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.
- Grease a 9 inch round cake 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 baking dish
- 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
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).