This easy paleo coffee cake is moist and tender with a cinnamon sugar filling and thick crumble topping. The cake is made with almond flour and sweetened with coconut sugar. It's the best paleo coffee cake - gluten free, grain free and dairy free!
I've been asked again and again to put a paleo coffee cake recipe on my blog and finally did!
I was hesitant, only because I'm not the biggest cake person and coffee cakes can be a bit intimidating. BUT, this cinnamon paleo coffee cake is amazing and I loved everything about it.
The cake is made with almond flour and has the most delicious vanilla flavor, with a moist crumb texture. The filling is made with shredded coconut, cinnamon and coconut sugar, giving the cake a bold cinnamon flavor. And finally, the crumble topping is thick and cookie-like, which compliments the tender texture of the cake.
I have nothing but good things to say about this almond flour coffee cake and I know I'll be making more variations in the future!
Ingredients
This healthy paleo coffee cake has three different components: the cake, the filling and the crumble topping. The filling is optional and can be omitted, but does really add to the flavor of the cake.
Here's what you'll need for each part of this paleo coffee crumble cake:
Cake
- blanched almond flour
- tapioca starch
- coconut sugar
- baking powder
- baking soda
- salt
- eggs
- avocado oil
- vanilla
- coconut milk (or almond milk)
Filling
- unsweetened shredded coconut
- coconut sugar
- cinnamon
Crumble Topping
- blanched almond flour
- unsweetened shredded coconut
- tapioca starch
- coconut sugar
- cinnamon
- non-hydrogenated shortening
How to Make a Paleo Coffee Cake
This coffee cake recipe is pretty straight forward. First, you'll gather the necessary ingredients, make the cake batter, filling and topping and then assemble the coffee cake. Here's an overview of the steps (for more detail please see the recipe card below).
- Preheat your oven and grease an 11" x 7" or 8" square baking pan with shortening.
- Make the cake batter by combining the dry ingredients in one bowl, the wet in another and then mixing the two together.
- Next, make the filling by combining all filling ingredients.
- Make the topping by combining the dry topping ingredients, then mixing in the shortening.
- Assemble the cake: pour ½ of the cake batter into the greased baking dish, then add the filling. Pour the last of the cake batter over the filling. And lastly, add crumble the topping over the cake.
- Put the cake in the oven and bake at 350 degrees for 35-40 minutes.
- After baking, let the coffee cake cool for at least 15 minutes. You can serve the cake warm or store in the fridge and serve chilled.
Storage
This grain free coffee cake recipe is best stored in the fridge. You can store it in the baking dish, just be sure to cover it with saran wrap or bees wax wrap. It is best eaten within one week.
More Healthy Paleo Cake Recipes
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The Best Paleo Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 11" x 7" OR 8" x 8" pan 1x
Description
This is the best paleo coffee cake recipe - made with almond flour, moist, tender and easy to make.
Ingredients
Cake
- 2 cups blanched almond flour (190g)
- ½ cup tapioca starch (62g)
- ⅓ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ⅓ cup coconut milk (or almond)
- ¼ cup avocado oil
- 2 tsp vanilla extract
Filling
- ¼ cup unsweetened, shredded coconut
- 3 Tbsp coconut sugar
- 1 ½ tsp cinnamon
Topping
- ½ cup blanched almond flour (45g)
- ⅓ cup shredded coconut
- 3 Tbsp coconut sugar
- 2 Tbsp tapioca starch (14g)
- ½ tsp cinnamon
- ¼ cup non-hydrogenated shortening, room temp
Instructions
- Preheat your oven to 350 degrees F. Grease an 11" x 7" or 8" square baking pan with shortening and set aside.
- Make the cake batter by combining the dry cake ingredients in one bowl. This includes the almond flour, tapioca starch, coconut sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the wet ingredients. This includes the eggs, coconut milk, avocado oil and vanilla extract. Pour the wet mixture into the dry mixture and whisk until combined.
- Next, make the filling by combining all filling ingredients in a small bowl.
- Lastly, make the topping. Combine the almond flour, shredded coconut, coconut sugar, tapioca starch and cinnamon. Mix in the shortening, first with a fork or spatula, then use your hands to combine until the mixture is in clumps.
- Assemble the cake: pour ½ of the cake batter into the greased baking dish. Sprinkle the filling on top. Then pour the last of the cake batter over the filling. Lastly, crumble the topping over the cake batter.
- Put the cake in the oven and bake at 350 degrees F for 35-40 minutes.
- After baking, let the cake cool for at least 15 minutes. You can serve the cake warm or store in the fridge and serve chilled.
Notes
For best results, please measure ingredients by weight, when given
Katie
My family and I love this paleo coffee cake recipe! Enjoy!
Christina
Hi Katie, I want to make this cake to send for my daughter’s birthday. I tend to bake loaves and muffins rather than cakes so I’ve not seen this recipe before. She’s only recently been able to start having coffee again. But I can’t see any coffee in this cake. Am I missing something?
Thank you.
Katie
Hi! Coffee cakes don't actually have coffee in them. Well, some can, but many recipes do not. Apparently it's called a coffee cake because it's a cake traditionally eaten alongside coffee.
Christina
Thanks for clarifying this Katie! Here in the UK, if a cake is described as coffee, we would expect it to contain coffee. It’s interesting though that you don’t. I might give the cake a try anyway. It looks good!
Christina
Thanks for clarifying this Katie! Here in the UK, if a cake is described as coffee, we would expect it to contain coffee. It’s interesting though that you don’t. I might give the cake a try anyway. It looks good!
Heather
I tried it and it’s good. I had to use a flax seed egg and cook it a bit longer but I’ll be making it again with maybe a few variations. Thanks for the recipe.
Christina
We finally made this cake…for my birthday yesterday and I think it really is the best coffee cake! And once you’ve got all your components weighed out, it’s a breeze to put the cake together and so worth the effort for the end result. It’s really delicious chilled - one of the best birthday cakes I’ve had.
I’ll be making this for the next family birthday! Thanks for a great recipe. 😊
Marcela
Hi Katie, thanks for this great recipe
Can you help me with something? How can I replace the shortening ingredient? Not possible to find it at my place... thanks
Katie
Hi! The best swap for shortening is butter.