Gluten-Free Cinnamon Coffee Cake

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Gluten-free coffee cake recipe - Dr. Axe

Coffee cake is a classic treat that many of us serve while entertaining guests. Next time you’re serving up some piping hot coffee, consider making this gluten-free coffee cake. Your guests won’t believe that this cinnamon coffee cake is free of wheat flour, cane sugar and butter!

Gluten-free coffee cake ingredients - Dr. Axe

What Is Coffee Cake?

The coffee cake we know and love today has much evolved over the last few centuries. Cake has been around as early as times in the Bible, with honey or dates being used as sweeteners. Coffee cake is thought to have been popularized by the Danish in the 17th century as a treat to be enjoyed alongside coffee, and brought over to America by early European immigrants.

Gluten-free coffee cake recipe - Dr. Axe

Even though the coffee cake recipe has been around a long time, there’s no reason to continue making it the unhealthy way. Traditional coffee cake recipes often call for cups of bleached wheat flour, which is extremely nutrient deficient. And don’t get me started on the refined sugar added to it! Store-bought versions of coffee cake with streusel can even include partially hydrogenated oil or unhealthy soybean oil. The impact of one slice of traditional coffee cake on your health isn’t worth the bite.

Key Ingredients

Heart-healthy almond flour makes up the structure of this easy coffee cake recipe. I love almonds and almond flour because of the protein they provide.

My gluten-free coffee cake wouldn’t be anything without the powerful antioxidant cinnamon. Cinnamon provides benefits to the immune system, digestive system and positively affects blood sugar levels.

Coconut milk is added in for additional moisture. Coconut milk is one of my favorite replacements for conventional cow’s milk since it has fatty acids that actually help lower cholesterol. Despite what the low-fat diet fad told the American public for the last 20 years, high-fat coconut milk actually helps you lose fat. It can help keep you full and energized for hours after consuming it.

Lastly, coconut oil is healthy for your heart and great for your metabolism. It has antiviral and antibacterial properties and those fantastic medium-chain fatty acids.

How to Make Cinnamon Coffee Cake

My gluten-free cinnamon coffee cake would fool even the biggest wheat lovers. First, coconut oil is added to a mixing bowl.

Gluten-free coffee cake step 1 - Dr. Axe

Maple syrup is added as a natural sweetener, in place of refined sugar. I love using maple syrup in baked goods because of the natural benefits, and you don’t need as much to give this coffee cake sweetness.

Gluten-free coffee cake step 2 - Dr. Axe

Next, pour vanilla extract in and add a pastured egg, along with coconut milk. Mix the wet ingredients until well combined.

Gluten-free coffee cake step 3 - Dr. Axe

Mix together almond flour, cinnamon and baking powder. Combine the dry mixture to the wet ingredients. Pour the gluten-free coffee cake mixture into your greased dish or loaf pan.

Gluten-free coffee cake step 4 - Dr. Axe

For the topping, mix together the remaining almond flour, coconut oil, maple syrup and cinnamon for a decadent and guilt-free streusel. This is coming together to be the best coffee cake recipe!

Gluten-free coffee cake step 5 - Dr. Axe

Sprinkle the almond flour topping over the batter. Bake in the oven for 45–50 minutes, or until a toothpick inserted comes out clean. Serve up this coffee cake with piping hot organic coffee or tea and your guests will feel like home.

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Gluten free cinnamon coffee cake

Gluten-Free Cinnamon Coffee Cake


  • Author: Dr. Josh Axe
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 1 hour
  • Yield: 10 1x
  • Diet: Gluten Free

Description

Next time you’re serving up some piping hot coffee, consider making this cinnamon coffee cake. Your guests won’t believe that it’s free of wheat flour, cane sugar and butter!


Scale

Ingredients

Cake:

  • 2 tablespoons coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup
  • ½ cup coconut milk
  • 1½ cup almond flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt

Topping:

  • ½ cup almond flour
  • 1½ tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. Grease an 8×8 baking dish or loaf pan and set aside.
  3. Melt the coconut oil in a saucepan over low heat.
  4. Stir coconut oil, egg, vanilla, maple syrup and coconut milk together in a bowl.
  5. In a small bowl, combine almond flour, cinnamon, baking powder and sea salt.
  6. Add dry ingredients to wet and stir until smooth.
  7. Pour into an 8×8 baking dish or loaf pan.
  8. In a small bowl, mix the remaining almond flour, coconut oil, maple syrup and cinnamon for the topping.
  9. Crumble the topping over the cake.
  10. Bake for 50 minutes.
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1-inch slice
  • Calories: 107
  • Sugar: 8.8g
  • Sodium: 125mg
  • Fat: 7.7g
  • Saturated Fat: 6.4g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0g
  • Carbohydrates: 10.3g
  • Fiber: 0.5g
  • Protein: 0.9g
  • Cholesterol: 16mg

Keywords: gluten-free coffee cake, cinnamon coffee cake recipe

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13 Comments

  1. Gary on

    Would coconut flour work instead of almond flour? Nothing against almond flour, but I’ve got some coconut flour that I have to use up!

    Reply
  2. Mary Jo Weber on

    Really appreciate and so enjoy the yummy recipes you provide for your products! This is the way my body likes me to eat! please don’t stop!😊

    Reply
  3. Marie on

    Cinnamon lover delight! Amazingly delicious recipe. I made the recipe three days in a row. The texture is great, just a little moist and the taste is oh wow you just have to try it. My son who’s not into food even asked “What’s that delicious thing you made?” Thank you :)

    Reply
  4. Mary Lee on

    In a coffee cake with conventional ingredients with same type ingredients, I sometimes would put a cup of blueberries a 1/4 of the flour and add a bit more sweetener and add in the blueberries with the flour and fold in just before putting the prepared pan. I believe this will work with this recipe as well. I’m looking forward to trying this flour after I find some arrowroot starch/flour. I appreciate all the great information.

    Reply
  5. Elizabeth Coppleman Ellis on

    The gluten-free cinnamon coffee cake looks nice – but there’s no coffee in the ingredients. Is this a mistake?

    Reply
    • Ethan Boldt on

      Hi Elizabeth! No mistake. It’s called a “coffee cake” because it pairs well with coffee, but coffee itself is rarely if ever included in the ingredients.

      Reply
  6. R on

    Yep I too jumped on the recipe when I saw it was a COFFEE cake… Would you call it chocolate ice cream if was simply vanilla and you could eat it with a piece of chocolate?

    Reply

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