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
395 responses to “Cinnamon Coffee Cake”
I made this for a Christmas breakfast treat! We all loved it. I used butter instead of coconut oil, and maple syrup instead of honey. A keeper for sure! Thanks!
Jen, I’m so glad to hear that I was part of your Christmas celebration via this coffee cake! And thanks for letting me know this recipe is a keeper :-)
Can the coconut oil be replaced with butter in the recipe?
Frances, I haven’t tried that so not sure :-)
Frances,
I have only ever used butter in this recipe, and it tastes amazing even so!
Thanks Christine!
Yes! That’s often how I make this family favorite. Coconut oil vs butter just depends on my mood when baking. Enjoy!
Thanks Anne!
I made this recipe this morning. I only had 2 eggs, so I adjusted the recipe accordingly and baked it in a 6″ round cake pan. My 6 yr old daughter had one piece and asked for more! It is so good!
Thanks Wendy! We love it too :-)
Hi! So, how do you put in the coffee for the coffee cake? It seems to be missing from the recipe…
Mhairi, thanks for your comment! I’ve updated the post to provide an answer for you :-)
I am lactose intolerant so I am limited on dairy. It must be lactose free or aged cheeses (sharp Cheddar, Swiss, parmesan…) I have started using Paleo recipes because I have developed issues to grains earlier this year. I also have Ulcerative Colitis. I’m hoping the grain free diet will eventually help my UC.
Rebecca, so nice to meet you here and glad to be on this healing path with you :-)
This was a truly wonderful recipe! We have been re-learning to bake after discovering gluten and dairy allergies in our family. After months of trying, this is by far the best and most delicious recipe we have come across. My husband said he would not have know this was gluten and dairy free. Thanks for the great recipe.
Laren, thanks for letting me know how much you and yours love this recipe!
This was one of the most amazing recipes I’ve ever had. My boys loved the cake! You are a blessing and have a gift!!!
Erica, what a sweet comment! Thanks for sharing your gratitude here :-)
I’m making this for a Rosh Hashanah sweets oneg tonight! We have several people in our synagogue that need gluten free and this will be perfect! L’shanah Tovah!
Karen
Karen, what a perfect oneg dessert! I wouldn’t have thought of it for that :-)
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