Coffee Cake (paleo/gluten-free/refined sugar-free)

Categories Food

Breakfast pastries anyone? Today’s coffee cake recipe has become a household obsession and I’m so glad. As always, we’re rocking the gluten-free, dairy-free, and paleo based life. These mini coffee cakes are the perfect holiday treat (or year-round) that will hit your morning sweet craving.

Paleo Coffee Cake Recipe - Easy, Healthy Coffee Cake Recipe That Is Gluten Free, Dairy Free & Refined Sugar Free #whatsavvysaid #paleobreakfast
The magic behind today’s coffee cake recipe comes from the pan. So much of your paleo/gluten-free baking is altered when you cook things using a loaf pan vs a donut pan. I’d highly recommend using a donut/mini bundt pan to achieve the best ratio. For today’s recipe, I used this set from Williams Sonoma. Additionally, how you layer your recipe will vary with which pan you decide to use. Ideally, you want to set up each mini coffee cake to have 2 layers of sugar crumble (one on top & one in the middle). So if you need less than the recipe requires, feel free to adapt so you get a happy mixture of flavors!
Paleo Coffee Cake Recipe - Easy, Healthy Coffee Cake Recipe That Is Gluten Free, Dairy Free & Refined Sugar Free #whatsavvysaid #paleobreakfast


Here’s what you’ll need to make your soon to be new obsession:

almond flour

cassava flour

arrowroot powder


coconut oil

maple syrup

grain free baking powder



coconut flour

coconut sugar


mini bundt pan

How To Store & Reheat

The coffee cakes will keep in the fridge for a few days. But if you’re not going to eat them all at once, I’d recommend freezing them in a stasher bag for later. These are best reheated in the toaster oven for 3-5 minutes or for 20 seconds in the microwave.

Other Breakfast Ideas:

Zucchini FrittersĀ 

Iced Vanilla LatteĀ 

Iced Mocha Latte

Paleo Strawberry Poptarts

When you make these, be sure to tag me on Instagram and let me know! Words of affirmation are my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy

Coffee Cake (paleo/gluten-free/dairy-free/refined sugar free)

Easy, Healthy Coffee Cake Recipe That Is Gluten Free, Dairy Free & Refined Sugar-Free

Course Breakfast
Cuisine American
Keyword breakfast, coconut sugar, dairy free, gluten free, paleo, refined sugar free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 260 kcal


Cake Mix

  • 1 cup almond flour
  • 1/3 cup cassava flour
  • 1/3 cup arrowroot powder
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp coconut flour

Coffee Cake Filling

  • 4 tbsp coconut sugar
  • 1.5 tsp cinnamon
  • 1 tbsp melted coconut oil


  1. Pre-heat the oven to 350F and grease your mini bundt pan.

  2. In a large bowl, mix together your dry ingredients (almond flour, cassava flour, arrowroot powder, baking powder, salt & coconut flour).

  3. In a small bowl, whisk together your eggs, coconut oil, maple syrup, and vanilla extract.

  4. Mix your wet ingredients into your dry ingredients.

  5. In a seperate small bowl, mix together your coconut sugar, cinnamon, and coconut oil.

  6. In your mini bundt pan, layer your cake mixture as follows: cake, sugar mix, cake, sugar mix. With most bundt pans, this will be 1-2 tbsp of cake mix and 1/2 tbsp sugar mix per layer.

  7. Bake your coffee cakes in the oven for 15-20 minutes or until golden brown on top & the toothpick test comes out clean.

  8. Let your mini coffee cakes rest for 3-5 minutes before serving. Store as noted above.

Nutrition Facts
Coffee Cake (paleo/gluten-free/dairy-free/refined sugar free)
Amount Per Serving (6 g)
Calories 260 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 49g16%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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