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  • Gutsy Baker

Paleo Cinnamon Coffee Cake (Gluten Free, Refined Sugar Free)

This paleo cinnamon coffee cake is made with almond flour and sweetened with coconut sugar and lots of cinnamon. It's a spongey and sweet, perfect for your morning coffee or afternoon tea!


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WHY MAKE PALEO CINNAMON COFFEE CAKE?


This paleo coffee cake is one of the first recipes I made when I first figured out my diet with SIBO/upper GI issues, and I was so proud that I could make something so satisfying and ‘sweet’. I haven’t made in years and recently thought, why am I not sharing this? It has a moist spongey cake made with almond flour and a sweet cinnamon center topped with your choice of toasted granola and pecans.

It is also a gut friendly treat, made with ingredients like maple (who doesn’t love maple) or coconut sugar, spiced nuts, lots of cinnamon and warming spices. It is low FODMAP in one slice servings (1/8 of the cake), and made grain free!


INGREDIENTS IN CINNAMON PALEO COFFEE CAKE:

  • Coconut sugar: Low glycemic sugar, does not taste like coconut! Safe for diabetics and most Candida diets. I use this in all of my recipes. You can substitute for granulated maple sugar

  • Cinnamon: The hero of this recipe! I love Vietnamese cinnamon, it's naturally sweet.

  • Pecans: These adds a nice flavor to your crumb filling, but optional!

  • Almond Flour: This gives the cake a nice crumble and lots of moisture. Make sure it’s almond flour not almond meal. Unfortunately I do not have a nut-free option. Hazelnut flour may work as a sub for almond.

  • Coconut Flour: This absorbs the moisture from the almond flour. You may also use oat flour here, it should work the same!

  • Baking Soda and Baking Powder

  • Sea Salt

  • Coconut Oil: A healthy fat and a healthier oil to cook with. Because it’s solid when it cools, it adds a nice texture to this cake. Can sub with vegan butter.

  • Eggs: I do not suggest subbing the eggs, since the recipe calls for 3. You can try flax eggs, but it may fall flat or be gummy.

  • Plant-based Milk: Any milk will work here!

  • Coconut Butter: This is the base of your icing, it’s creamy and melts nicely without having to make your own with powdered sugar. It’s healthier as well! A traditional icing can be made as well by mixing together 1 Tbsp+ milk into 1 cup powdered sugar.

  • Maple Syrup: This is the sweetener for your icing, but you can use honey as well. Maple syrup is low FODMAP.

  • Vanilla Extract: Just a touch of vanilla in the icing, but can omitted.


Ingredients:


CINNAMON SUGAR MIXTURE

  • 1/3 cup coconut sugar (or granulated maple sugar)

  • 3 tsp cinnamon

  • 1/4 cup crushed pecans (optional)

COFFEE CAKE

  • 3 cups fine almond flour

  • 1/4 cup coconut flour, or oat flour

  • 1/2 tsp baking soda

  • 2 tsp baking powder

  • 1/3 tsp salt

  • 1/2 cup coconut oil, melted and cooled (Can sub melted vegan butter)

  • 2/3 cup coconut sugar

  • 3 eggs, room temperature

  • 1 1/4 tsp vanilla extract

  • 1/2 cup plant-based milk

  • 1 Tbsp coconut oil, for after

ICING

  • 4 Tbsp coconut butter

  • 1 Tbsp maple syrup

  • 1 tsp vanilla

  • 2 Tbsp plant-based milk



INSTRUCTIONS:

Make the cinnamon sugar mixture

  1. In a small bowl, combine the coconut sugar and cinnamon, and optional pecans. Mix well and set aside.


Make the coffee cake


1. Preheat your oven to 325 F and spray a 9” pie dish with cooking spray OR line a 9x9 square pan with parchment paper


2. In a bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt


3. In a larger bowl, combine the coconut oil and coconut sugar and mix until combined.


4. Warm your plant-based milk in the microwave or stovetop until just warm


5. Add the room temp eggs and vanilla and mix until smooth. Now add in your warmed milk.


6. Add the dry ingredients to the wet ingredients and mix in well until no dry remains


7. Spoon half of the batter into the prepared pan and sprinkle 2/3 of the cinnamon sugar pecan mixture evenly on top.


8. Now carefully scoop the remaining batter on top so it's even, it should fill right to the top of the dish. Make sure all the cinnamon sugar is covered


9. Bake for 35-40 minutes until top is brown. You can use a toothpick to make sure the inside is done. The toothpick will come out clean


10. When it’s ready and still hot, melt the 1 tbsp of coconut oil and brush it on top, evenly so the whole top is covered in oil. Now sprinkle with the remaining cinnamon sugar pecan mixture.


11. Top with your favorite crushed granola.

Make the icing:

  1. In a small microwave safe bowl (or stovetop pan), combine the coconut butter, maple syrup, vanilla, and milk. Warm this up in the microwave for 15-20 seconds (or on the stove) until just warm, so the coconut butter melts and it’s nice and drizzly. If you overheat, the coconut butter may dry out. Mix until smooth and thin enough to drizzle on the cake. Drizzle all over your cake. You can also make an easy icing by taking powdered sugar and mixing one tbsp of milk at a time until it becomes drizzly.

  2. Slice up and enjoy!


Recipe notes:

  • You can make this in a square pan or a round pan, just make sure they are 9”

  • Unfortunately I do not have a nut-free option. Hazelnut flour may work as a sub for almond

  • I have not tried to replace the eggs with flax eggs, but if you can try it. Your cake may just be more dense and fall a little flat


If you make this recipe, make sure to leave comments or ratings below. I'd love to hear from you!