Paleo Coffee Cake with Cinnamon Streusel Topping

This Paleo Coffee Cake with Cinnamon Streusel Topping is perfect for a weekend breakfast or brunch!

A light, fluffy, not-too-sweet vanilla cake is topped with a cinnamon-y streusel crumb layer.

And this healthy coffee cake recipe is gluten-free, grain-free, dairy-free and refined sugar-free.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Paleo Coffee Cake

Whoever realized we could eat cake for breakfast if we add the word “coffee” is a genius.

But this almond flour coffee cake isn’t just for breakfast. It would be great in the afternoon with coffee or tea, too.

The vanilla-scented cake would be good on its own, even without the topping.

It’s made with both almond flour and arrowroot flour, as recipes using only almond flour can often end up too dense or oily.

But recipes with arrowroot flour (also called starch or powder) have a lighter, fluffier, more cake-like texture.

And the honey adds just the right amount of natural sweetness.

But obviously you can’t actually skip the crumbly, cinnamon-y streusel topping!

Put it all together and you have an irresistible addition to your breakfast or brunch table – it’s just like a classic coffee cake but without the flour, butter or sugar!

What you need

Ingredients for the topping:

• 3 tablespoons finely chopped walnuts or finely chopped sliced almonds
• 3 tablespoons coconut sugar
• 2.5 tablespoons coconut oil, solid
• 2.5 tablespoons superfine blanched almond flour (not almond meal)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt

Ingredients for the cake:

• cooking oil spray for greasing the pan, such as avocado oil spray or coconut oil spray
• 2.5 cups superfine blanched almond flour (not almond meal)
• 1/3 cup arrowroot flour/starch
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 large eggs, room temperature
• 5 tablespoons honey
• 1.5 teaspoons vanilla extract
• 1 teaspoon lemon juice or apple cider vinegar (you won’t taste it!)

Equipment:

• a large mixing bowl
• 2 medium mixing bowls
• measuring cups
• measuring spoons
• a whisk
• a spatula (the kind for stirring, not flipping)
• a cutting board
• a chef’s knife
• an 8×8″ baking dish

How to make this almond flour coffee cake (with step-by-step photos)

Heat the oven to 350°.

Grease an 8×8″ square baking dish with avocado or coconut oil spray.

Make the streusel: In a medium mixing bowl, add the walnuts or sliced almonds, coconut sugar, coconut oil, almond flour, cinnamon and salt. Using a fork or your fingers, blend together until it’s the texture of wet sand. Set aside.

Make the cake: In a large bowl, whisk the almond flour, arrowroot, baking soda and salt.

In a medium bowl, whisk the eggs, honey, vanilla and lemon juice or vinegar.

Add the wet ingredients to the dry ingredients and stir until completely blended – there should be no visible almond flour crumbs.

Scrape the thick batter into an 8×8″ square baking dish and smooth to an even layer using a spatula or slightly damp fingers.

Evenly sprinkle the streusel topping all over the cake.

Bake for 26-30 minutes, until a toothpick comes out almost entirely clean.

Let cool for at least 20 minutes before slicing and serving.

FAQs

Can I make substitutions?

To make this nut-free: I haven’t tried it myself, but I believe you can use sunflower seed flour in place of the almond flour (although it might turn the cake green, which is harmless). Omit the nuts from the the topping.

You can use tapioca flour/starch in place of the arrowroot.

You can use pure maple syrup in place of the honey.

You can use palm shortening in place of the coconut oil.

You can grease the pan with coconut oil if you don’t have a cooking spray.

Can I make Paleo Coffee Cake ahead of time?

Yes. Store it in an airtight container in the fridge for up to 3 days.

Can I freeze Paleo Coffee Cake?

Yep! Wrap the cake tightly in plastic wrap. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge.

Is arrowroot Paleo?

Yep! Arrowroot is actually a tuber native to Indonesia. It’s processed into a powder but retains protein, fiber and other nutrients.

The Paleo diet is all about eating natural, whole foods. Even though arrowroot is processed to make it into a powder, it’s almost impossible to completely avoid any kind of processed foods. And since this is a vegetable, it’s a better choice than processed, highly refined flours.

It’s also naturally gluten-free and grain-free.

Other recipes you might like:

1. Maple Walnut Bundt Cake (Paleo, gluten-free)
2. Coconut Flour Waffles (Paleo, gluten-free)
3. Sheet Pan Pancakes (Paleo, gluten-free)
4. Almond Flour Banana Bread (Paleo, gluten-free)
5. Crunchy, Chewy No-Bake Breakfast Bars (Paleo, gluten-free)

Print Recipe

Paleo Coffee Cake with Cinnamon Streusel Topping

This easy Paleo coffee cake is great for a weekend breakfast or brunch! Light, fluffy vanilla cake is topped with a cinnamon-y, crumbly streusel layer. And it's gluten-free, grain-free, dairy-free and refined sugar-free!

Prep Time15 minutes mins

Cook Time30 minutes mins

cooling time20 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Breakfast

Cuisine: American

Keyword: almond flour coffee cake, arrowroot recipes, paleo coffee cake

Servings: 9 bars

Author: Don Baiocchi

Ingredients

For the streusel:

• 3 tablespoons finely chopped walnuts or finely chopped sliced almonds
• 3 tablespoons coconut sugar
• 2½ tablespoons coconut oil, solid
• 2½ tablespoons superfine blanched almond flour (not almond meal)
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt

For the cake:

• cooking spray, such as coconut or avocado oil spray
• 2½ cups superfine blanched almond flour (not almond meal)
• ⅓ cup arrowroot flour/starch
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 2 large eggs, room temperature
• 5 tablespoons honey
• 1½ teaspoons vanilla extract
• 1 teaspoon lemon juice or apple cider vinegar

Instructions

• Heat the oven to 350°.
• Grease an 8x8" baking dish with cooking spray.

Make the streusel:

• In a medium bowl, add the the walnuts or sliced almonds, coconut sugar, coconut oil, almond flour, cinnamon and salt. Using a fork or your fingers, blend together until it's the texture of wet sand. Set aside.

Make the cake:

• In a large bowl, whisk the almond flour, arrowroot, baking soda and salt.
• In a medium bowl, whisk the eggs, honey, vanilla and lemon juice or vinegar.
• Add the wet ingredients to the dry and stir until completely blended - there should be no visible almond flour crumbs.
• Scrape the thick batter into the greased baking dish and smooth to an even layer with a spatula or slightly damp fingers. Evenly sprinkle the streusel topping all over the cake.
• Bake for 26-30 minutes, until a toothpick comes out almost entirely clean. Let cool for at least 20 minutes before slicing and serving.

Notes

Substitutions

To make this nut-free: I haven't tried it myself, but I believe you can use sunflower seed flour in place of the almond flour (although it might turn the cake green, which is harmless). Omit the nuts from the topping.

You can use tapioca flour/starch in place of the arrowroot.

You can use pure maple syrup in place of the honey.

You can use palm shortening in place of the coconut oil.

You can grease the pan with coconut oil if you don't have a cooking spray.

 

Make ahead

Store in an airtight container in the fridge for up to 3 days.

 

Freezer instructions

Wrap the cake tightly in plastic wrap. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge.

FOR MORE RECIPES, INSPIRATION AND GENERALLY GOOD STUFF, JOIN ME ON:

Instagram,

Facebook,

TikTok

AND Pinterest!