Cinnamon Coffee Cake.  I love a great coffee cake!  So the experimenting began to find the World’s Best Cinnamon Coffee Cake: I decided that a great coffee cake must:

  • Have a great texture
  • It should be irresistible – everyone who tries it should want a second piece
  • It should be good for you!  High in protein and fiber
  • Lower in sugar than most coffee cakes
  • The World’s Best Cinnamon Coffee Cake should be wheat-free; yet I wanted it to taste better than a Coffee Cake made with wheat.
  • AND it should stay moist, so I can make it ahead of time… 


Hey! I just want it ALL!


I baked and baked over 20 different Coffee Cakes and finally – Eureka!  I found it!  My Gorgeous Man and I decided to celebrate by making breakfast for 25 friends and relatives!  And of course, we would serve them the World’s Best Cinnamon Coffee Cake which just happens to be gluten-free!   

The Breakfast Menu was huge.   
You know how I have this fear of not having enough food (sigh)!  

The MENU: Breakfast for 25
Grilled Planked Salmon
Sheila’s Famous Scrambled Eggs
World’s Best Cinnamon Coffee Cake
Bagels with Cream Cheese & Hot Buttered Toast
Fresh Assorted Fruit
Variety of Tea’s
Fresh Hot Coffee
Hot Chocolate
Orange Juice

Now, out of this group of 25 friends and relatives; only three of us were “gluten free.”  All the others eat wheat.  But unfortunately for me; there were some folks that had been so badly “burned” by eating poorly prepared, gluten-free food that they had formed a new religion!  They called it: “I refuse to eat any food that is Gluten Free.  It’s disgusting.” 


Dang! What should I do?!  Well, after fortifying myself with a (magnificent) cup of coffee I decided to…NOT TELL THEM THAT THE COFFEE CAKE WAS GLUTEN FREE.  You know the old adage, “What they don’t know won’t hurt them.”

Here’s what happened at the Breakfast:  Even with all that other food; both of the World’s Best Cinnamon Coffee Cakes got completely polished off.  Man alive; do you know when I told them that the Coffee Cakes were gluten-free; they didn’t believe me??  Well, all I can say is – try this Coffee Cake for yourself.  I think you’ll really enjoy it.  I sure wish I had a piece right now…

2 1/2 cups almond flour (Bob’s Red Mill works great)
1/2 cup oat flour 
1/4 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon powdered ginger
1 tablespoon ground cinnamon
1 cup firmly packed, brown sugar 
1/2 cup great tasting, mild flavored, olive oil
1 cup walnuts or pecans
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon baking powder
4 large (or extra large) eggs
1 teaspoon pure vanilla extract
1 cup milk of your choice  (Dairy, almond, etc.  I prefer unsweetened So Delicious refrigerated coconut milk; available in the dairy section at most natural grocery stores.)
Grease a 9x13x2 inch baking pan.  I use a glass baking pan.
Preheat oven to 325 degrees F.  
  1. In a food processor, place almond flour, oat flour, coconut flour, salt, 1 tablespoon cinnamon, ginger, brown sugar.  Mix until combined.  Then add the olive oil.  Whirl, just until mixed.  Transfer to a large mixing bowl and set aside.
  2. Make topping:  Remove 1 cup of this mixture and return to the food processor.   Add the walnuts or pecans and the remaining 1 teaspoon of cinnamon.  Whirl around until the nuts form “crumbs” for your topping.  Set topping aside.
  3. Stir in baking soda and baking powder to the reserved mix in the large mixing bowl.  Add vanilla, eggs and coconut milk.  Beat on low speed just until combined, then beat on medium speed until smooth about 30 seconds to 1 minute, depending on how powerful your mixer is.  
  4. Pour into a greased 9 x 13 x 2 inch baking pan. Sprinkle on reserved topping.  Bake in a pre-heated oven at 325 degrees for 40-45 minutes or until tests done.  (Poke with a toothpick; near center – if the toothpick comes out clean – no wet batter on it, then it’s done).

ENJOY your Coffee Cake!  

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