Healthy Coffee Cake

Healthy almond flour coffee cake sliced into squares with cinnamon swirl and crumb topping.

This healthy coffee cake is soft, fluffy, and made with almond flour, with a cinnamon swirl in the middle and a buttery crumb topping. It’s naturally sweetened, gluten-free, and bakes up light and tender—not dense like many almond flour versions—while still tasting like a classic coffee cake.

5 from 22 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving pieces

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

Preheat oven: Preheat to 350°F. Grease an 8×8-inch or 8-inch round pan and line with parchment paper.
Mix wet ingredients: In a large bowl, whisk the eggs. Add applesauce, maple syrup, coconut sugar, vanilla, and melted coconut oil. Mix until smooth.
Mix dry ingredients: In a separate bowl, whisk almond flour, baking powder, baking soda, and cinnamon, ensuring there are no clumps.
Combine batter: Add the dry ingredients to the wet and gently whisk until just combined.
Add first layer: Pour half the batter into the prepared pan and spread evenly. It may look like too little—this is normal.
Add cinnamon swirl: In a small bowl, mix the cinnamon swirl ingredients until sandy. Sprinkle evenly over the batter.
Add remaining batter: Top with the remaining batter and gently spread. The layer will be thin—don’t worry, it rises.
Add crumb topping: In a separate bowl, mix the crumb topping until crumbly. Sprinkle evenly over the top.
Bake: Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before slicing.

Notes

Use finely ground almond flour: Not almond meal. A finer texture makes the cake soft and tender instead of dense or gritty.

Don’t overmix the batter: Mix just until combined to keep the cake light—overmixing can make it dense.

Batter will look thin in the pan: This is normal. It rises as it bakes, so don’t add extra batter.

Let it cool completely before slicing: Almond flour cakes are delicate when warm—cooling helps it set for clean slices.

Check doneness in the center: The cinnamon swirl adds moisture, so the middle may take longer. Bake until a toothpick comes out clean in the center.

Nutrition

Course Breakfast, Dessert, Snacks

Cuisine American, Healthy

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