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.

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. In my mind, 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.

First things first, let’s talk ingredients:

Ingredients for Almond Flour Coffee Cake:

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

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!

For the topping: raw pecans, coconut oil, ground cinnamon, and coconut sugar

 

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. It is simply 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.

How to Make Almond Flour Coffee Cake:

Preheat the oven to 350 degrees F. and line an 8”x8” or 9” x 9” baking pan with parchment paper

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

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

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

In a separate bowl, stir together the ingredients for the topping until well combined.

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. 

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.

Allow cake to cool completely before slicing and serving.

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

More Healthy Sweet Breakfast Recipes:

• Paleo Morning Glory Quick Bread
• Healthy Apple Muffins
• Strawberry Overnight Oats
• Easy Baked Oatmeal
• The BEST Gluten-Free Banana Bread Recipe

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

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

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

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Ingredients

For the Coffee Cake:

• 4 large eggs
• 1/3 cup coconut oil, melted and cooled
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2 cups super fine almond flour, leveled
• 1/2 cup tapioca flour, leveled
• 1/2 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 3/4 tsp sea salt

For the Topping:

• 1 cup raw pecans, chopped
• 2 Tbsp coconut sugar, or raw cane sugar
• 3 Tbsp coconut oil
• 2 tsp ground cinnamon
• 1 pinch sea salt

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. In a separate mixing bowl, stir together the almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt. Add the flour mixture to the mixing bowl with the wet mixture and mix until completely combined.
3. In a separate bowl, stir together the ingredients for the topping until well combined.
4. 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.
5. 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.
6. Allow cake to cool completely before slicing and serving.

Nutrition Information:

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