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 Frontier Co-op 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 (more about that in THIS post), organic, and sustainably source their spices. They are a company that I always feel good about supporting!
A little info on the difference between extracts and flavors: Because they can react differently, it’s important that alcohol-based extracts (and not water- or vegetable oil-based flavors) are used in all recipes that specifically call for an extract. Likewise, flavors should be used in recipes that call for them specifically. Any customers using flavors in order to avoid consuming even slight amounts of alcohol will want to utilize recipes that specifically call for flavors.
Water-based flavors work especially well in flavoring beverages like teas, cocktails and juices, while oil-based flavorings are best used to flavor fat-based ingredients. For example, our sunflower oil-based lemon flavor is ideal for a lemon buttercream frosting.
Vanilla extract, which is made by steeping vanilla beans in alcohol, is the most widely used of all the extracts and flavors. It’s commonly used to flavor desserts, especially baked goods and ice cream, although a number of chefs have shown it to be an interesting ingredient in savory dishes as well.
This is the perfect breakfast for Christmas or just a treat to have around if you’re expecting guests for the holidays. It keeps well in the fridge, covered for up to 5 days.
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
- 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
- 1/4 cup coconut sugar
- 2 teaspoons cinnamon
Coffee Cake
- 3 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil room temperature
- 3/4 cup coconut sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract I used Frontier Co-op
- 1/2 cup almond milk
- 1 tablespoon coconut oil for after baking
Glaze
- 1/4 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 9×9 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.
Nutrition Information
Michelle says
Made this twice so far without glaze and my husband absolutely loves it. Thank you so much Jessica I’ve made alot of your recipes and they always turn out great. You are very talented!
Jessica DeMay says
You’re welcome, Michelle! Thanks for making my recipes and for the great feedback 🙂
tiffany says
This looks delicious!! I’m wanting to make it ahead. Will it freeze well?
Jessica DeMay says
Yes!
Katie says
I have quick question about the coconut oil- it says to add it at room temperature with the coconut sugar. Won’t that make a gooey consistency and hard to stir? I’m so used to melting the oil that this just seems so different that what I’m usd to doing. I can’t wait to make it!
Amy says
This looks so good! Thank you for sharing- I plan to make it for a brunch this weekend- but what would you substitute for the coconut butter? Could I use grass fed butter? Thank you!
Jessica DeMay says
Hi Amy- sorry for the delayed response. Grass fed butter is not a good replacement. Coconut butter is unique- blended up shredded coconut. I would just leave it off if you don’t have it. Hope the cake was enjoyed!
Rebecca says
Would this work using Bob’s Red Mill Paleo Baking Flour?
Jessica DeMay says
Hi Rebecca- that should work, yes!