Cinnamon Coffee Cake

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.

How to Make Homemade Coffee Cake

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.

Almond Flour Coffee Cake

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.

Low-Carb Easter Cake

Homemade Cinnamon Coffee Cake is a fabulous low-carb, paleo brunch dish for Easter Sunday!

Cinnamon Coffee Cake

Print Recipe
  1. Grease a 9 inch round cake pan with coconut oil and dust with almond flour
  2. In a food processor, combine almond flour, salt, and baking soda
  3. Pulse in coconut oil, honey, and eggs
  4. Spread the batter into prepared baking dish
  5. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a small bowl
  6. Sprinkle topping over cake batter
  7. Bake at 350°F for 25-35 minutes
  8. Cool and serve
You are the Queen of Almond Flour baking.

Kosher for Passover Coffee Cake

This low-carb Cinnamon Coffee Cake is Kosher for Passover. Like all of my recipes, it does not contain any chametz.

The Gluten-Free Almond Flour Cookbook

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!

Where's The Coffee?

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.

Are you 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.


436 responses to “Cinnamon Coffee Cake”

    • Aimee, thanks for your comment. I agree, it’s a bummer when every paleo recipe ends up tasting like coconut. I think this one doesn’t have that issue so it may work for you as is. If you decide to replace the coconut with something else I hope you’ll let me know what works :-)

  1. This is AMAZING. I have made it several times and there are never any leftovers. My family requests this just about every weekend!

    • Rosemary, thanks for your question! I haven’t tried that so not sure. If you do experiment I hope you’ll let me know what works :-)

  2. I am dairy-free due to the sensitivity I have to dairy. It’s been a hard thing to adjust to, but I am gradually finding substitutes. Your recipes really help through all the items I am sensitive to.

  3. This was fantastic, and I even over-baked it just a tad. This was such a little gift, as I have been really struggling to get compliant with what I should eat due to my health issues and food allergies. This week I started to have a more severe response to taking in wheat (it’s starting to cause a mast cell activation response.). I knew I had to revisit your website and get in gear. I love a little something sweet with coffee on the weekend. I am allergic to most food molds, and after a toxic mold exposure, my body can’t handle molds at all. This is extremely limiting to what I can really eat – basically vegetables and meat. I still have to be careful with the Paleo flours, but this was what I needed to get back in gear. My food allergies have been such a loss for me as I have been baking and cooking since I was 10. I wanted to be a chef most of my teen years, but ultimately decided to keep it my hobby. I love all foods, and really enjoy Paleo eating. But it’s still a loss to accept as my health issues have compounded, I have to learn a whole new way to cook all the time (not just fun experimenting). Your website is my go-to due to the consistency your recipes turn out well. This means a lot, because of course these ingredients are expensive.

    For the dairy – when I avoid it because I have Lyme disease I feel much better. But I find as I make the transition back having a little fermented dairy, and had cheese helps me a bit. A friend of mine just went to all goats milk products, or sheep’s cheese and swears by that.

    Thanks again!

    • Sarah, thanks for letting me know this cake is fantastic! Wow, what an amazing comment, thank you for being brave and candid about your healing journey and all the challenges you face. Let’s stay in touch and please keep me posted on how you’re doing :-)

  4. I absolutely love this recipe. In fact, I have made it 3 times in the last 5 days! Twice for the clients I cook for and once for my family. I have found that it can easily burn so I tent it with foil the last 5 minutes. I also doubled the nuts and used pecans as we have so many here as a native nut in Texas. I added vanilla and subbed butter for the coconut oil. Simply heavenly!! Thank you, Elana! You are the almond flour whisperer!

  5. Dear Elana,

    I literally NEVER right reviews on blogs, but your recipes, especially this one, are so fantastic, I am compelled to let everyone know about my enthusiasm. I am a classically-trained professional cook. Right after my daughter was born, a culinary school classmate turned me on to your recipes and I started religiously using one of your almond flour pancake recipes — just to get more protein into my daughter.

    Over a year ago, I learned that I had to cut out dairy and gluten from my diet. Given my love of baking — this was really hard!!! I especially miss cakes. I found your coffee cake recipe a few months ago and have varied it with different toppings and fillings and it ALWAYS works. The first time, I topped it with blackberries, sugar, amaretto and brandy — AMAZING! The second time, I used it as a base for a chocolate swirl cake, mixing in shaved bakers’ chocolate, cinnamon and sugar — SCRUMPTIOUS! Yesterday, I decided to use it for my pineapple upside down cake — honest to God it was the best upside down cake I’ve ever had! It was one of those culinary experiences that creates a forever memory and longing on your tastebuds. So, especially during this bleak time of uncertainty, thank you so much for helping me create such an incredible memory.

  6. Elena, I count on your tested recipes that are so simple and perfectly suited to our family and the food sensitivities. Were is the print option? Since the website changed, I have to copy and paste, rework the ingredients to line up. Thank you for introduction me to Almond Flour and for the many keto friendly recipes that are delicious.

    • Barbara, thanks so much for letting me know you are enjoying my recipes!!! The print option is a little icon (image of a printer) at the top of the recipe, let me know if you need help with anything else :-)

  7. This is a fantastic recipe. I have made it before. We will have it for Easter morning. You asked about dairy and the Paleo diet. My natural Dr. said it was not on the Paleo diet, but I now have osteoporosis and my other Dr. told me I had to have some dairy. I added back plain Greek yogurt, Parmesan and grass fed cheddar to my diet. I guess I am not truly Paleo anymore.

    • Catherine, Thanks for letting me know this is a fantastic recipe. In terms of dairy, I’m now totally dairy-free, but I think the main thing is that we eat real food that is wholesome and healthy and avoid the processed stuff. When that happens we’re very much on the right track. Thanks for being on this healing path with me :-)

Have Something to Add?

Your comment will need to be approved before it will appear on the site.

Recipes » Desserts » Cakes and Cupcakes » Cinnamon Coffee Cake