Almond Flour Coffee Cake (Gluten-Free, Dairy-Free)

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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.

Pieces of coffee cake on brown parchment with some turned on their side.

What makes this almond flour coffee cake so good?
Ingredients and substitutions
How to make coffee cake with almond flour
Measuring ingredients
Storage and freezing tips
Key recipe tips
Recipe FAQs
More almond flour recipes

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 coffee cake ingredients arranged in individual small bowls.

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.

Crumb topping mixed together in a glass bowl. — **Step 1:** Add the streusel ingredients to a small bowl and mix together until crumbly.

Cinnamon sugar mixture stirred together in a small glass bowl. — **Step 2:** In another small bowl, stir together the sugars and cinnamon for the middle layer.

Dry ingredients whisked together. — **Step 3:** In a large bowl, whisk together the almond flour, baking powder, cinnamon and salt.

Wet ingredients whisked together with dry ingredients to the side. — **Step 4:** In a separate bowl, whisk together the eggs, sugar, oil, apple sauce and vanilla.

Coffee cake batter stirred together in glass bowl with spatula. — **Step 5:** Add the dry ingredients to the wet mixture and stir until just combined.

Bottom layer of batter spread out in square pan with offset spatula. — **Step 6:** Spread half of the batter into the prepared pan.

Cinnamon sugar sprinkled on top of bottom layer of batter. — **Step 7:** Sprinkle the cinnamon sugar mixture evenly over the batter.

Second layer of batter spread on top of cinnamon sugar. — **Step 8:** Carefully spread the remaining batter on top of the cinnamon sugar mixture.

Streusel topping sprinkled on top of second layer of batter. — **Step 9:** Scatter the streusel on top of the batter.

Baked coffee cake in square pan. — **Step 10:** Bake at 350F for 28-32 minutes.

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.

Close up of a piece of coffee cake turned on its side to show the cinnamon sugar layer.

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.

Pieces of coffee cake arranged on brown parchment paper.

Recipe FAQs

Can this coffee cake be made in a different size pan?

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.

Can you substitute butter for oil in this recipe?

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.

Why did my coffee cake sink in the middle?

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.

Is there a difference between streusel and crumb topping?

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!

Is coffee cake the same as crumb cake?

They are very similar but a crumb cake usually has a much thicker crumb topping with larger crumb pieces.

More almond flour recipes

If you make this recipe, I’d love to hear what you think in the comments below!

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