Almond flour coffee cake

This almond flour coffee cake is perfectly moist and tender and covered with a crumb topping! Made with simple ingredients, it’s perfect to serve for afternoon tea or a cheeky dessert!

almond flour coffee cake

As someone who has quite a collection of almond flour recipes, I’m surprised it has taken me this long to use it to make a coffee cake.

Growing up, my mom would always make a coffee cake at least once a week, because she always had her girlfriends over for coffee during the working week. Her excuse in making it so often was that it came together quickly and didn’t require any frosting, so someone could serve directly it from the oven.

When I first moved out of home, it was one of the first recipes of hers I made in my kitchen. Recently, she gifted me a big bag of almond flour and I tweaked her classic recipe to see if it could produce a delicious coffee cake…and it did!

Now, this almond flour coffee cake recipe is one you’ll make on repeat. It comprises a moist and tender cake with a crumb topping, drizzled with a simple glaze. The cake is simple to make and requires very little prep. Not only is it buttery, sweet, and has a delicious cinnamon flavor, but it’s completely gluten free.

Ironically, I do actually enjoy this cake as intended, with a coffee in hand. My favorite pairings include peanut butter coffee, whipped coffee, or an iced coffee but enjoy it with some tea or on its own- it’s THAT good!

What you’ll need to make this recipe

For the coffee cake.

  • Almond flourblanched almond flour, not almond meal. The latter makes baked goods heavy and dense, and not what we want for this cake!
  • Tapioca flour– helps thicken the batter and gives the cake a tender crumb.
  • Light brown sugar– to sweeten the cake. Coconut sugar or a brown sugar substitute can also be used.
  • Baking powder– leavening agent used to give the cake some rise and fluffiness.
  • Cinnamon– a must for any excellent coffee cake!
  • Eggs– room temperature eggs.
  • Butter– melted and unsalted.
  • Milk– I used unsweetened vanilla almond milk, but any milk can be used.
  • Vanilla extract– gives a subtle vanilla flavor throughout.

For the crumb topping.

  • Oat flour– rolled oats ground into a flour.
  • Butter– softened to room temperature.
  • Light brown sugar– like the cake itself, coconut sugar can also be used.
  • Cinnamon– adds extra cinnamon flavor.

For the glaze.

  • Powdered sugar– also known as confectioners’ sugar.
  • Water or milk– either works and you only need enough to make a glaze that is easy to drizzle over the top.

How do you make an almond flour coffee cake?

Start by preparing the cake batter. In a mixing bowl, add the dry ingredients and mix well. Next, add the wet ingredients and whisk together until combined. In a separate bowl, mix the crumb topping ingredients.

Now, transfer the cake batter into a square pan and sprinkle the crumb topping all over. Bake the cake for 30-35 minutes, or until a toothpick comes out clean.

Finally, remove the cake from the oven and let it cool completely, before drizzling the glaze over the top.

how to make almond flour coffee cake

Dietary swaps and flavor variations

  • Make it vegan. Replace the eggs with flax eggs and use dairy free butter and plant based milk.
  • Make this sugar free. Use a brown sugar substitute for the cake and crumb topping, and a powdered sugar substitute for the glaze.
  • Cut the grains out. Replace the oat flour for almond flour or coconut flour.
  • Blueberry coffee cake. Fold through 1/2 cup of fresh or frozen blueberries to the batter.
  • Apple coffee cake. Replace half the butter with unsweetened applesauce and fold through one finely diced apple.
  • Pumpkin coffee cake. Replace half the butter with pumpkin puree and switch out the cinnamon with pumpkin pie spice.

Storing and freezing instructions

  • To store: leftover coffee cake will keep at room temperature, covered, for up to 3 days. If you’d like the cake to keep longer, store in the refrigerator for up to one week.
  • To freeze: place the cake in an airtight container and store it in the freezer for up to 6 months.
almond meal coffee cake

More almond flour baking recipes to try

Frequently Asked Questions

Why is it called coffee cake?

Coffee cake gets its name as it is the kind of cake that you serve with coffee.

What is the difference between cake and coffee cake?

Traditional cakes typically have frosting or an icing on top. We can eat coffee cakes fresh from the oven and often have a streusel or crumble topping instead.

Does coffee cake actually have coffee in it?

Some coffee cakes do sometimes contain coffee in it (in the form of espresso powder or instant coffee) but most don’t.

almond flour coffee cake recipe

Almond Flour Coffee Cake

This almond flour coffee cake is moist, tender, and covered with a crumb topping! Made with simple ingredients, it's gluten free, dairy free and takes minutes to make!
5 from 11 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 196kcal
Author: Arman

Ingredients

For the coffee cake

For the crumb topping

  • 1 cup oat flour
  • 2 tablespoons butter softened
  • 3 tablespoons light brown sugar * See notes
  • 1 teaspoon cinnamon

For the glaze

  • 1/4 cup confectioners' sugar
  • 1-2 tablespoons water

Instructions

  • Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan and set aside.
  • In a mixing bowl, combine the dry ingredients and mix well. Add the eggs, melted butter, milk and vanilla extract and until combined. In a separate bowl, whisk together the crumb topping.
  • Transfer the cake mixture into the greased pan and sprinkle the crumb topping on top. 
  • Bake the coffee cake for 35 minutes, or until golden on top and a toothpick comes out clean.
  • Remove from the oven and let cool completely, before drizzling with a glaze.

Notes

* You can also use coconut sugar or a brown sugar substitute
TO STORE: leftover coffee cake will keep at room temperature, covered, for up to 3 days. If you’d like the cake to keep longer, store in the refrigerator for up to one week.
TO FREEZE: place the cake in an airtight container and store it in the freezer for up to 6 months.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Sodium: 178mg | Potassium: 39mg | Fiber: 2g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg | NET CARBS: 14g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Free email series!
5 SECRETS TO FOOLPROOF HEALTHY DESSERTS...

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

    Categories:

    Desserts Gluten Free Recipes Muffins and Cakes recipe Vegan Recipes

    YOU MAY ALSO LIKE

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating