There’s something about a slice of coffee cake that just feels cozy and comforting — the streusel topping, the cinnamon swirl, that perfect hint of sweetness with your morning or afternoon latte. My version is a little lighter, a little more healthier, and still every bit as delicious. It’s made with almond and tapioca flour to keep it grain-free, dairy-free yogurt for the perfect tender crumb, and naturally sweetened with maple syrup and coconut sugar. And of course, we couldn’t skip the best part — a gooey layer of cinnamon streusel baked right through the middle.
A few things to love about it:
- Totally paleo / refined sugar-free / gluten-free / dairy-free
- Just the right amount of sweetness (only 9g sugar per slice!)
- Moist and fluffy with that classic cinnamon streusel swirl
To watch the step-by-step reel of this recipe, click here! Can’t wait for you to enjoy a warm slice with your favorite coffee or tea!
Ingredients
Makes 16 servings/squares.
For the Cinnamon Streusel
¾ cup almond flour
¼ cup tapioca flour
½ cup coconut sugar
⅓ cup melted coconut oil
1 tbsp cinnamon
Pinch of sea salt
For the Cake Batter
2 ¼ cups blanched almond flour
¾ cup tapioca flour
1 ½ tsp baking soda
½ tsp sea salt
4 eggs
¾ cup plain yogurt (Greek or regular, dairy or non-dairy)
⅓ cup avocado oil
½ cup maple syrup
2 tsp vanilla extract
For the (optional) drizzle
3 tbsp coconut butter (aka coconut manna)
1 tbsp coconut oil
Instructions
- Preheat oven to 350°F and line an 8×8-inch pan with parchment paper. Spray the parchment with avocado oil spray.
- Make the streusel. In a medium bowl, mix almond flour, tapioca flour, coconut sugar, cinnamon, and salt. Stir in melted coconut oil until crumbly and evenly moistened. Set aside.
- Make the cake batter. In a large bowl, whisk together the wet ingredients — eggs, yogurt, avocado oil, maple syrup, and vanilla — until smooth.
Then add the almond flour, tapioca flour, baking soda, and sea salt directly into the same bowl and mix until fully combined. - Assemble! Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter on top, smooth it out, and finish with the remaining streusel.
- Bake for 38-42 minutes or until golden brown and a toothpick inserted in the center comes out clean. (Mine took 41 minutes).
- Optional: while the coffee cake bakes, make the drizzle. Microwave coconut butter and coconut oil in a small heat-proof bowl for 30 seconds at a time, stirring in between, until melted and smooth.
- Allow the coffee cake to cool slightly. Then remove from the pan by lifting up on each side of the parchment paper. Drizzle coconut icing over the top, then slice cake and enjoy!
