Paleo Cinnamon Coffee Cake
I used to LOVE the cinnamon coffee cake at Starbucks, oh what would I do to eat that again! Well I’d make my own version I guess. This is one of the first recipes I made when I first figured out how to eat 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 (sorry) spongey cake made with almond flour and a sweet cinnamon center topped with your choice of toasted granola and pecans.
Fall baking can be tricky when you have to follow a low fodmap diet. Compared to summer baking, where most fruits are berries, fall baking is mostly apples, pumpkin and starchy root veggies. Apples are basically avoided like garlic on the low fodmap diet, and pumpkin can cause digestive issues. So my challenge is to create recipes on a low fodmap servings, and also incorporate recipes with low fodmap ingredients like maple (who doesn’t love maple), spiced nuts, lots of cinnamon and warming spices. So I have a little bit of something on there for everyone. I have actually avoided apples for years and I think it’s time I brave it and eat some cooked apples to see what happens. Slowly letting go of food fears!
Anyway back to this COFFEE CAKE. It’s easy to make and a pretty dessert to impress friends and family for fall activities. If there’s even any of that happening (safely) this year? If not, great to enjoy alone or with your household. It lasts about 7 days in the fridge or can be stored frozen and defrosted at any time.
What’s in this Cinnamon 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!
Pecans: This adds a nice flavor to your crumb filling and a fall essence. If you pre-toast it would up your cake! You can omit too, though
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! May just be a bit more dense
Baking Soda and Powder: Adds rise and fluffiness
Sea Salt: Balances out the sweet in all sweet recipes
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
Eggs: Acts as a binder and adds fluffiness to the denser flours. I haven’t tried subbing this with flax eggs or egg replacers, but you could try. It may just fall a little flat
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!
Maple Syrup: This is the sweetener for your icing, but you can use honey as well. Maple syrup is low fodmap
CINNAMON SUGAR MIXTURE
1/3 cup coconut sugar (or maple sugar)
3 tsp cinnamon
1/4 cup of crushed pecans (optional)
3 cups 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
2/3 cup coconut sugar
3 eggs, room temperature
1 1/4 tsp vanilla extract
1/2 cup plant-based milk
1 tbsp of coconut oil, for after
4 tbsp coconut butter
1 tbl of maple syrup
1 tsp vanilla
2 tbsp of plant-based milk
Make the cinnamon sugar mixture
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:
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.
Slice up and enjoy!
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!