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This buttery Cinnamon Coffee Cake is grain-free, gluten-free, and paleo-friendly! So much deliciousness in this healthy treat!
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5 from 1 vote

Gluten-Free Cinnamon Coffee Cake

This recipe is adapted from gather - the Art of Paleo Entertaining by Bill Staley and Hayley Mason. It proves that clean healthy eating can be yummy!
Course: Breakfast, Dessert
Cuisine: American
Keyword: Gluten-Free Cinnamon Coffee Cake
Servings: 10
Author: Jurga


  • 1 cup organic butter, softened
  • 1 ½ cups coconut sugar
  • 4 eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 ½ cups almond flour
  • ¼ cup arrowroot flour
  • 1 cup sour cream
  • unsalted organic butter, to grease the pan


  • ½ cup chopped walnuts or pecans
  • ½ 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 ⅓ of the batter into the pan, and smooth.
  • Sprinkle ⅓ 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.


Recipe adapted from gather, the Art of Paleo Entertaining

Gr8 Notes:

Here are the products I use:
coconut sugar
almond flour
arrowroot flour
(Maple sugar can be used in place of coconut sugar.)
Tried this recipe?Mention @Great8Friends or tag #gr8food!