This Almond Flour Coffee Cake is rich, tender and moist with a ribbon of cinnamon sugar running through it and an irresistible streusel topping. It’s also gluten-free and dairy-free and the perfect cake for dessert, brunch or an afternoon snack!
I have so many almond flour recipes, it was about time I made a coffee cake with almond flour! This recipe is based on my almond flour apple cake, with the same tender texture and easy gluten-free streusel topping.
Table of contents
What makes this almond flour coffee cake so good?
- While this coffee cake requires making and assembling different layers, it comes together surprisingly easily with no electric mixer needed.
- We’re using just a few gluten-free pantry staples here! You’ll need almond flour for the cake and gluten-free 1-to-1 baking flour for the crumb topping, but no other flours, like coconut flour or tapioca flour, are required.
- It’s incredibly tender and moist! Almond flour works it’s magic here, so this cake tastes fresh even after sitting at room temperature for 3 days!
Ingredients and substitutions
Below is a brief overview of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact quantities used.
- Almond flour – Blanched almond flour is best for this recipe as the skins are removed from the almonds. This results in a finer flour texture. I haven’t tested this cake with almond meal, which has a coarser texture since the skins are left on the almonds.
- Gluten-free flour – For the crumb topping, you’ll need some gluten-free 1-to-1 baking flour. I tried making the topping with almond flour, but the result was just too sandy.
- Eggs – You’ll need 3 large eggs for both leavening and moisture. Be sure to bring them to room temperature before mixing with the other ingredients.
- Granulated sugar – You can substitute with cane sugar if you prefer. You’ll need sugar for both the batter and the cinnamon sugar layer.
- Brown sugar – You’ll need brown sugar for the crumb topping and the cinnamon sugar layer. I used dark brown sugar, but you can also use light. I haven’t tested this recipe with coconut sugar.
- Oil – Just 1/4 cup of vegetable oil adds a little more moisture to the cake. You can also use olive oil, extra virgin olive oil, canola oil or avocado oil.
- Apple sauce – Store-bought or homemade will work, just make sure it’s unsweetened. If you use sweetened apple sauce, the cake may end up a bit too sweet.
- Plant-based butter – Cold, cubed butter is required for the crumb topping. To keep this cake dairy-free, I used plant-based baking sticks, but you can use dairy butter if you prefer. Use unsalted if you can.
- Cinnamon – Essential for a cinnamon coffee cake! Ground cinnamon is needed for the batter, the cinnamon sugar layer and streusel topping.
- Baking powder – For leavening.
- Salt – To enhance the other flavors. I used fine sea salt but kosher or table salt work too.
- Vanilla – Use real vanilla extract for the best flavor.
How to make coffee cake with almond flour
Below is a brief overview of the steps to make this cake along with photos. For further details, please see the recipe card at the end of this post.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Storage and freezing tips
This coffee cake is super moist (thanks to the almond flour), so it will stay soft and tender for a number of days. We keep it stored in an airtight container at room temperature for 2-3 days. For longer storage, it can also be kept in the fridge for 5-6 days.
To freeze this cake, let it fully cool and then wrap tightly in plastic wrap or place in a freezer safe container. You can freeze it for up to 3 months. Defrost at room temperature.
Key recipe tips
- The batter is thick. Be sure to use an offset spatula to spread it out evenly. For the top layer, I dollop small spoonfuls of batter all over top of the cinnamon sugar layer and carefully spread it out so it doesn’t disturb the cinnamon sugar.
- Crumb topping. To achieve a crunchy streusel topping, make sure your butter is cold and cubed. If it is too warm, the topping will spread. Once the topping is made, I usually pop it in the fridge while the cake batter comes together. You also want to work the streusel topping into fine crumbles – not too sandy but not too chunky.
- Measuring flour. If you don’t have a kitchen scale, be sure to measure your flour using the spoon and level method with a dry measuring cup. If you measure your flour by scooping it out of the bag, it’ll be packed and you’ll end up with too much for the cake.
- Room temperature ingredients. Aside from the cold butter needed for the streusel, you’ll want your refrigerated ingredients brought to room temperature so they whisk together easily. This includes your eggs, apple sauce and almond flour (if you store it in the fridge).
- Let the cake cool. Almond flour cakes need time to set up. If you cut into this coffee cake when it’s still hot, it will be crumbly.
- Add a glaze! You can add a powdered sugar glaze if you wish. Just mix together 1/2 cup of sifted powdered sugar with 2-4 teaspoons of water and drizzle over top.
Recipe FAQs
This coffee cake recipe works best in an 8-inch square pan. If you use a 9-inch square pan there will not be enough batter for the layers. While I haven’t tested it, this cake should also work in an 8-inch round springform pan.
While I haven’t tested it, an equal amount of melted butter (or plant-based butter) could work in place of the oil. If you give it a try, please let me know how it goes.
This cake will not dome and should bake up pretty level. If it sinks in the center, it could be because the cake pan used was too small for the batter or the oven door was opened too early to check on the cake. Also, if the crumb topping isn’t evenly distributed over top of the cake, it could cause it to sink in places.
They include the same ingredients but streusel usually has more flour while crumb topping contains more sugar. Since the recipe I’m sharing has equal parts flour and sugar, I’ve been calling it both a streusel and a crumb topping!
They are very similar but a crumb cake usually has a much thicker crumb topping with larger crumb pieces.
More almond flour cake recipes
- Almond Flour Cupcakes
- Almond Flour Lemon Cake
- Almond Flour Carrot Cake
- Almond Flour Banana Cake
- Almond Flour Strawberry Cake
- Almond Flour Pumpkin Cake
- Almond Flour Gingerbread Cake
If you make this recipe, I’d love to hear what you think in the comments below!
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Print
Almond Flour Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
This gluten-free and dairy-free Almond Flour Coffee Cake is soft and tender with a ribbon of cinnamon sugar in the middle and a crunchy streusel topping.
Ingredients
For the streusel topping:
- 1/4 cup (40g) gluten-free 1-to-1 baking flour
- 1/4 cup (50g) dark brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons plant-based unsalted butter, cold & cubed
For the cinnamon sugar layer:
- 1/4 cup (50g) dark brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
For the cake layers:
- 2 1/2 cups (260g) fine blanched almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/2 cup (110g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (70g) unsweetened apple sauce
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Grease and line an 8-inch square pan with overhanging parchment paper.
- Add the streusel ingredients to a small bowl and mix together until crumbly. Place in the fridge until ready to use.
- In another small bowl, stir together the sugars and cinnamon for the middle layer.
- In a medium-sized bowl, whisk together the almond flour, cinnamon, baking powder and salt.
- In a separate large bowl, whisk together the eggs, sugar, oil, apple sauce and vanilla.
- Add the dry ingredients to the wet mixture and stir until just combined. (The batter will be thick).
- Spread half of the batter out in the bottom of the prepared pan.
- Sprinkle the cinnamon sugar mixture evenly over the batter.
- Carefully spread the remaining batter on top of the cinnamon sugar mixture. (I like to dollop it on top and carefully spread so it doesn’t disturb the cinnamon sugar layer).
- Scatter the streusel on top of the batter. Bake at 350F for 28-32 minutes or until a toothpick inserted into the middle comes out clean.
- Let cake cool completely in the pan on a wire rack.
This looks amazing!Do you have a low fodmap alternative to apple sauce for this recipe? Would canned pumpkin be a good alternative?
Thank you!
Hi Amelia! I haven’t tested a substitute for the apple sauce in this recipe. You could try using canned pumpkin but I’m not sure how it will impact the taste and texture. Please let me know if you give it a try. Thanks!