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coffee cake on grey plate with fork

Classic Cinnamon Coffee Cake {Paleo, GF, DF}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 2 reviews
  • Author: The Banana Diaries
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 1x
  • Category: baked goods, Breakfast, Dessert


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!



Coffee Cake

  • 1 extra large Japanese sweet potato (about 1214 ounces, cooked, cooled, and skin removed)
  • 1 cup coconut flour
  • 1/2 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
  • 2 tsp baking powder (can sub in paleo baking powder here (1 tbsp vinegar + 1 tsp baking soda))

Cinnamon Streusel

  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 1 tbsp cinnamon


  1. Preheat oven to 375F and grease a 9″ cake pan with coconut oil.
  2. In a large food processor, puree sweet potato.
  3. Add in the remaining coffee cake ingredients and puree until smooth. Set aside.
  4. For the streusel, combine coconut flour, maple syrup, coconut oil, and cinnamon in a small bowl.
  5. Add half of the coffee cake batter to the pan and top with half of the coconut flour streusel,
  6. Add remaining coffee cake batter on top and finish with the remaining streusel (if you need more, you can make another batch!).
  7. Place in the oven and bake for 30-40 minutes, or until toothpick comes out clean.


*Make sure that you bake your sweet potato rather than steaming or microwaving it- baking it helps to remove some of the moisture so that the cake isn’t soggy.

*If you’re using an orange sweet potato, I recommend a Jewel sweet potato over a Garnet- garnet yams tend to be moisture and have a stronger sweet potato taste