This Paleo Cinnamon Roll Coffee Cake has all the flavors of a cinnamon roll, but made easier! Gluten free, dairy free, and so delicious!
This is a sponsored post on behalf of Frontier Co-op. All opinions are 100% my own, of course. Thank you for supporting the brands that help make Jay’s Baking Me Crazy possible!
INGREDIENTS
CINNAMON SUGAR MIXTURE
1/4 cup coconut sugar
2 teaspoons cinnamon
COFFEE CAKE
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil room temperature
3/4 cup coconut sugar
3 eggs room temperature
1 teaspoon vanilla extract I used Frontier Co-op
1/2 cup almond milk
1 tablespoon coconut oil for after baking
GLAZE
1/4 cup coconut butter
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons almond milk
INSTRUCTIONS
This is a sponsored post on behalf of Frontier Co-op. All opinions are 100% my own, of course. Thank you for supporting the brands that help make Jay’s Baking Me Crazy possible!
INGREDIENTS
CINNAMON SUGAR MIXTURE
1/4 cup coconut sugar
2 teaspoons cinnamon
COFFEE CAKE
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil room temperature
3/4 cup coconut sugar
3 eggs room temperature
1 teaspoon vanilla extract I used Frontier Co-op
1/2 cup almond milk
1 tablespoon coconut oil for after baking
GLAZE
1/4 cup coconut butter
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons almond milk
INSTRUCTIONS
- Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
- Make the coffee cake: preheat the oven to 325° and line a 9x9 square pan with parchment paper.
- In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
- For full instructions please see : www.realfoodwithjessica.com
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