Homemade Cinnamon Coffee Cake is one of my favorite comfort foods. Growing up my mother used to buy an incredibly tasty frozen coffee cake at the grocery store. It was a special treat, albeit processed and full of preservatives and chemicals.
My healthy version 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 cake that my 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. I think this would also make a fabulous Paleo brunch dish for Easter Sunday; of course, like all of my recipes (yes all, as none contain chametz) this coffee cake is kosher for Passover.
The boys and their friends have been wolfing down my gluten-free Cinnamon Coffee Cake as an after school snack, as well as in the mornings with scrambled eggs for a healthy breakfast treat.
I have a fabulous Blueberry Coffee Cake recipe in Paleo Cooking from Elana’s Pantry. Like this coffee cake recipe, that one is dairy-free. In fact, although I’ve heard rumors that dairy is now considered paleo, all of the recipes in that cookbook are 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 Cinnamon Coffee Cake recipe is adapted from the one in my first book, The Gluten-Free Almond Flour Cookbook, published in 2009 (page 24).
Comments
280 responses to “Cinnamon Coffee Cake”
My husband and I love this cake and I’ve made it for him fairly often this year, after discovering it. I forgot to make the topping the first time and he didn’t notice and likes it in its own right! I add the cinnamon into the cake instead.
Anne, thanks for letting me know you and your husband love this cake!
I hope you keep this recipe on your site! I had printed it out a while back and just discovered it in my stack of “printed out recipes that I want to try soon”. I made it this morning. It’s so easy to make and delicious. Thank you for keeping your recipes do-able. :)
Catherine, thanks for your comment! For those joining the conversation we are referring to this post:
https://elanaspantry.com/the-pantry-remodeled/
So glad to hear this cake is easy to make and delicious!
Elana
This cake was moist and delicious!! I was absolutely impressed! Definitely will make again and again.
Regina, thanks for letting me know you were absolutely impressed with this recipe!
I used 3 T of flax meal plus 6 T of water instead of the 3 eggs and also replaced the coconut oil with unsweetened apple sauce. I ran out of honey so used maple syrup in one batch. I made them as cupcakes & baked 18 mins… they were perfect! Thank you for an amazing recipe!!
You’re welcome Leslie!
I made this a couple of days ago and absolutely love it! I shared it with some family members who are not GF or have Celiac like me, and they loved it, too. I’ll be making this again within the next day or two. This recipe just made it into my “Favorite Recipes” binder. Thank you for so many of your wonderfully delicious recipes that I love.
Louise, thanks for letting me know you absolutely love this cake!
this was a great treat i used pecans and maple syrup for the topping
Graeme, I’m so happy to hear this was a great treat!
Really delicious, many thanks Elana!
Anu, you’re welcome!
I made this for my husband … he likes his cake but I’ve been trying to get away from highly processed cakes. It turned out really well using avocado oil instead of coconut oil. I forgot to put the topping on before baking but it’s still delicious!
Anne, I’m so happy that you and your husband are enjoying this cake!
Hi, Not sure you’re still checking here but wondering if you ever tried freezing this cake and if so, how it turned out after defrosting. Thanks!
Jen, thanks for your comment! I haven’t tried that so not sure :-)
I’ve done it and it’s fantastic
Jessy, thanks so much for letting me know this cake is fantastic!!!
Has anyone tried using Swerve instead of honey (one for one) to make this recipe lower in carbs? Thanks.
Christy, thanks for your comment. I haven’t tried that but I do have a recipe that uses a similar low-carb sweetener here:
https://elanaspantry.com/keto-brownies/
Enjoy!
Elana
Can you substitute monk fruit for the honey? Is there a place on the website for calories/ serving?
Michele, I haven’t tried that so not sure. For more on nutrition please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Thank you. Love your website and recipes.
You’re welcome Michele!
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