Go Back
+ servings
Slice of coffee cake on a white plate.

Almond Flour Coffee Cake (Paleo)

Mariah Mandile
This Almond Flour Coffee Cake is truly one of my all time favorite desserts on the blog. There's just something about the combination of a buttery soft cake and a crispy cinnamon sugar crumble topping that I can't get enough of! Plus you only need a few ingredients, and you can have it warm and ready to slice in less than an hour. If you're looking for a healthy twist on the traditional recipe, you have to try this!!
Mariah Mandile
5 from 3 votes
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 Melted Coconut Oil
  • ¼ Cup Pumpkin Puree
  • Cup Coconut Sugar OR Sub Lakanto Monkfruit
  • 1 Teaspoon Vanilla Extract

Dry Ingredients

Crumble Topping

  • 1 Teaspoon Cinnamon
  • ½ Cup Almond Flour
  • 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 soda, 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.

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.
If you're making Coffee Cake Muffins, they will bake a lot faster! It should take about 15-18 minutes. Make sure to check if they're done with a toothpick or fork. 
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!!

Nutrition

Serving: 1SliceCalories: 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 muffins, coffee cake no xantham gum, gluten-free cinnamon coffee cake, gluten-free coffee cake, healthy coffee cake
Did you make this recipe?Tag @freshwaterpeaches on Instagram!