Grain Free Coffee Cake with Cinnamon Streusel
The classic coffee cake gets a makeover and is now paleo, and gluten-free, yet still easy to make. This Soft and fluffy coffee cake is sprinkled with a sweet cinnamon crumble topping that melts in your mouth. It’s perfect for breakfast, dessert or a snack!
This gluten-free coffee cake makes a perfectly delicious treat for breakfast or dessert.
Did you know it’s called coffee cake because it perfectly compliments a cup of coffee? The coffee cake itself has no coffee flavor. Surprising right!?
However, that means even if you’re not a coffee lover, this one is for you too!
This sweet treat is perfect for breakfast.
It’s paleo, gluten-free, and rich in plant-based protein. Additionally, it can be made keto-friendly as well.
So go ahead and cut yourself a piece of this coffee cake for breakfast and get the day started on the right foot.
What Makes This Coffee Cake Wholesome?
There are a few things that make this coffee cake better than a traditional one.
Among other things, this recipe uses a combination of almond and tapioca flour instead of white wheat flour.
Compared with white wheat flour or all-purpose flour, almond flour is a great alternative for those with a gluten allergy!
Which makes it a major player in paleo and keto baking.
Tapioca flour is another gluten-free flour that is derived from the cassava plant.
It adds a nice texture to baked goods that don’t contain gluten.
This coffee cake has the same sweetness as a traditional coffee cafe; however, there is absolutely no refined sugar in it!
In order to make a keto coffee cake, you can substitute maple syrup with a keto-friendly liquid sweetener.
For the coconut sugar used in the crumble toppings, use a granular sugar of your preference that is keto-compliant.
Ingredients Needed to Make Gluten-Free Coffee Cake
The ingredients used for this coffee cake are so simple and you probably already have most of them in your pantry.
While the ingredient list may be small, this coffee cake packs some big flavor!
A simple almond flour batter mixed with a few baking staples and you’ve got yourself a coffee cake that is topped with a tender cinnamon sugar crumble.
Coffee Cake Ingredients
- Almond flour
- Tapioca flour
- Coconut oil
- Maple syrup (or keto-friendly liquid sweetener)
- Apple cider vinegar
- Baking soda
- Pinch of salt
Cinnamon Crumble Topping
- Almond flour
- Coconut oil
- Coconut sugar (or keto-friendly granular sweetener)
How to Make Paleo Coffee Cake
This paleo coffee cake is super quick to mix together and takes less than 30 minutes to bake. It’s perfect to make for breakfast and eat it fresh out of the oven.
First, in a small bowl mix together the almond flour, coconut oil, coconut sugar, and cinnamon for the crumble topping.
Store the crumble mixture in the fridge while you’re preparing the cake batter.
Next, in a large bowl, whisk together the almond flour, tapioca flour, baking soda, cinnamon, and salt until there are no clumps.
In a separate bowl, mix together the coconut oil, maple syrup, eggs, and apple cider vinegar.
Then, gently combine the wet and dry ingredients using a spatula.
Pour the cake batter into an 8×8 parchment-paper-lined baking dish and spread an even layer of cinnamon sugar crumble on top.
The crumble mixture should have hardened slightly while in the fridge. Use your hands to combine smaller crumbles together to create larger pieces.
Bake in the oven at 350 F for 23-25 minutes. Insert a toothpick into the center to check for doneness. When the toothpick comes out clean, your cake is ready.
How to Store Coffee Cake
This coffee cake is great to use for presentation on the counter because it stores well at room temperature for 1-2 days, which allows it to maintain a soft and fluffy texture.
If you need to keep it longer you can store it in the fridge in an air-tight container for 5-6 days.
And YES, you can freeze it too!
I recommend cutting the gluten-free coffee cake into squares and then wrapping them individually before freezing.
When you are ready to enjoy this coffee cake, leave it on the kitchen counter for a few hours. Warm it up in the microwave for 20 seconds or so.
Tips for the Best Gluten-Free Coffee Cake
Gluten-free baking can sometimes be intimidating but this recipe is sure to make it to the winner’s circle. I’ve got a few tips to help make it even easier and for how to take the paleo dessert to the next level.
- Batter Density
The thickness of the batter doesn’t matter as long as you have all of your ingredients thoroughly mixed. Trust me. Throw it in the oven.
- Use an oven thermometer
Use a thermometer to ensure that the oven has reached the right temperature before you insert the cake. I started mentioning this tip in almost all of my baking recipes now because most ovens lie. A hot oven is key to success!
- Add Extra Toppings
Feel free to add anything extra that you like! Chocolate chips, crushed walnuts, sliced almonds… whatever your heart desires.
- Serve Warm
There’s just something about the smell of a warm cinnamon-sugar combo. Pop a piece of this cake into the microwave for about 10 seconds and you’ve got a top-notch comfort-food treat.
- Keep the Coffee Cake moist
Having an airtight container will ensure that your coffee cake says moist and fresh. Like with anything, when air gets inside it will cause it to dry out and become stale.
And remember, serve this delicious, gluten-free, and paleo coffee cake with a hot cup of coffee.
What’s your favorite way to eat coffee cake? Leave a comment below!
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Get the recipe:Grain Free Coffee Cake with Cinnamon Crumble Topping
- 2 cups almond flour, packed (240g)
- 1/4 cup tapioca flour, 35g
- 3 eggs, room temperature
- 1/2 cup maple syrup*
- 1/3 cup coconut oil, melted
- 1 tsp baking soda, 6g
- 2 tsp apple cider vinegar
- 1 1/2 tsp cinnamon
- a pinch of salt
- 2/3 cup almond flour, packed
- 1/3 cup coconut oil, melted
- 1/3 cup coconut sugar*, 70g
- 1 tsp cinnamon
- Crumble Topping
- In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and cinnamon for the crumble topping.
- Store the crumble mixture in the fridge while you’re preparing the coffee cake batter.
- Coffee Cake
- Preheat the oven to 350 F and line or grease an 8×8 baking dish.
- In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, cinnamon, and salt until there are no clumps.
- In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, eggs, and apple cider vinegar.
- Gently combine the wet and dry ingredients together with a spatula.
- Pour the cake batter into an 8×8 parchment-paper-lined baking dish then layer cinnamon sugar crumbles on top (Use your hands to combine smaller crumbles together to create larger pieces).
- Bake for 23 – 27 minutes or until a toothpick comes out clean.
- Allow the coffee cake to cool on a cooling rack. Slice and enjoy it!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.