Cinnamon Coffee Cake (gluten-free)


Paleo Cinnamon Coffee Cake by

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.

Paleo Cinnamon Coffee Cake by

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.

Paleo Cinnamon Coffee Cake by

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 😉

Paleo Cinnamon Coffee Cake by

Cinnamon Coffee Cake

Cinnamon Coffee Cake

5 from 11 reviews
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  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Cyndi says

    5 stars
    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.

      • 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?

        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!

  2. Nicki says

    5 stars
    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!

  3. 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?

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