This coffee cake tastes fantastic with your morning cup of coffee. Or for dessert, or any time you need a sweet treat really! It is made with cassava flour, healthy fats and other simple, nutrient dense ingredients.
It’s paleo diet friendly, gluten-free, dairy free, and can be made low carb, AIP, and elimination diet friendly by following some of the dietary modifications I mention later in this post.
Recipe ingredient substitutions
Brown sugar substitutions: Instead of brown sugar, you can also use granulated coconut palm sugar, white sugar, maple sugar or a low sugar/carb granulated sugar. I wouldn’t recommend using liquid sweeteners such as maple syrup because it will throw off the wet to dry ingredients ratio in this recipe and could affect the end result.
Baking soda substitutions: Instead of baking soda, you can also use baking powder. Instead of 3/4 teaspoon baking soda, use 1.5 teaspoons baking powder.
Coconut milk substitutions: Instead of coconut milk, you can use any other dairy free milk including cashew milk, almond milk, oat milk, etc.
Egg substitutions: Instead of regular eggs, you can use egg substitutes such as flax eggs, chia eggs or gelatin eggs.
Coconut oil substitutions: Instead of coconut oil, swap it out for any other healthy fat such as olive oil, walnut oil, or macadamia oil. You could also use vegan butter or even regular butter if you tolerate dairy.
Vanilla extract substitutions: Instead of using vanilla extract, you can also use ground vanilla beans, or vanilla bean paste. If you use these substitutions, reduce the amount you use since they are stronger in flavour than regular vanilla extract.
Make this recipe lower calorie: Reduce the amount of coconut oil down to 1/4 cup instead of 1/2 cup, and increase the amount of coconut milk by 1/4 cup. Reduce the amount of sugar to 1/2 cup, or use 1 cup of a low carb granulated sugar such as Swerve.
Make this recipe lower carb/sugar: Instead of regular brown sugar, swap it out for a low carb alternative such as swerve. Make sure to use unsweetened, low sugar dairy free milk for this recipe.
Make this recipe AIP friendly: Instead of using a regular egg, swap it out for a gelatin egg. Use coconut palm sugar instead of brown sugar. For the dairy free milk, only use coconut milk.
Make this recipe elimination diet friendly: Instead of using a regular egg, use a flax egg, chia egg or gelatin egg.
Make this recipe lower histamine: Omit the cinnamon. If you don’t tolerate eggs, use an egg substitute such as flax, chia or gelatin. All other ingredients are low histamine.
Make this recipe low lectin: Make sure to use coconut milk. Otherwise all other ingredients in this recipe are low lectin.
This is one of my favorite desserts to eat alongside my morning coffee. It also tastes amazing with black tea, Earl Grey or a London Fog as well. This recipe also works really well as a dessert served after lunch or dinner.
Store this coffee cake in an airtight container in the fridge for up to 1 week. Or if you freeze it, it will last up to a few months. Take it out to thaw ahead of time and then reheat it in the microwave or oven.
Tried my paleo cinnamon coffee cake recipe?
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If you liked this recipe, check out my other cassava flour paleo recipes:
- Cassava flour banana bread
- Raspberry cassava flour muffins
- Cassava flour chocolate cupcakes
- Cassava flour brownies
- Cassava flour chocolate chip cookies
- Paleo lemon poppy seed muffins
- Healthier fried chicken
Paleo Coffee Cake Recipe (with Cassava Flour)
- 1 1/2 cups cassava flour
- 1 cup brown sugar (or coconut sugar)
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup coconut milk (or other dairy free milk)
- 1 egg (or egg substitute)
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1/3 cup brown sugar (or coconut sugar)
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
- Preheat your oven to 325 F.
- In a food processor or large bowl, mix together all of your dry ingredients.
- Add all of your remaining wet ingredients to your dry ingredients. Add the melted coconut oil last right before stirring so that it doesn't harden up again when it comes in contact with other cold ingredients like your egg or dairy free milk. Or to avoid this, take your egg and milk out of the fridge ahead of time so that it's room temperature.
- Line a 9 x 9" glass baking dish with parchment paper and pour the cake batter into the pan.
- In a separate small bowl, mix together your brown sugar and cinnamon crumble topping.
- With your fingers, sprinkle the mixture evenly over the top of the cake.
- Bake your cake for 50 – 55 minutes or until cooked through. To check whether it's fully cooked, poke the cake with a toothpick and if it comes out clean it's done. If it comes out still looking doughy, then it probably needs to cook a bit longer.
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