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!
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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
- 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
- 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.
How to make cinnamon sugar crumble
- 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.
- 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.
Baking the Coffee Cake
- Bake at 350 degrees for 25 minutes. (For muffins see below.)
- Let cool for at least 10-15 minutes, slice and enjoy!!
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
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.
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.
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.
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.
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.
More cake recipes!
After you make this Healthy Coffee Cake, make sure to leave a comment & rate the recipe!
Recipe
Almond Flour Coffee Cake (Paleo)
Equipment
- Hand Mixer or Stand Mixer
- 8x8 Glass Baking Dish
Ingredients
Wet Ingredients
- 2 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.
Nutrition
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Chelsie
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!
[email protected]
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. (:
Mel
I can't tell you how many times I've made this recipe!! So yummy! Even my husband likes it.
Christin
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!
[email protected]
Yayy!! I love making this recipe into muffins. (: So glad you enjoyed! xo Mariah
Terry
I make this recipe ALL the time! It’s so good!!
Mariah Mandile
Yayy! That makes me so happy to hear. (:
Donna
When I made it the cake batter was crumbly and didn’t bake into anything but crumbles. What am I doing wrong? 😩
Donna
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?
Donna
*calls for
Mariah Mandile
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.
Marge
I only have/buy large eggs for baking and my husband to have breakfast. Too many recipes call for large eggs for me to buy a carton of medium eggs and not use the rest (FYI I despise eating just an egg, cooked in something is ok). Would one large or extra large egg add enough moisture/binder for the muffins?
Mariah Knight
I would still use two just to be safe it doesn't come out dry! Unless they're JUMBO eggs with double yolks. haha