Post image for Cinnamon Swirl Breakfast Cake. (Grain/Gluten/Dairy/Soy Free) With directions to make sugar free.

Cinnamon Swirl Breakfast Cake. (Grain/Gluten/Dairy/Soy Free) With directions to make sugar free.

by Brittany on December 9, 2012

After receiving literally hundreds of comments from various readers that they made and loved my Cranberry Orange”Buttermilk”  Breakfast Cake the idea for this spin-off recipe came to mind.

This cake is SO good… that’s all you need to know. Make it and love it..its my Christmas (or Holiday)  gift to you!

Cinnamon Swirl Breakfast Cake 

1/4 Cup Milk or Water  (any variety: dairy or nondairy)
1 Tsp Lemon Juice

2 Cups Packed Blanched Almond Flour
3/4 Cup Starch (Potato, Tapioca or Arrowroot)
 3/4 cup organic cane sugar
1 Tsp. Baking Powder (double acting if you have it!) 
1/4 Tsp. Salt
1/3 Cup Melted Coconut Oil (Or melted butter or other oil)
2 Large Eggs
1 Tbs Vanilla Extract 

1 Tbs Cinnamon
2.5 Tbs Maple Syrup or Agave. 

  1. Preheat oven to 350 degrees. Line a small cake pan or bread pan with parchment paper.
  2.  In a small bowl combine the Milk (or water)  or your choice with the lemon juice. Set aside.
  3. In a large bowl combine the Almond Flour, Starch, Sugar, Baking Powder, Salt and stir well. Add in the Melted Coconut Oil, Eggs Vanilla, Milk (or water).
  4.  Scoop out 1/3 cup of the batter into a small bowl. To that batter add the cinnamon and maple syrup.
  5. Pour the (white) batter into the parchment lined pan. Then drizzle the (brown) cinnamon batter over top in a  marble like swirly pattern.
  6. Place in oven. Bake for 40-45 minutes- A toothpick should come out clean. Let cool slightly before slicing.

Store at room temperature in a sealed container or freeze for another day!

Substitutions & Ideas:

  • DO NOT try to substitute almond flour for coconut (ever!) they don’t work the same. If you have a problem with almonds- use another nut or seed flour instead.
  • I know that many of you avoid sugar and starch. I had a reader convert my last breakfast cake to work for these dietary needs. Since this recipe is almost the same- it should work here as well.  Here is the comment she left me : “ I used 1/2 Tbsp Glucomannan powder (instead of starch), I increased the Baking powder to 2 1/2 tsp and I added an additional egg white. Instead of Cane sugar I used xylitol.  I mixed the eggs/xylitol with a hand mixer until it was light and frothy (that helped the consistency a lot!). I baked it at 330 degrees for 55 minutes.” 
  • Feel free to sub out the cane sugar for another lower glycemic sweetener like Coconut Palm Sugar. Keep in mind that if the sugar you select is dark in color- that will effect the color of the cake too!
  • For those of you looking for a non- glycemic maple syrup I use and really like Joseph’s Sugar Free Maple Flavor Syrup. It can be purchased at whole foods or ordered online.
  • Want to have some fun? Make this into a zebra breakfast cake. Divide the batter in half and put the cinnamon and maple in half of the batter. If you want the batter to be darker- add more cinnamon than I have called for. Here’s a youtube video that shows how to make a zebra cake.





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{ 22 comments… read them below or add one }

Jen December 9, 2012 at 8:51 pm

Added to my to do list, this looks awesome.


Amy December 9, 2012 at 10:11 pm

Yum! Can’t wait to try it! Thank you! BTW keep it “Christmas” gift, I like it better than “Holiday!” ..***Keep Christ in Christmas Y’all!…***


Brittany December 10, 2012 at 1:16 am

I have Jewish friends and readers.. :)


Sarah December 11, 2012 at 5:08 am

hey, I’m Jewish and I love hearing people call Christmas, well Christmas. Never has bothered me : )


Brittany December 11, 2012 at 5:19 am

Oh I didn’t think saying Christmas was offensive – I said ” holidays” to include everyone!!


