Cinnamon Coffee Cake- paleo!

A perfect Paleo, kid-friendly cinnamon coffee cake for the weekend. It all comes together in the food processor which makes it super easy. I always opt to use the food processor when I can. It incorporates the ingredients so well! (This is the one I have here!)


Coffee Cake

  • 2½ cups blanched almond flour (not almond meal- I like Trader Joe’s brand!)
  •  ½ teaspoon baking soda
  •  ¼ teaspoon sea salt
  • 3 large eggs
  • ½ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

Cinnamon Sugar Swirl

  •  ¼ cup coconut oil, melted
  •  ¼ cup coconut sugar
  •  2 tablespoons ground cinnamon


  1. Preheat oven to 350.
  2. Using coconut oil (I like the Trader Joe’s coconut oil spray!) grease a cake pan or pie plate. I love my Farmhouse Pottery dish for this- so pretty! You can also dust with almond flour to ensure it won’t stick.
  3. In a food processor, combine almond flour, salt, and baking soda and pulse to combine.
  4. Add eggs, maple syrup and coconut oil.
  5. Pour the batter into prepared baking dish and smooth out the top with a spatula.
  6. Next make sugar swirl. Melt the coconut oil (I use a Pyrex measuring cup in microwave) and then stir in the coconut sugar & cinnamon with a fork until incorporated.
  7. Drizzle topping over cake batter and then swirl in with a fork. 

  8. Bake for 25-35 minutes until golden and a toothpick comes out clean.
  9. Allow to cool a bit (5-10 minutes) before slicing, enjoy!

*You could add 1/2 cup of blueberries (toss them in a little almond flour first so they don’t sink and hand fold them in with a spatula) too and it would be delicious… my kids are on an anti- blueberry kick (much to my dismay!), but I’m sure chocolate chips would be welcome!


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