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Almond Flour Coffee Cake (Paleo)

Almond Flour Coffee Cake that is perfectly moist and fluffy with amazing cinnamon pecan topping. This delicious healthy coffee cake recipe is paleo, grain-free, dairy-free, and refined sugar-free.

Slice of almond flour coffee cake on a plate with more slices in the background.

Well, this is long overdue! 

If you’ve been following my site for a few years, you know I have about 17 million coffee cake recipes.

All requiring different funky add-ins to make each very unique and special. But every single coffee cake recipe is made with coconut flour.

This is our first foray into almond flour coffee cake, and I really must say….I’m obsessed. 

This paleo coffee cake turns out tasting plenty cinnamony and is perfectly sweet.

In my mind, coffee cake shouldn’t be as sweet as a standard cake…subtly sweet but not in a dessert-like way. 

It is nice and moist and has a buttery flavor to it in spite of the fact that it contains no butter.

It’s the perfect healthy treat for anyone to enjoy as breakfast or snack.

PLUS, if you have family or guests around that have dietary restrictions, this is a marvelous recipe that fits multiple restrictions.

Ingredients for paleo almond flour coffee cake sitting on a backdrop.

First things first, let’s talk about the simple ingredients for grain-free coffee cake.

Ingredients for Almond Flour Coffee Cake:

Almond Flour: Super fine almond flour makes up the majority of this coffee cake recipe and is the base of the cake.

Since it is finely ground and combined with tapioca flour, eggs, and oil, the end result is a grain-free cake you’d never guess is grain-free! Almond flour contains healthy fats as well as fiber.

Tapioca Flour: Tapioca flour (or tapioca starch) is a very fine and light starchy flour. It works wonders for keeping grain-free recipes held together. If you don’t have it on hand, you can omit it and add more almond flour, or you can substitute it for arrowroot starch.

Sea Salt & Cinnamon: Sea salt and cinnamon and crucial in this coffee cake for adding and enhancing flavor! They give the cake an ultra inviting aura.

Baking Powder: Our leavening agent! Don’t skip it or else the coffee cake won’t turn out quite right.

Eggs: Eggs are used to make this cake ultra fluffy and therefore palate-pleasing! I haven’t developed a vegan coffee cake recipe yet, so at the moment I don’t have a good replacement suggestion for eggs for those of you who can’t use them.

Coconut Oil: That element that makes this coffee cake nice and moist and tantalizing. If you don’t do coconut oil, you can replace it with melted butter or avocado oil.

Pure Maple Syrup: Used to sweeten the cake, we use pure maple syrup for just the right amount of subtle sweetness. Pure maple syrup is a natural sweetener that is less refined than cane sugar, which is why it is one of my preferences over processed sugar.

For coffee cake recipes like this, and many of my paleo dessert recipes, pure maple syrup is my go-to sweetener.

Vanilla Extract: While it is not mandatory, vanilla extract adds nice warm flavor to the coffee cake. If you don’t have it on hand, you can skip it! Add 1/2 teaspoon of almond extract if you enjoy it in your baked goods, as it adds warm nuance as well.

For the topping: Raw pecans, coconut oil, ground cinnamon, and coconut sugar. This combination makes the most amazing crumb topping!

Use sliced almonds instead of pecans or brown sugar instead of coconut sugar if you prefer.

Paleo Grain-Free Dairy-Free Almond Flour Coffee Cake - grain-free, dairy-free, refined sugar-free, gluten-free, and healthy

Isn’t There Supposed to Be Coffee in Coffee Cake?

In a word, no. Traditional coffee cake is simply a buttery cinnamony flavored cake with a streusel/crumble topping.

Coffee cake is named so because it is traditionally a lovely treat that was designed to go alongside a mug of coffee. 

You can certainly take creative liberties and add instant coffee granules or instant expresso to coffee cake to give it coffee flavor, but the original treat does not include either.

Healthy Grain-Free Coffee Cake Recipe made with almond flour and pure maple syrup - paleo, dairy-free, gluten-free, grain-free, healthy

How to Make Almond Flour Coffee Cake:

Preheat the oven to 350 degrees Fahrenheit. and line an 8-inch square pan or 9-inch square baking pan with parchment paper.

In a mixing bowl, Whisk together the eggs, coconut oil, pure maple syrup, and vanilla extract (wet ingredients).

Whisking eggs in a mixing bowl

In a separate mixing bowl, stir together the almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt (dry ingredients).

Pouring dry ingredients into a bowl to make coffee cake.

Add the flour mixture to the mixing bowl with the wet mixture and mix until completely combined.

Hand mixing together the batter for the coffee cake.

Stir together the ingredients for the pecan streusel topping in a small bowl until well combined.

Stirring the ingredients for the streusel topping in a bowl.

Pour half of the coffee cake batter into the parchment-lined baking pan and smooth into an even layer.

Add half of the cinnamon pecan topping mixture on top of the batter.

Pour the remaining coffee cake batter into the square pan and smooth into an even layer, followed by the rest of the topping mixture. 

Almond flour coffee cake with crumble topping ready to go into the oven.

Bake for 30 to 35 minutes, until cake has set up and the edges appear golden brown.

