Cinnamon Coffee Cake

This simple-to-make baked treat from Elana’s Pantry delivers on flavor and whole-food goodness.


My sons and their friends wolf down this gluten-free treat for an after-school snack. We also like it in the mornings as a healthy breakfast option.

Makes eight servings
Prep time: 20 minutes
Cook time: 35 minutes plus cooling time


  • 2½ cups blanched-almond flour (not almond meal), plus more for dusting the pan
  • ¼ tsp. sea salt
  • ½ tsp. baking soda
  • ¼ cup coconut oil
  • ½ cup honey
  • 3 large eggs


  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar
  • 2 tbs. ground cinnamon
  • ½ cup sliced almonds
  • Grease a 9-inch, round metal baking dish with coconut oil and dust with almond flour.


In a food processor, combine almond flour, salt, and baking soda. Add coconut oil, honey, and eggs; pulse. Spread the batter into the prepared baking dish.

To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl. Sprinkle topping over the cake batter.

Bake at 350 degrees F for 25 to 35 minutes. Allow to cool, then serve.

Elana Amsterdam is a pioneer in grain-free cooking and baking. She is the New York Times best-selling author of Paleo Cooking from Elana’s Pantry, The Gluten-Free Almond Flour Cookbook, and Gluten-Free Cupcakes. In 2006 she founded the popular website

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