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    Home » Cakes and Cupcakes

    Healthy Coffee Cake with Almond Flour

    Published: Mar 17, 2020 · Modified: May 25, 2022 by Mariah Mandile

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    This Healthy Coffee Cake is buttery soft, and the cinnamon sugar crumble topping is so good I could eat it by the spoonful! If you're looking for a healthy twist on the traditional recipe, you have to try this!

    Slice of coffee cake on a white plate.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why is this Coffee Cake healthier?
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Shop this recipe -
    • Want more recipes?
    • 💬 Reviews

    Why is this Coffee Cake healthier?

    This recipe is much healthier than your traditional Coffee Cake! It's lower in sugar and made with high quality ingredients. I love baking with coconut sugar because it has an amazing flavor and it's lower glycemic.

    I also snuck in some pumpkin puree. It's key for the buttery soft texture, but it is also a great source of vitamins and nutrients! This recipe has a little more sugar than most of my recipes because of the cinnamon sugar crumble top, but it's still much less than the 40+ grams in a classic recipe.

    🍴Ingredient Notes

    Overhead shot of coffee cake ingredients.
    • Medium Sized Eggs - I have not tested this recipe with an egg replacement.
    • Melted Coconut Oil - Make sure it's melted but not too hot.
    • Pumpkin Puree - This may seem like an odd ingredient, but it's the key to the cakes soft, buttery texture! You don't even know it's in there!
    • Almond Flour - Make sure you're using almond flour and not almond meal. I have not tested this recipe with any other flours!
    • Coconut Sugar - You can also sub with Lakanto Monkfruit for a lower sugar alternative.
    • Nutmeg - Freshly ground is best!
    • Cinnamon - I use Ceylon cinnamon because it has a great flavor!

    🍴Step by Step Instructions

    Making your coffee cake batter

    1. Start by adding almond flour, coconut sugar, nutmeg, cinnamon, baking powder, and salt to a small mixing bowl. Use a whisk to blend until fully combined.
    2. Next add eggs, pumpkin puree, melted coconut oil, and vanilla to your stand mixer. (Or mixing bowl w/ hand mixer.) Blend on medium until fully combined.
    3. Slowly add your dry mixture into your wet mixture. (Use spatula to scrape down edges.) Once fully blended, set aside while we make the crumble.
    Dry ingredients in mixing bowl.
    Wet ingredients in mixing bowl.
    Cake batter in mixing bowl.
    Cake batter spread out in baking dish.

    How to make cinnamon sugar crumble

    1. For the crumble, add all dry ingredients into a bowl. Use a whisk to blend. Melt two tablespoons of coconut oil, add it to the dry mixture, and mix with a fork until it becomes a crumbly texture. Then add one tablespoon of room temperature coconut oil, and use your hand to mix together.
    2. Grease your baking dish, then add the cake mixture. I like to use coconut oil to grease my dish, but any non-stick spray will work! Use the back of a spoon to make sure the batter is even. Then add an even layer of the crumble over top.
    Bowl of cinnamon sugar crumble topping.

    Baking the Coffee Cake

    1. Bake at 350 degrees for 25 minutes. (For muffins see below.)
    2. Let cool for at least 10-15 minutes, slice and enjoy!!
    Coffee cake in baking dish.
    Coffee cake cooling on metal rack.

    Expert Tips

    • If you don't want to get your hands dirty while making the crumble, you can use a fork!
    • To measure almond flour, scoop the flour with a spoon into the measuring cup. When you reach the top, take a knife and scrape off the excess flour.
    • Make sure the coconut oil is measured first, and then melted. (For the cake.)
    • For the crumble, I like to use softened coconut oil. It does not have to be fully melted.
    • When adding the crumble on top, don't flatten it out, you want to gently drop an even layer over top of the cake. The little crispy clumps are the best part!
    • Grease the baking dish! I like using coconut oil, but any non-stick spray will work. I also like to cut out a piece of parchment paper that fits right at the bottom of the baking dish. This helps to pull the cake slices out without them breaking.
    • Let the coffee cake cool before cutting! (At least 15 minutes.) If you cut into it right away it will break apart easily.

