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Cinnamon Roll Coffee Cake (Grain-Free, Dairy-Free, Paleo)

  • Author: Noelle Tarr, NTP, CPT

Description

This cinnamon roll paleo coffee cake is decadent, moist, and has a gooey cinnamon sugar swirl in the center. It’s topped with a grain-free streusel, and finished with a simple vanilla glaze icing.


Ingredients

Crumb topping:

  • ½ cup blanched almond flour
  • ¼ cup coconut sugar
  • 3 tablespoons arrowroot flour 
  • 1 teaspoon cinnamon
  • ⅓ cup ghee or coconut oil, room temperature (not melted) 
  • 1 tablespoon + 1 teaspoon pure maple syrup

Cake:

  • 1 cup blanched almond flour
  • 1 cup cassava flour
  • ⅓ cup arrowroot flour
  • 1 ½ teaspoons baking powder 
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup coconut sugar 
  • ½ cup ghee or coconut oil, melted 
  • 3 eggs
  • ⅓ cup pure maple syrup 
  • ⅓ cup honey
  • 1 teaspoon vanilla extract

Filling:

  • 3 tablespoons ghee or coconut oil, melted 
  • ¼ cup coconut sugar
  • 1 tablespoon ground cinnamon

Glaze (optional):

  • ½ cup organic powdered sugar
  • 1 tablespoon coconut milk
  • 2 teaspoons maple syrup

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8 glass baking dish with coconut oil. 
  2. For the crumb topping, whisk the almond flour, coconut sugar, arrowroot starch, and cinnamon together in a medium bowl. Add the ghee and “cut” it into the dry ingredients with the side of a fork until a crumble forms. Once the ghee is broken down into a crumble, add one tablespoon of maple syrup. Gently cut it into the crumble until it’s incorporated (don’t over-mix). Add the last teaspoon of maple syrup and cut it into the crumble gently. Set aside.
  3. For the cake, whisk together the almond flour, cassava flour, arrowroot flour, baking powder, cinnamon, and coconut sugar. Fold in the melted ghee, eggs, maple syrup, honey, and vanilla extract, and mix until a dough forms. The dough will be thick and slightly sticky.
  4. In a separate bowl, mix together the ingredients for the filling.
  5. Spread half of the cake batter into the prepared baking dish with a spatula. Drop spoonfuls of the filling on top of the cake batter in the pan and use a knife to gently spread it around. It’s perfectly OK if the batter moves around slightly. 
  6. Add the remaining batter to the pan and carefully smooth it over the filling. You may need to add the batter to the pan in small spoonfuls and then gently spread it overtop of the filling to get it to spread evenly. 
  7. Using your hands, crumble the topping evenly on top of the cake.
  8. Bake for 38-40 minutes, or until the center is cooked through and a toothpick comes out clean.
  9. For the glaze, add the powdered sugar to a small bowl. Add the coconut milk and maple syrup and mix well with a small spoon until a glaze forms. Let the cake cool for 20 minutes prior to adding the glaze. 
  10. Store in an airtight container for up to 4 days, or in the refrigerator in an airtight container for up to a week.
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