I love coffee cake! I was never really been sure why it’s called “coffee cake” since it doesn’t have coffee in it, but then I realized: it goes amazing with coffee! You could eat this as a breakfast or a dessert–I’ve cut down the amount of maple syrup before to 3/4 cup and served for breakfast, and it was a big hit!
Just be careful–this stuff is addicting! =)
Recipe: Grain Free Cinnamon Coffee Cake
5 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 TBSP cinnamon
3 eggs
1 cup refrigerated, canned coconut milk (make sure it’s stirred up)
1 cup pure maple syrup
For the swirl:
3 TBSP cinnamon
5 TBSP pure maple syrup
3 TBSP coconut oil
Preheat oven to 350 degrees and grease a 9 x 13 pan with coconut oil. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk and 1 cup maple syrup. Add to dry ingredients and stir until combined. Pour into greased pan (it will be thick and may need to be “spread” into the pan). In a small bowl, heat together the cinnamon, maple syrup and coconut oil until warm. Spoon over cake mixture and then take a butter knife and “swirl” the swirl mixture through the cake (going in a up-and-down motion). Bake in oven for 25-30 minutes, or until toothpick inserted comes out clean. Let cool for 10 minutes before serving.
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Stephanie KL says
I’m always confused when a recipe calls for coconut milk. Does yours need the canned version or the refrigerated carton coconut milk. This looks yummy and both my husband and I love cinnamon so it’s definitely on the “to make” list.
Jessica says
Same here. Canned vs carton is a BIG difference!
radlandon says
Stephanie–so sorry, I don’t know how I missed your comment. Whenever I use coconut milk in my recipes, it is always canned. I added that into the ingredients list. Thanks for letting me know!
Kathy says
I made this tonight and it was amazing!!! My husband and I both loved it!! My kids kept getting out of bed to ask what smelled so good. They’ll have to wait till tomorrow to have theirs. I wasn’t sure about the coconut milk either. I happened to have a carton of vanilla coconut milk in the fridge so I just used it. Like I said it turned out great! Thanks for an awesome recipe.
Christi says
That’s a LOT of almond flour ($$). Is there a reason you didn’t use coconut flour? I ask because you usually have to use less coconut flour than others. Curious if you could use a combo.
radlandon says
I prefer baking with almond flour, as we all like the taste better. I get my almond flour through Honeyville in bulk (25 lbs)–I think it ended up being $3.50 a pound–a lot better than buying in small bags. You could try mixing in some coconut flour, but I haven’t done it so can’t vouch for the consistency. You would need to add in eggs to help “fluffen” it. Let me know if you try it, and if you like it!
Liz Bio says
I am going to make this…sounds absolutely wonderful but I’d sure love knowing the stats on this: calories, fat, fiber, carbs…Anyone know this? I am tracking food eaten.
radlandon says
Sorry–I haven’t gotten to that point yet. Hopefully I will eventually, though!
Maura says
This was good! I used half the maple syrup in the cake, and added a splash of vanilla and almond extracts. Then sprinkled sliced almonds on top after adding the swirl. Thanks!
Leslie says
This looks/sounds FABULOUS Shanti! Thanks! I’ll be giving it a try! By the way, I just bought “It Starts With Food” by Dallas and Melissa Hartwig and I’m LOVING IT!!! Thanks for introducing them to me! ; )
radlandon says
Yay! So glad you’re liking it!
Stephanie KL says
I made this as a dessert for dinner this evening. It was quick to whip up. I decided to try using the refrigerated carton coconut milk and it turned out outrageously delicious. I did make a mistake in reading the recipe though and added 3 T cinnamon to the cake batter instead of one. I thought since my husband and I both enjoy the taste of cinnamon, how bad could it be? It turned out so bad that we each had 2 pieces with coffee and it’s amazing how well they complemented each other. When next I make it though I’ll pay more attention to the recipe and get it right for guests. It’s just phenomenal how you have the time to create these luscious goodies in your busy schedule. Thanks for passing along this obscenely delicious coffee cake recipe.
radlandon says
Aw, thanks, Stephanie! So glad you enjoyed it!!
Debbie B. says
Thanks for comment about the cost of almond flour. It is outrageous at places like Whole Foods…like $13 for a 16 oz bag of Bobs Red Mill. Yikes! I just bought some Dowd and Rogers brand (which I’ve used before and like) and it was $7.64 for 14 oz bag. A little better…but I notice Honeyville has 5lb bag for $29.99 and of course the 25 lb for $104.99. That’s wherei am shopping from now on…thanks. I would like to find more good coconut flour recipes too if anyone has advice:).
radlandon says
Yes, Honeyville is great. If you sign up for their newsletter, you’ll get coupons, and I used my 20% off coupon and saved $20!
Jen says
I had this recipe bookmarked the past couple of months, and was a bit hesitant to make it because I saw a lot of dollar signs in the ingredients (5 cups of almond flour and a cup of maple syrup, yikes!). However, I made this last night for my husband and I as a treat. I followed the recipe to the letter. It was very easy to make, which is great because I hate high maintenance recipes. I had all the ingredients on hand, which was another plus because I dislike shopping for things I’ll only use for one recipe. Then we tried it, and oh. my. goodness. It was so delicious and tasted like a moist cinnamon roll! We each had two pieces last night and two pieces for breakfast this morning. The rest will be demolished before the end of the day, I’m sure. I’ll stay away from the scale for a couple of days and do some extra cardio, but it was oh so worth it. Thank you!!!
