This Paleo Cinnamon Roll Coffee Cake has all the flavors of a cinnamon roll, but made easier! Gluten free, dairy free, and so delicious!
This is a sponsored post on behalf of Frontier Co-op. All opinions are 100% my own, of course. Thank you for supporting the brands that help make Jay’s Baking Me Crazy possible!
Oh, this coffee cake is so good! I’ve expressed my love for coffee cake in the past with my Paleo Pumpkin Coffee Cake and it has been far too long since I’ve shared a recipe for another one. This is inspired by another delicious breakfast treat- cinnamon rolls, but made so much easier! A simple sweet cake, a thick cinnamon sugar swirl, and a delicious glaze! Perfection!
This coffee cake is so moist that it doesn’t need a glaze, but why would I leave off such a delicious topping? Two of the things that makes this cake stand out is the Frontier Co-op Vietnamese Cinnamon and Vanilla Extract. This cinnamon is no ordinary cinnamon- it is bold, more flavorful, and makes me never want to use traditional cinnamon again! The vanilla extract is the real deal, not imitation, and adds just the perfect amount of vanilla flavor.
I also love what the company is all about. They are Fair Trade (more about that in THIS post), organic, and sustainably source their spices. They are a company that I always feel good about supporting!
A little info on the difference between extracts and flavors: Because they can react differently, it’s important that alcohol-based extracts (and not water- or vegetable oil-based flavors) are used in all recipes that specifically call for an extract. Likewise, flavors should be used in recipes that call for them specifically. Any customers using flavors in order to avoid consuming even slight amounts of alcohol will want to utilize recipes that specifically call for flavors.
Water-based flavors work especially well in flavoring beverages like teas, cocktails and juices, while oil-based flavorings are best used to flavor fat-based ingredients. For example, our sunflower oil-based lemon flavor is ideal for a lemon buttercream frosting.
Vanilla extract, which is made by steeping vanilla beans in alcohol, is the most widely used of all the extracts and flavors. It’s commonly used to flavor desserts, especially baked goods and ice cream, although a number of chefs have shown it to be an interesting ingredient in savory dishes as well.
This is the perfect breakfast for Christmas or just a treat to have around if you’re expecting guests for the holidays. It keeps well in the fridge, covered for up to 5 days.
Eating a piece of this tastes just like a cinnamon roll and you will absolutely love it! Gluten free, dairy free, and so good! Let me know if you make it and how it came out!
- 1/4 cup coconut sugar
- 2 teaspoons cinnamon
- 3 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teapsoon salt
- 1/2 cup coconut oil, room temperature
- 3/4 cup coconut sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract (I use Frontier Co-op)
- 1/2 cup cashew or almond milk
- 1 tablespoon coconut oil (for after baking)
- 1/4 cup coconut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2-3 tablespoons almond milk
- Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
- Make the coffee cake: preheat the oven to 325° and line a 9x9 square pan with parchment paper.
- In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
- In a large bowl, combine the coconut oil and coconut sugar and mix until combined.
- Add the eggs, vanilla, and cashew milk and stir until smooth.
- Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
- Pour half of the batter into the prepared pan and sprinkle two thirds of the cinnamon sugar mixture on top.
- Carefully scoop the remaining batter on top, making sure all the cinnamon sugar is covered.
- Bake for 35 minutes.
- As soon as it comes out of the oven, take the 1 tablespoon of coconut oil and spread it on top then sprinkle with the remaining cinnamon sugar mixture.
- While the cake is cooling, make the glaze: in a small bowl, combine the coconut butter, honey, vanilla extract, and almond milk. Mix until smooth and thin enough to drizzle on the cake.
- Once the cake has cooled, top with glaze. You can top it while it's warm, but it won't be pretty lines.