This Lemon Cheesecake Coffee Cake brings together the zesty brightness of lemon, the creamy decadence of cheesecake, and the comforting warmth of coffee cake-- gluten free and grain free.
Coffee cakes are so fun to make- a few favorite are orange cinnamon roll coffee cake, paleo funfetti coffee cake, gluten free blueberry coffee cake, and gluten free cheesecake coffee cake. It's the perfect dessert that can also double as breakfast paired with a hot cup of coffee. What's not to love about a tender cake and amazing crumb topping? It’s dense, moist, and bursting with zesty lemon flavor.
Ingredients for lemon cheesecake coffee cake
This cake has 3 layers- the cake, the cheesecake, and the crumb topping, but it's still simple with a lot of repeat ingredients.
Almond flour- the base of the coffee cake that gives the best, moist texture.
Coconut flour- just a little is needed. This mixed with almond flour makes the best consistency for grain free desserts.
Sugar- I use cane sugar, but coconut sugar would work as well, it will just be a little darker in color.
Coconut oil- the fat to add moisture and flavor to the cake. Butter can be used if desired.
Goat cheese-The log style is used for this "cream cheese" layer. Mixed with sugar, it tastes exactly like cheesecake. Cream cheese can also be used or a dairy free cream cheese to keep this completely dairy free.
Eggs- This helps hold the cake together and one is added to the cheese layer to help that set.
Lemon zest and juice- the star of this lemon coffee cake! A zester tool makes zesting the lemon super easy and a lemon juicer gets the most juice out of the lemons. This cake does not skimp on the lemon flavor at all!
Assembling the coffee cake
Prep the crumb topping and cheesecake layers before making the cake- this will help it all come together quickly once the cake batter is mixed. For the crumb layer, mix it well and the mixture will be crumbly, but stick together. The cheesecake layer, that can be mixed with a hand mixer for by hand with a whisk. Getting all the lumps out is important for a creamy filling. Once the cake mixture is made, pour it into a 9x9 pan that has been lined with parchment paper- that helps ensure it not to stick to the pan. Top the cake with the cheesecake mixture, spreading it evenly and then top it with the crumb mixture. Bake it at 325° for 65-70 minutes, until the edges are golden brown.
Storing coffee cake
This cake is best stored in the fridge because of the cheesecake layer. It's great served cold or can be rewarmed if desired. Store in the fridge up to 10 days or wrap well and freeze for up to 6 months.
This coffee cake features a moist and tender crumb infused with the fresh zest and juice of lemons, creating a vibrant flavor that perfectly balances sweetness and tartness. The middle layer of smooth, velvety cheesecake adds a rich, creamy texture that makes each bite a luxurious experience and topping it all off is a generous layer of buttery, golden crumb topping that provides a satisfying crunch and a touch of sweetness. You will absolutely love it!
Here are some more lemon recipes to enjoy:
- Paleo Lemon Poppy Seed Bread
- Soft Paleo Lemon Cookies
- Lemon Poppy Seed Bites (vegan and gluten free)
- Vegan Shortbread Lemonades (Girl Scout copycat)
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Lemon Cheesecake Coffee Cake
Ingredients
Crumb
- 1 ½ cups almond flour
- ¼ cup sugar
- ⅛ teaspoon salt
- 6 tablespoons room temperature coconut oil
Cheesecake Layer
- 8 oz goat cheese, room temperature
- ¼ cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla
- zest of 1 lemon
Cake
- 2 ½ cups almond flour
- ⅓ cup coconut flour
- ⅔ cup sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs room temperature
- ¼ cup melted coconut oil
- zest of 2 lemons
- ½ cup lemon juice
Instructions
- Preheat the oven to 325° and line a 9x9 pan with parchment paper.
- Make the crumb topping. In a small bowl, combine the almond flour, sugar, salt and coconut oil. Mix until combined, it will be crumbly buy hold together. Set aside.
- Make the cheesecake layer. In a medium bowl, combine the goat cheese, sugar, egg, vanilla and lemon zest. Stir until combined and smooth. You can use a hand mixer or just mix well by hand. Set aside.
- Make the cake. In a large bowl, combine the almond flour, coconut flour, sugar, salt and baking soda. Stir together. Add in the eggs, coconut oil, and lemon zest and juice. Stir until well combined. Pour into the prepared pan.
- Pour the cheesecake layer on top of the cake layer and spread until even. Top with crumb topping, sprinkling evenly over cheesecake. Bake 65-70 minutes, until edges are lightly brown.
- Store covered in the fridge for up to 10 days.
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