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Paleo Coffee Cake

Mar 14, 2023 · 1 Comment

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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!

paleo coffee cake

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!

slice of coffee cake topped with icing

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)
Ingredients in cinnamon sugar filling and crumble topping

Filling

  • unsweetened shredded coconut
  • coconut sugar
  • cinnamon

Crumble Topping

  • blanched almond flour
  • unsweetened shredded coconut
  • tapioca starch
  • coconut sugar
  • cinnamon
  • non-hydrogenated shortening
ingredients in almond flour cake

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).

  1. Preheat your oven and grease an 11" x 7" or 8" square baking pan with shortening.
  2. Make the cake batter by combining the dry ingredients in one bowl, the wet in another and then mixing the two together.
  3. Next, make the filling by combining all filling ingredients.
  4. Make the topping by combining the dry topping ingredients, then mixing in the shortening.
cake batter, filling and topping ready to be assembled
  1. 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.
  2. Put the cake in the oven and bake at 350 degrees for 35-40 minutes.
  3. 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.
cut coffee cake
side view of a slice of paleo coffee cake

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

  • Healthy Zucchini Cake
  • Vegan Carrot Cake Bars
  • Homemade Paleo Vanilla Cake
Print
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paleo coffee cake

Paleo Coffee Cake

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 11" x 7" OR 8" x 8" pan 1x
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Ingredients

Scale

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

  1. Preheat your oven to 350 degrees F.  Grease an 11" x 7" or 8" square baking pan with shortening and set aside.
  2. 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.
  3. Next, make the filling by combining all filling ingredients in a small bowl.
  4. 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.
  5. 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.
  6. Put the cake in the oven and bake at 350 degrees F for 35-40 minutes.
  7. 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

Keywords: paleo coffee cake, paleo cinnamon coffee cake, easy paleo coffee cake, grain free coffee cake, gluten free coffee cake, healthy cinnamon coffee cake, almond flour coffee cake

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pinterest image for paleo coffee cake
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Reader Interactions

Comments

  1. Katie says

    March 15, 2023 at 2:57 pm

    My family and I love this paleo coffee cake recipe! Enjoy!

    ★★★★★

    Reply

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