Not that coffee cake needs to have a season, but if it does have one, it’s fall. When you want to reach for something warm and cozy and totally dippable in coffee or tea or hot apple cider, coffee cake is there for you.
Cinnamon rolls are totally the same way. Don’t get me wrong, I’m never turning down an awesomely gooey cinnamon roll that is preferably bigger than my head, but they kind of taste better when there’s a chill in the air and the leaves are changing colors.
When the two are combined into a breakfast or dessert treat and said treat is paleo, count me in all fall long. Sure there’s no pumpkin spice to be found, but long before the PSL became a phenomenon, there was good old cinnamon spice and everything nice.
Sometimes it’s not so bad to channel the old days, especially when a cake like this is the result. I have made this cake twice and it’s about time to make it again.
The cool thing about making something more than once is that is allows you to customize it. For example, the first time I made it pretty much as the recipe stated, but the second I felt walnuts were necessary for some crunch and tapioca starch for a bit of lightness in the cake itself. There were more tweaks too like making moooooooore glaze. Because glaze, you guys!
I bet you’ll want to make this cake again and again too. Feel free to play around with it based on your preferences, but I hope you love it from the start with all the cinnamon vibes. It’s a cake to feel great about eating for breakfast, dessert, or really any time in between.
Paleo Cinnamon Roll Coffee Cake
- Total Time: 1 hour 10 minutes
- Yield: 18 pieces 1x
Ingredients
Filling
1 tablespoon ground cinnamon
¼ cup coconut sugar
1 tablespoon maple syrup
1 tablespoon olive oil
½ cup toasted walnuts, chopped
Topping
1 tablespoon ground cinnamon
¼ cup coconut sugar
Cake
5 cups almond flour
1 cup tapioca starch
½ cup coconut flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
1 cup olive oil
1 cup coconut sugar
6 large eggs
1 tablespoon pure vanilla extract
1 cup unsweetened almond milk
Glaze
¾ cup coconut butter
3 tablespoons pure maple syrup
1 teaspoon vanilla bean powder
About ¼ cup unsweetened almond milk
Instructions
Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
Make the filling. In a small bowl, stir together cinnamon, sugar, syrup, oil, and walnuts until fully combined. Set aside.
Make the topping. Stir together cinnamon and sugar until combined. Set aside.
Make the cake. In a medium bowl, stir together almond flour, tapioca starch, coconut flour, baking soda, baking powder, and salt until well combined.
In a large bowl, stir together oil and sugar. Beat in the eggs one at a time, followed by the vanilla. Alternately add the flour mixture and milk, beginning and ending with the flour. If there are a lot of lumps, I often find a whisk helps the batter come together.
Pour half the batter into the prepared pan. Smooth into an even layer and cover with the filling mixture. Pour in the rest of the batter. Smooth into an even layer and sprinkle with the topping. Bake 40-50 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan. I mean you could eat it warm, but then the glaze will melt all over the place. There are worse problems though …
Once the cake is cool, make the glaze. In a small microwave safe bowl, warm the coconut butter and maple syrup in 20 second increments, stirring in between, until melted and smooth. Stir in the vanilla bean and enough milk to make the glaze pourable. Drizzle over cake and enjoy! Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave about 1 minute.
Notes
Recipe adapted from Real Food with Jessica
- Prep Time: 20
- Cook Time: 50
This is a winner for sure and I love that the weather is getting cooler. Nice time for this wonderful dessert!
★★★★★