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Cinnamon Streusel Coffee Cake

Prep Time:  30 minutes         Bake Time: 45-50 minutes              Makes: 8-10 slices


Streusel topping-

  • 1 cup almond flour
  • ½ cup gluten-free oat flour
  • ¼ cup gluten-free rolled oats
  • 2 teaspoons cinnamon
  • Pinch of sea salt
  • 3 tablespoons unsweetened applesauce 
  • 3 tablespoons coconut oil
  • 2 tablespoons raw honey
  • ½ cup chopped pecans

Streusel filling-

  • ½ cup pecans, chopped finely
  • ½ teaspoon cinnamon
  • 2 teaspoons raw honey


  • 1 cup almond flour
  • 1 cup gluten-free oat flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2/3 cup raw honey
  • 4 tablespoons unsweetened applesauce
  • 2 tablespoons coconut oil
  • 2 eggs
  • 1 ½ teaspoon all-naural vanilla
  • 1 cup plain Greek yogurt


  1. Preheat oven to 350oF. Trace bottom of 9” round cake pan on parchment paper. Cut out and place in lightly greased pan.
  2. Combine streusel topping ingredients in a medium mixing bowl and set aside. Combine streusel filling ingredients in small bowl and set aside.
  3. Combine flour, baking powder, baking soda, and salt in medium mixing bowl.
  4. In a large mixing bowl, beat together honey, applesauce, and oil until fluffy. Add 1 egg, beat. Add other egg, beat. Add vanilla. Beat until fluffy.
  5. Add 1/3 of flour mixture to egg mixture and beat, followed by 1/3 of yogurt and beat, followed by 1/3 flour, and beat, then 1/3 yogurt, etc. until all ingredients are mixed. Pour ½ cake batter into cake pan. Sprinkle streusel filling on top, followed by remaining batter. Sprinkle streusel topping on top of batter. Bake 50-55 minutes or until inserted toothpick comes out clean. Cover with foil if top gets too dark during baking.
  6. Loosen cake from sides of pan with a butter knife. Allow to cool completely in the cake pan. Transfer to a plate.

Recipe and Image Credit: Rene Maserati 

IBD-AID Phase III (as tolerated).