Paleo Coffee Cake

Who doesn’t love the cozy tradition of coffee cake? It’s that perfect blend of sweet, crumbly goodness that pairs beautifully with a hot cup of coffee or tea. Coffee cake has a long history—it started in Germany as kaffeekuchen and became a staple in Scandinavian fika rituals. But at its heart, it’s all about bringing people together.

This recipe offers a healthier twist on the classic. It’s grain-free, refined sugar-free, and made with wholesome ingredients like almond flour, coconut sugar, and ghee. The result? A cake that’s just as delicious as the original but fits perfectly with a Paleo lifestyle. Whether it’s for breakfast, brunch, or an afternoon treat, this coffee cake has you covered.

Quick Recipe Breakdown

Here’s the deal:

• Prep time: 15 minutes
• Bake time: 40–45 minutes
• Serves: 9 generously sized pieces

This recipe is beginner-friendly but still fun for experienced bakers who like to experiment. You’ll be using an 8×8-inch baking pan for this one. Line it with parchment paper for easy cleanup—or just grease it generously with ghee or coconut oil if you’re out of parchment.

Pro tip: Make it ahead! The coffee cake tastes just as good (maybe even better) the next day. Bake and store it at room temp for a day or in the fridge for up to five days. You can even prep the crumble topping in advance—just stash it in an airtight container until it’s time to bake.

What You’ll Need

This recipe keeps things simple with Paleo-friendly staples. Here’s a quick look at the ingredients:

Ingredients 

For the Cake

• Dry ingredients: Almond flour (for that perfect crumb), arrowroot flour (or tapioca starch), coconut sugar (caramel-like sweetness), and a pinch of baking soda, baking powder, and salt.
• Wet ingredients: Unsweetened vanilla almond milk, melted ghee, eggs, and vanilla extract.

For the Crumble Topping

• A blend of almond flour, coconut sugar, cinnamon, salt, and melted ghee. This creates a sweet, spiced, crumbly layer that melts on top of the cake. Yum.

Need swaps?

• No arrowroot? Use tapioca starch.
• Dairy-free? Switch ghee for coconut oil.
• Prefer coconut milk? Go ahead!

One little trick: let your eggs come to room temperature. It makes the batter much smoother and easier to work with.

How to Make It

Step 1: Preheat and Prep

Heat the oven to 350°F (175°C). Line your baking pan with parchment, leaving some overhang for easy lifting. No parchment? Just grease the pan really well with ghee or coconut oil.

Step 2: Mix the Batter

• In a big bowl, whisk together the dry ingredients: almond flour, arrowroot (or tapioca), baking soda, baking powder, salt, and coconut sugar.
• In another bowl, mix the wet ingredients: almond milk, melted (but not hot) ghee, eggs, and vanilla.
• Slowly pour the wet mix into the dry mix. Stir until the batter is smooth—but don’t overmix! You want a thick, pourable batter, not a dense brick.

Step 3: Make the Crumble

In a smaller bowl, combine almond flour, coconut sugar, cinnamon, and salt. Mix in the melted ghee until you get a chunky, sandy texture. It should stick together if you pinch it.

Step 4: Assemble It All

• Pour half the batter into your prepared pan and spread it out evenly.
• Sprinkle half the crumble on top for that sweet-spiced middle layer.
• Add the rest of the batter, spreading gently over the first layer. Top it off with the rest of the crumble.
• Lightly press the crumble down so it stays put while baking.

Step 5: Bake

Pop it in the oven for 40–45 minutes. Test it with a toothpick—it should come out clean or with just a few crumbs. Let the cake cool in the pan for at least 15 minutes before slicing. Patience pays off here—it’ll hold together much better when cool.

Customize Your Cake

This recipe is a blank canvas! Try these twists:

• Dairy-free? Swap ghee for coconut oil.
• Nut-free? Use sunflower seed flour instead of almond flour (the flavor will change slightly!).
• Like more spice? Add nutmeg or cardamom for extra warmth.
• Feeling fruity? Layer thin slices of apples or peaches between the batter layers before adding the crumble.

Want to get fancy for a special occasion? Drizzle the cooled cake with a glaze made from powdered coconut sugar and dairy-free milk.

How to Serve and Store

Coffee cake begs to be served with a hot drink. Slice it into squares and pair it with coffee, tea, or even a tall glass of almond milk.

Got leftovers?

• Store at room temp in an airtight container for up to two days.
• Keep it in the fridge for up to five days.
• Reheat slices in the microwave for 10 seconds or warm them in the oven (300°F) for a few minutes to bring back that fresh-out-of-the-oven texture.

This Paleo coffee cake is everything you love about the classic—warm, spiced, and comforting—with a healthy twist. Perfect for sharing (or not, we don’t judge). Enjoy!

Print