This gluten free cinnamon swirl coffee cake is the perfect combination of warm, spiced flavors and a low-carb twist. Whether you’re enjoying it with your morning coffee or serving it as a gluten free dessert at a family gathering, this cake delivers on both flavor and nutrition. It’s paleo, dairy-free, sugar-free, and ideal for anyone looking for a healthier, low-carb treat that doesn’t compromise on taste.
What Makes This Gluten Free Coffee Cake Unique?
This isn’t just any gluten free coffee cake. The use of almond flour and coconut flour creates a moist and fluffy texture that you’d never expect from a gluten free dessert. The cinnamon swirl adds a visual appeal and an extra burst of flavor, while the optional cardamom elevates the cake with a subtle, sophisticated depth. This recipe takes the classic coffee cake and gives it a delicious, health-conscious twist that stands out from the crowd.
The Perfect Dish for Any Occasion
This versatile coffee cake can be enjoyed for breakfast, brunch, or dessert. It’s also a fantastic option for gatherings like birthdays, where it serves as a healthier alternative to the typical sugar-laden treats. Its gluten free and low-carb nature makes it ideal for a variety of dietary needs, from keto to paleo to THM-S (Trim Healthy Mama S), making it a go-to recipe for health-conscious individuals.
What to Serve with Gluten Free Cinnamon Swirl Coffee Cake
Pair this coffee cake with a cup of freshly brewed coffee or tea for a classic, comforting combination. If you’re looking to indulge a bit more, top it with whipped coconut cream or drizzle some sugar-free glaze over it. For a brunch setting, serve the cake alongside fresh berries or scrambled eggs to create a well-rounded, gluten free meal.
Substitutions for Your Preference
- Coconut Flour: Not a fan of coconut flour? You can easily replace it with more almond flour. While this may result in a denser cake, it will still taste delicious. Just remember that the liquids will need to be adjusted accordingly.
- Low Carb Sweetener: This recipe calls for a low carb sweetener, as it measures 1:1 with sugar, so feel free to use your preferred low-carb sweetener. Just adjust the quantity according to your desired sweetness level.
- Cardamom: Cardamom is optional but adds a unique, fragrant depth to the cake. If you’re feeling adventurous, you can experiment with other spices like nutmeg or allspice for a different flavor twist.
Fun Fact: The History of Coffee Cake
Did you know that coffee cakes don’t actually contain coffee? Despite the name, they were originally created as simple, sweet treats to accompany coffee, rather than include it as an ingredient. Coffee cakes date back to Northern and Central Europe, where they were served during morning and afternoon coffee breaks. Over the years, the cake has evolved into many different forms, with the cinnamon swirl becoming a beloved adaptation in modern recipes.
Storage and Freezing Tips
This gluten free coffee cake stores exceptionally well, making it a great option for meal prep or enjoying leftovers. Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to five days.
If you’d like to freeze the cake, cut it into individual portions, wrap each piece in plastic wrap, and place them in an airtight container or freezer bag. When you’re ready to enjoy, simply thaw the pieces at room temperature or warm them in the oven at a low temperature for that freshly baked feel.
Why You’ll Love This Recipe
This gluten free coffee cake is a crowd-pleaser that’s both indulgent and packed with healthy ingredients. Free from gluten, dairy, and refined sugars, it fits a variety of dietary needs while delivering rich, comforting flavors. Even beginner bakers will find this recipe easy to follow and rewarding to make.
Gluten Free Coffee Cake
Ingredients
For the Cake
- 1 cup almond flour
- ⅓ cup coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom optional
- 4 eggs room temperature
- 1/2 teaspoon vanilla extract
- ⅓ cup low carb granular sweetener
- Pinch of salt
- ½ cup unsweetened nut milk
- 1 teaspoon baking powder
- Coconut oil for greasing the pan
For the Cinnamon Swirl
- 2 tablespoon coconut oil
- 1 teaspoon cinnamon
- 1 tablespoon low carb granular sweetener
Instructions
For the Cake:
- Preheat the oven to 325°F (162°C) and grease your 8×8 or 8×9 baking dish with coconut oil.
- Using two bowls, one large for mixing, one smaller for liquids. Separate the room temperature eggs, put the egg whites in the larger mixing bowl.
- Whip the egg whites using an electric mixer. After whipping them for about 30 seconds, gradually add the 1/3 cup of monkfruit sweetener. Whip until soft peaks form when you lift the beaters. Don’t overmix.
- Combine the yolks with the unsweetened nut milk and vanilla.
- In a separate bowl, combine the almond flour, coconut flour, 1/2 tsp of cinnamon, cardamom (optional), baking powder, and salt.
- Combine the wet and dry ingredients thoroughly.
- Mix half of the whipped egg whites into the flour mixture. Make sure this is thoroughly combined.
- Gently fold in the mixture into the rest of the whipped egg whites. Only mix until this is combined. If you over-mix this, the cake won’t be fluffy!
- Pour the batter into the prepared baking dish.
For the Cinnamon Swirl
- In a bowl, combine the swirl ingredients: 2 tbsp softened coconut oil, 1 tsp cinnamon, and 1tbsp monkfruit sweetener. Spoon this into a Ziploc bag and snip the corner off. Drizzle this over the cake mixture that is in the baking dish. You can drizzle in a grid-shape.
- Use a toothpick or chopstick to swirl the cinnamon mixture into the top of the cake.
- Bake at 325°F for 40 minutes. Check the cake with a toothpick and make sure the toothpick comes out clean. Cool and enjoy!
