I Made a HEALTHY Coffee Cake… And It’s BETTER Than Starbucks!

Healthy Almond Flour Coffee Cake | Gluten-Free & Naturally Sweetened!

Craving a delicious coffee cake that’s gluten-free, naturally sweetened, and packed with wholesome ingredients? This Almond Flour Coffee Cake is soft, crumbly, and full of cinnamon goodness—without the refined flour or excess sugar! 😍
Made with almond flour, maple syrup, coconut sugar, and a buttery cinnamon crumble, this coffee cake is perfect for breakfast, brunch, or a cozy afternoon treat. Plus, it’s super easy to make!
✨ Why You’ll Love This Recipe:
✔️ Gluten-Free & Naturally Sweetened
✔️ Soft, Moist & Perfectly Spiced
✔️ No Refined Flour – Just Nutritious Ingredients!
✔️ Pairs Perfectly with Coffee or Tea ☕
📌 Get the full recipe & step-by-step instructions in the video! Don’t forget to LIKE & SUBSCRIBE for more healthy, delicious recipes. 💛
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RECIPE: Healthy Almond Flour Coffee Cake: 12 Servings
Macros (Approximate): 1 Serving
Calories: 285 kcal | Carbs: 22g | Protein: 6g | Fat: 20g | Fiber: 2.25g | Sugar: 14.3g

Ingredients:
3 large eggs
¼ cup unsweetened applesauce
¼ cup pure maple syrup
¼ cup coconut sugar
¼ cup melted butter, browned or coconut oil (browning butter is optional)
1 ½ teaspoon vanilla extract
2 cups almond flour
¼ cup ground flax seed (or ¼ cup additional almond flour)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ tsp salt

Cinnamon Swirl Layer:
¼ cup coconut sugar
1 ½ teaspoon cinnamon
1 tablespoon melted butter or coconut oil

Crumb Topping:
⅔ cup almond flour
⅓ cup coconut sugar
3 – 4 tablespoon melted butter or coconut oil
1 teaspoon cinnamon

Instructions
1. Preheat the oven to 350°F and grease an 8×8-inch or 8-inch square baking pan. Line it with parchment paper.
2. Toast your 2 2/3 cup almond flour in a parchment lined baking sheet for 6-7 min, until lightly golden brown. Set aside to cool
3. Make your Crumb Topping: In a separate bowl, combine the ingredients for the crumb topping, mixing until it resembles a sandy texture and when you squeeze some of the mixture in your hand it holds somewhat of its shape. Put this crumb mixture in the fridge while you prepare everything else.
4. Make Cinnamon Swirl Layer: In a small bowl mix together the ingredients for the cinnamon swirl layer until it forms a sandy mixture. Set aside
5. In a large mixing bowl, whisk the eggs, applesauce, maple syrup, coconut sugar, vanilla extract, and melted butter. Mix well.
6. Then add baking powder, cinnamon, baking soda and salt. Whisk well.
7. Next add the almond flour and flax, mix until well combined.
8. Pour half of the batter into the prepared baking tin. It will look like too little, don’t worry, the coffee cake rises!
9. Add your cinnamon swirl mixture evenly over the top. Now, top with the remaining coffee cake batter.
10. Next, sprinkle the crumb mixture evenly over the batter.
11. Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean. Allow the coffee cake to cool completely before serving. Enjoy!
Notes
Storing: Store leftovers in an airtight sealed container at room temperature or in the refrigerator for 2-4 days to prevent the cake from drying out. I don’t recommend freezing it.
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