This easy paleo cinnamon walnut coffee cake is the perfect combination of tangy and sweet! With a deliciously moist crumb, and only sweetened with honey, it’s perfect for a holiday breakfast or brunch!
Though breakfast is my favorite meal year-round, there’s something about the holiday season that makes me want to whip up something extra special. Coffee cakes, doughnuts, waffles… those sorts of fancy breakfast dance around in my head!
Of course, all these fancy things are perfectly healthy, or I wouldn’t be making them! ‘Cause I don’t really enjoy a treat that my body is going to regret later on.
A paleo-ified favorite.
This cinnamon walnut coffee cake is a healthified version of an old family favorite. Before I cut all refined sugars out of my diet, I used to use a little organic cane sugar here and there. But once I realized how negatively sugar was affecting my immune system, honey became my best friend!
My holiday brunch favorite got paleo-ified, and let me tell you, it’s pretty dang yummy. As my hubby said after his first mouthful:
“It’s delicious. But don’t take it personally…”
Cinnamon Walnut Coffee Cake.
Made with an easy mix of almond flour and arrowroot powder, the crumb on this coffee cake is perfect. The olive oil and yogurt make it nice and moist, and the sweetness of the honey complements the tartness of the cranberries perfectly. If you’re not into using olive oil, you can substitute coconut oil or even applesauce. And you can leave out the lemon zest or use orange zest, if you want.
More breakfast favorites.
If you want more delicious and healthy recipes for a holiday breakfast or brunch, check out these yummy options!
- Sourdough Almond Flour Waffles
- Dark Chocolate Triple Berry Muffins
- Mini Cinnamon Pumpkin Doughnuts
- 3-Ingredient Grain-Free Bagels
- Pumpkin Spice Muffins
- Honey Walnut Apple Crisp
- Gluten-Free Banana Bread Doughnuts
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Cinnamon Walnut Coffee Cake
Free from grain, gluten, dairy, and refined sugar.
- 2 eggs
- 1/4 cup olive oil
- 1/4 cup coconut yogurt
- 1/2 cup honey
- 6 tablespoons dairy-free milk (I use my homemade coconut milk)
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup arrowroot powder
- 1/2 teaspoon Himalayan salt
- 1 teaspoon baking soda
- 1-2 teaspoons cinnamon (depending on how cinnamony you like things… I love it!)
- 1 cup cranberries
- 1/2 cup walnuts
Preheat oven to 350 and grease a 9×9 inch baking dish.
In large bowl, whisk together wet ingredients and zest.
Add the dry ingredients on top and mix to combine.
Roughly chop cranberries and walnuts, or place in a small food processor and pulse a couple times to chop.
Fold chopped cranberries and walnut.
Bake for 35-40 minutes, or until toothpick comes out clean.