Go Back
+ servings
healthy cinnamon swirl almond flour coffee cake with streusel on top

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.
5 from 21 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving 12 pieces

Ingredients
 

Coffee Cake:

Cinnamon Swirl Layer:

Crumb Topping:

Instructions

  • Preheat the oven to 350°F and grease an 8×8-inch or 8-inch round baking tin. Line it with parchment paper.
  • In a large mixing bowl, whisk the eggs. Add the applesauce, maple syrup, coconut sugar, vanilla extract, and melted coconut oil. Mix well.
  • In another large mixing bowl, whisk together the almond flour, baking powder, cinnamon, and baking soda, ensuring there are no clumps.
  • Combine the wet ingredients with the dry ingredients, whisking gently until a batter is formed.
  • Pour half of the batter into the prepared baking tin. It will look like too little, don't worry, the coffee cake rises!
  • 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.
    step by step of adding cinnamon sugar layer on top of the first layer of coffee cake batter
  • 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!
  • In a separate bowl, combine the ingredients for the crumb topping, mixing until it resembles a sandy texture. Sprinkle it evenly over the batter.
    step by step of layering streusel on top of coffee cake batter
  • 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

Calories: 212kcal | Carbohydrates: 20g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 36mg | Fiber: 3g | Sugar: 12g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
Course Breakfast, Dessert, Snacks
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!