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
- 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.
Rebecca says
Would this work using Bob's Red Mill Paleo Baking Flour?
Jessica DeMay says
Hi Rebecca- that should work, yes!
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!
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!
tiffany says
This looks delicious!! I'm wanting to make it ahead. Will it freeze well?
Jessica DeMay says
Yes!
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 🙂
Court says
Delicious!!! So yummy. And the frosting is so great. It definitely did not drizzle like I hopped but amazing nonetheless.
Charity Chriscoe says
What can be used in place of the coconut butter?
Lisa Mae says
This coffee cake is to die for. I forgot the vanilla and dint make the icing and it still was insanely good. I mean so good I have to talk myself out of eating it all good...... next time I may try going half coconut sugar and use a sugar substitute-- its definitely a delicious treat!!
Samantha says
Just made this for a holiday dessert and it was so so good!! Looked and smelled like it could’ve been at Panera. Will definitely make again!
Jessica DeMay says
Thank you, Samantha! So glad you love it!
Amy says
Hey! I plan on making this for Christmas morning, do you think it would be ok if it was made ahead of time and then baked in the morning? Thanks!