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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Sara says
This was amazing! I had to use cashews flour instead of almond and it turned out great.
Melinda says
Hello, Am I able to replace the coconut oil with applesauce by chance? Your picture and blog are fantastic
Jessica DeMay says
Thank you, Melinda! I haven't tried it, but it should work. The texture may be a little more dense, but should still be delicious. Enjoy!
Mia says
Would I be able to use flax eggs instead of regular eggs?
Jessica DeMay says
Hi Mia- I think so! It may just be a little more dense in texture, but should still be delicious!
Liz says
Can I replace the coconut flour with almond flour?
Jessica DeMay says
You can, but the blend really gives the best texture that isn't too crumbly. Use another 3/4 cup almond flour in place of the coconut flour. It's not a 1:1 sub. And it may not turn out as good, but should still work. Enjoy!
Grace says
Such a delicious recipe! I halved it and made muffins. Completely versatile recipe. Thank you!
Jessica DeMay says
Thanks, Grace! So glad you love the recipe and how fun you made them into muffins!
Tina says
This recipe looks soo yummy! However I'm intolerant to almonds, so what's a substitute paleo flour you recommend? Thanks so much.
Jessica DeMay says
Hi Tina- cashew flour would be the best replacement. Hope you try it!
Kathy Martinez says
Can you substitute the honey for pure maple syrup?
Jessica DeMay says
Hi Kathy- yes, that will work. Enjoy!
Carrie Carlson says
Well, I did almost nothing right in this recipe and it still turned out great! I used golden lakanto/monkfruit for sweetener plus about a tablespoon of dark brown sugar. I used half coconut oil and half Earth's Balance vegan butter. Accidentally crumbed the oils up with the dry ingredients. My pan was 8" x 8". I just threw into the pan as directed anyway. Put a thin layer of the cinnamon sweetener on top and skipped the frosting. Teenagers loved it. Thanks!
Jessica DeMay says
Haha- I'm glad it turned out well still! Thanks for trying it, Carrie and for the great feedback!
Briana Canas says
Can I replace the coconut butter with anything? I don’t have any unfortunately.
Jessica DeMay says
Hi Briana- unfortunately not. You can just leave it off.
Gabrielle Colon says
The flavor was amazing. The texture was a little tooo moist though. Not sure what it was.
Kathleen Brunk says
I have made this several times and love it each time ...it is dangerous to make!!! I eat too much. Will make again...
Jessica DeMay says
Thanks, Kathleen! So glad you like it 🙂