Cinnamon Crumble Coffee Cake

December 28, 2020juliasplate

Prep time: 20 minutes

Cook time: 35 minutes

Serves: 8

I love starting my mornings with a BIG cup of coffee. It always gets my day going and is a cozy way to start the day off. Well, your morning coffee’s new best friend is this Cinnamon Crumble Coffee Cake! I truly can’t think of a better combination. This crumble cake has the lightest, fluffiest texture, paired with the soft streusel that tops the cake. It’s got a sugar and spice vibe, with the bite of the cinnamon and the sweetness of the coconut sugar.

I love coffee cakes that are fluffier and that have a crispy top layer to balance out the cake base. This recipe can be made either as a cinnamon loaf, or as a 8×8 pan cake. (Both are pictured below!)

I love it both ways, but I think my favorite is the pan cake!

Ingredients You’ll Need to Make this Cinnamon Crumble Coffee Cake: 

  • Dry Ingredients
    • Gluten free all purpose flour
    • Almond flour
    • Baking soda
    • Cinnamon
    • Salt
  • Wet Ingredients:
    • Eggs
    • Maple syrup
    • Coconut sugar
    • Apple sauce
  • Streusel Ingredients:
    • Almond flour
    • Coconut sugar
    • Coconut oil
    • Cinnamon

What You’ll Need to Make This Recipe: 

  • Oven
  • Microwave (or stove, for melting coconut oil)
  • 3 mixing bowls
  • Loaf tin or 8×8 baking dish


  • I’d recommend storing your coffee cake in the pan, with loose foil covering it for up to two days. After two days, transfer to the freezer or fridge in an air tight container.

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Cinnamon Crumble Coffee Cake

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 55 minutes
  • Serves: 8


Dry Ingredients

  • 1 cup Gluten free all purpose flour
  • 1/2 cup Almond flour
  • 1 tsp Baking soda
  • 1/4 tsp Salt

Wet Ingredients

  • 2 Eggs
  • 1/4 cup Maple syrup
  • 1/4 cup Coconut sugar
  • 1/2 cup Apple sauce

Streusel Topping Ingredients

  • 1/2 cup Almond flour, (*Blanched)
  • 1/2 cup Coconut sugar
  • 1/4 cup Melted coconut oil
  • 1 tsp Cinnamon



  • 1)

    Preheat oven to 350 F and lightly grease a loaf tin or 8×8 baking dish

  • 2)

    In a mixing bowl, combine gluten free all purpose flour, almond flour, baking soda, cinnamon and salt. Set aside.

  • 3)

    In a seperat bowl, combine eggs, maple syrup, coconut sugar, and apple sauce.

  • 4)

    Combine wet and dry ingredients and stir thoroughly.

  • 5)

    Transfer to loaf tin/baking dish and spread flat with a spatula.

  • 6)

    To make streusel topping, combine almond flour, coconut sugar, melted coconut oil, and cinnamon in a small bowl.

  • 7)

    Stir thoroughly until small chunks form.

  • 8)

    Pour/spread streusel topping over cake batter in the loaf tin/baking dish until fully covered.

  • 9)

    Bake for 35 minutes or until a knife comes out clean.

  • 10)

    Slice and enjoy!


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