This classic cinnamon coffee cake is completely paleo, gluten free, and nut free! It’s a healthy twist that tastes just like the traditional cinnamon coffee cake!
I absolutely love a good cinnamon coffee cake, and this one really does take the cake for me! It’s completely paleo, gluten free, dairy free, and nut free for my nut-allergy friends! Rest assured, this is a coffee cake that everyone is going to love! 😉
Origins of the paleo cinnamon coffee cake:
I actually used to be a huge fan of the cinnamon coffee cake at Starbucks as a little kid. I would ask for a slice of that with my kid’s “coffee” (a.k.a. I would ask for coffee and my mom would order me a kid’s hot chocolate and tell me it was coffee! I wanted to be a cool kid haha!).
While my tastebuds have matured to like a little less BAM with the sweetness, I do enjoy a really good sweet treat every now and again!
And who doesn’t love a good coffee cake?!
So this coffee cake is actually a paleo cinnamon coffee cake, so that means that it’s completely gluten free, dairy free, and refined sugar free. BUT me being me, I want to make sure it’s still a viable option for more people.
Since many paleo options tend to be heavy on the nuts, I went for a completely nut free. Instead, I use a lot of coconut and…SWEET POTATO!
My favorite ingredient in the history of ingredients! You just can’t beat it. It adds an insane amount of sweetness without any added sugar, which means saving a lot of that high quality maple syrup for more important things…like pancakes!
So I know it sounds crazy to add sweet potato to a cinnamon coffee cake but that’s how I’m able to make it both gluten free and paleo! Gluten free cinnamon coffee cake is typically made with a whole mix of different flours and gums to try and resemble its gluten sibling, and paleo cinnamon coffee cake is usually full of nut flours, which yes, I do love almond flour, but that’s a lot of nuts to go through!
That’s why I just love using sweet potato as the base. When you pair it with an agent like baking powder, it rises just like normal bread! That’s usually the trick too for getting any paleo bread recipe to rise without yeast (since yeast actually needs gluten in order to get that airy like texture!).
I will say, the sweet potato adds a really nice flavor to this paleo cinnamon coffee cake, and it’s complemented well with coconut for flavor and added sweetness without adding a bunch of sugar!
I really do like to save high quality products, like maple syrup (I’m a maple syrup connoisseur over here haha!), for things like pancakes or waffles because you can go through a LOT with baking! So I find ways to make recipes only require a teensy amount, if at all!
By now I bet you’re wondering what’s in this beautiful paleo cinnamon coffee cake! Let’s find out (yes, I sound like the owl from the tootsy roll pop commercial)!
What you’ll need for this classic cinnamon coffee cake recipe:
Japanese sweet potato: a given! This will be the base of your cinnamon coffee cake. I know it sounds weird to use a sweet potato for baked goods, but trust me on this one; you won’t feel like you’re eating a sweet potato! Just a delicious and cinnamon-y slice of coffee cake 🙂
Coconut flour: for this recipe, we’re actually going to use a decent amount: about a cup for the actual batter because there’s a lot of moisture going on in this cake!
Coconut milk: you can also sub in nut milk or regular milk here if you’re not going strictly nut-free or paleo, but I love the sweetness that comes from coconut milk! To get a less coconut flavor, you can absolutely use light coconut milk!
Coconut oil: I would highly recommend sticking with coconut oil on here because using a nut butter or actual butter because coconut oil is actually all fat, so it will absorb more moisture than its other counterparts, since they have some water percentage.
Eggs: you can also sub in flax eggs here if you’re vegan!
Maple syrup: we’re only using a little bit here- gotta preserve the gold haha!
Cinnamon: but of course, the star of the cinnamon coffee cake show! Cinnamon is also a great sweetener too!
Now the best part of this recipe is that we get to use our handy dandy food processor! That’s right! Little work is required for this gluten free cinnamon coffee cake! The only real hand mixing you’ll do will be for the cinnamon streusel after you whip up the batter.
Then it’s all about layering the batter in the cake pan! I split half the cake batter for the first layer, topped with some cinnamon streusel, and then continued that pattern for the second layer.
Pretty easy, right?
For the streusel, depending on how big your streusel clumps are, you might need to make extra! If you do need to, no worries at all. It’s a really easy streusel that you can whip up in a nano second!
I’m actually shocked at how well this resembles a traditional cinnamon coffee cake. It tastes just like the standard flour and milk and eggs and sugar version to me! Especially the streusel; like WOW is that out of this world!
This paleo cinnamon coffee cake also comes together in record time. I had it all done within 45 minutes! Depending on your oven, yours may need to cook longer but it should still be really quick.
If you’re like me, and like to plan what recipes you’ll make for the week (including a dessert: yes, I meal prep dessert!), I have a whole free guide that talks about how to meal prep, save money, and eat non-boring meals throughout the week! Even with some fun packed in there with dessert 🙂 You can download it in the below form!
I hope you love this recipe as much as I do! Enjoy and I cannot wait to see what you think!
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This classic cinnamon coffee cake is completely paleo, gluten free, and nut free! It’s a healthy twist that tastes just like the traditional version!
- 1 extra large Japanese sweet potato (about 12-14 ounces, cooked, cooled, and skin removed)
- 1 cup coconut flour
- 3/4 cup coconut oil (melted)
- 1 16 oz can coconut milk
- 1/3 cup maple syrup
- 2 large eggs (can sub flax eggs for vegan)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 tsp baking powder (can sub in paleo baking powder here (1 tbsp vinegar + 1 tsp baking soda))
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1 tbsp cinnamon
- Preheat oven to 375F and grease a 9″ cake pan with coconut oil.
- In a large food processor, puree sweet potato.
- Add in the remaining coffee cake ingredients and puree until smooth. Set aside.
- For the streusel, combine coconut flour, maple syrup, coconut oil, and cinnamon in a small bowl.
- Add half of the coffee cake batter to the pan and top with half of the coconut flour streusel,
- Add remaining coffee cake batter on top and finish with the remaining streusel (if you need more, you can make another batch!).
- Place in the oven and bake for 30-40 minutes, or until toothpick comes out clean.
- Category: baked goods, Breakfast, Dessert