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Home By Meal Breakfast

Paleo Cinnamon Coffee Cake

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

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

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 26 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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  1. emily says

    Posted on 1/6 at 3:26 pm

    THIS IS SO GOOD! Super easy and delicious! I made it and froze to heat up for breakfast treats later in the week.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/7 at 10:30 am

      Hi Emily, I am so happy you loved it! 🙂

      Reply
  2. Becca says

    Posted on 12/20 at 4:54 pm

    Wow! This coffee cake was amazing, definitely exceeded my expectations!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/21 at 1:15 pm

      Hi Becca, I love hearing that! Thanks for sharing!!

      Reply
  3. Karen S. says

    Posted on 12/8 at 5:25 pm

    I love this recipe! I love regular coffee cake and didn’t think the paleo coffee cake would hold up to my standards. I was definitely wrong! This paleo coffee cake is absolutely delicious. So delicious, that I had it on my birthday. I certainly recommend it!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/9 at 1:56 pm

      Hi Karen, thanks for sharing! I am so glad you liked it!! Happy belated!

      Reply
  4. A says

    Posted on 10/24 at 9:07 pm

    Hi Erin!

    Can you use Coconut Flour?

    ★★★★★

    Reply
    • Erin says

      Posted on 10/26 at 2:11 pm

      Hi, yes, you can definitely try the cake with coconut flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio, and I haven’t tried the recipe with coconut before. Let me know how it comes out! 

      Reply
  5. Emily says

    Posted on 10/20 at 8:27 pm

    This was super easy to make and my roommates loved it! Thanks for the recipe!

    Reply
    • Erin says

      Posted on 10/21 at 3:56 pm

      Hi Emily, I am so glad everyone loved it!

      Reply
  6. Kathleen says

    Posted on 9/28 at 9:16 am

    Is this freezable? has anyone tried baking it and freezing it for use later?

    Reply
    • Erin says

      Posted on 10/1 at 2:13 pm

      Hi Kathleen, yes! The cake can be frozen and thawed out later. Let me know how it comes out for you.

      Reply
  7. Karen S. says

    Posted on 9/26 at 6:43 pm

    I can’t believe this recipe is paleo! I had to give part of it away so that I wouldn’t eat the entire thing. I would highly recommend this cake…with some coffee or a cup of milk is optimal.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/1 at 7:58 am

      Hi Karen, thanks for your kind words! Love the cake with some coffee!

      Reply
  8. Kiley says

    Posted on 9/21 at 8:47 pm

    Absolutely incredible. Seriously.. there are no words to describe how delicious this cake is. I made this for the second time tonight and it came out just as perfect as it did when I first made it. It’s also SO easy to make and healthy which I love! Erin, you outdid yourself with this one. AMAZING!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/22 at 8:49 am

      Hi Kiley, that made my day! I am so happy you enjoyed the cake so much!! Thank you for sharing!

      Reply
  9. Gianna Melendez says

    Posted on 9/6 at 5:41 pm

    My absolute fav recipe. I make it once a week. It’s so easy to make and tastes beyond amazing. Plus, it leaves the house smelling delicious. Everyone in my family is OBSESSED!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/7 at 4:40 pm

      Hi Gianna, thanks for sharing! I am so happy my cake is a staple in your home! 🙂

      Reply
  10. Heather Gale says

    Posted on 8/31 at 11:07 am

    I love this coffee cake, so did my entire family. It’s not too sweet, so perfect for the morning and a nice change to Banana bread. You can really taste the cinnamon.
    Great job Erin! My only thought is, next time I would only mix up 1/2-3/4 of the crumble topping, I found I had too much and it didn’t soak in so some just flakes off the top. But very good, will definitely make again!

    Reply
    • Erin says

      Posted on 9/4 at 12:34 am

      Hi Heather, thanks for your kind words! I am so happy everyone enjoyed it!

      Reply
  11. Lauren says

    Posted on 8/26 at 4:01 pm

    Hey Erin!
    I have a gluten free oat flour.. would that work as a substitute?

    ★★★★★

    Reply
    • Erin says

      Posted on 8/26 at 4:25 pm

      Hi Lauren, I haven’t tried it with that flour, but feel free to give it a try and just double check the ratio before you bake since most aren’t 1:1. Let me know how it comes out!

      Reply
  12. Esra says

    Posted on 8/25 at 6:11 am

    Hi Erin, I love this recipe. The house smelled amazing.
    My cake turned out so dry and the dough isn’t as fluffy as yours pictured. I don’t know if it is because of my almond flour. I live in germany and used german almond flour (not meal). I mean it still tastes great but doesn’t look like yours. I had the same problem with the zucchini cake. I am pretty sure it is because of the flour differences … will try to figure it out.

    Reply
    • Erin says

      Posted on 8/25 at 11:06 am

      Hi Esra, thanks for your kind words and hmm I am not sure. I’m not familiar with German almond flour but maybe try it again and use a little less flour. I am glad it still tasted great. Let me know if you try both recipes again with less flour and if that helps! Thanks for your support!

      Reply
  13. Sarah says

    Posted on 8/22 at 10:35 am

    I’ve made this recipe twice now, and it is quickly becoming a family favorite! It’s just so so tasty! The flavor is perfect!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/22 at 1:21 pm

      Hi Sarah, ah thanks for sharing! I am so happy everyone enjoyed it!

      Reply
  14. Morgan says

    Posted on 8/18 at 5:11 pm

    AMAZING!!! Made it this morning came out so perfectly.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/19 at 1:42 pm

      Hi Morgan! I am so happy you enjoyed it!

      Reply
  15. Laura says

    Posted on 8/15 at 3:06 pm

    This is so easy to make and sooo tasty!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/16 at 8:20 am

      Hi Laura, I am thrilled you enjoyed it!!

      Reply
  16. Karen says

    Posted on 8/12 at 1:47 pm

    This is SO good! I was seriously blown away by how easy it was and how delicious these healthier ingredients taste. Thank you!

    ★★★★★

    Reply
  17. Kristin says

    Posted on 8/11 at 1:35 pm

    So yummy! I kept mine in the fridge then heated my slice up for about 20 seconds before eating. So good! Husband also approved!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/12 at 7:26 am

      Hi Kristin, I am so happy you both enjoyed them and such a great idea to warm before eating!! 🙂

      Reply
  18. Melissa says

    Posted on 8/7 at 7:36 pm

    Can I sub whole wheat flour?

    Reply
    • Erin says

      Posted on 8/9 at 7:42 pm

      Hi Melissa, yes. Just double check the ratio since not all flours are 1:1. Let me know how your cake comes out!

      Reply
  19. Steph says

    Posted on 8/7 at 2:02 pm

    Wonderfully

    ★★★★★

    Reply
    • Erin says

      Posted on 8/9 at 7:35 pm

      Hi Steph! I am so happy you enjoyed it! 🙂

      Reply
  20. LG says

    Posted on 8/7 at 1:26 pm

    What is the white powder sprinkled on top? Isn’t coconut sugar brown?

    Reply
    • Erin says

      Posted on 8/9 at 7:31 pm

      Hi, I sprinkled powdered sugar on the top of mine which is optional and not paleo. Let me know if you make it and how it comes out!

      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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