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This Paleo Cinnamon Roll Coffee Cake Comes with a Guilt-Free Caffeine Kick

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Cinnamon Roll Coffee Cake Recipe


Enter a cinnamon roll coffee cake heaven you don’t have to feel guilty about. This cinnamon roll coffee cake recipe makes clean eating feel like a guilty indulgence. The cake comes out of the oven soft, aromatic, sweet, and full of that decadent goodness we all crave in both cake and cinnamon rolls. The gluten-free and dairy-free ingredients list is also free of refined sugars. It is so clean, you can even eat a slice (or two) for breakfast! With its coffee kick, you get the energy boost and the warm and creamy comfort in each and every bite.

Paleo Cinnamon Roll Coffee Cake Recipe

Serves 8


For the sugar mixture

  • ½ cup coconut sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon instant coffee granules

For the cake

  • 3 cups almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • 2 teaspoon arrowroot powder
  • ½ teaspoon sea salt
  • ½ cup coconut oil, melted
  • ¾ cup coconut palm sugar
  • 3 eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup vegan milk of choice
  • 1 tablespoon coconut oil, melted, for after baking

For the glaze

  • 1/3 cup cashews, soaked overnight
  • 3-4 Medjool dates, soaked for 30 minutes
  • 1 tablespoon maple syrup
  • 2 tablespoons water
  • ¼ teaspoon vanilla extract
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From the Organic Authority Files


Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9-inch square baking dish with coconut oil.

In a small bowl, combine the coconut sugar, cinnamon, and coffee granules. Set aside.

For the cake, in a medium bowl, combine the almond flour, coconut flour, baking soda, arrowroot powder, and sea salt. Stir until well combined.

In a large bowl, whisk together the coconut oil, coconut palm sugar, eggs, vanilla and almond extracts, and vegan milk. Fold the dry ingredients into the wet ingredients and stir well.

Pour half of the batter into the prepared baking dish. Generously sprinkle about three-fourths of the cinnamon-sugar-coffee mixture evenly over the layer. Carefully pour the rest of the batter over the cinnamon-sugar-coffee layer.

Pop the baking dish into the oven and bake for 35-40 minutes, or until a toothpick comes out of the center clean. Immediately brush the tablespoon of melted coconut oil over the top of the cake and sprinkle with the remaining cinnamon-sugar-coffee mixture.

For the glaze, blend all of the ingredients in a high-speed blender until smooth and creamy. Add water, one tablespoon at a time, to reach the consistency you prefer. I like my glaze to be spreadable and thick, so I don’t add water.

Slather or drizzle the coffee cake with the glaze and serve.

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