Paleo Cinnamon Coffee Cake

By: Katie Hardin

This coffee cake is AMAZING. It is so moist and delicious. It makes breakfast time easy, and an awesome pairing with coffee.

Servings

9

Ready In:

45 minutes

Ingredients
Cinnamon Sugar Mix

  • 1/4 Cup Coconut Sugar
  • 2 tsp  Cinnamon

Coffee Cake

  • 3 Cups Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup Coconut oil (room temperature)
  • 3/4 Cup Coconut Sugar
  • Eggs
  • 1 tsp Vanilla Extract
  • 1/2 Cup Almond Milk
  • 1 Tbsp Coconut oil (for after cake is baked)

Glaze

  • 1/4 Cup Dairy Free Butter
  • 2 Tsbp Honey 
  • 1 tsp Vanilla Extract
  • 2-3 Tbsp Almond Milk

 

Step by Step Instructions

Step 1

In a small bowl combine the coconut sugar and cinnamon. Set aside

Step 2

Preheat Oven to 325 Degrees

Step 3

In a medium bowl, combine the dry ingredients; Almond flour, coconut flour, baking soda, baking powder, and salt.

Step 4

In a large bowl, combine the coconut oil and coconut sugar, mix until well combined. Add the eggs, vanilla, and almond milk, and stir until smooth.

Step 5

Add the dry ingredients to the wet ingredients and mix until well combined.

Step 6

Pour half the mixture into a prepared pan and sprinkle 1/2 the mixture on top. Scoop the rest of the mixture on top, making sure all the cinnamon sugar is covered.

Step 7

Bake for 35 minutes

Step 8

Once removed from the oven, take the 1 Tbsp of coconut oil and spread it on top, then sprinkle the rest of the cinnamon sugar mixture on top.

Step 9

While the cake is cooling, make the glaze. In a small bowl combine the butter (melted), honey, vanilla, and almond milk. Start with 2 Tbsp of almond milk and add the last tablespoon depending on the consistency you want.

Step 10

Pour glaze on top of the cake, and it will become moist and ready to eat.

Print Now Make Later

 

 

Paleo Coffee Cake

Delicious and not bad for you coffee cake 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 9

Ingredients

Cinnamon Sugar Mix

  • 1/4 Cup Coconut Sugar
  • 2 tsp Cinnamon

Coffee Cake

  • 3 Cups Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup Coconut Oil
  • 3/4 Cup Coconut Sugar
  • 3 Eggs
  • 1 tsp Vanilla
  • 1/2 Cup Almond Milk
  • 1 Tbsp Coconut (For after baking)

Glaze

  • 1/4 Cup Dairy Free Butter
  • 2 Tbsp Honey
  • 1 tsp Vanilla
  • 2-3 Tbsp Almond Milk

Instructions

  • In a small bowl combine the coconut sugar and cinnamon. Set aside
  • Preheat Oven to 325 Degrees 
  • In a medium bowl, combine the dry ingredients; Almond flour, coconut flour, baking soda, baking powder, and salt. 
  • In a large bowl, combine the coconut oil and coconut sugar, mix until well combined. Add the eggs, vanilla, and almond milk, and stir until smooth.
  • Add the dry ingredients to the wet ingredients and mix until well combined. 
  • Pour half the mixture into a prepared pan and sprinkle 1/2 the mixture on top. Scoop the rest of the mixture on top, making sure all the cinnamon sugar is covered.
  • Bake for 35 minutes
  • Once removed from the oven, take the 1 Tbsp of coconut oil and spread it on top, then sprinkle the rest of the cinnamon sugar mixture on top.
  • While the cake is cooling, make the glaze. In a small bowl combine the butter (melted), honey, vanilla, and almond milk. Start with 2 Tbsp of almond milk and add the last tablespoon depending on the consistency you want. 
  • Pour glaze on top of the cake, and it will become moist and ready to eat. 

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10 Comments

  1. Jacqueline

    This looks so yummy!! I can’t wait to try it!

    Reply
  2. Kelly Blick

    I’m a sucker for a good coffee cake recipe! This sounds divine. Can’t wait to give it a try! Thanks for sharing!

    Reply
  3. Dani

    It’s been a long time since I’ve done Paleo. I just love dairy too much to go 100%. This recipe looks delicious and I’m always looking for make ahead breakfast items I can get out of the freezer. If I wanted to substitute Pyre (stevia) for the coconut sugar what would be the conversion? I’m not a Coconut fan. I use MCT oil instead of coconut oil because of the taste. But I don’t have an equivalent to coconut sugar.

    Reply
  4. Brittany Worrell Boyce

    This looks so good! I am all about Paleo recipes so I need to add this to my must-try list! Yum!

    Reply
  5. Catherine

    I am definitely making this. With one small modification I can use it on my Keto diet plan. Thank you for sharing. I also saved it to my Pinterest Keto Friendly Recipe Board.

    Reply
  6. Michelle

    Is it bad that I want to eat this with ice cream? That’s breakfast food, right? I think this looks wonderful and it is kind of making me hungry right now. I like that you used Paleo ingredients as I don’t often see many cake recipes that are on the healthier side. Thanks for sharing!

    Reply
  7. Christen Scofield

    Can’t wait to try this! I am Paleo as well and always on the look-out for new recipes. Yummmm!

    Reply
  8. LEIGH ANN

    I so want to try this!! Looks at

    Reply
    • Katie Hardin

      It’s so GOOD!!! It can be dangerous even LOL

      Reply
  9. Beth

    Looking forward to trying this and some of your other recipes!

    Reply

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