Almond Flour Coffee Cake
Treat yourself to this moist, delicious Almond Flour Coffee Cake recipe. This naturally gluten-free Starbucks copycat is made with almond flour and uses natural sweetener for the cinnamon streusel topping.
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Indulge in a sweet dessert like this Healthy Coffee Cake without compromising your healthy lifestyle. We also love these yummy Gluten Free Brownies and these No Bake Chocolate Oat Bars. Check out all of our healthier Dessert Recipes!
Why You Will Love This Recipe
- It is the perfect treat for special occasions like Mother’s Day or Easter brunch. Everyone will be asking for the recipe.
- This healthier coffee cake tastes moist and flavorful. It boasts a sweet coconut sugar streusel topping with a warm cinnamon flavor. You WILL want seconds
- It is naturally gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
For the cake:
- Almond Flour – A great option for gluten-free and grain-free baking.
- Baking powder + Baking Soda – Using both helps to achieve the right balance and flavor
- Salt – A pinch of fine sea salt brings out the flavor of all of your ingredients.
- Eggs – Using room temperature helps to mix your batter with ease.
- Maple Syrup – This natural sweetener is also rich in antioxidants and potassium.
- Vanilla Extract – For that classic warm. sweetness.
- Greek yogurt – Yogurt adds moistness and creaminess to the cake – and it is high in protein!
For the crumb topping:
- Coconut Sugar – This unrefined sugar has a caramel-like taste and is delicious in this recipe.
- Almond Flour – Give the streusel topping some structure and richness with a bit of almond flour.
- Cinnamon – This lends that toasty, comfy vibe.
- Salt – A pinch of fine sea salt brings balance to the sweet topping.
- Coconut Oil – To help create a crumble, tender texture.
Equipment
- Mixing Bowl – A large mixing bowl is used to blend the batter, and a medium bowl is used to mix together the streusel ingredients.
- Whisk and Spatula – Use the whisk to mix the dry ingredients and a spatula to combine the wet with the dry.
- Baking Dish – This recipe uses a 9×9 ceramic baking dish.
- Parchment Paper – A must for easy cleanup. We recommend using unbleached parchment paper.
- Free of PTFE, PFOA, PFAS, lead, cadmium, and other toxic materials.
- Whether it’s a gift or for your own use, it is the perfect addition to any cook's arsenal of tools.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by preheating the oven to 350. Then line a 9×9 baking dish with parchment paper and set aside.
Step 2
Next, combine the dry ingredients: almond flour, baking soda, baking powder, and fine sea salt in a large mixing bowl.
We use a whisk for this task and it works perfectly.
Step 3
Then stir in the wet ingredients – eggs, maple syrup, and vanilla.
Use a spatula and mix until everything is incorporated.
Step 4
Next, gently fold in the Greek yogurt.
We love using yogurt in baked goods to add moisture. No dry coffee cake here!
Step 5
Then, pour the batter evenly into the prepared baking dish.
Set this aside while you make the topping.
Step 6
Next, to make the crumble topping, add the streusel ingredients to a small bowl and mix them together with your fingers until a sandy texture forms.
You want it to be slightly tacky so it sticks together when you press it between the tips of your fingers.
Step 7
Finally, evenly sprinkle the topping mixture over top of the batter in the baking dish.
Pop this into the preheated oven to bake.
Step 8
Check with a toothpick at the 35-minute mark. If it comes out clean the cake is ready to come out of the oven. Keep baking until the toothpick is clean – up to 45 minutes.
If the top starts to brown too quickly you can cover the pan with foil until the cake is baked.
Expert Tip!
Wait until the cake has cooled completely on the counter before you slice it into pieces. Cooling allows the cake to set properly, improving the texture. If you cut into it while it is still warm, it may crumble or fall apart easily.
Substitutions
- Substitute sour cream for the Greek yogurt in the cake batter. For dairy-free use 1/4 cup of olive oil or avocado oil instead. You could also use applesauce or mashed banana.
- Avocado oil or melted butter are both great swaps for the coconut oil in the streusel topping.
- Instead of coconut sugar, you can substitute brown sugar.
Recipe Variations
- Add chopped nuts like toasted pecans or walnuts for some extra crunch and delicious nutty texture.
- Fold chocolate chips into the batter before baking for a rich and decadent spin.
- For a tropical twist, mix shredded coconut into the streusel topping before baking.
- Make coffee cake muffins! Just reduce the baking time to about 20 minutes and check with a toothpick.
Serving Suggestions
- The most obvious one is to serve this coffee. Be unique and try a chai spiced coffee or vegan bulletproof coffee.
- If you’ve wondered how to host a baby shower or Mother’s Day brunch with homemade charm, this mouthwatering coffee cake recipe is the perfect solution. Your guests will be asking for the recipe.
FAQS
When it’s done, a toothpick inserted into the center of the cake should come out clean or with a few moist crumbs.
Yes, you can customize the topping on your coffee cake to suit your preferences. Consider alternatives like a glaze made with powdered sugar and milk, or a layer of sliced fruit.
Storage Tips
- To Store: Freshly baked coffee cake can stay in an airtight container or wrapped in plastic wrap at room temperature for about three days. After that store any leftovers covered in your refrigerator for up to a week longer. Bring it to room temperature before serving.
- To Freeze: To freeze this recipe, wrap the cooled cake tightly with plastic freezer-safe wrap or aluminum foil and place it in a freezer bag. It will last 2-3 months in the freezer. Defrost it by opening the freezer bag and letting it sit at room temperature for a couple of hours before serving.
More Almond Flour Recipes
**This recipe was originally posted on March 15, 2023. Updated on May 3, 2024, with recipe notes, writing, and photos.**
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Healthy Coffee Cake
Ingredients
For the cake
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 4 eggs *room temperature
- ⅔ cup maple syrup
- 1½ tsp vanilla
- ½ cup Greek yogurt
For the crumb topping
- ⅓ cup coconut sugar
- ⅔ cup almond flour
- 1½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ¼ cup melted coconut oil
Instructions
- Start by preheating the oven to 350. Then line a 9×9 baking dish with parchment paper and set aside.
- Next, use a whisk to combine the almond flour, baking soda, baking powder, and fine sea salt in a large mixing bowl.
- Then stir in the eggs, maple syrup, and vanilla. Mix until well combined.
- Finally, gently fold in the Greek yogurt. Pour the batter into the prepared baking dish and set aside.
- To make the crumble topping add the ingredients to a small bowl and use your fingers to mix it together until a sandy texture forms.
- Sprinkle the topping mixture over over the batter in the baking dish. Place this dish in the preheated oven to bake.
- Check with a toothpick at the 35-minute mark. If it comes out clean the cake is ready to come out of the oven. Keep baking until the toothpick is clean – up to 45 minutes. If the top starts to brown too quickly you can cover the pan with foil until the cake is baked.
- Let the cake cool in the pan for 10 minutes then carefully transfer it to a wire rack to cool completely before slicing.
Video
Notes
- To Store: Freshly baked coffee cake can stay in an airtight container or wrapped in plastic wrap at room temperature for about three days. After that store any leftovers covered in your refrigerator for up to a week longer. Bring it to room temperature before serving.
- To Freeze: To freeze this recipe, wrap the cooled cake tightly with plastic freezer-safe wrap or aluminum foil and place it in a freezer bag. It will last 2-3 months in the freezer. Defrost it by opening the freezer bag and letting it sit at room temperature for a couple of hours before serving.
