I can’t get enough of this cinnamon coffee cake. It’s easily one of the best cakes I’ve ever made – and I know I say that a lot, but I mean it every. single. time. The cake is so buttery and soft. The topping is so crunchy and sweet. It’s mouthwatering. It’s irresistible. It’s perfection.
It’s the perfect cake for company. Why? Because it’s impressive… and also because if you don’t have company, you will absolutely eat this entire thing by yourself.
Here’s how it’ll go:
After you eat one tiny slice, you’ll think, “oh my gosh this is so rich, I couldn’t possibly eat another slice.” But then you will… trust me, I know.
This cake is dangerously good. So good you won’t believe it’s grain-free, gluten-free, paleo-friendly. This is the cake that will prove to your family and friends that clean desserts CAN be extremely delicious.
Let’s back up for a second so that I can tell you all about this sweet crumbly topping. It’s what dreams are made of. And by that I mean it’s made with pecans (my current favorite buttery nut), butter/ghee, coconut sugar, and cinnamon. You just can’t have a coffee cake without cinnamon.
You can add a glaze on top of the cake if you want. It makes it look a little fancier. I melted coconut butter and added a little coconut oil to make it more drizzle-able.
Also, I think I went a little overboard in taking pictures of this cake… it’s all in an effort to tempt you into making this. Why? Because once you make this, I’m sure you’ll keep coming back to my blog for more delicious recipes 😉
Ingredients
Cake:
- ½ cup coconut flour
- ½ cup almond flour
- ¼ cup arrowroot flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup canned coconut milk full-fat
- 1 stick butter or ½ cup ghee, softened
- 5 tablespoons honey
- 4 eggs room temperature
Topping:
- 1 cup pecans
- ½ stick butter or ¼ cup ghee, softened
- 1 cup coconut sugar
- 3 teaspoons cinnamon
Glaze
- Coconut Butter adjust to preference
- Coconut Oil
Instructions
- Preheat oven to 350F.
- Add the dry ingredients (coconut flour, almond flour, arrowroot flour, baking soda, cinnamon) to a bowl and mix well.
- Next, add the wet ingredients (coconut milk, butter, honey and eggs) to the bowl and mix well.
- Pour the batter into a greased 9-inch cake pan.
- Chop the pecans in a food processor until finely chopped.
- Add the finely chopped pecans to a bowl along with the remaining topping ingredients and using your hands, mix well. Sprinkle this on the top of the cake.
- Bake at 350F for 30 minutes.
To Make Glaze (optional)
- Melt coconut butter.
- Add coconut oil to the melted coconut butter until it reaches the desired consistency.
- Drizzle over cake.
Cyndi says
Another great recipe, we loved this. I didn’t bother with the glaze and it didn’t need it. It’s a perfect combination of rich, dense, not too sweet cake with plenty of delicious topping. My only question is about cooking time. I didn’t take it out at 30 because it was very loose in the middle, but now I wonder if I should have and it would have set as it cooled? I suspect I left it in the oven a little longer than needed. It was still delicious.
My Heart Beets says
Cyndi, I’m so glad you loved it! I think you did the right thing by cooking longer – ovens can vary and for this type of cake, you want the middle to be cooked. Thanks for letting me know how it turned out for you.
Karen says
This cake was a real hit with my husband and I. I will certainly make it again. Karen
My Heart Beets says
Karen, I’m so happy to hear that!! Thank you for letting me know how the cake turned out for you both 🙂
Lily says
Wow this looks so good! Is it possible to replace the coconut flour with more almond flour, because that’s all I have on hand?
Thanks,
Lily 🙂
My Heart Beets says
Hi Lily! I haven’t tried this so I can’t say for sure but from my experience, those two flours are typically not interchangeable – you’d likely need to adjust the liquids in the recipe as well since coconut flour absorbs a lot of liquid. Let me know what you decide and how it goes!
Nicki says
This coffee cake is so fluffy and delicious. I loved that it wasn’t dense and was the perfect amount of sweet. I used half and half and had to bake it longer but it turned out perfect. Also, I added powdered sugar glaze to the top and proceeded to stuff my face with three big pieces. Thank you for this amazing recipe this will be my go to coffee cake forever!
My Heart Beets says
Nicki, I’m so happy to hear that you like the coffee cake so much! Thanks for letting me know how it turned out for you 🙂
Ashleigh says
I just made this for breakfast this morning and it was delicious! I substituted oat flour for the arrowroot flour, and added a couple things to the batter. The consistency of the cake was perfect and my kids were begging for more!
Do you mind if I share the link for your recipe on my healthy eating blog?
My Heart Beets says
Ashleigh, great to know that oat flour works well with this! Yes, please feel free to link to my blog – thank you 🙂