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.
Recipe by Gluten-Free Homemaker at