Cinnamon Pecan Coffee Cake

  • Servings : 5
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m


  • 1/2 C Coconut Milk (or Coconut Milk Kefir)
  • 2 Eggs
  • 1/4 C Raw Local Honey
  • 1 tsp Vanilla
  • 2 C Almond Flour
  • 1/2 C Arrowroot Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • Swirl: 2 tbsp Cinnamon
  • 1/4 C Coconut Oil (or butter)
  • Topping: 1/4-1/2C Chopped Pecans (or walnuts) 3 Tbsp Honey


Step 1

Preheat oven to 325. In separate bowls, combine dry cake ingredients and wet cake ingredients. Pour wet into dry and stir to combine. Pour into coconut greased 7X9 dish.

Step 2

Combine swirl ingredients and dollop onto cake. Using a knife, swirl in topping.

Step 3

Optional: Add on 1/4 C chopped pecans or walnuts.Place in preheated oven and bake 25-30 minutes until a toothpick comes out clean.

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Recipe Comments

Comments (14)

  1. posted by Allison on August 19, 2011

    Can I sub almond flour for arrowroot powder? I don’t have any, nor any idea where to get it!

  2. posted by Shelly on August 19, 2011

    they sell arrowroot in the natural food sections of most grocery store. you cannot sub almond flour – the arrowroot is acting as a thickening agent. You can try tapioca flour or something like that.

    MY question – is that the canned coconut milk?

  3. posted by EstherW on August 19, 2011

    I would agree with Shelly, Allison, almond flour would not work for the arrowroot. Sometimes arrowroot powder is labeled ‘Arrowroot Flour’, ‘Arrowroot Starch’, or just ‘Arrowroot’. They are all the same thing. In a pinch, you could just use more almond, you will just want to use a couple tbsp more, and you may not end up with as ‘fluffy’ a product because of the body that Arrowroot creates.
    And yes, Shelly, it is full-fat canned coconut milk.

  4. posted by Allison on August 19, 2011

    Thanks ladies!

  5. posted by Rikus on August 19, 2011

    Would unsweetened “So Delicious” coconut milk also work or is the Coconut milk from a can much different? Thanks

  6. posted by Wendy H. on January 14, 2012

    You can substitute cornstarch for arrowroot.

  7. posted by Shelly Stamps on February 25, 2012

    This coffee cake is absolutely delicious. I just pulled it out of the oven and it is much better than a flour-based cake. I’m having a brunch for some girlfriends this morning and am very pleased. Thank you!!!


    PS I made the recipe as directed and wouldn’t change anything. :-)

  8. posted by Ellen B on April 14, 2012

    Delicious coffee cake! Baked it in a round 8 inch cast iron skillet lined with parchment paper and served it for Easter brunch……did I mention that it was delicious…very moist and full of cinnaminy goodness.

  9. posted by Jen on July 28, 2012

    This was my first paleo dessert and I have to say, I was terrified. I followed the recipe to the t and it turned out absolutely delicious! Everyone loved it. I will definitely make it again and again! Thank you!

  10. posted by Marci on March 10, 2013

    Baked this recipe this morning, and it was fabulous. Moist and yummy, and a great breakfast treat for the family before church. I will definitely be making this again!

  11. posted by lewisdm on November 8, 2014

    This came out very dense and dry for me, and the batter was very thick, not pourable, but I had to use 1/2 coconut flour as I was all out of enough almond flour. Could this be the reason?

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