Cinnamon Pecan Coffee Cake

Cinnamon Pecan Coffee Cake | The Gluten-Free Homemaker

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.

Cinnamon Pecan Coffee Cake (whole) | The Gluten-Free Homemaker

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.

4.7 from 6 reviews
Cinnamon Pecan Coffee Cake
Recipe type: Breakfast
For the Cake
  • 1 cup almond flour
  • ¾ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup almond milk
  • ¼ cup melted coconut oil
  • ½ cup honey
  • ½ teaspoon vanilla
For the Topping
  • 1 cup pecan halves, toasted and chopped
  • 1 Tablespoon cinnamon
  • ¼ cup coconut oil
  • 2 Tablespoons honey
  1. Preheat oven to 350°. Line the bottom of a 9 inch round cake pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil.
  2. Combine the topping ingredients and set aside.
  3. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  4. In a small bowl, use a fork to beat together the eggs and milk.
  5. Add the egg/milk mixture, coconut oil, honey, and vanilla to the mixing bow. Beat with an electric mixer for a couple of minutes until ingredients are well combined.
  6. Spoon into the cake pan and spread out evenly. Spoon the topping evenly over the entire cake. (I use my fingers to sprinkle the nuts around evenly.)
  7. Bake for about 35 minutes or until it is set in the middle and a toothpick comes out clean.
  8. Cool in the pan about 5 minutes. Invert onto a plate or rack, remove the parchment paper if stuck to the cake, and invert again onto a serving plate.


Cinnamon Pecan Coffee Cake (cut) | The Gluten-Free Homemaker

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  1. says

    O. MY. GOODNESS! This looks delicious, I have such a long list of your recipe to make! I love that you used almond and coconut flour, I’m in a habit of using almond and arrowroot but would like to use almond and coconut to reduce the starch. Thanks for this, it looks amazing :)


    • Sandy says

      This looks great. Thought anything this good looking would be full of sugar, but NO. Thank you so much. Can’t wait to try it. Horay! What a treat it will be.

  2. says

    That cake looks amazing, Linda! I really love almond flour and coconut flour together. I think they’re the perfect combo and use them in lots of recipes. There are some amazing grain-free Cinnamon Roll recipes, but I know you’d prefer creating your own recipe and it’s a little late for that now. 😉

    Merry Christmas Eve Eve!

  3. says

    Linda, this recipe sounds great! I love that it has very little sweetener. I need to go back through a lot of my recipes and convert the sugar to make the recipes healthier.

    Happy Holidays!

  4. Mae Beigh says

    @Andrea – Before you start your conversions, you may want to check our Just Like Sugar, a product that sweetens like table sugar but completely circumvents all of sucrose’s (not to mention honey’s, maple syrup’s, molasses’ and especially stevia’s) downsides and ill effects. In fact, Just Like Sugar is actually healthy for us. Nice, eh? You can check it out thoroughly at Bon appétit!

  5. Terri says

    This looks delicious and I bet it would be good with pineapple and pecans on the bottom and then flip it up when done. This recipe would be a god base for many different variations! I have been using coconut flour and almond flour for portions of the GF flour in breakfast muffins and banana bread and it is great. I use the Bob’s Red Mill with the bean flour figuring I will get some protein, but with 1/2 of it substituted with coconut and almond flours, everything baked is much better. I also add in some yogurt and it makes baked goods more moist. I do not follow recipes closely tho – I just dump things in. I make muffins or banana bread for breakfasts for a week at a time and keep in frig., as there is no time to be cooking eggs or other foods in the mornings before work. I am going to try this coffee cake recipe soon!

  6. Ann Nonymous says

    Could you substitute a yellow gluten-free cake mix somehow. I hate the taste of coconut flour in baked goods.

  7. says

    Made this today, and it was great. I only made one change, used coconut milk instead of almond milk (that is what I had on hand). Will definitely make it again. Thanks.

  8. Cheryl jean Diwler says

    I would like to know if maybe pecan flour can be use in place of the coconut flour?

    • says

      No, I really don’t think so. Coconut flour requires more liquid and eggs, so substituting it for something else would require more modifications to the recipe. You’d really have to experiment.

  9. Ali says

    There weren’t many comments from those who made this, so I wanted to share that this is really delicious! We aren’t dairy-free, so I used milk and butter in lieu of almond milk and coconut oil, but I’m sure it’s great either way.

    One note, though – and it may have been my oven – but I took mine out after 32 minutes and the edges were more done than I would have liked. Next time I’ll take it out around 28-30 minutes. It would be a shame to burn because it tastes great. The time spent toasting the pecans really paid off.

    Really delicious, thanks for the recipe!

    • says

      I’m glad you enjoyed it! Thanks for sharing that the milk and butter worked well as well as your baking time adjustment. I agree, I always think that toasting nuts is worth while.

  10. Deb Kelly says

    I have made this cake twice now and it is absolutely delicious. Thanks so much for sharing your recipe, Linda. I did substitute Rice Malt syrup for the honey…served with strawberries and Whipped cream…. Highly recommend this recipe.

  11. Jennifer says

    I made this and served it to my chidren and my in-laws. My picky father in law (who swears he doesn’t like nuts) said it made his list of top three all time favorite desserts. That’s pretty impressive. I did substitute white sugar and molasses for the honey because I was out, and I added a little lemon juice to help the baking soda react. This is a new favorite for us!

  12. Meghan says

    This sounds delicious! Is there a sub for almond flour? Maybe another nut flour? My son can’t have almonds. If not, then I guess I will just have to eat it all myself :)

  13. Carol whiteford says

    This recipe sounds really nice any suggestions how I could make it nut free for my child care centre. I am new to gluten free cooking and am sick of reading and tasting how hard and cardboard like a lot of recipes turn out.

  14. Tina says

    I just finished a slice with my cup of coffee, this cake is awesome! I made it exactly as written and none of my 3 kids are complaining.

    I’ll be making this again, I might try adding one diced apple to the batter next time!
    Thanks for sharing.

  15. Bea says

    this looks amazing and easy to make..
    One question, where does the coffe comes in on the recipe?

  16. Simcha Binyamin says

    wow that recipe looks great

    Do you think it’s possible to substitute the eggs with something else and have it still come out good? Perhaps some ground flax seeds/vinegar/and a little tahini or almond butter?

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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