Grain Free & DF Cinnabon Coffee Cake

IMPORTANT UPDATE: When I posted this recipe I included an egg free - aquafaba option. That unfortunatly has not been working for people. I’m working to get to the bottom of that issue to see if I can figure out what went wrong. I will update the recipe when I figure it out. For now- the version using eggs is included which I know works every time. (I retested it to check!) I’m sorry for any confusion or issues. I work hard to make sure my recipes work perfectly every time- but every so often a mistake it made. This mistakes is 100% my fault. - Brittany

Last week the cake mix Cinnamon Roll Blondies were really popular! Made by at least 10 club members in the first few days. Everyone loved them!

So, I felt inspired to do a coffee cake version this time Grain Free. I will be working to include a lot more grain free options in the club in the months to come. :)

This coffee cake is SO FLUFFY. You’ll be shocked how much it puffs up in the oven. I swear it doubles in size. Its soft, light, moist and all around perfect.

We made cinnamon roll filling out of butter, brown sugar and cinnamon and layered it in the center or the coffee cake them swirled it around with cream cheese for the topping. The cream cheese kind of bakes into the top of the coffee cake. They really truly have a cinnamon roll vibe to them..only with way less effort involved.

This recipe is really straight forward and the ingredients are pretty common- so I don’t think I need to really give you many tips and tricks today.

As always though- please use a baking scale. Its the only way to get perfect results every time!!

Gluten, Grain & Dairy Free Cinnabon Coffee Cake

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Author: Brittany Angell

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

Ingredients

Coffee Cake

• 2 Cups Packed Blanched Almond Flour (273 grams)
• 3/4 Cup Potato Starch (135 grams)
• 3/4 Cup Organic Cane Sugar (156 grams)
• 1 Tsp Double Acting Baking Powder
• 1/4 Tsp Himalayan Salt
• 1/3 Cup Melted Coconut Oil, Melted Butter (not hot), or Mild Tasting Oil
• 2 Large Eggs 
• 1/4 Cup Milk (Dairy Free)

Cinnamon Roll Topping

• 8 ounces Cream Cheese or Vegan Cream Cheese (soften)
• 1 Tsp Vanilla Extract
• 1/4 Cup Maple Syrup

Cinnamon Sugar Swirl

• 3/4 Cup Brown Sugar
• 1 Stick Salted Butter or Vegan Salted Butter
• 1 Tbsp Cinnamon

Instructions

Cinnamon Roll Coffee Cake

1. Preheat the oven to 350 degrees and line a 7x7 or 8x8 pan with parchment paper.
2. IF USING AQUAFABA:   add it to a large bowl and beat it on high for 5-6 minutes until soft peaks form. combine flour, starch, sugar, baking powder, salt, oil, eggs, and milk until it becomes fully incorporated. Divide the batter in half and fill the pan with half of the batter.
3. IF USING EGGS: combine flour, starch, sugar, baking powder, salt, oil, eggs, and milk until it becomes fully incorporated. Divide the batter in half and fill the pan with half of the batter.
4. Layer 2/3 of the cinnamon sugar swirl mixture over the batter in the pan before adding the other half of the batter to the pan.
5. Using a hand mixer, mix the cream cheese, vanilla, and maple syrup until smooth. Add the topping to the pan and spread evenly. Swirl the rest of the cinnamon sugar into the cream cheese topping. Cover and place into the oven for 30 minutes.
6. Uncover the cake and continue cook for 26-30 minutes or until cooking through.

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