Buttery Gluten-Free Cinnamon Coffee Cake? How is that possible? This cake is dangerously good; it is so good that you won't believe it is grain-free, gluten-free, and paleo-friendly!
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My good friend, Lisa, who follows the Paleo diet, shared this recipe from gather, the Art of Paleo Entertaining cookbook and claims that it is "the best coffee cake ever"! And she was right!
This is the cake that will prove to your family and friends that clean desserts can be extremely delicious.
To make this gluten-free cinnamon coffee cake a little fancier and a bit sweeter, add a glaze on top.
Are you looking for more breakfast recipes?
- Blueberry Muffins
- Dutch Baby
- Ham, Egg and Cheese Breakfast Torte
- Baked Eggs Benedict Muffin Cups
- Sticky Buns
Gluten-Free Cinnamon Coffee Cake
- 1 cup organic butter, softened
- 1 1/2 cups coconut sugar
- 4 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 1/2 cups almond flour
- 1/4 cup arrowroot flour
- 1 cup sour cream
- unsalted organic butter, to grease the pan
- 1/2 cup chopped walnuts or pecans
- 1/2 cup coconut sugar
- 2 teaspoons cinnamon
- 1 cup sifted powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF.
- In a medium-sized mixing bowl, beat together the butter and coconut sugar.
- Add the eggs and vanilla extract and continue to mix.
- In a separate mixing, blend the baking soda, salt, almond flour and arrowroot flour together.
- Combine the dry ingredients with the wet ingredients. Gradually add the sour cream, adding a little bit at a time.
- In a separate small mixing bowl, stir together the chopped nuts, coconut sugar and cinnamon for the topping and filling.
- Generously grease a fluted tube pan or a springform pan with butter. Use a pastry brush to make sure you get every single small corner and ridge. This will prevent the cake from sticking.
- Spread a small amount of the topping mixture into the bottom of the pan.
- Pour about 1/3 of the batter into the pan, and smooth.
- Sprinkle 1/3 of the leftover topping onto the batter.
- Do this two more times ending with the topping which will be the bottom of the cake.
- Bake at 350ºF for 50-55 minutes, or until a long wooden pick comes out clean.
- When the cake is done, allow it to completely cool on a wire rack.
- After it has cooled, remove from the pan and place it on a cake stand with the fluted side up.
To Make Glaze (optional):
- Mix powdered sugar with milk and vanilla. Add more milk if necessary. Drizzle over the cake.