A warm slice of soft and moist coffee cake, perfectly flavored with rich cinnamon and naturally sweetened with coconut sugar…. this grain-free cinnamon coffee cake is so good you will never know that it’s grain-free! It’s has a perfect light cake-like texture and is topped with a delicious grain-free crumble topping. Perfect for breakfast, as a hardy snack, or as a cozy soup side for dinner. I love making whipping up a batch of this grain-free coffee cake in the homestead kitchen to enjoy with a warm bowl of homemade soup on a chilly November evening!
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Modern Pioneer Recipe
This grain-free cinnamon coffee cake is a modern pioneer recipe! It uses simple, wholesome ingredients and is a very basic cake recipe that I think even the early pioneers may have made something similar! You probably already have most of the ingredients for this coffee cake stocked in your pantry, so it won’t take long to have a warm coffee cake ready to be served!
The hardest part about making a grain-free coffee cake is figuring out how to make a grain-free crumble topping. I love my gluten-free coffee cake recipe (which is oat-based) since it has a moist texture and the perfect oat crumble topping. I knew when I created a grain-free version, I had to aim for the same texture and somehow still get a delicious crumble topping without using oats.
The grain-free crumble topping on this cinnamon coffee cake couldn’t be any more perfect! It adds a nice texture to the top of the coffee cake and has a sweet and buttery flavor that is perfect for the cinnamon coffee cake base. I now use this grain-free crumble for just about any grain-free recipe that needs a crumble topping! This grain-free peach pie recipe or gluten-free apple crisp both could benefit from this grain-free crumble topping!
While this cinnamon coffee cake may not be dairy-free or egg free, it is still somewhat allergy-friendly and compliant with a low inflammation diet. This cinnamon coffee cake is….
- grain-free
- gluten-free
- tree nut free
- refined sugar free
- corn free
- soy free
Tips for Baking with Cassava Flour
The main grain-free flour that I use in a lot of my recipes is cassava flour. Cassava flour is one grain-free flour that comes pretty close to being like a traditional all-purpose flour. In most cases, I can get away with substituting cassava flour for traditional all-purpose flour in recipes with only a few minor recipe tweaks.
That’s not to say I’ve not had my share of recipe failures due to experimenting! That’s how I learn what works best when baking with cassava flour. Here are a few tips to keep in mind when using cassava flour in baking recipes:
- Absorbency– The absorbency of any flour will affect the texture of the baked product. Cassava flour is slightly more absorbent than traditional all-purpose flour but not nearly as absorbent as coconut flour.
- Fluffing– Fluffing or sifting the cassava flour before or after measuring the flour will affect the recipe you are using it in. Fluffing or sifting the flour before measuring will give you less flour than if you just scooped the flour out of the bag.
- Weighing vs Measuring– As always, weighing cassava flour will be the most accurate way to measure out the flour to use in recipe. However, not all recipes provide the flour measurement by weight. I have found that scooping up the flour then gently shaking the measuring cup until the flour level is even with the cup works pretty well for measuring cassava flour.
- Taste– Cassava flour does have a distinct taste, however, it is not a strong flavor. In most recipes the cassava flour taste is covered up by the other ingredients.
- Texture– Cassava flour is my favorite grain-free flour to use when trying to achieve a traditional texture in baked goods. It generally does not provide a spongy or dense texture.
Making Substitutions:
When it comes to substituting cassava flour into recipes in place of traditional flour, there are a few things to keep in mind. First, cassava flour is more absorbent than traditional all-purpose flour. When measuring out cassava flour, use 1/4 cup less cassava flour per 1 cup of traditional all-purpose flour. If a recipe calls for 2 cups of all-purpose flour, I start by using 1 1/2 cups of cassava flour.
Substituting cassava flour in place of traditional all-purpose flour will also be affected by the other ingredients in the recipe. When baking will allergy-friendly ingredients, I have found that cassava flour pairs better with oat milk, hemp milk, or yogurt as compared to coconut milk or almond milk. It also helps to have plenty of eggs in the recipe to give the baked good structure and a soft texture.
When baking with dairy-free substitutes, using oil versus butter with cassava flour will affect the texture. Oil-based cassava flour recipes tend to need more moisture (like milk or water) to create a soft texture. With that being said, oil-based cassava flour recipe tend to be more moist and less-crumb like. Butter-based cassava flour recipes have a more traditional soft and crumby texture while still being moist.
Note on Brands:
Every brand’s cassava flour will be slightly different in how it performs when used as a substitute for traditional flour in recipes. I have had the most success with Otto’s Naturals cassava flour for using in my recipes. Other brands may cause the baked good to be too dry, too moist, or have a different texture.
Coffee Cake Recipe Tips
Can this coffee cake be made completely dairy-free?
I have not tried making this cinnamon coffee cake completely dairy-free. I am pretty sure that substituting in vegan or dairy-free butter substitutes would work for both the cake and the crumble. However, I am not sure how oil substitutes would turn out in the recipe. The cake can probably be made with a healthy baking oil alternative (like coconut oil or avocado oil). The crumb topping is little more tricky since it needs the butter substitute to be hard and not liquid in order to get a crumble like texture.
Are there substitutes for the coconut sugar in this recipe?