    Frequently Asked Questions

    Why is it called Coffee Cake?

    Traditionally coffee cake is served with coffee, which is where it gets the name! I always thought there was coffee in the cake, but I guess not.

    Can I make this Coffee Cake Keto-Friendly?

    Yes, you can make this recipe with Lakanto monkfruit or your favorite sugar alternative! Sometimes I do a mix of both to cut down on the sugar content.

    Is this Coffee Cake recipe considered Paleo?

    Yes, this recipe is grain-free, refined sugar free, and dairy-free which makes it a great Paleo option! Most of my recipes are considered Paleo.

    Can you make this recipe into muffins?

    Yes, you can easily make this recipe into coffee cake muffins. Keep an eye on them because they will cook much faster than the cake! Check them after about 15 minutes.

    Overhead shot of coffee cake slices.

    How to store leftovers

    The Coffee Cake can be stored on the counter at room temperature for a couple days, but it will stay fresh for longer if you put it in the refrigerator.

    I usually leave mine out for 24-48 hours. You can also freeze half for later! When you're ready to eat it, just pop it out on the freezer and let it defrost on the counter or in the refrigerator. You can also heat it up in the toaster oven or microwave.

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    After you make this Healthy Coffee Cake, make sure to leave a comment & rate the recipe!

    Recipe

    Slice of coffee cake on a white plate.

    Almond Flour Coffee Cake (Paleo)

    Mariah Mandile
    This Healthy Coffee Cake is buttery soft, and the cinnamon sugar crumble topping is so good I could eat it by the spoonful! If you're looking for a healthy twist on the traditional recipe, you have to try this!
    Mariah Mandile
    5 from 4 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12
    Calories 225 kcal

    Equipment

    • Hand Mixer or Stand Mixer
    • 8x8 Glass Baking Dish

    Ingredients
      

    Wet Ingredients

    • 2 Medium Sized Eggs
    • 2 Tablespoons Coconut Oil, Melted
    • ¼ Cup Pumpkin Puree
    • ⅓ Cup Coconut Sugar OR Sub Lakanto Monkfruit
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • 2 Cups Almond Flour
    • ½ Teaspoon Nutmeg
    • 1 Teaspoon Cinnamon
    • 1 + ½ Teaspoon Baking Powder
    • ¼ Teaspoon Salt

    Crumble Topping

    • 1 Teaspoon Cinnamon
    • ½ Cup Almond Flour
    • ⅓ Cup Coconut Sugar You can sub with lakanto monkfruit.
    • 3 Tablespoons Softened Coconut Oil

    Instructions
     

    Making the Coffee Cake Batter

    • Start by adding almond flour, coconut sugar, nutmeg, cinnamon, baking powder, and salt to a small mixing bowl. Use a whisk to blend until fully combined.
    • Next add eggs, pumpkin puree, melted coconut oil, and vanilla to your stand mixer. (Or mixing bowl w/ hand mixer.) Blend on medium until fully combined.
    • Slowly add your dry mixture into your wet mixture. (Use spatula to scrape down edges.) Once fully blended, set aside while we make the crumble.

    Making the Crumble Topping

    • For the crumble, add all dry ingredients into a bowl. Use a whisk to blend. Melt two tablespoons of coconut oil, add it to the dry mixture, and mix with a fork until it becomes crumbly. Then add one tablespoon of room temperature coconut oil, and use your hand to mix together. It should be a crumbly texture.
    • Grease your baking dish, then add the cake mixture. Use the back of a spoon to make sure it's even. Then add an even layer of the crumble over top.

    Baking the Coffee Cake

    • Bake at 350 degrees for 25 minutes.
    • Let cool for at least 10-15 minutes, slice and enjoy!!

