Paleo Coffee Cake

Vertical image of cake pan of coffee cake, fresh out of the oven.

4.75 from 78 votes

This moist and fluffy paleo coffee cake recipe is perfect for gluten free eaters, or those who follow the paleo diet! It's lower in sugar, contains hidden health benefits, and it easy to prepare to boot! Enjoy it with a warm mug of coffee!

Recipe updated 1/13/2026

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: dairy free, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy

Servings: Servings

Calories: 350kcal

Author: Julia

Ingredients

For the Cake:

¾ cup coconut flour sifted
¾ cup arrowroot flour*
2 tsp baking powder
½ tsp sea salt
4 large eggs
¼ cup pure maple syrup**
½ cup full-fat canned coconut milk or melted coconut oil
¼ cup unsalted grass-fed butter or coconut oil, melted

For the Walnut Topping:

1 cup raw walnuts chopped
2 teaspoons ground cinnamon
Pinch salt
¼ cup unsalted grass-fed butter or coconut oil, melted
2 Tbsp pure maple syrup

Instructions

Prepare the walnut topping:

Combine all of the ingredients for the walnut topping in a small bowl. Stir well to combine and set aside.

Prepare the cake:

Preheat the oven to 350 degrees F and lightly butter or oil a 8" x 8" baking dish.
In a mixing bowl, stir together the coconut flour, arrowroot flour, baking powder, and salt.
In a separate bowl, whisk together the eggs, maple syrup, coconut milk, and butter. Pour this wet mixture into the bowl with the flour mixture and mix until smooth. Note: The batter will be thick.
Pour half of the cake batter into the prepared baking dish and spread evenly with a rubber spatula. Spread half of the walnut topping over the batter. Repeat for the remaining cake batter and walnut topping.
Bake on the center rack for 28 to 35 minutes or until cake tests clean when poked in the center (Note: mine took 32 minutes).
Allow cake to sit 20 minutes before cutting large chunks and serving.

Notes

*You can also use tapioca flour or almond flour
**Use up to 2/3 cup pure maple syrup for a sweeter cake

Nutrition