Cinnamon Roll Coffee Cake (Gluten-Free Friendly!)

Moist, cinnamon-swirled, and topped with a buttery crumble — this cozy coffee cake is like a cinnamon roll in sliceable form.

✨ Inspired by @hannahharvestinghealth

Ingredients

Cake Batter:

• 1 cup almond flour

• ½ cup all-purpose flour (use gluten-free like @bobsredmill 1:1 baking flour)

• ½ cup granulated sugar (coconut sugar works great!)

• 2 tsp ground cinnamon

• 1 tsp baking powder

• ¼ cup almond milk (or any milk of choice)

• ⅓ cup applesauce

• 2 eggs

Crumb Topping:

• ¾ cup all-purpose flour (gluten-free 1:1 blend works too)

• ⅓ cup granulated sugar (cane sugar recommended)

• ¼ cup unsalted butter, melted

• 1 tsp cinnamon

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch cake pan (or line with parchment paper).

2. In a large bowl, whisk together the almond milk, applesauce, and eggs until smooth.

3. Add in the almond flour, all-purpose flour, sugar, cinnamon, and baking powder. Mix until fully combined.

4. Pour the batter into the prepared pan and spread evenly.

5. In a small bowl, stir together the crumb topping ingredients until a sandy mixture forms.

6. Sprinkle the crumble topping generously over the batter.

7. Bake for 35 minutes, or until the top is golden and a toothpick comes out clean.

8. Let cool slightly before slicing. Enjoy with coffee, tea, or a drizzle of glaze!

☕ Optional Glaze (Bonus!):

Mix ½ cup powdered sugar with 1–2 tsp of plant milk or almond milk and drizzle over cooled cake for an extra sweet touch!

Pro Tips:

• Let the cake cool 10–15 minutes before slicing for best structure.

• You can substitute applesauce with mashed banana or yogurt if needed.

• Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.