Flourless Coffee Cake

by thebigleybasics

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Vegan, gluten free, paleo, and sugar free/keto friendly flourless coffee cake! This flourless coffee cake is the perfect holiday breakfast or brunch recipe. You can enjoy it throughout the week or serve it for New Year’s brunch! We’ll be enjoying this sweet coffee cake all holiday week long.

How do I make this coffee cake sugar free?

This recipe calls for pure maple syrup as the sweetener, but you can substitute it with a sugar free maple syrup instead to keep the recipe sugar free and keto.

flourless coffee cake

What ingredients will I need to make this coffee cake?

You’ll need just 8-9 simple ingredients for this coffee cake. They are:

  • almond flour
  • ground flaxseed
  • salt
  • baking powder
  • cinnamon
  • pure maple syrup
  • pure vanilla extract
  • water
  • dairy free yogurt (optional)

What dairy free yogurt did you use?

I used Forager Project unsweetened cashew milk dairy free yogurt. The yogurt is only used for the icing, so it is completely optional. If you don’t have yogurt on hand or prefer not to use it, you can make an icing with powdered sugar and water!

flourless coffee cake

How do I store this flourless coffee cake?

You should store this coffee cake in the fridge since it has a yogurt based icing. It will stay fresh for 4-5 days in the fridge!

How many servings does this recipe make?

This flourless coffee cake will make 8 slices. If you want smaller slices, you can cut it into 16 slices instead!

Ready to make this coffee cake? The full recipe is below!

Flourless Coffee Cake

Serves: 8 Prep Time: Cook Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.7/5
( 27 review )


For the Coffee Cake

  • 2 cups almond flour
  • 4 flax eggs or regular eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup water

For the Cinnamon Streusel

  • 1 cup almond flour
  • 1/4 cup ground flaxseed
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1-2 TBS water

For the Icing

  • 2 TBS dairy free yogurt
  • 1 TBS maple syrup


  1. Preheat the oven to 350° and line an 8-inch cake pan with parchment paper.
  2. While the oven preheats, mix together all of the coffee cake ingredients in a large bowl until the batter is thoroughly mixed.
  3. Pour the batter into the prepared cake pan and bake the coffee cake in the oven for 45 minutes.
  4. While the cake bakes, prepare the streusel topping: mix together all of the streusel ingredients in a medium sized bowl until a smooth mixture forms.
  5. Spread the streusel mixture onto a small baking sheet and spread it out evenly.
  6. Once the coffee cake has finished baking, remove it from the oven and let it cool. While the coffee cake cools, place the streusel in the oven and bake it for 15 minutes.
  7. Once the streusel topping is baked, remove it from the oven and let it cool with the coffee cake.
  8. Once the coffee cake and streusel have cooled, crumble the streusel mixture with your fingers and sprinkle it evenly over the coffee cake.
  9. Once all of the streusel is sprinkled over the coffee cake, press it down gently with your fingers so that it sticks to the coffee cake.
  10. Next, mix together the icing in a small bowl. Once mixed, drizzle the icing over the coffee cake.
  11. Slice the cake into 8 slices and serve! Or store in the fridge until serving.
Did You Make This Recipe?
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