Homemade Cinnamon Coffee Cake is one of my favorite comfort foods. Growing up my mother used to buy a tasty frozen coffee cake at the grocery store as a special treat.
My healthy homemade coffee cake is made with only six ingredients –almond flour, salt, baking soda, coconut oil, honey, and eggs. This easy coffee cake recipe can be thrown together in no time flat. The topping has three additional ingredients –coconut sugar, cinnamon, and sliced almonds.
Like the one Mom used to buy, this cake is moist and has a sweet cinnamon topping. It’s perfect with a cup of my Dandelion Coffee on a lazy weekend morning.
Homemade Cinnamon Coffee Cake is a fabulous low-carb, paleo brunch dish for Easter Sunday!
This low-carb Cinnamon Coffee Cake is Kosher for Passover. Like all of my recipes, it does not contain any chametz.
This Cinnamon Coffee Cake recipe is adapted from one on page 24 of my first book, The Gluten-Free Almond Flour Cookbook, published in 2009. Both coffee cake recipes are dairy-free. All of the recipes in that cookbook are 100% dairy-free!
American coffee cake is a tender cake with rich topping baked into it. This type of coffee cake rarely contains coffee. It is called coffee cake because it is typically served at breakfast, or in the afternoon, along with tea and coffee. We often serve Cinnamon Coffee Cake for dessert after a festive meal.
Will you eat dairy? Do you consider dairy to be part of the paleo diet? Leave a comment and let me know!
This post is an oldie but goodie from the archives. I first shared this recipe in March 2015.
Comments
470 responses to “Cinnamon Coffee Cake”
How can I adjust this recipe using monk fruit or stevia powder instead of honey?
Thank you!
Robyn, I haven’t tried that so not sure :-)
This cake was absolutely divine. My husband regularly grabs a slice of coffee cake from our local baker down the street and I yearn for a slice of my own (but I’m GF). I was gifted a tin of your primal chocolate chip cookies Christmas 2020 from a family friend, and was hesitant to dig in, until she advised me that they are GF. I was so impressed with the taste (especially because I enjoy desserts, but not when they are too sickly sweet), I had to know where she got the recipe from. I have been using your website ever since. This recipe is my favorite so far. I found that it tasted even better on day 2. I only had Bob’s Red Mill Gluten Free Superfine Almond Flour, but that worked really well for me. And I use Himalayan Rock Salt instead of sea salt because of microplastics (although I have read that Celtic salt has some of the most minimal quantities of microplastics out of the sea salt varieties).
Bravo!!
Mia, thanks for letting me know this cake was absolutely divine!
I like how you mix nutritive (honey/maple syrup) with nonnutritive (stevia) sweeteners in some of your newer recipes. I’ve made this many times before, but today I cut both sweeteners in half and added cinnamon stevia. Came out really well. Didn’t adjust for the liquid difference in the batter, but it seemed to come out more cake like, which was good. Of course, I added chopped apples to the topping, which negated some of the carb savings!
Denise, thanks for your fantastic comment!
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