This Paleo Cinnamon Roll Coffee Cake has all the flavors of a cinnamon roll, but made easier! Gluten free, dairy free, and so delicious!
Oh, this coffee cake is so good! I've expressed my love for coffee cake in the past with my Paleo Pumpkin Coffee Cake and it has been far too long since I've shared a recipe for another one. This is inspired by another delicious breakfast treat- cinnamon rolls, but made so much easier! A simple sweet cake, a thick cinnamon sugar swirl, and a delicious glaze! Perfection!
This coffee cake is so moist that it doesn't need a glaze, but why would I leave off such a delicious topping? Two of the things that makes this cake stand out is the Vietnamese Cinnamon and Vanilla Extract. This cinnamon is no ordinary cinnamon- it is bold, more flavorful, and makes me never want to use traditional cinnamon again! The vanilla extract is the real deal, not imitation, and adds just the perfect amount of vanilla flavor.
I also love what the company is all about. They are Fair Trade (learn more about that in my paleo fudgy brownie post), organic, and sustainably source their spices. They are a company that I always feel good about supporting!
Frequently Asked Questions
Why is coffee cake called coffee cake?
Coffee cake is named for the fact that is enjoyed with coffee. It's more of a casual cake, great to serve in the morning.
Is there coffee in coffee cake?
No, there is no coffee is in the cake. It is meant to be enjoyed with coffee, but can be enjoyed with any warm beverage you enjoy.
How do I store coffee cake?
This is best stored covered in the fridge for up to a week. If you want to rewarm it, place it in the oven or air fryer for a few minutes.
This is the perfect breakfast for Christmas or just a treat to have around if you're expecting guests for the holidays.
Eating a piece of this tastes just like a cinnamon roll and you will absolutely love it! Gluten free, dairy free, and so good! Let me know if you make it and how it came out!
Here are some more coffee cakes you'll love:
- Paleo Raspberry Coffee Cake
- Gluten Free Lemon Cheesecake Coffee Cake
- Funfetti Coffee Cake (paleo)
- Paleo Sour Cream Coffee Cake
- Gluten Free Cheesecake Coffee Cake
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Paleo Cinnamon Roll Coffee Cake
Ingredients
Cinnamon Sugar Mixture
- ¼ cup coconut sugar
- 2 teaspoons cinnamon
Coffee Cake
- 3 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup coconut oil room temperature
- ¾ cup coconut sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract I used Frontier Co-op
- ½ cup almond milk
- 1 tablespoon coconut oil for after baking
Glaze
- ¼ cup coconut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2-3 tablespoons almond milk
Instructions
- Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
- Make the coffee cake: preheat the oven to 325° and line a 9x9 square pan with parchment paper.
- In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
- In a large bowl, combine the coconut oil and coconut sugar and mix until combined.
- Add the eggs, vanilla, and almond milk and stir until smooth.
- Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
- Pour half of the batter into the prepared pan and sprinkle two thirds of the cinnamon sugar mixture on top.
- Carefully scoop the remaining batter on top, making sure all the cinnamon sugar is covered.
- Bake for 35 minutes.
- As soon as it comes out of the oven, take the 1 tablespoon of coconut oil and spread it on top then sprinkle with the remaining cinnamon sugar mixture.
- While the cake is cooling, make the glaze: in a small bowl, combine the coconut butter, honey, vanilla extract, and almond milk. Mix until smooth and thin enough to drizzle on the cake.
- Once the cake has cooled, top with glaze. You can top it while it's warm, but it won't be pretty lines.
Paola says
Excellent recipe! It came out delicious. Thanks!
Jessica DeMay says
You're welcome, Paola! Thanks for trying it- I'm so glad you like it!
Debralee says
I can't wait to try this!!! For the room temperature coconut oil, is that solid or melted/cooled?
Jessica DeMay says
Hi Debralee- sorry for the delayed response. Think of room temperature butter, soft but not runny. I like to give it a good stir because it can be a little solid this time of year. I hope that helps!
Ashlee says
Could you replace the flours with a 1 to 1 gluten free flour? My husband can’t have almonds. Thanks!
Jessica DeMay says
Hi Ashlee- that should work for the almond flour, but coconut flour is unique and very dry! I would suggest still using that amount if he can have coconut. Otherwise try maybe 1/2 cup gf flour in place of the coconut flour. I hope that helps and you try it!
Rachel says
I am going to try tigernut flour to replace the almond flour.
Annie says
How many eggs are in the recipe?! It's not listed on the ingredients but says it in the directions?
Jessica DeMay says
Hi Annie- 3 eggs. It's listed under the "coffee cake" ingredients. I hope you enjoy it!
Julie says
HI! I just made this! the top /sides are crunchy & the middle is still soft/mushy. I cooked as directed. Should I pop it back in the oven, or is it supposed to be soft inside? Its still delicious!
Julie says
I forgot to say I used regular sugar because I didn't have coconut sugar (i know not paleo).
I plan on getting some for my next batch. all other ingredients were correct!!
Jessica DeMay says
Hi Julie- I don't think that would make much of a difference. Thanks for trying my recipe!
Jessica DeMay says
Hi Julie- I'd put it back in for 5-10 more minutes and see if that helps.
Bob says
Hi,
Do you think that I can use coconut milk instead of the almond/cashew milk in the cake and glaze? Happy Easter!
Jessica DeMay says
Hi Bob! Yes, that will definitely work. Enjoy and Happy Easter!
Sandy says
Can you sub coconut milk in this recipe?
Jessica DeMay says
Hi Sandy- yes, that will work. Enjoy!
Christine says
Is there any easy substitute for coconut butter? I can't find any at my stores and I'm trying to avoid making it in a food processor
Jessica DeMay says
Hi Christine- you can simply leave the glaze off, it's not totally necessary. There's not really a good substitution, I'm sorry! I hope you still try it 🙂
Beth says
I have an egg allergy. What would you use as a replacement...chia or applesauce?
Jessica DeMay says
Hi Beth- you could try a chia or flax egg, that would be my first recommendation. I'm not sure how applesauce would work- I know some people have luck with it. I can't say for sure that it will turn out exactly since I haven't tried it, but let me know if you do and how it turns out.
DANIELLE ROSS says
What about the Bob's Red Mill Egg Replacer? I'm vegan and will be using the replacer.
Jessica DeMay says
Hi Danielle- I haven't used that product personally, but I think it would work. I hope you try it!
Ellen says
Made this for Christmas Eve breakfast! Its soft with the right crunch, making it so delicious!
Jessica DeMay says
Thanks for trying it, Ellen! I'm so glad you liked it!