This coconut flour coffee cake is a lovely soft sponge cake topped with a cinnamon-sugar streusel. It tastes best served with a cup of good coffee!
I love all types of cake but coffee cake is extra special because it’s the kind of cake that you can eat it in the morning with a cup of coffee.
This coconut flour coffee cake has all the same qualities of traditional coffee cake but without the grains and dairy.
How To Make Coconut Flour Coffee Cake
You’ll need the following ingredients for this recipe: coconut flour (you can also make your own coconut flour), eggs, cream of tartar, coconut oil, maple syrup, vanilla extract, baking soda, coconut sugar, and salt.
In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form.
In a separate bowl, cream together maple syrup, apple cider vinegar, and coconut oil. Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda, and salt. Mix until combined.
Mix the batter into the egg whites starting with a little bit at a time. Continue to mix until the batter is completely combined.
Scoop the coffee cake batter into a greased loaf pan.
In a small bowl mix together all the ingredients for the topping. Spread the mixture over the batter. Swirl parts of the topping into the batter.
Bake for 30 minutes. The coconut flour coffee cake is done when a toothpick is inserted and comes out clean. Let the cake cool before slicing and serving.
If you’d like to make this recipe sugar-free, you can sub the maple syrup for lakanto maple flavored syrup and the coconut sugar for golden monk fruit sugar.
If you enjoyed this coffee cake you’ll love my coconut flour chocolate cake, keto lemon pound cake, and vanilla cake recipe.
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Coconut Flour Coffee Cake
This coconut flour coffee cake is a lovely soft sponge cake topped with a cinnamon-sugar streusel. It tastes best served with a cup of good coffee!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Cake
- 4 large eggs, room teperature separated
- 1 tsp cream of tartar
- 1/4 cup coconut oil
- 4 tablespoons maple syrup
- 1/2 cup coconut flour, sifted
- 2 tsp vanilla extract
- 1 teaspoon apple cider vinegar
- 1/4 tsp baking soda
- 1/8 tsp salt
Topping
- 1/4 cup coconut palm sugar or golden monk fruit
- 2 tablespoons coconut oil
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (177°C). Grease the bottom and sides of a 4×8 inch rectangular loaf pan with coconut oil.
- In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form.
- In a seperate bowl, cream together maple syrup and coconut oil. Mix in the egg yolks.
- Add coconut flour, vanilla, apple cider vinegar, baking soda and salt to the mixture.
- Mix until combined.
- Mix the batter into the egg whites starting with a little bit at a time. Combine until the batter is completely mixed.
- Scoop the batter into the loaf pan and spread the batter evenly in the pan.
- In a small bowl mix together all the ingredients for the topping. Spread the mixture over the batter. Swirl parts of the topping into the batter.
- Bake for 30 minutes.
- The cake is done when a toothpick is inserted and comes out clean. Let the cake cool before slicing and serving.
Notes
Recipe inspired by Sunday Special Coffe Cake recipe from the book, Indulge.
Nutrition info based on using maple syrup and coconut sugar. With sugar substitutes there are 3g carbs, 1.5g fiber, and only 1.6g net carbs per serving.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 274
- Sugar: 13g
- Fat: 22
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 4g
This recipe was originally published on July 3, 2013, and was updated on February 13, 2020.
