Name: Almond Flour Coffee Cake with Pecan Cinnamon Topping Recipe
Prep time: 15 min
Cook time: PT-491748H23M43S
Total time: PT-491748H23M43S
Cuisine: American
Ingredients: 4 large eggs; 1/3 cup coconut oil (melted and cooled); 1/3 cup pure maple syrup; 1 tsp pure vanilla extract; 2 cups super fine almond flour (leveled); 1/2 cup tapioca flour (leveled); 1/2 tsp ground cinnamon; 1 1/2 tsp baking powder; 3/4 tsp sea salt; 1 cup raw pecans (chopped); 2 Tbsp coconut sugar (or raw cane sugar); 3 Tbsp coconut oil; 2 tsp ground cinnamon; 1 pinch sea salt

Jump to Recipe·4 from 7 reviews

If you have ever craved a cozy, tender treat with just the right balance of nutty richness and warm spices, this Almond Flour Coffee Cake with Pecan Cinnamon Topping Recipe might just become your new favorite indulgence. This cake brings together the delicate crumb of almond flour with a crunchy, buttery pecan cinnamon topping that makes every bite a delightful experience. Whether you’re enjoying it with your morning coffee or sharing it during afternoon tea, this recipe is sure to impress with its comforting flavors and naturally wholesome ingredients.

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface. There is a medium clear glass bowl filled with light beige flour at the center top. To the right of the bowl are three white eggs grouped together. Below the eggs, there is a small white square dish containing powdered spices – light beige and brown – in one corner. To the left of the eggs are small white bowls: one with granulated light brown sugar, another with clear oil, and a third with white powder sugar. Near the lower left corner is a small white bowl filled with pecan nuts, and beside it is a small metal measuring spoon holding a dark brown liquid. The scene is simple and clean, with no other objects visible photo taken with an iphone --ar 4:5 --v 7

This Almond Flour Coffee Cake with Pecan Cinnamon Topping Recipe uses simple, wholesome ingredients that work beautifully together. Each item plays a key role—eggs for structure and moisture, almond flour for a tender nutty base, and a heavenly pecan cinnamon topping for texture and flavor contrast.

4 large eggs: Provide moisture, richness, and stability to the cake batter.
1/3 cup coconut oil (melted and cooled): Adds subtle tropical notes and keeps the cake moist.
1/3 cup pure maple syrup: Natural sweetness that complements the almond and pecan flavors perfectly.
1 tsp pure vanilla extract: Enhances and rounds out the overall flavor profile.
2 cups super fine almond flour (leveled): The star dry ingredient that makes this cake tender and gluten-free.
1/2 cup tapioca flour (leveled): Helps with lightness and structure without weighing down the cake.
1/2 tsp ground cinnamon: Adds warm spice, blending beautifully with the pecan topping.
1 1/2 tsp baking powder: Provides lift, ensuring a fluffy and soft crumb.
3/4 tsp sea salt: Balances the sweetness and enhances all the flavors.
1 cup raw pecans (chopped): Offers a buttery crunch for the topping that contrasts with the tender cake.
2 Tbsp coconut sugar (or raw cane sugar): Adds caramel-like sweetness and deepens the topping’s richness.
3 Tbsp coconut oil: Binds the topping together and brings moist richness.
2 tsp ground cinnamon: Intensifies the topping’s warm spiced aroma.
1 pinch sea salt: Enhances the sweetness and keeps the topping perfectly balanced.

How to Make Almond Flour Coffee Cake with Pecan Cinnamon Topping Recipe

Step 1: Prepare Your Baking Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit. Line either an 8”x8” or 9”x9” baking pan with parchment paper to ensure the cake releases easily after baking. This initial prep sets the stage for a flawless bake.

Step 2: Mix the Wet Ingredients

Whisk together the 4 large eggs, 1/3 cup melted and cooled coconut oil, 1/3 cup pure maple syrup, and 1 tsp pure vanilla extract in a mixing bowl. This combination creates a sweet, velvety base that will marry perfectly with the almond flour.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together 2 cups super fine almond flour, 1/2 cup tapioca flour, 1/2 tsp ground cinnamon, 1 1/2 tsp baking powder, and 3/4 tsp sea salt. These ingredients make the structural and flavorful foundation of your coffee cake.