You can use maple sugar or organic cane sugar as a substitute for the coconut sugar in this recipe. Coconut sugar is one of the healthiest, least-refined sugars that is more affordable than maple sugar. Which is why I use coconut sugar in a majority of my recipes. I have not tried making this coffee cake with sweetener substitutes like xylitol or monk fruit sweetener.
Can I use a different dairy-free yogurt or traditional yogurt?
Yes! Any kind of dairy-free or traditional yogurt can be used in this coffee cake! I mostly use coconut milk yogurt in my recipes, but oat milk or even traditional whole milk yogurt can be used as a substitute.
Can the coffee cake be made egg free?
I have not tried making this coffee cake egg free. The eggs in the coffee cake help give it a cake-like texture when paired with the cassava flour and yogurt. I am not sure how an egg substitute, like a flax egg, would work in the recipe.
Are there alternatives for the crumble topping?
If you are trying to make this coffee cake dairy-free and are stumped at the crumble topping, then you can easily just skip the crumble topping! While it does add a nice buttery, sweet texture to the top of the coffee cake, the coffee cake would still be delicious even without a crumble topping!
Alternatively, you can glaze the coffee cake after it has baked and cooled! Make up a simple glaze with powdered coconut sugar or powdered maple sugar and a splash of coconut milk. You can make the glaze as thick or thin as you like by adjusting how much milk you add to the powdered sugar.
My grain-free pumpkin coffee cake recipe has a delicious maple glaze that can be used too, however, it is not dairy-free.
The batter seems too thick, is that normal?
The batter for this coffee cake will be thicker than traditional coffee cake batter. You should have to spread it into the pie plate but it shouldn’t be stiff. The yogurt in the batter will make the batter thicker, but when baked, the yogurt thins down and creates a soft and moist texture. If the batter seems too thick, add some more yogurt a little bit at a time. Keep in mind the batter should not reach a pourable consistency though.
How should I store coffee cake leftover? Does coffee cake freeze well?
Leftovers of this grain-free cinnamon coffee cake can be kept in an airtight container at room temperature for 3-4 days. Stored in the fridge, the coffee cake will last for 5-6 days, however, it may dry out slightly. You can also freeze this grain-free coffee cake! It is best to freeze slices of the coffee in an airtight container. Let the slices unthaw at room temperature before enjoying the coffee cake!
I love serving this grain-free coffee cake as a side to homemade soups like grain-free chicken noodle soup or dairy-free potato soup!
This grain-free cinnamon coffee cake has the perfect cake-like texture, a sweet cinnamon sugar layer, and a buttery grain-free crumble topping. You will be amazed at how much this grain-free coffee cake resembles traditional coffee cake in both taste and texture!
Grain-free Cinnamon Coffee Cake
Ingredients
- 6 T. organic, grass-fed butter, melted
- 1 cup coconut sugar
- 2 large pasture-raised, organic eggs room temp. is ideal
- 1 cup dairy-free coconut yogurt
- 1 1/2 cups Otto's Naturals cassava flour
- 1/4 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. sea salt
- 1 tsp. ground cinnamon
Cinnamon Filling
- 3/4 cup coconut sugar
- 2 T. ground cinnamon
Crumble Topping
- 3/4 cup Otto's Naturals cassava flour
- 1/3 cup coconut sugar
- 8 T. organic, grass-fed butter, cold
Instructions
- Preheat the oven to 350°F. Lightly oil or butter a 9" glass pie plate or an 8×8" glass baking dish. Combine the cinnamon filling ingredients in a small bowl, stir and set aside.
- In a large mixing bowl, cream together the melted butter and coconut sugar. Add the eggs and stir until thoroughly combined.
- Add the cassava flour, baking powder, baking soda, sea salt, and cinnamon. Add the yogurt last and stir until the batter is smooth.
- Spread half of the batter into the pie plate (or baking dish). Sprinkle the cinnamon sugar filling evenly over the batter. Spread the remaning coffee cake batter on top.
- In a food processor, combine the cassava flour, sugar, and cold butter for the crumble topping. Cut the butter into tablespoon size chunks before adding it to the food processor.
- Pulse until big crumble form. First the crumble will seem loose and only small crumbles will form. Keep pulsing until the butter softens enough to create large crumbles.
- Spread the crumble topping evenly over the coffee cake. Place the coffee cake on a baking sheet to catch any spills when the crumble topping bakes down (which I have not had happen).
- Bake for 40-45 minutes. A toothpick inserted into the center of the coffee cake should come out with only a few dry crumbs. Let the coffee cake cool for 10-15 minutes before slicing and serving. Cool completely before storing leftovers.
Where to Find the Ingredients
- Otto’s Naturals cassava flour
- Anthony’s organic coconut sugar
- Otto’s Naturals grain-free baking powder
- Redmond Real Salt
- Simply Organic ground cinnamon
- Supplies: 9″ glass pie plate, 8×8″ glass baking dish, Cuisinart food processor
This grain-free cinnamon coffee cake is a cozy recipe thas is perfect for brisk November mornings, as a hardy afternoon snack, or as a sweet side for a homemade soup. I love having a slice of this coffee cake that is bursting with cinnamon sugar flavor to go with a mug of homemade hot chocolate or as a side to a warm bowl of soup. It is a family favorite on my homestead so I know I can serve it with any meal that is on the homestead menu for the week. This coffee cake is sweet, bursting with cozy flavors, and has the most amazing coffee cake texture!
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by Alexa
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