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.

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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)

Step 1

Heat the oven to 350°.

Step 2

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

For the streusel

Step 1

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.

For the cake

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

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)

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