I baked a buttery, moist cinnamon coffee cake swirled with spiced-sugar filling and a crunchy streusel that’s honestly my Almond Flour Breakfast Cake in disguise with zero butter and no refined sugar.

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I’m obsessed with this healthy Starbucks coffee cake because it tastes like real cake but doesn’t wreck my snack game. I love the buttery, moist crumb and that cinnamon swirl that makes me shut up and eat it.

Almond flour gives it this tender, nutty backbone, and the tang from 1/2 cup plain Greek yogurt keeps it unexpectedly lively. It’s a legit Almond Flour Breakfast Cake and proof Grain Free Cakes can taste indulgent without junk.

And the streusel crunch? Yes.

I bring this to mornings or when I need a sweet that satisfies. No butter, no refined sugar, flavor.

Ingredients

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Almond flour: nutty, protein-rich base that keeps it grain free.
Arrowroot/tapioca starch: lightens crumb so it’s not dense.
Baking powder: gives lift so your cake rises nicely.
Baking soda: a little help for tender texture.
Sea salt: balances sweetness and brings out flavors.
Cinnamon: warm, cozy spice you’ll want more of.
Nutmeg: subtle warmth, optional but really nice.
Eggs: structure and protein, they hold everything together.
Yogurt: moistness and tang, dairy free swaps work fine.
Avocado oil: neutral fat that keeps cake soft.
Maple syrup: natural sweetener with a mellow caramel note.
Vanilla extract: rounds flavors, makes it taste homemade.
Apple cider vinegar: reacts for lift, you barely notice it.
Coconut sugar filling: deep caramel flavor for the swirl.
Cinnamon filling: concentrated spice for that classic swirl.
Melted coconut oil: helps the swirl stick together.
Streusel almond flour: tender, nutty crumble topping you’ll love.
Chopped nuts: crunchy contrast and extra flavor punch.
Coconut sugar streusel: caramel notes without refined sugar.
Melted oil streusel: binds crumbs and keeps them crisp.
Streusel cinnamon and salt: tiny boost of warmth and balance.
Xanthan gum optional: slightly firmer crumb if you want.
Garnish: extra nuts or cinnamon for a pretty finish.

Ingredient Quantities

2 1/2 cups blanched almond flour, packed

1/4 cup arrowroot starch or tapioca starch

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine sea salt

1 tsp ground cinnamon (plus extra for swirl)

1/4 tsp ground nutmeg, optional

3 large eggs, room temp

1/2 cup plain Greek yogurt or dairy free yogurt (coconut or almond works)

1/3 cup avocado oil

1/2 cup pure maple syrup

1 tsp vanila extract

1 tsp apple cider vinegar

Filling: 1/3 cup coconut sugar

Filling: 2 1/2 tbsp ground cinnamon

Filling: 1 tbsp melted coconut oil to help bind the swirl

Streusel: 3/4 cup almond flour

Streusel: 1/4 cup chopped pecans or walnuts for crunch

Streusel: 3 tbsp coconut sugar

Streusel: 2 tbsp melted coconut oil or avocado oil

Streusel: 1 tsp cinnamon and pinch of salt

Optional: 1/8 tsp xanthan gum for a slightly firmer crumb (skip if you dont have it)

Optional garnish: a few extra chopped nuts or a light dusting of cinnamon

How to Make this

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1. Preheat oven to 350F and grease an 8×8 baking pan or line it with parchment, set aside.

2. In a large bowl whisk together 2 1/2 cups blanched almond flour, 1/4 cup arrowroot or tapioca starch, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg if using, and 1/8 tsp xanthan gum if you want a slightly firmer crumb.

3. In a separate bowl whisk 3 room temperature eggs, then add 1/2 cup plain Greek yogurt (or dairy free yogurt), 1/3 cup avocado oil, 1/2 cup pure maple syrup, 1 tsp vanilla extract and 1 tsp apple cider vinegar until smooth and a bit frothy.

4. Pour the wet mixture into the dry ingredients and fold gently until combined; batter will be thick but pourable. Scrape the bowl so all almond flour is incorporated.

5. Make the cinnamon filling by mixing 1/3 cup coconut sugar with 2 1/2 tbsp ground cinnamon and 1 tbsp melted coconut oil until it holds together a little. Reserve about 2 tbsp of this for the top if you like extra crunch.

