Paleo Cinnamon Roll Coffee Cake

Ingredients

For the Moist Vanilla Cake Batter:

• 2 cups superfine blanched almond flour (spooned & leveled)
• 0.33 cup tapioca starch or arrowroot flour
• 2 tbsp organic coconut flour (sifted)
• 1 tsp aluminum-free baking powder and 0.5 tsp baking soda
• 0.25 tsp fine Celtic sea salt
• 3 large pasture-raised eggs (room temperature)
• 0.33 cup pure Grade A maple syrup
• 0.25 cup unrefined virgin coconut oil or melted grass-fed ghee
• 0.25 cup unsweetened almond milk or culinary coconut milk
• 1.5 tsp pure bourbon vanilla extract and 1 tsp raw apple cider vinegar (activates baking soda for airy lift)

For the Cinnamon Swirl Ribbon:

• 0.33 cup organic coconut sugar
• 1.5 tbsp ground Ceylon cinnamon
• 1 tbsp melted coconut oil or ghee

For the Buttery Pecan Streusel Topping:

• 0.75 cup raw pecans, finely chopped
• 0.33 cup almond flour and 0.25 cup coconut sugar
• 1 tsp ground cinnamon and pinch of sea salt
• 2.5 tbsp solid virgin coconut oil or cold ghee, cut into pea-sized bits

For the Vanilla Coconut Glaze:

• 0.25 cup coconut butter (manna) or culinary coconut cream, melted
• 1 tbsp pure maple syrup, 0.5 tsp vanilla, and 1 tbsp warm almond milk

Step-by-Step Instructions

1. Prep Oven & Pan: Preheat oven to 350°F (175°C). Line an 8x8-inch square metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Grease lightly with coconut oil.
2. Make Pecan Streusel Topping: In a small bowl, combine chopped pecans, 0.33 cup almond flour, 0.25 cup coconut sugar, 1 tsp cinnamon, and a pinch of salt. Cut in the cold solid coconut oil/ghee with a fork until a coarse, sandy crumble forms. Set aside.
3. Make Cinnamon Swirl: In a separate small bowl, mix together 0.33 cup coconut sugar, 1.5 tbsp ground cinnamon, and 1 tbsp melted coconut oil until a fragrant spiced paste forms.
4. Whisk Cake Batter: In a large mixing bowl, whisk almond flour, tapioca starch, coconut flour, baking powder, baking soda, and Celtic sea salt. In a medium bowl, whisk eggs, maple syrup, melted coconut oil/ghee, almond milk, vanilla extract, and cider vinegar until frothy. Pour wet ingredients into dry ingredients and stir with a spatula until a smooth, thick batter forms.
5. Layer & Swirl: Spread half of the cake batter evenly into the bottom of the prepared pan. Drop dollops of the cinnamon swirl mixture over the batter, using a butter knife to swirl it through. Spread the remaining cake batter gently over top. Scatter the pecan streusel crumble evenly across the entire surface.
6. Bake to Golden Perfection: Bake at 350°F (175°C) for 24 to 28 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs and the pecan streusel is golden and fragrant.
7. Cool, Glaze & Slice: Let cake cool in the pan on a wire rack for 20 minutes. Whisk melted coconut butter, maple syrup, vanilla, and warm almond milk in a small bowl until a silky glaze forms. Drizzle generously over the warm cake. Lift out using parchment overhang, slice into 9 squares, and enjoy warm with your favorite cup of organic coffee or herbal tea!

Nutritional Breakdown (Per Slice)

Chef's Paleo Nutritional Science

Ceylon cinnamon (true cinnamon) contains cinnamaldehyde, which has been shown in clinical trials to improve insulin sensitivity and glucose uptake. Almond flour supplies Vitamin E and plant-based protein, while coconut oil delivers medium-chain fatty acids that provide clean, sustained morning energy.

Frequently Asked Questions