    Notes

    Baking Tips

    • If you don't want to get your hands dirty while making the crumble, you can use a fork!
    • To measure almond flour, scoop the flour with a spoon into the measuring cup. When you reach the top, take a knife and scrape off the excess flour.
    • Make sure the coconut oil is measured first, and then melted. (For the cake.)
    • For the crumble, I like to use softened coconut oil. It does not have to be fully melted.
    • When adding the crumble on top, don't flatten it out, you want to gently drop an even layer over top of the cake. The little crispy clumps are the best part!
    • Grease the baking dish! I like using coconut oil, but any non-stick spray will work. I also like to cut out a piece of parchment paper that fits right at the bottom of the baking dish. This helps to pull the cake slices out without them breaking.
    • Let the coffee cake cool before cutting! (At least 15 minutes.) If you cut into it right away it will break apart easily.
    How to make Gluten-Free Coffee Cake Muffins -
    If you want to make individual Gluten-Free Coffee Cake Muffins, it's simple! Follow the recipe below, but use medium/large muffin tins! They will cook a lot faster than the 8x8 baking dish, so make sure to check them around 15 minutes!
    Use a toothpick or fork to check that they're done. (It will come out clean!) Make sure to grease each individual cake tin or use parchment paper muffin liners. I love making them in muffin tins because they look just like the Drakes Cakes I had as an after school snack!!
    See full post for more tips and photos!

    Nutrition

    Serving: 1gCalories: 225kcalCarbohydrates: 13gProtein: 6gFat: 18gSaturated Fat: 6gCholesterol: 27mgSodium: 122mgPotassium: 21mgFiber: 3gSugar: 7gVitamin A: 834IUVitamin C: 1mgCalcium: 56mgIron: 1mg
    Keywords Coffee Cake, coffee cake almond flour, coffee cake no xantham gum, gluten-free coffee cake, healthy coffee cake
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Chelsie

      September 24, 2020 at 4:54 pm

      Hi! I was curious if a crystallized sugar/sweetener was needed or if a powdered version will work for this recipe? Also, are baking times different between cupcakes vs cake? Thanks!

      Reply
      • [email protected]

        October 03, 2020 at 9:54 am

        Hi Chelsie! I haven't tested it with powdered sugar, but it would probably work! It might just change the texture of the crumble on top. Yes, cupcakes will be about 5-10 minutes less than the cake! Let me know if you give them a try. (:

        Reply
    2. Mel

      February 15, 2021 at 1:47 pm

      5 stars
      I can't tell you how many times I've made this recipe!! So yummy! Even my husband likes it.

      Reply
    3. Christin

      March 26, 2021 at 8:34 am

      5 stars
      Delicious! Made muffins instead so I baked for 15 minutes and they were perfect. The only sad thing about this recipe is that it only made 8 muffins! Will have to double next time. 🙂Thanks for a yummy recipe!

      Reply
      • [email protected]

        March 26, 2021 at 9:22 am

        Yayy!! I love making this recipe into muffins. (: So glad you enjoyed! xo Mariah

        Reply
    4. Terry

      January 03, 2022 at 8:44 pm

      5 stars
      I make this recipe ALL the time! It’s so good!!

      Reply
      • Mariah Mandile

        January 04, 2022 at 10:28 am

        Yayy! That makes me so happy to hear. (:

        Reply
      • Donna

        February 27, 2022 at 5:46 pm

        When I made it the cake batter was crumbly and didn’t bake into anything but crumbles. What am I doing wrong? 😩

        Reply
    5. Donna

      February 27, 2022 at 4:18 pm

      As I’m beginning to make this I notice in the ingredients it cost for baking powder but in the instructions it mentions baking soda not sure which one I’m supposed to use I’m thinking baking soda but any chance you can confirm for me?

      Reply
      • Donna

        February 27, 2022 at 4:18 pm

        *calls for

        Reply
      • Mariah Mandile

        February 28, 2022 at 11:15 am

        Hi Donna! Sorry about the confusion. The recipe card was correct - you'll need baking powder for this recipe. Baking soda in the instructions was a typo! I'm not sure why your cake was crumbly? Did you use melted coconut oil and all the ingredients listed? Also, if you pack the almond flour in the measuring cup it can alter the recipe. Again, I am so sorry it didn't work out for you! Let me know if you have sucess with it.

        Reply

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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