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Home By Meal Breakfast

Paleo Cinnamon Coffee Cake

★★★★★ 25 Reviews Recipe Print
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By: Erin8/6/20

This post may contain affiliate links. Please read my disclosure policy.

paleo coffee cake
paleo coffee cake

For a comforting breakfast that’s perfect for pairing with your morning cup of coffee, try this Paleo Cinnamon Coffee Cake! It’s made with healthy ingredients and includes a delicious crunchy crumb topping.

How to make paleo coffee cake video

The perfect coffee sidekick

There are so many food pairings that are eaten together because they just work. A few popular classics quickly come to mind – peanut butter and jelly, milk and cookies, caramel and sea salt, grilled cheese and tomato soup. All of these combos have one think in common, and it’s the fact that you just can’t have one without the other!

Well, the same is true for coffee and cake. Though most of my mornings include coffee sans the cake, I love to indulge from time to time. There’s something about a nice fluffy piece of cake accompanying my morning cuppa Joe that just helps my day start off on the right foot!

I decided that sugar-filled pastries aren’t the best thing to eat bright and early, so I thought I’d try my hand at making my rendition of a paleo cinnamon coffee cake.

It turned out to be exactly what I was hoping for. It’s made with healthier ingredients, so it’s a great breakfast or mid-morning snack option that will leave you feeling full and satisfied until lunch time!

slice of coffee cake on plate

Ingredients used to make this coffee cake recipe

There’s one thing about this recipe that’s quite certain: it surely doesn’t lack in flavor! This recipe uses an almond flour and coconut oil batter that’s made complete with maple syrup, vanilla, and of course, cinnamon! For the finishing touch, we will be using almond flour and coconut sugar to create a delicious, melt-in-your-mouth crumb topping.

Cake:

  • Almond flour
  • Baking soda
  • Cinnamon
  • Salt
  • Eggs
  • Coconut oil
  • Maple syrup
  • Vanilla

Crumb topping:

  • Almond flour
  • Coconut sugar
  • Coconut oil
  • Cinnamon

Kitchen tools used in this recipe

You won’t need to do too much kitchen cabinet digging for this recipe, as you’ll only need six items. To make your own paleo cinnamon coffee cake, we’ll use the following:

  • 8×8 baking dish or 8-inch cake pan
  • Parchment paper or nonstick spray
  • Small mixing bowl
  • Medium mixing bowl
  • Large mixing bowl
  • Stirring utensil

As far as measurements go, you’ll need the following increments: 1/4 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

paleo coffee cake

How to make paleo cinnamon coffee cake

This paleo cake is very easy to whip together. It requires nothing more than mixing ingredients and then tossing them into the oven! You’ll need about an hour to make this recipe, with the bulk being devoted to oven time.

To begin making cinnamon roll cake, start by preheating the oven to 350F and lining an 8×8 inch pan with parchment paper or nonstick spray.

In a medium sized mixing bowl, mix the almond flour, baking soda, cinnamon, and salt.

In a larger bowl, whisk the eggs, coconut oil, maple syrup, and vanilla.

Add the dry ingredients to the wet, and then stir to combine.

Next, pour the batter into the baking dish and be sure that it is evenly spread out.

In a small bowl, mix the crumb topping ingredients until completely combined. Then, sprinkle this mixture on top of the cake batter until evenly dispersed.

Bake the dish in the oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool for at least 30 minutes before serving.

Store on the counter or in the fridge and enjoy within 4-5 days.

Healthier coffee cake

I’m all about making healthier versions of my favorite recipes. I believe that no food is off limits, as there are ways to “healthify” pretty much any recipe! That’s especially true for desserts and baked goods. There are so many sugar, flour, and baking ingredient options out there, that it’s so easy to put together something that tastes delicious but is a little better for our bodies.

For paleo cinnamon coffee cake, I used many of my favorite healthier ingredients to create a cake that’s more nutrient dense, but still incredibly delicious.

The first swap I made was almond flour. I use this in place of all-purpose flour, as it’s more nutrient-rich and it’s simply better overall. Instead of canola or vegetable oil, I used coconut oil. This is a healthy fat that benefits cholesterol, blood sugar, and more. Maple syrup is my go-to sweetener, as it’s an all-natural option that tastes fantastic! Lastly, I used coconut sugar in place of granulated sugar for the crumb topping. It tastes great, and it’s better for you!

slice of coffee cake

Cinnamon cake substitution options

If you find yourself missing an ingredient or two, don’t worry! Here are some easy substitution options that may come in handy.

