
Thanks for your easy and delicious recipes! I am new to paleo – is this cake considered low-glycemic? It looks like it is – except perhaps the topping?
Karen says
Although some Paleolithic person, or a few, might have come up with the idea of milking some creature, I can’t see that generally milk would be Paleo at all, really. For me, I skip right over recipes that call for dairy. If I can’t switch out the milk, yogurt, cream or butter with coconut milk or oil, without any additional effort, I can’t use the recipe. The milk we get today certainly doesn’t have the makeup Paleo milk would have had, plus, I have (and cook for people with) glucose intolerance and an outright histamine-mediated classic allergy to milk products. I might dare a little once in a blue moon if eating out, if I have milk-pills and it isn’t also my pollen-allergy season, but I wouldn’t have a milk-requiring recipe in my collection. I hope you don’t start adding milk to your recipes. One thing I love about your recipes is that I can follow links to them freely in the assumption there will be no milk trap there. Thanks for the space to add my opinion here.
dean huber says
i am interested in bread recipes, do you have some that are proven
Kelly says
Sometimes Coconut oil is just too overpowering in recipes for me. I wonder if I can substitute butter in place? Looks delicious!
Ruthie says
Butter works great kelly, I used browned butter but someone else on here used grass fed. The water content is a bit different, butter adds about a tablespoon of extra water in the milk solids but it doesn’t seem to affect the recipe.
Also for everyone on here having undercooking/over cooking issues here are a few tips. Every oven is different depending on make/model/environmental factors. Get an oven thermometer, figure out whether you oven is accurate or whether it runs hot or cold. I had an oven that was consistently 50 degrees cooler than what my dial said, it explained why my cookies always came out looking anemic! This way you can compensate. Also begin checking for done-Ness a couple minutes before the minimum recommended time and check every 5 minutes until done. This can be done with a toothpick for cakes and breads. With cookies it’s a personal preference. I always write down the amount of time it actually took for the recipe if i want to make it again so I know how long it will take next time. It’s kind of like calibrating the recipe to your oven. Also very important, do not open the oven door before the minimum amount of time has passed because the temperature becomes uneven and you risk undercooking or deflation. Hope this helps and happy baking!
Andrea Hayes says
Can you please tell me what the breakdown of this cake is in terms of fat, carbohydrate,protein, etc?
abzolut says
Since baking should be done by weight, can you provide the almond flour measurement by weight so that those of us who need to use other flours can make an accurate substitution?