Transform your morning coffee ritual with this wholesome take on Starbucks’ beloved coffee cake. Made with nutrient-rich almond flour and naturally sweetened, this grain-free version delivers all the comfort of the classic with clean, simple ingredients. Perfect for those following paleo, gluten-free, or dairy-free lifestyles without compromising on taste.
Why You’ll Love This Recipe
This coffee cake captures the essence of the Starbucks favorite while keeping things wholesome and nutritious. The almond flour base creates a tender, moist crumb, while the cinnamon-spiced crumble adds that signature coffee cake texture we all crave.
Ingredients
For the Crumble Topping:
- 70g (⅔ cup) almond flour
- 53g (⅓ cup) coconut sugar
- 4g (1½ teaspoons) ground cinnamon
- 1g (¼ teaspoon) fine grain sea salt
- 45ml (3 tablespoons) avocado oil
For the Cake:
- 200g (2 cups) almond flour
- 4g (1 teaspoon) baking powder
- 2g (½ teaspoon) baking soda
- 2g (½ teaspoon) fine grain sea salt
- 4 large eggs, room temperature
- 160ml (⅔ cup) pure maple syrup
- 7ml (1½ teaspoons) vanilla extract
- 120g (½ cup) Greek yogurt (or 60ml/¼ cup olive oil for dairy-free option)
Instructions
- Prepare the Oven and Pan
- Preheat oven to 350°F (175°C)
- Line 9×9″ (23×23cm) baking pan with parchment paper
- Make the Crumble
- Combine all crumble ingredients in a medium bowl
- Use hands to create a wet, sand-like texture
- Set aside
- Mix the Cake Batter
- Combine all cake ingredients except Greek yogurt until smooth
- Gently fold in Greek yogurt (or olive oil)
- Layer and Bake
- Pour half the batter into prepared pan
- Add layer of crumble
- Add remaining batter
- Top with remaining crumble
- Bake 35-45 minutes until toothpick comes out clean
Pro Tips
- Ensure eggs are at room temperature for better incorporation
- Don’t overmix after adding Greek yogurt
- Cool completely before slicing for clean cuts
- Use fresh almond flour for best texture
- Line pan with parchment paper for easy removal
Variations and Substitutions
- Dairy-Free: Use olive oil instead of Greek yogurt
- Sweetener: Replace maple syrup with honey
- Oil Options: Substitute coconut oil for avocado oil
- Add-Ins: Include chopped nuts or dairy-free chocolate chips
- Spices: Add nutmeg or cardamom for extra warmth
Storage and Make-Ahead Tips
- Counter: 2-3 days in airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months, wrapped well
- Make-Ahead: Prepare crumble up to 3 days ahead
- Reheating: Warm individual pieces for 15-20 seconds
Nutritional Information (per slice, 9 servings)
- Calories: 320
- Protein: 9g
- Carbohydrates: 24g
- Fiber: 4g
- Sugar: 18g
- Fat: 22g
Timing
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Cool Time: 30 minutes
- Total Time: 1.5 hours
Common FAQs
Q: Why did my cake sink in the middle?
A: Avoid opening the oven door during baking, and ensure your baking powder is fresh.
Q: Can I use regular flour instead of almond flour?
A: This recipe is specifically designed for almond flour and won’t work with a 1:1 substitution of regular flour.
Q: How do I know when it’s done baking?
A: A toothpick inserted in the center should come out clean, and the cake shouldn’t jiggle when gently shaken.
Q: Can I make this egg-free?
A: Due to the number of eggs required, this recipe isn’t suitable for egg substitution without significant modifications.
This healthier version of the classic Starbucks coffee cake makes the perfect companion to your morning coffee or afternoon tea. Rich in protein and healthy fats from almond flour and eggs, it’s a treat you can feel good about enjoying. The combination of maple syrup and coconut sugar provides natural sweetness, while the cinnamon-spiced crumble adds that irresistible coffee cake texture we all love.
