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0 from 69 votes

Best Healthy Coffee Cake

You need this healthy almond flour coffee cake recipe with a cinnamon swirl in the middle and a buttery, melt-in-your-mouth streusel on top — the best gluten-free breakfast, snack, and dessert.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 12 pieces
Calories: 212 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American , International

Ingredients

Coffee Cake:
  • 3 large eggs
  • ¼ cup unsweetened applesauce
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • ¼ cup melted coconut oil
  • 1 ½ teaspoon vanilla extract
  • 2 ¼ cups almond flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
Cinnamon Swirl Layer:
  • ¼ cup coconut sugar
  • 1 ½ teaspoon cinnamon
  • 1 tablespoon melted coconut oil
Crumb Topping:
  • ⅔ cup almond flour
  • ⅓ cup coconut sugar
  • 3 - 4 tablespoon melted coconut oil
  • 1 teaspoon cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and grease an 8×8-inch or 8-inch round baking tin. Line it with parchment paper.
  2. In a large mixing bowl, whisk the eggs. Add the applesauce, maple syrup, coconut sugar, vanilla extract, and melted coconut oil. Mix well.
  3. In another large mixing bowl, whisk together the almond flour, baking powder, cinnamon, and baking soda, ensuring there are no clumps.
  4. Combine the wet ingredients with the dry ingredients, whisking gently until a batter is formed.
  5. Pour half of the batter into the prepared baking tin. It will look like too little, don't worry, the coffee cake rises!
  6. In a small bowl, mix together the ingredients for the cinnamon swirl layer until it forms a sandy mixture. Sprinkle it evenly over the batter in the pan.
  7. Top with the remaining coffee cake batter. Again, the batter may look like there is too little, but don't worry because the coffee cake rises!
  8. In a separate bowl, combine the ingredients for the crumb topping, mixing until it resembles a sandy texture. Sprinkle it evenly over the batter.
  9. Bake for 40-50 minutes, or until a toothpick inserted into the cake comes out clean. Allow the coffee cake to cool completely before serving. Enjoy!

Notes

  • Baking with almond flour: Almond flour tends to have a slightly denser texture than all-purpose flour, so don’t be alarmed if the final cake has a slightly different texture compared to traditional coffee cakes made with all-purpose flour.
  • Remove all clumps from the dry ingredients: This is my #1 tip. Make sure to whisk the dry ingredients thoroughly to ensure there are no clumps of almond flour, as they can affect the cake’s texture.
  • Don’t worry if the batter appears smaller than expected when pouring it into the baking tin; the cake will rise significantly during baking. The almond flour and leavening agents in the recipe will create a light and fluffy texture and help it expand and fill the tin as it bakes.
  • Storing: I recommend enjoying healthy coffee cake within 2 – 4 days. Store leftovers in an airtight sealed container at room temperature or in the refrigerator to prevent the cake from drying out.
  • Freezing: I don't recommend it.

Nutrition Information

Calories 212kcal (11%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 27mg (9%) Sodium 157mg (7%) Potassium 36mg (1%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 44IU (1%) Vitamin C 1mg (1%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12pieces

Amount Per Serving

Calories 212

% Daily Value*

Calories 212kcal 11%
Carbohydrates 20g 7%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 27mg 9%
Sodium 157mg 7%
Potassium 36mg 1%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 44IU 1%
Vitamin C 1mg 1%
Calcium 86mg 9%
Iron 1mg 6%

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