6. Spread about half the batter into the prepared pan, smooth the top, then sprinkle the cinnamon filling evenly over that layer. Dollop the remaining batter on top and gently spread to cover the filling, then swirl a knife through the top layer a few times to create a ribboned swirl.

7. Make the streusel by combining 3/4 cup almond flour, 1/4 cup chopped pecans or walnuts, 3 tbsp coconut sugar, 2 tbsp melted coconut oil, 1 tsp cinnamon and a pinch of salt; mix until crumbly and sprinkle evenly over the cake (add the reserved filling bits on top if you kept them).

8. Bake at 350F for about 32 to 38 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If the streusel browns too fast, tent loosely with foil for the last 8 to 10 minutes.

9. Let the cake cool completely in the pan for at least 30 minutes before slicing so it firms up. Garnish with extra chopped nuts or a light dusting of cinnamon if you want.

10. Store leftovers covered at room temp for 1 day or in the fridge up to 5 days; warm slices briefly before serving for that fresh bakery vibe.

Equipment Needed

1. 8×8 inch baking pan (greased or lined with parchment)
2. Large mixing bowl plus one medium bowl
3. Whisk
4. Rubber spatula or flexible spatula
5. Measuring cups and spoons
6. Small bowl or cup for mixing the cinnamon filling
7. Knife or offset spatula for swirling and spreading
8. Baking sheet or cooling rack to set the pan on
9. Oven mitts
10. Toothpick or cake tester to check doneness

FAQ

Q: Can I make this cake completely dairy free? A: Yes. Use a coconut or almond yogurt instead of Greek yogurt, and make sure any toppings or mix ins are dairy free. The texture will be just a little different, a bit more tender, but still great.

Q: Can I substitute another flour for almond flour? A: Not really. This recipe relies on blanched almond flour for texture and fat. Subbing coconut flour or regular flour will change the ratios a lot and likely dry it out. If you must, look for a recipe made for that flour.

Q: Do I have to use arrowroot or tapioca starch? A: You should use one of them. They help lighten the crumb and keep it from being too dense. If you skip it the cake may be heavier, but it will still bake.

Q: Can I use another oil instead of avocado or coconut oil? A: Yes, neutral oils like light olive oil or grapeseed work fine. Butter or ghee will work if you're not dairy free, but melt it and cool before mixing so the eggs don't cook.

Q: How do I store leftovers and how long do they last? A: Store covered at room temp for 1 to 2 days, or in the fridge for up to 5 days. You can freeze slices wrapped tightly for up to 3 months. Thaw in the fridge or at room temp and warm briefly.

Q: My cake was crumbly, how do I get a firmer crumb next time? A: A few tips: make sure eggs are room temp, press batter gently into the pan so it binds, and consider adding the optional 1/8 tsp xanthan gum for a slightly firmer crumb. Also don't overbake it, overbaking dries it out and makes it crumble.

Healthy Starbucks Coffee Cake Recipe (grain Free + A Dairy Free Option!) Substitutions and Variations

Almond flour: swap with blanched sunflower seed flour at a 1 to 1 ratio. It bakes similar but may turn a greenish color if you use baking soda and an acid, so use baking powder or omit the soda if you notice color change.
Arrowroot or tapioca starch: replace with cornstarch in equal amounts. Cornstarch thickens the same but can give a slightly denser crumb, so don’t overmix.
Plain Greek yogurt or dairy free yogurt: use silken tofu blended until smooth for a 1 to 1 swap, or use unsweetened applesauce at a 3 4ths cup for every 1 cup yogurt for a lighter, slightly sweeter result.
Avocado oil: swap with light tasting olive oil or melted coconut oil in equal measure. Olive oil adds a fruity note, coconut oil adds a hint of coconut and firms the cake a bit when chilled.

Pro Tips

1) Measure the almond flour right. Pack it lightly into the cup or use a scale if you got one. Too much flour makes the cake dense and dry, too little makes it collapse in the middle. If you only have cup measures, spoon the flour into the cup then level it off instead of scooping.