Jennifer says
I made this today, followed the recipe exactly, and it turned out perfectly. The taste is amazing. Here’s the kicker…..there are only 3 pieces left of that 9×13 pan (they would be gone had I not stopped my 12 year old from going back yet again for another “piece”). My family devoured it throughout the day. Although an expensive “treat” that I thought we would get to have for breakfast tomorrow morning, my family LOVED it and I will definitely make it again. Thank you so much for the recipe. I am always looking for more breakfast bread ideas.
radlandon says
Hi, Jennifer! So glad your family liked it! Do you buy your almond flour in bulk? I get mine for about $3.99/pound usually at Honeyville.com. WinCo in our area has it in the bulk section as well. Still a bit pricey, but it’s a lot cheaper in bulk!
Lindsay says
My husband and I had some new friends over last night for coffee who have gluten and dairy allergies, but my family doesn’t. So I really wanted to make something that everyone could enjoy. My friend made this recipe a few months ago and I really enjoyed it. I asked her for the recipe and she sent me your link. I was a bit nervous because I had never made anything GF or non-dairy before. And it turned out GREAT! Everyone (even my husband) loved it! Not to mention our new friends begged to take some of it home with them and she asked for the recipe! I was so impressed with this that I have been more curious about making more things gluten and dairy free and been looking at recipes all day.
Thank you so much for this recipe! It does require a few more expensive items but it was well worth it, especially to be able to serve a family who is used to having to tell people “I’m sorry we can’t eat that.” I couldn’t even imagine how frustrating that gets.
Thanks again!
radlandon says
I’m so glad you all liked it! Thank you for letting me know!
Mariana says
Has anyone made this with almond milk? I ran out of coconut milk and can’t get out to the store but need to make it for a party tonight. What about baking it in a bundt pan to make it a little more festive? Just not sure if it’ll hold up.
radlandon says
Did you end up making it? If so, did it turn out?
Mariana says
I did make it with almond milk and another time with cows milk. Both times turned out good but definitely not as good as with coconut milk. I havent tried it in the bundt pan yet.
Rebecca Hall says
Hi, I am wondering why you say to refrigerate the canned coconut milk? Does it do something different when it is refrigerated? Do you take it out of the can before refrigerating it? I can’t wait to try this! Thanks in advance!!
radlandon says
Hi, Rebecca! It gets thicker when it’s refrigerated, and I feel makes a difference in the baking!
Cindy says
I am looking for nut free, grain (all grains) and egg free recipes for my daughter who has allergies. Is there a substituted for the almond flour that could be used. I am also looking for a good egg substitute. Thanks so much for your time. Cindy
radlandon says
Hi, Cindy! I’m so sorry I don’t have many recipes that don’t use almond flour in baking. I have heard that sunflower seed flour is a good sub, but I haven’t tried it yet. A good egg substitute is flax meal + water — just Google it, and you’ll find the ratio. It works great!
Elizabeth says
I am new to Paleo, as per Dr.s orders for fibromyalgia. I made this today as my 20 something sons are home for Easter. Younger son and I had a piece, and it is divine, his friend came over and polished off about 4 pieces! It is easy to make, and the house smells wonderful. Thank you
Life Made Full says
Thank you for letting me know, Elizabeth! Sooo glad you liked it! It’s one of our favorites, too! Praying for big improvement in your fibromyalgia!
Elizabeth says
So 2nd son (who is Paleo) came home had a piece and begged me to make him one to take home, so I made a double batch for both of them. Although they are home for the Easter holiday (time off from work and university), we are Jewish, and 2nd son said they tasted JUST like cinnamon balls my mother used to make at Passover back in Engalnd. Thank you for this lovely treat, but I can’t eat too much, as I want to loose some weight too!
Rebecca says
I have made this recipe twice and both times it never cooked below the surface. Even if I cooked it for an hour. Any idea what I’m doing wrong? I live in the Denver area so I’m at a higher elevation. The suggestion for modifying recipes for higher elevations was to add more liquid but that doesn’t make sense to me.
Shanti Landon says
Hmmm. I don’t know much about higher elevations, but I would suggest lowering the temp a bit and then cooking like 1.5 hours? It seems odd that it would only cook below the surface after an hour, though? I’m so sorry I’m not more help! It’s one of our favorite recipes!
Phyllis says
HI, so I absolutely love this recipe! As we are heading into fall and everything pumpkin, I was wondering if you are anyone else knew if there was a way to add pumpkin puree (from can) to this recipe and give it that pumpkin twist. I assume some of the spices would have to change; however, I am not sure if you could or how you could add pumpkin. Thank you!
Shanti Landon says
That sounds yummy, Phyllis! I would think you could add pumpkin, but I haven’t experimented with this enough to try. If you try it, please let me know how it turns out!