This gluten-free cinnamon pecan coffee cake is moist, flavorful, and lightly sweet. It happens to be grain free, but you don’t have to be grain free to enjoy it, just like you don’t have to be gluten free to enjoy gluten-free food.
It’s a tradition in our family to have a nice breakfast Christmas morning, and the highlight of that breakfast is always cinnamon rolls. My gluten-free cinnamon rolls are sooo good, and we all love them. But this year I’m grain free.
I have thought about eating grains just for the holidays, but when I recently had a little accidentally, my digestive system didn’t seem to like it. I really don’t want to end up feeling sick or stuck in the bathroom. So instead I came up with this coffee cake.
My family really liked it, but not as much as cinnamon rolls. I think I’ll still be making the rolls for them. Maybe I’ll go back to my gluten-free cinnamon rolls that were not dairy free.
But I think I’ll make this coffee cake for myself and anyone else who wants it for a snack later in the day. The nice thing is that unlike some gluten-free baked goods, it doesn’t get dry or hard after it’s cold. It stays nice and moist. In fact, I will probably make it the day before.
This recipe uses both almond flour and coconut flour. I like the combination of the two, and for this recipe to work you need to use both flours. You can’t just substitute and use all almond flour or all coconut flour.