Buttery Gluten-Free Cinnamon Coffee Cake

Buttery Gluten-Free Cinnamon Coffee Cake? How is that possible? This cake is dangerously good; it is so good that you won’t believe it is grain-free, gluten-free, and paleo-friendly!

This buttery Cinnamon Coffee Cake is grain-free, gluten-free, and paleo-friendly!

My good friend, Lisa, who follows the Paleo diet, shared this recipe from gather, the Art of Paleo Entertaining cookbook and claims that it is “the best coffee cake ever”! And she was right!

This is the cake that will prove to your family and friends that clean desserts can be extremely delicious.

To make this a little fancier, add a glaze on top.

Cut piece of Cinnamon Coffee Cake on a plate.

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This buttery Cinnamon Coffee Cake is grain-free, gluten-free, and paleo-friendly! So much deliciousness in this healthy treat!
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Gluten-Free Cinnamon Coffee Cake

This recipe is adapted from gather – the Art of Paleo Entertaining by Bill Staley and Hayley Mason. It proves that clean healthy eating can be yummy!
Course: Breakfast, Dessert
Cuisine: American
Keyword: Gluten-Free Cinnamon Coffee Cake
Servings: 10
Author: Jurga


  • 1 cup organic butter, softened
  • 1 1/2 cups coconut sugar
  • 4 eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups almond flour
  • 1/4 cup arrowroot flour
  • 1 cup sour cream
  • unsalted organic butter, to grease the pan


  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup coconut sugar
  • 2 teaspoons cinnamon


  • 1 cup sifted powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract


  • Preheat oven to 350ºF.
  • In a medium-sized mixing bowl, beat together the butter and coconut sugar.
  • Add the eggs and vanilla extract and continue to mix.
  • In a separate mixing, blend the baking soda, salt, almond flour and arrowroot flour together.
  • Combine the dry ingredients with the wet ingredients. Gradually add the sour cream, adding a little bit at a time. 
  • In a separate small mixing bowl, stir together the chopped nuts, coconut sugar and cinnamon for the topping and filling.
  • Generously grease a fluted tube pan or a springform pan with butter. Use a pastry brush to make sure you get every single small corner and ridge. This will prevent the cake from sticking.
  • Spread a small amount of the topping mixture into the bottom of the pan.
  • Pour about 1/3 of the batter into the pan, and smooth.
  • Sprinkle 1/3 of the leftover topping onto the batter.
  • Do this two more times ending with the topping which will be the bottom of the cake.
  • Bake at 350ºF for 50-55 minutes, or until a long wooden pick comes out clean.
  • When the cake is done, allow it to completely cool on a wire rack.
  • After it has cooled, remove from the pan and place it on a cake stand with the fluted side up.

To Make Glaze (optional):

  • Mix powdered sugar with milk and vanilla. Add more milk if necessary. Drizzle over the cake.


Recipe adapted from gather, the Art of Paleo Entertaining

Gr8 Notes:

Here are the products I use:
coconut sugar
almond flour
arrowroot flour
(Maple sugar can be used in place of coconut sugar.)
Tried this recipe?Mention @Great8Friends or tag #gr8food!
sm 5/6/19

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