This Cinnamon Maple Paleo Coffee Cake is serious fall vibes in a sneakily easy recipe. My mom declared this THE BEST DESSERT I’VE EVER MADE. And I honestly don’t disagree.
Let’s talk about this GOODNESS. It’s a cinnamon maple paleo coffee cake is fluffy, moist, just the right amount of cinnamon maple sweet. The texture is insane, tender and soft but still holds together unlike some paleo cakes.
Next, you pair that tender maple spiced cake with this perfect touch of crunch from the cinnamon crumb topping. Hello – PERFECTION!
Best part of all, this coffee cake is completely gluten free, grain free, refined sugar free, with easy swaps to keep it dairy free. I love making recipes that are also forgiving, which is why I love baking with almond flour. Since it is naturally more moist, you get a bit more leeway on baking time than some other traditional flours.
I kept the ingredients super simple on these for you just because I love your all that much. The base of the cake is just 8 ingredients you probably already have in your pantry. Top that with a crunchy crumb topping and you’ve got yourself the perfect treat for Fall.
I used Sprouts Brand Organic Maple syrup for sweetness on the cake base and it gives it such a warm and cozy sweetness. Sprouts is my go-to for grocery shopping – it’s got that neighborhood feel but with a dope selection of healthy gluten free options and all my baking staples. And lot’s of gluten free, dairy free, paleo options for every diet type.
So bake yourself up a batch of this Cinnamon Maple Coffee Cake pronto, curl up on the couch with a cup of coffee or hot tea, and enjoy!
If you love this recipe, you’ll also love my Caramelized Banana Bread recipe.
Cinnamon Maple Maple Coffee Cake
Ingredients
Cake Ingredients
- 3 eggs
- 1/3 cup coconut oil or butter, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour, packed
- 1 tsp baking soda
- 2/5 tsp cinnamon
Crumble Topping
- 3/4 cup almond flour, packed
- 1/2 cup coconut sugar
- 2 tsp cinnamon
- 5 tbs melted coconut oil or butter
Instructions
- Heat oven to 350.
- Line 8×8 square cake tin with parchment paper.
- Mix together the wet ingredients for the cake until well combined.
- Then, add in dry ingredients and stir until well combined.
- Pour cake batter into 8×8 cake tin.
- Next, mix together the ingredients for the crumb topping. Sprinkle crumb topping evenly over the cake batter.
- Bake cake for 35-45 minutes or until a toothpick comes out mostly clean.
- Let cool a bit before devouring (if you can wait that long!).