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.
For the Cake
- 1 cup almond flour
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup almond milk
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1/2 teaspoon vanilla
For the Topping
- 1 cup pecan halves, toasted and chopped
- 1 Tablespoon cinnamon
- 1/4 cup coconut oil
- 2 Tablespoons honey
- 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.
- Combine the topping ingredients and set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In a small bowl, use a fork to beat together the eggs and milk.
- 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.
- 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.)
- Bake for about 35 minutes or until it is set in the middle and a toothpick comes out clean.
- 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.