Step 4: Bring Wet and Dry Mixtures Together

Gently fold the dry ingredients into the wet mixture until they are completely combined. Be careful not to overmix; you want a smooth batter that is thick yet pourable, setting the perfect texture for your cake.

Step 5: Prepare the Pecan Cinnamon Topping

Mix 1 cup chopped raw pecans, 2 tablespoons coconut sugar, 3 tablespoons coconut oil, 2 teaspoons ground cinnamon, and a pinch of sea salt in a small bowl until the topping ingredients are well combined. This topping will give your coffee cake an irresistible sweet and crunchy layer.

Step 6: Assemble the Cake Layers

Pour half of the coffee cake batter into your parchment-lined pan, smoothing it into an even layer. Scatter half of the pecan cinnamon topping on top, then swirl gently with a butter knife. Layer on the remaining cake batter, followed by the rest of the topping, swirling once again for a marbled effect that looks as amazing as it tastes.

Step 7: Bake with Care

Cover the pan loosely with aluminum foil and bake for 30 minutes. After that time, remove the foil and bake for an additional 10 to 15 minutes until the cake is set and golden brown. This two-stage baking helps the topping toast up without burning while the cake remains moist inside.

Step 8: Cool and Slice

Allow your coffee cake to cool completely in the pan before slicing. This resting time lets the flavors meld and the texture to set for clean slices that hold together beautifully.

How to Serve Almond Flour Coffee Cake with Pecan Cinnamon Topping Recipe

A single square piece of crumb cake sits on a white plate, showing a light brown and soft textured cake inside with small bits of nuts throughout. The top layer is crumbly and golden brown, covered with chopped nuts, giving a crunchy look. In the background, a white cup filled with dark coffee rests on a white saucer, with some scattered coffee beans and whole pecans laying around on a white marbled surface. A metal fork lies close to the plate in the foreground. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a light dusting of powdered sugar or a drizzle of warm maple syrup when serving to heighten the cake’s natural sweetness and give it an inviting shine. Freshly chopped pecans or a few whole ones on the side make a perfect visual and textural complement.

Side Dishes

This coffee cake pairs wonderfully with a hot cup of coffee or a creamy latte—ideal for slow Sunday mornings. For a brunch spread, serve alongside fresh fruit, Greek yogurt, or a simple cheese plate for a balanced and enticing meal.

Creative Ways to Present

Try serving this coffee cake warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream for dessert. You could even cut the cake into bite-sized squares, skewer them with a toothpick, and arrange on a platter for a charming coffee party snack.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to two days, or refrigerate to keep the cake fresher for up to a week. Just ensure the cake is completely cooled before storing to prevent sogginess.

Freezing

You can freeze this Almond Flour Coffee Cake with Pecan Cinnamon Topping Recipe either whole or sliced. Wrap it tightly in plastic wrap and foil, then keep it in a freezer-safe container or bag for up to three months. Thaw overnight in the fridge before serving.

Reheating

To enjoy the cake warm, reheat individual slices in the microwave for 15 to 20 seconds or use an oven set at 300 degrees Fahrenheit for about 10 minutes. This refreshes the texture and brings back that fresh-baked aroma.

FAQs

Can I use a different nut flour instead of almond flour?

Almond flour is key for the moist and tender crumb in this recipe, but you could try hazelnut or cashew flour for a different nutty flavor. Just know the texture and moisture might vary slightly.

Is this coffee cake gluten-free?

Yes, this recipe is naturally gluten-free because it uses almond and tapioca flours instead of wheat flour, making it perfect for those avoiding gluten.

Can I substitute the coconut oil with butter?

Absolutely! Butter can be used in place of coconut oil for a richer flavor. Just melt it and let it cool before adding to the batter.

What’s the best way to chop pecans for the topping?

Rough chopping with a knife works best to keep pieces chunky and crunchy — perfect for a topping that adds texture contrast.

Can I make this coffee cake dairy-free?

Yes, using coconut oil as called for in the recipe makes the cake dairy-free already. Just watch any optional garnishes if you want to keep the entire dish dairy-free.

Final Thoughts

This Almond Flour Coffee Cake with Pecan Cinnamon Topping Recipe is a charming, crowd-pleasing bake that feels as warm and inviting as a cozy chat with a dear friend. It’s simple enough to prepare any day but special enough to share on memorable occasions. I truly hope you give it a try soon — your kitchen (and taste buds) will thank you!