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Almond Flour Coffee Cake
4.5 from 108 votes

Almond Flour Coffee Cake

This almond flour coffee cake is a layered treat blending moist almond and tapioca flours with cinnamon and sweet maple syrup. The batter is interspersed with a cinnamon pecan topping made with coconut sugar and oil, which forms a flavorful swirl and crisp layer. Baking under foil then uncovered ensures a tender crumb with a golden top. It makes a rich dessert or accompaniment for coffee.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12 servings
Calories: 318 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Coffee Cake:
  • 4 egg large
  • 1/3 cup coconut oil melted and cooled
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract pure
  • 2 cups almond flour leveled, Super Fine
  • 1/2 cup tapioca flour leveled
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt sea salt
For the Topping:
  • 1 cup pecans chopped, raw
  • 2 Tbsp coconut sugar or raw cane sugar
  • 3 Tbsp coconut oil
  • 2 tsp ground cinnamon
  • 1 pinch salt sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. and line an 8”x8” or 9” x 9” baking pan with parchment paper.
  2. In a mixing bowl, Whisk together the eggs, coconut oil, pure maple syrup, and vanilla extract.
  3. In a separate mixing bowl, stir together the almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt.
  4. Add the flour mixture to the mixing bowl with the wet mixture and mix until completely combined.
  5. Stir together the ingredients for the pecan topping in a small bowl until well combined.
  6. Pour half of the coffee cake batter into the parchment-lined baking pan and smooth into an even layer. Add half of the cinnamon pecan topping mixture and swirl around. Add the remaining coffee cake batter and smooth into an even layer, followed by the rest of the topping mixture.
  7. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cake has set up and appears golden-brown.
  8. Allow cake to cool completely before slicing and serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness.
  • You can also freeze the cake in a sealed bag for up to three months; thaw before serving.

Nutrition Information

Serving 1of 12 Calories 318kcal (16%) Carbohydrates 15g (5%) Protein 8g (16%) Fat 24g (37%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 318

% Daily Value*

Serving 1of 12
Calories 318kcal 16%
Carbohydrates 15g 5%
Protein 8g 16%
Fat 24g 37%
Fiber 1g 4%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.