Paleo Cinnamon Coffee Cake
Indulge in the warm, spiced flavors of this Paleo Cinnamon Coffee Cake—an irresistible treat that's both grain-free and dairy-free, perfectly crafted for a healthier lifestyle. Made with nutrient-rich almond and coconut flours, sweetened naturally with honey, and topped with a crunchy blend of walnuts (or pecans), cinnamon, and coconut sugar, this coffee cake offers a delightful balance of moist, fluffy texture and caramelized nutty goodness. With a quick prep time of just 20 minutes, it’s an effortless yet impressive recipe for brunch, snack time, or dessert. Whether you’re following a paleo diet or simply craving a wholesome, refined-sugar-free option, this coffee cake delivers comforting flavors that pair beautifully with your favorite hot beverage.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup coconut oil, melted
- 0.5 cup honey
- 2 teaspoons vanilla extract
- 0.25 cup almond milk, unsweetened
- 0.5 cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon (for topping)
- 2 tablespoons coconut sugar
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with coconut oil.
In a large bowl, whisk together the almond flour, coconut flour, 1 tablespoon of ground cinnamon, baking soda, and salt.
In a separate bowl, beat the eggs with a whisk, then add in the melted coconut oil, honey, vanilla extract, and almond milk. Mix until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined and smooth.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
For the topping, combine the chopped walnuts or pecans, 1 teaspoon of ground cinnamon, and coconut sugar in a small bowl.
Sprinkle the topping evenly over the batter in the baking dish, lightly pressing it into the surface.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan on a wire rack for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.7 g | 359% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 135.2 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 786 mg | 60% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
