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.

5.0 from 4 reviews
Cinnamon Pecan Coffee Cake
Author: 
Recipe type: Breakfast
 
Ingredients
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
Instructions
  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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Comments

  1. 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 :)

    -Cassidy

  2. 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!
    Shirley

  3. Susan Nelson says:

    What would work other than coconut flour? My daughter is allergic.

  4. Linda, that coffee cake looks so delicious!

  5. 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!

  6. 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 http://www.justlikesugar.com/. Bon appétit!

  7. 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!

  8. Ann Nonymous says:

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

  9. Christine says:

    We cant have almond or coconut flour. Can I substitite a GF all purpose flour?

  10. 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.

  11. Cheryl jean Diwler says:

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

    • 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.

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