I bake for 30 minutes, then turn off the oven and leave the cake in the still warm oven for an additional 5 to 8 minutes.

You can test the cake for doneness by inserting a toothpick into the center of the cake and seeing if it comes back clean.

Allow cake to cool completely before slicing and serving.

If you don’t live in a very humid environment, you can simply cover the baking dish with plastic wrap and leave the coffee cake on the counter for up to 3 days.

Store any leftovers in an airtight container in the refrigerator for up to 5 days or in a zip lock bag in the freezer for up to 3 months.

Close up shot of almond flour coffee cake on a plate.

I suggest serving warm with melted butter (if you do dairy!).

And that’s it! Everything you need for the most delicious coffee cake to enjoy alongside your morning coffee.

Try my Gluten-Free Blueberry Coffee Cake, which uses a gluten-free flour blend for an amazing gluten-free coffee cake recipe.

For more paleo coffee cake recipes, check out my Paleo Apple Coffee Cake, Paleo Strawberry Coffee Cake, and my Paleo Peach Coffee Cake.

In addition, if you follow a low carb or keto diet, make my Dairy-Free Keto Coffee Cake recipe for a sugar-free version.

If you love delicious sweet breakfast recipes, also check out these gems.

More Healthy Sweet Breakfast Recipes:

Almond Flour Coffee Cake for breakfast, lunch, dinner… 😉

Paleo Coffee Cake made paleo-friendly with almond flour and sweetened with pure maple syrup - a healthy grain-free coffee cake recipe

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Slice of coffee cake on a plate with a fork to the side and more slices on a plate in the background.

Almond Flour Coffee Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Paleo coffee cake made with almond flour and sweetened with pure maple syrup. Moist, fluffy, perfectly sweet and decadent with the most amazing streusel topping! Perfect for breakfast or snack.

Ingredients

For the Coffee Cake:

For the Topping:

Instructions

  1. Preheat the oven to 350 degrees F. and line an 8”x8” or 9” x 9” baking pan with parchment paper.
  2. In a mixing bowl, Whisk together the eggs, coconut oil, pure maple syrup, and vanilla extract.


Whisking eggs in a mixing bowl

3. In a separate mixing bowl, stir together the almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt.

Pouring dry ingredients into a bowl to make coffee cake.

4. Add the flour mixture to the mixing bowl with the wet mixture and mix until completely combined.

Hand mixing together the batter for the coffee cake.

5. Stir together the ingredients for the pecan topping in a small bowl until well combined.

Stirring the ingredients for the streusel topping in a bowl.

6. Pour half of the coffee cake batter into the parchment-lined baking pan and smooth into an even layer. Add half of the cinnamon pecan topping mixture and swirl around. Add the remaining coffee cake batter and smooth into an even layer, followed by the rest of the topping mixture.

Almond flour coffee cake with crumble topping ready to go into the oven.

7. Bake for 30 to 35 minutes, until cake has set up and appears golden-brown. Note: I bake for 30 minutes, then turn off the oven and leave the cake in the still warm oven for an additional 5 to 8 minutes.

8. Allow cake to cool completely before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also store the coffee cake in a zip lock bag in the freezer for up to 3 months.

Nutrition Information
Yield 12 Serving Size 1 of 12
Amount Per Serving Calories 318Total Fat 24gUnsaturated Fat 0gCarbohydrates 15gFiber 1gSugar 9gProtein 8g

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TheresaS

Sunday 23rd of January 2022

Fantastic recipe! I must confess...I modified a bit, but only because as I started to make it, I realized I was very low on ingredients. I used Bob's 1-1 GF flour in place of tapioca. I only had 3 eggs, so to make up for the moisture, I subbed 1 tbs of organic sheep yogurt and a splash of almond milk. I used organic butter replacement for coconut oil...and had no nuts for the topping so just made traditional streusel topping. It turned out AMAZING. Even my very fussy husband loved it. Thank you so much. I have been craving coffee cake like I grew up on and now will be making this regularly! :)

Julia

Monday 24th of January 2022

Sounds like you made your own amazing coffee cake recipe! I love it! Sounds very tasty. I'm impressed at how clever and innovative you were with the replacements...this is so helpful for folks who may want to try the same changes! Many thanks for reporting back!! xoxox

Angela

Sunday 21st of February 2021

First time making any kind of coffee cake, absolute bonus that its a healthier version too 🤗Didn't realize there wouldn't actually be any coffee in it either 🤭Really enjoyed it with my mid-morning snack, really light & fluffy ..... yum 😋

Julia

Monday 22nd of February 2021

Isn't it such a great snack?! I love how satisfying it is...always brings a smile to my face :)

Joanne

Friday 15th of January 2021

This was absolutely delicious! It did not rise quite as high as yours did. I used an 8x8 square pan. I did find the batter to be very thick, maybe because I only used almond flour. It didn't matter because it tasted delicious. Will definitely make again. Thank you!

Hannah

Saturday 19th of June 2021

@Joanne, did you use 2 or 2.5 cups of almond flour?

Shirley

Monday 30th of November 2020

I like the lower carbs in this coffee cake.. Looks yummy!

Julia

Monday 30th of November 2020

It's so inviting! You'd never guess it's a healthier option!

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