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!
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
361 responses to “Cinnamon Coffee Cake”
This turned out great! Thanks for another fabulous recipe!
Jenny, thanks for letting me know this cake is fantastic!
I really enjoyed this cake. I used grapeseed oil as I was out of coconut oil and it still came out perfect. It will be great in the morning for breakfast if I can stay out of it that long!
Catherine, thanks for letting me know this cake came out perfect!
My first time to use almond flour, wasn’t sure how it would taste. My husband is a type 1 diabetic and I’m trying to find low-carb desserts and meals.
I found this and decided to give it a try. We LOVED it!! I will definitely be making this again!! ⭐️⭐️⭐️⭐️⭐️
Debbie, thanks for letting me know you and your husband LOVED this coffee cake!
It’s in the oven now!
The batter consistency was great but the topping was really wet. I had to stop at 4 tsp Cinnamon cause I ran out.
Do you think that if I had added the two extra tsp of Cinnamon the topping would have been crumblier?
Thanks
Marlene, if you follow the recipe the topping will be perfect :-)
I have just started experimenting with almond flour recipes. I’m coming off of Whole30 and was not ready for anything too sweet. I cut the honey in half and added an egg to make up for the missing moisture. I used unsweetened coconut shards instead of coconut sugar, to make it more savory. I also reduced the cinnamon to my own tastes.
My son and I enjoyed the cake a lot! I’m making it again for the church ladies this weekend. I’m thinking of using gee instead of coconut oil in the topping, just to add that buttery flavor.
I would be interested in any other almond flour recipes that you would suggest!
Thank you for the positive jump into almond flour cooking!
Allie
Allie, so happy to hear you and your son enjoyed this cake! Here are more almond flour recipes for you:
https://elanaspantry.com/10-great-almond-flour-recipes/
Enjoy!
Elana
One of my all-time favorite recipes. Delicious, simple, healthy. I omit the sugar in the topping. Thank you for this gem!
Malka, thanks for letting me know this is one of your all-time favorites :-)
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