Dessert

I have reviewed a few other recipes from Kelly Smith’s everyday grain-free baking, and Cinnamon Crumb Coffee Cake is just as delicious as the others. Food never lasts long when I bring goodies into work, but these were pretty much instantly devoured. I really love that this recipe uses no refined sugars, just honey for some sweetness.

Cinnamon Crumb Coffee Cake makes a wonderful breakfast on its own, but I really think it would be spectacular as part of a brunch menu or even as a dessert in the evening. Did I mention how divine your house will smell while making this recipe? I honestly couldn’t wait for the cake to be finished cooking so I could taste it.

I know the ingredient list seems a little long, but Cinnamon Crumb Coffee Cake really is quite easy to make. Kelly’s recipe uses a food processor to combine ingredients, but I simply used my KitchenAid mixer with the paddle attachment, which worked just fine.

Begin by preheating your oven to 315ºF, and prepping a 9″ x 9″ baking dish. You’ll be making the topping and the cinnamon swirl first, then the cake batter. First, whisk together melted butter, honey and cinnamon until well combined. Add the chopped walnuts and toss together until all the walnuts are well coated. Set the topping aside.

Next, whisk together melted butter, honey, and cinnamon for the cinnamon swirl. Whisk all ingredients until well blended, then set aside.

For the cake batter, combine the almond flour, coconut flour, baking soda, and salt in the bowl of a mixer. Using a paddle attachment, run the mixer at low-speed just to combine the dry ingredients. Next, add the honey, melted butter, coconut milk, vanilla, and apple cider vinegar, in that order, on top of the dry ingredients. Mix on medium speed until the batter is smooth. You will need to stop and scrape down the sides a number of times with a spatula. Add the eggs and egg whites last. Blend just until the eggs are fully incorporated in the batter. You will need to scrape down the sides again.

Spoon half the batter into the prepared baking dish using a spatula to smooth the top of the batter. Next, drizzle the cinnamon swirl back and forth across the cake batter, then carefully spoon the remaining cake batter on top. Finally, crumble the topping evenly over the top of the cake batter, then lightly press the topping into the batter.

Bake for about fifty minutes until light brown and an inserted toothpick comes away clean. Allow to cool about five minutes, then serve warm. I know you’ll enjoy Cinnamon Crumb Coffee Cake as much as we did. And, you’ll love this healthier version of a recipe classic. Did you make this recipe and like it? Leave a review, and share it with your friends.

(Note: My posts do contain affiliate links that provide me a small commission if you purchase a product through my link. Thanks for supporting Inspired Fresh Life.)

Other recipes from everyday grain-free baking that you may enjoy:

Luscious Lemon Squares

Whether you have a gluten intolerance or are just cutting over-processed grains from your diet, this is one dessert recipe that you will end up making over and over again.

Gluten-Free Snickerdoodles

Not only will you love sinking your teeth into these Gluten-Free Snickerdoodles, but you will also love how easy they are to make.

(Note: I received everyday grain-free baking as a gift from a friend. I genuinely love the recipes and have not been compensated from the author for reviewing recipes in the cookbook. Thanks for supporting Inspired Fresh Life.)

Print Recipe

Cinnamon Crumb Coffee Cake Yum

This healthier version of a recipe classic definitely deserves space on your brunch table, but it also stands alone just as well as a breakfast treat. The aroma from your oven will have you drooling before Cinnamon Crumb Coffee Cake is even on the table.

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Rating: 5
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Course

Breakfast, Dessert

Prep Time

20 minutes

Cook Time

50 minutes

Servings

servings MetricUS Imperial

Ingredients

Topping:

• 1 tablespoon unsalted butter melted
• 1 tablespoon honey plus one teaspoon
• 1 1/2 teaspoons ground cinnamon
• 1 cup chopped walnut pieces

Cinnamon Swirl:

• 1 tablespoon unsalted butter melted
• 2 tablespoons honey
• 1 tablespoon ground cinnamon

Cake:

• 3 1/2 cups blanched almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup honey
• 1/4 cup unsalted butter melted
• 1/2 cup coconut milk
• 1 tablespoon pure vanilla extract
• 2 teaspoons apple cider vinegar
• 4 large eggs plus 2 egg whites

Course Breakfast, Dessert Prep Time 20 minutes Cook Time 50 minutes Servings servings MetricUS Imperial Ingredients Topping: 1 tablespoon unsalted butter melted 1 tablespoon honey plus one teaspoon 1 1/2 teaspoons ground cinnamon 1 cup chopped walnut pieces Cinnamon Swirl: 1 tablespoon unsalted butter melted 2 tablespoons honey 1 tablespoon ground cinnamon Cake: 3 1/2 cups blanched almond flour 1/4 cup coconut flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup honey 1/4 cup unsalted butter melted 1/2 cup coconut milk 1 tablespoon pure vanilla extract 2 teaspoons apple cider vinegar 4 large eggs plus 2 egg whites

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Begin by preheating your oven to 315ºF, and prepping a 9" x 9" baking dish.
2. First, whisk together melted butter, honey and cinnamon until well combined. Add the chopped walnuts and toss together until all the walnuts are well coated. Set the topping aside.
3. Next, whisk together melted butter, honey, and cinnamon for the cinnamon swirl. Whisk all ingredients until well blended, then set aside.
4. For the cake batter, combine the almond flour, coconut flour, baking soda, and salt in the bowl of a mixer. Using a paddle attachment, run the mixer at low-speed just to combine the dry ingredients. Next, add the honey, melted butter, coconut milk, vanilla, and apple cider vinegar, in that order, on top of the dry ingredients. Mix on medium speed until the batter is smooth. You will need to stop and scrape down the sides a number of times with a spatula. Add the eggs and egg whites last. Blend just until the eggs are fully incorporated in the batter. You will need to scrape down the sides again.
5. Spoon half the batter into the prepared baking dish using a spatula to smooth the top of the batter. Next, drizzle the cinnamon swirl back and forth across the cake batter, then carefully spoon the remaining cake batter on top. Finally, crumble the topping evenly over the top of the cake batter, then lightly press the topping into the batter.
6. Bake for about fifty minutes until light brown and an inserted toothpick comes away clean. Allow to cool about five minutes, then serve warm.

Recipe Notes

Special items or ingredients used in this recipe:

KitchenAid mixer, everyday grain-free baking cookbook, blanched almond flour, coconut flour

Nutrition Facts

Cinnamon Crumb Coffee Cake

Amount Per Serving

Calories 897 Calories from Fat 675

% Daily Value*

Total Fat 75g 115%

Saturated Fat 13g 65%

Polyunsaturated Fat 12g

Monounsaturated Fat 3g

Cholesterol 105mg 35%

Sodium 312mg 13%

Total Carbohydrates 45g 15%

Dietary Fiber 15g 60%

Sugars 17g

Protein 28g 56%

Vitamin A 10%

Calcium 25%

Iron 27%

* Percent Daily Values are based on a 2000 calorie diet.

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