  • Coconut oil: You can use any cooking oil in place of coconut oil at a 1:1 ratio.
  • Maple syrup: Prefer honey? Use it! Add to taste, as you may not need as much. Another option is molasses.
  • Coconut sugar: Finally, you can replace coconut sugar with light brown sugar, also at a 1:1 ratio.

Note: For this particular recipe, I do not recommend substituting the eggs. Though I include this as an option in many of my baked goods, this recipe uses 3. Swapping such a large quantity could alter the final result.

Coffee cake baking tips

When it comes time to make your cinnamon masterpiece, here are some tips that should make it a bit easier!

Adding extra toppings
I know what you’re thinking: Can I add a twist to the this recipe? Of course you can! Feel free to add whatever you’d like to the crumb topping. You can use mini chocolate chips, walnuts, pecans, etc. Get creative!

Dense batter consistency
If your batter seems thick, that’s okay! As long as the ingredients are mixed well, your cake will turn out just fine.

Warm before serving for extra coziness
For a piece of coffee cake that’s heavy on the flavor and the comfort, warm it up! Stick it in the microwave for about 10 seconds, and enjoy.

Keep your cake from drying out
For a perfectly moist cake, be sure that it’s kept in a securely sealed container. If air can get inside, it will dry it out. Keeping it in the refrigerator will help it last longer, too!

More cinnamon desserts from Erin Lives Whole

If you loved this cinnamon coffee cake, you’ll love my other cinnamon recipes too! There are so many to choose from, but here are some of my favorites.

  • Gluten Free Cinnamon Banana Bread
  • Healthy Apple Cinnamon Muffins
  • Cinnamon Roll Skillet Cookie
  • Healthy Cinnamon Rolls
slices of coffee cake

Recipe by Erin Morrissey and Photos by Quarter Soul Crisis

slices of coffee cake
★★★★★ 5 from 25 reviews

Paleo Cinnamon Coffee Cake

For a comforting breakfast that’s perfect for pairing with your morning cup of coffee, try this Paleo Cinnamon Coffee Cake! It’s made with healthy ingredients and includes a delicious crunchy crumb topping.

Prep: 10Cook: 50Total: 1 hour
Yield 12 pieces 1x
Print Pin it Rate

Ingredients

Cake

  • 2 1/4 cups almond flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 3 large eggs – room temperature
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla

Crumb topping

  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 2 tsp cinnamon

Instructions

  1. Preheat oven to 350F and line an 8×8 pan or 8-inch round cake pan with parchment paper or nonstick spray.
  2. In a medium sized bowl, mix together almond flour, baking soda, cinnamon, and salt.
  3. In a larger bowl, whisk together eggs, coconut oil, maple syrup, and vanilla.
  4. Add dry ingredients to wet and stir to combine.
  5. Pour into baking dish.
  6. In small bowl, mix together the crumb topping completely. Sprinkle it over top of the cake batter until evenly dispersed.
  7. Bake in oven for 45-55 minutes or until toothpick inserted in certain comes out clean.
  8. Let cool at least 30 minutes before serving. Optional, but not paleo, sprinkle with powdered sugar.
  9. Store on counter for 24 hours or longer in fridge.
Author: Erin MorrisseyCategory: breakfast, dessertMethod: ovenCuisine: AmericanDiet: Gluten Free
slices of coffee cake

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sheryl says

    Posted on 1/19 at 7:02 pm

    Made this today! Delicious

    ★★★★★

    Reply
    • Erin says

      Posted on 1/20 at 8:29 am

      Hi Sheryl, so happy you enjoyed it! 🙂

      Reply
  2. Tan says

    Posted on 1/16 at 8:29 am

    Where’s the coffee?

    Reply
    • Erin says

      Posted on 1/17 at 8:50 pm

      Hi Tan, this recipe is just called a coffee cake because it is often enjoyed with coffee similar to a tea biscuit. Hope this helps!

