The classic coffee cake gets a healthy makeover is now made paleo, low carb, and gluten-free, yet still easy to make. Soft and fluffy coffee cake sprinkled with sweet cinnamon crumble toppings that melt in your mouth.
This gluten-free coffee cake makes a perfectly healthy and 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. That means even if you’re not a coffee lover this one is for you too and you can still have it alongside your favorite morning beverage, like my Easy Homemade Mocha Latte or Healthy Pumpkin Spice Latte.
You don’t have to feel guilty about having sweets for breakfast with this one either.
It’s paleo, gluten-free, rich in plant-based protein and healthy fats. Additionally, it can be made keto-friendly as well.
So go ahead and cut yourself a piece of this healthy coffee cake for breakfast and get started on the right foot.
What Makes This Coffee Cake Healthy?
This recipe uses a combination of almond and tapioca flour instead of white flour traditionally used in coffee cake recipes.
Almond flour is much lower in carbs, contains fiber, protein, and healthy fats.
It’s also gluten-free so it’s a major player in the paleo-keto baking game.
Tapioca flour is another gluten-free flour and is derived from the cassava plant.
It adds a nice texture to baked goods that don’t contain gluten.
While this version still keeps the sweetness of a traditional coffee cafe, there is absolutely no refined sugar in here!
Maple syrup and coconut sugar keep this recipe refined-sugar-free and rich in trace vitamins and minerals.
In order to make a keto coffee cake, you can substitute maple syrup with 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 healthy coffee cake packs some big flavor!
A simple almond flour batter mixed with a few baking staples and you’ve got yourself a healthy 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
- 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 make, so it’s perfect to make for breakfast and have 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.
Then, 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 together.
Pour the cake batter into an 8×8 parchment-paper-lined baking dish then 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 Healthy Coffee Cake
This healthy 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 airtight container for 5-6 days.
Yes, you can freeze them too!
I recommend 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 and I’ve got a few tips to help make it even easier:
1. Keep 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.
2. Add Extra Toppings
Feel free to add anything extra that you like! Chocolate chips, crushed walnuts, sliced almonds… whatever your heart desires.
3. 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.
4. 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.
5. Use an oven thermometer
I started mentioning this tip in almost all of my baking recipes now because most ovens lie.
What’s your favorite way to eat coffee cake? Leave a comment below!
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More Healthy Dessert for Breakfast Recipes You may enjoy:
- 2 cups almond flour
- 1/4 cup tapioca flour
- 3 eggs (room temperature)
- 1/2 cup maple syrup *
- 1/3 cup coconut oil (melted)
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 1 1/2 tsp cinnamon
- a pinch of salt
- 2/3 cup almond flour
- 1/3 cup coconut oil (melted)
- 1/3 cup coconut sugar *
- 1 tsp cinnamon
- 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.
- Preheat the oven to 350 F and line or grease an 8x8 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 8x8 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!
* For a Keto Coffee Cake option, use keto-compliant liquid sweetener to replace maple syrup, and keto granular sugar to replace coconut sugar.
Nutrition facts below may vary depending on the type of sweetener you use.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 295Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 136mgCarbohydrates: 16gFiber: 3gSugar: 12gProtein: 7g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.