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.
Sharon Brobst says
This was so good! Oh my goodness! I even totally messed up the flour due to my sometimes foggy brain! I had an unknown combination of coconut, tigernut, and almond flour. haha but it worked! Next time i will follow the actual directions....hopefully! Thank you so much!!
Jessica DeMay says
You're welcome, Sharon! Thanks for trying it and I'm so glad you like it!
Harriet says
Jessica, do you think I could use Swerve granular instead of the coconut sugar?
Jessica DeMay says
Hi Harriet- yes, that will work perfectly. Enjoy!
Jo Romero says
Made this last night, and it's gorgeous! Love the cinnamon centre - makes a lovely cake for after dinner or even breakfast. Thanks for a great recipe.
Jessica DeMay says
You're welcome, Jo! Thanks for trying it and for the great feedback!
Lily says
I just found this recipe like 2 weeks ago and have already made it twice! This is just such a great recipe. It's just perfect. My entire family loves it! It really is the best of both worlds ?♀️?
Jessica DeMay says
Thanks for trying my recipe, Lily! I'm so glad you and your family love it! Thanks you for the kind feedback!
Alessandra says
I really want to make this. It looks soooo good! Can I swap normal milk for almond milk or would it be too thick?
Jessica DeMay says
Hi Alessandra- that should work fine. Enjoy!
Kat says
This looked so good, and I almost always have all the ingredients on hand, but part way into making it I realized I didn't have but half the required coconut oil left and NO coconut sugar at all! ? But I was reeeaally looking forward to it, so I went ahead and subbed raw sugar and added olive oil to the coconut oil I had and used butter for the top instead of coconut oil. It definitely would have been better with the original ingredients (especially for the sugar), but this version was still absolutely amazing!!! I can't wait to make it again once I get restocked with the correct ingredients!!!! ?? The texture was absolutely perfect, and you nailed the cinnamon roll and coffee cake combo. It was so good, I just overheard my husband bragging to his buddies about it ?
Thanks so much for the great recipe! Sweet tooth officially satisfied!
Jessica DeMay says
You're welcome, Kat! Thanks for trying my recipe and I'm glad it still turned out good. Thank you for the great feedback! Haha- I love that your husband was bragging about it! 🙂
Michelle says
I just made this but as muffins since I didn't have a 9x9 pan handy. I used a regular size muffin tin and cooked them for 25 minutes. They are amazing and so delicious! I love how crunchy the top is yet howhow soft and chewy the inside is. My husband ate one and couldn't believe it was paleo!
Thanks for sharing this recipe, it will be one I make often!
Jessica DeMay says
You're welcome, Michelle! Thanks for trying my recipe and for the great feedback! I'm so glad you and your husband enjoyed them!
Leslie says
I'm that annoying person who changed several things to fit needs (both allergy and pantry), and who is now leaving a review. ? BUT for those who can't do eggs.... read on!
In place of the three eggs, I used one mashed banana and two gelatin eggs (add latter at the very, very end). I didn't have coconut sugar on hand so I used about 1/4 c maple syrup, and baked for almost a full hour. Annnnd I was all out of baking powder, so I used 1 3/4 tsp of baking soda + a TB of ACV (added latter at same time as gelatin eggs).
End result? YUM.
It was a bit on the pudding-like side while warm (I think because of the extra moisture from the syrup... probably should have added another tablespoon of coconut flour to compensate).
It rose beautifully at first but the middle fell halfway in (because of no real eggs). But once the cake cooled, the texture was good-- moist, dense but cakey perfectness. Definitely keeping this as a brunch option!! Thank you!
Jessica DeMay says
Thanks, Leslie! I just say, it's not annoying if you change things (because you have to) and then leave a good review. It's when you say how horrible it is afterwards- that's bad. I appreciate the tips on the eggs and I'm sure others will as well! Pudding-like does not sound bad! Thanks for trying my recipe and for the great feedback! 🙂
Patti says
I prepared this recipe and it came out amazing! But I have a lot of trouble with the batter. I wish I'd knew it was going to be so think and sticky, or did I do something wrong? How do you manage to spread the second half without messing the cinnamon filling??
Jessica DeMay says
Hi Patti- thanks for trying my recipe! I'm so glad you like it! It sounds like your batter needs a little more almond milk. Just add it a tablespoon at a time until it's thin enough to manage better. It is a thick batter, but should be manageable. Hope that helps!
Rennie Beasley says
I just made this and had to come back on to leave a review. It is so DELICIOUS!! It came together quickly...much faster than cinnamon rolls...and the taste is divine warm from the oven. I didn't glaze it because I didn't have the coconut butter. I was a little concerned at first when my batter was very thick and it was tricky to spread over the cinnamon filling, but it all worked out and I am in love with this cake.
Jessica DeMay says
Thanks for trying my recipe, Rennie and for the great feedback! I'm so glad it worked out and you like it! 🙂