      Reply
  3. Jackie says

    Posted on 12/27 at 9:40 pm

    Delicious! Even better the next day!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/28 at 10:28 am

      Hi Jackie, so happy you loved it!!

      Reply
  4. Beth says

    Posted on 1/14 at 10:58 am

    Hi! This looks amazing! Do you think it could be made in a loaf pan?

    Reply
    • Erin says

      Posted on 1/15 at 9:07 am

      Hi Beth, yes for sure. I haven’t tried it yet, so I’d really watch it in the oven and check the middle for when it is fully cooked. Let me know how it comes out!

      Reply
      • Regina says

        Posted on 7/15 at 9:53 am

        Can the maple and coconut sugar be substituted with monk fruit? I need to limit anything that can spike blood sugar and estrogen

      • Erin says

        Posted on 7/15 at 11:28 am

        Yes – i would use about 1/6 the amount as it is way sweeter!

  5. Sarah Shaffer says

    Posted on 6/13 at 1:28 pm

    Made this for my best friend who LOVES coffee cake but has recently had to go gluten free. It was AMAZING! She said it was as good as the gluten filled version she had grown up eating.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/13 at 7:59 pm

      Hi Sarah, so glad you both loved it! 🙂

      Reply
  6. Jordan says

    Posted on 4/18 at 6:30 pm

    ABSOLUTELY AMAZING!!! That is an understatement to stay the least! I made this to take to a friend’s for dinner since it had been requested everytime, to the point that I have the recipe memorized. DON’T CHANGE A THING, Erin nailed this recipe. It is incredibly moist, the crumble on top, comes together with ease, not overly sweet, and no one ever knows the good ingredients. My go to recipe for any dinner party!!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/19 at 5:04 pm

      Hi Jordan, I am so glad that everyone loved the cake!!

      Reply
  7. Katy says

    Posted on 4/12 at 11:53 am

    One of my very favorite meal prep treats – easy and delicious and keeps really well, too!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 9:04 pm

      Hi Katy, so happy you enjoyed it!

      Reply
  8. Ally says

    Posted on 4/11 at 6:53 pm

    So delicious! I can always count on Erin’s recipes when I need something amazing and accessible to bake. I am also gluten free and this blog has been an absolute game-changer!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 8:08 pm

      Hi Ally, thanks for all your support!

      Reply
  9. Ellie says

    Posted on 3/17 at 11:26 am

    The best cake of all time! This is my go-to dessert for dinner parties, out-of-town guests, new neighbors, etc. It will have your house smelling amazing and your taste buds feeling like they have been embraced in a warm hug. Thank you for the awesome recipe, Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/18 at 11:57 pm

      Hi Ellie, so glad you enjoyed it and love that!! 🙂

      Reply
  10. Michelle Perkins says

    Posted on 3/15 at 9:35 pm

    Delicious!!! 2nd time making this..Erin could this be made into cupcakes ?

    ★★★★★

    Reply
    • Erin says

      Posted on 3/16 at 7:57 am

      Hi Michelle, so glad you enjoyed it and yes! I haven’t tried it yet, so be sure to keep an eye on them and check them for a toothpick when they’re cooked in the middle. Let me know how they come out! 🙂

      Reply
  11. K. Swenson says

    Posted on 3/6 at 3:59 pm

    This recipe is a big go-to for my family! It’s not just “healthy good” it’s good compared to any gluten-filled, sugar packed baked treat. I would highly recommend it!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/7 at 7:26 am

      Hi, so glad everyone enjoyed it! 🙂

      Reply
  12. AlexL says

    Posted on 2/13 at 6:39 pm

    Best ever!! Delicious moist and easy to make! Erin is amazing!!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/14 at 9:57 am

      Hi Alex, glad you liked the cake! 🙂

      Reply
  13. Alex L says

    Posted on 2/13 at 6:29 pm

    By far the best cinnamon cake we have ever had! Erin is the best ever with the most amazing recipes and easy to make!

    Reply
    • Erin says

      Posted on 2/14 at 9:57 am

      Hi Alex, I am thrilled you loved it! Thanks for your kind words!

      Reply
  14. Patricia says

    Posted on 1/13 at 7:19 pm

    SO good and so easy to follow!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/14 at 12:01 pm

      Hi Patricia, I am so glad you enjoyed it!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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