Not to be dramatic, but this coffee cake is kind of life changing. It’s got such a great moist and slightly dense texture, sweet cinnamon crumbles on top and throughout, and it goes perfectly with an iced oat milk latte (but doesn’t everything?) It tastes just like the not-so-healthy store bought coffee cake I grew up on, but it happens to be gluten-free, vegan, and refined sugar-free.




Dry Ingredients:

1 1/4 cup oat flour

1 cup almond flour

2 tablespoons coconut sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

Wet Ingredients:

1 cup dairy free yogurt (I used coconut yogurt)

1 chia egg (1 tablespoon ground chia seed with 3 tablespoons water)

1/4 cup maple syrup

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

Cinnamon Crumb Topping:

1 cup oat flour

3/4 cup coconut sugar

1/4 cup melted coconut oil

1.5 teaspoons cinnamon

tiny pinch of sea salt (optional)



1. Preheat your oven to 350 degrees F and line a square baking dish with parchment paper.

2. Prepare your chia egg (mix 1 tablespoon of ground chia with 3 tablespoons water, stir and let sit for 10 minutes). Next, mix the dairy free yogurt with the apple cider vinegar, stir and let sit while you prepare the other ingredients.

3. Mix the dry ingredients together until fully combined.

4. In a separate bowl, mix together all of the wet ingredients until fully combined, then add the dry ingredients to the wet ingredients and stir until a batter is formed.

5. Prepare the crumb topping. Add oat flour, coconut oil, cinnamon, coconut sugar, and a pinch of salt to a bowl and mix (I used my hands) until everything is incorporated and it appears to be a slightly wet gritty/crumbly mixture.

6. Add half of the batter to your parchment lined baking dish, then sprinkle in about 1/4 -1/3 of your cinnamon crumb mixture evenly across the batter. Pour in the remaining batter, spread out evenly, and sprinkle with the remaining cinnamon crumb topping. Lightly press the topping into the batter so that some will be baked in.

7. Bake for 1 hour, or until a knife comes out clean, then remove and let cool for at least 20 minutes. Can be stored in the fridge in an airtight container— but I recommend heating it up before eating!


8 Replies to “Cinnamon Crumb Coffee Cake”

    1. Thank you! I hope you try it 🙂 Unfortunately no… oat flour is pretty key here for the dense/moist texture, and coconut flour yields a really different texture.

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