2) Don’t skip room temp eggs and yogurt. Cold eggs make the batter seize and the texture gets uneven. Let them sit on the counter for 20 minutes. Whisking the eggs a little first helps trap air so the bake is lighter, even with almond flour.

3) Keep an eye on the streusel. If it’s browning too fast, tent with foil for the last 8 to 10 minutes. Also press the streusel lightly so it sticks, otherwise it all falls off when you slice. You can reserve a few extra chopped nuts to press on top after baking for a prettier, crunchy finish.

4) Cool completely before slicing, you’ll thank me later. Almond flour bakes set as they cool, so if you cut hot you get crumbs and a gummy center. If you want warm slices, reheat single pieces briefly in the oven or toaster oven so they keep shape.

Healthy Starbucks Coffee Cake Recipe (grain Free + A Dairy Free Option!)

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. 8×8 inch baking pan (greased or lined with parchment)
2. Large mixing bowl plus one medium bowl
3. Whisk
4. Rubber spatula or flexible spatula
5. Measuring cups and spoons
6. Small bowl or cup for mixing the cinnamon filling
7. Knife or offset spatula for swirling and spreading
8. Baking sheet or cooling rack to set the pan on
9. Oven mitts
10. Toothpick or cake tester to check doneness

Ingredients

2 1/2 cups blanched almond flour, packed
1/4 cup arrowroot starch or tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1 tsp ground cinnamon (plus extra for swirl)
1/4 tsp ground nutmeg, optional
3 large eggs, room temp
1/2 cup plain Greek yogurt or dairy free yogurt (coconut or almond works)
1/3 cup avocado oil
1/2 cup pure maple syrup
1 tsp vanila extract
1 tsp apple cider vinegar
Filling: 1/3 cup coconut sugar
Filling: 2 1/2 tbsp ground cinnamon
Filling: 1 tbsp melted coconut oil to help bind the swirl
Streusel: 3/4 cup almond flour
Streusel: 1/4 cup chopped pecans or walnuts for crunch
Streusel: 3 tbsp coconut sugar
Streusel: 2 tbsp melted coconut oil or avocado oil
Streusel: 1 tsp cinnamon and pinch of salt
Optional: 1/8 tsp xanthan gum for a slightly firmer crumb (skip if you dont have it)
Optional garnish: a few extra chopped nuts or a light dusting of cinnamon

Directions

Preheat oven to 350F and grease an 8×8 baking pan or line it with parchment, set aside.
In a large bowl whisk together 2 1/2 cups blanched almond flour, 1/4 cup arrowroot or tapioca starch, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg if using, and 1/8 tsp xanthan gum if you want a slightly firmer crumb.
In a separate bowl whisk 3 room temperature eggs, then add 1/2 cup plain Greek yogurt (or dairy free yogurt), 1/3 cup avocado oil, 1/2 cup pure maple syrup, 1 tsp vanilla extract and 1 tsp apple cider vinegar until smooth and a bit frothy.
Pour the wet mixture into the dry ingredients and fold gently until combined; batter will be thick but pourable. Scrape the bowl so all almond flour is incorporated.
Make the cinnamon filling by mixing 1/3 cup coconut sugar with 2 1/2 tbsp ground cinnamon and 1 tbsp melted coconut oil until it holds together a little. Reserve about 2 tbsp of this for the top if you like extra crunch.
Spread about half the batter into the prepared pan, smooth the top, then sprinkle the cinnamon filling evenly over that layer. Dollop the remaining batter on top and gently spread to cover the filling, then swirl a knife through the top layer a few times to create a ribboned swirl.
Make the streusel by combining 3/4 cup almond flour, 1/4 cup chopped pecans or walnuts, 3 tbsp coconut sugar, 2 tbsp melted coconut oil, 1 tsp cinnamon and a pinch of salt; mix until crumbly and sprinkle evenly over the cake (add the reserved filling bits on top if you kept them).
Bake at 350F for about 32 to 38 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If the streusel browns too fast, tent loosely with foil for the last 8 to 10 minutes.
Let the cake cool completely in the pan for at least 30 minutes before slicing so it firms up. Garnish with extra chopped nuts or a light dusting of cinnamon if you want.
Store leftovers covered at room temp for 1 day or in the fridge up to 5 days; warm slices briefly before serving for that fresh bakery vibe.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.