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Paleo Cinnamon Roll Coffee Cake

  • Author: Laura
  • Total Time: 1 hour 10 minutes
  • Yield: 18 pieces 1x




1 tablespoon ground cinnamon

¼ cup coconut sugar

1 tablespoon maple syrup

1 tablespoon olive oil

½ cup toasted walnuts, chopped


1 tablespoon ground cinnamon

¼ cup coconut sugar


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


¾ cup coconut butter

3 tablespoons pure maple syrup

1 teaspoon vanilla bean powder

About ¼ cup unsweetened almond milk


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.



Recipe adapted from Real Food with Jessica

  • Prep Time: 20
  • Cook Time: 50