Barb December 9, 2012 at 10:28 pm

Pretty sure I’ll be making this very soon – probably adding pecans too. I make your buttermilk cake too – love to mix fresh blueberries and cranberries & use lemon zest. Love it!! Thanks so much for your wonderful recipes – it makes re-learning how to cook a little easier!


emily December 9, 2012 at 11:05 pm

That looks so good! :) Can’t wait to try it!


Ricki December 10, 2012 at 12:16 am

This looks amazing. Every time I see a recipe with almond flour, I am so envious–we can’t get the Honeyville here in Toronto. Boo hoo!!! I think I need to take a trip to the States. . . . ;-)


Brittany December 10, 2012 at 12:19 am

Have some shipped to me and we could meet halfway! :) we aren’t far!


Tona February 23, 2013 at 5:33 pm

Ricki, you can buy almond flour in Toronto from (they also have a US site – so make sure you’re in the Canadian site). My friends and I buy in bulk and it turns out to be a bit cheaper. Super fast delivery – I usually get my shipment in 2 days!


Diana G December 10, 2012 at 4:12 am

Thanks so much! This fits right into my fodmap restricted diet.


jill warren December 10, 2012 at 7:28 pm

Just made this and it was amazing!! I didnt have almonds on hand so ground up some walnuts instead and it came out wonderfully. Had to stop myself from eating the whole thing. I cannot use eggs and used flax seed instead. It does not rise like your picture but it does rise (more like a brownie rise). Its a good compromise for those who still want to keep using those yummy recipes you put out there. Thanks


Jen December 10, 2012 at 9:20 pm

Made this last night, was very delish! I did have to add 1/4 cup of water because the batter was really quite firm for cake batter. Also the amount of cinnamon called for resulted in a lighter colored topping than the picture, would probably double it next time.


Brittany December 10, 2012 at 9:34 pm

That’s funny! Because I used the exact amount that I called for and then took my picture of the same cake! :)


Brittany December 10, 2012 at 9:35 pm

Also- did you by chance use coconut oil? If the batter is at all cold it will make it feel thicker- but in the end it turns out perfect.


Stephanie December 12, 2012 at 9:43 pm

Made this last night and it was awesome! Tasted even better this morning after setting all night. Thanks for all the info you post! Great website.


stephanie ewals December 12, 2012 at 11:56 pm

This cake is fantastic and a hit for everyone at my house. I have three different kinds of cinnamon and am going to make it with each one and instead of cake I am making muffing tops. This has been such a treat and that I shouldn’t be eating as it’s not helping get rid of candida but I am so strict with everything else that I am indulging in a few things here and there! You rock!!


chocolatechip69 December 13, 2012 at 2:52 pm

Brittany, thanks so much for such an amazing recipe.
I don’t bake much these days because ever since I went grain free 5 years ago, nothing ever compares to baked goods made of wheat flour. But I still like to experiment.

I was invited to dinner with a family that eats gluten/dairy free, and decided to give this recipe a try so I could bring something with me. OMG. I had no idea it would taste THIS amazing and so close to a real thing. I can’t taste the difference at all. It came out very moist and incredibly satisfying. I added some chopped walnuts to it for extra crunch.

Btw, the rest of my family is not grain/dairy free and they gobbled it right up. Glad I made a triple batch:)


Cheryl Strong December 14, 2012 at 9:06 pm

I made this cake last night and it was a hit! I’m so happy that you are developing these recipes. I have missed cake but I don’t miss feeling crappy when I eat. Now I don’t have to.
I love your blog. I too have a myriad of health problems that I am trying to work through.

Thank you.


deni December 19, 2012 at 1:14 am

This is my Christmas morning treat! I think it will pair nicely with a quiche. and Coffee.


Bekah December 29, 2012 at 3:22 am

Hi Brittany,
I’m the one who left the comment about using Glucomannan powder instead of starch and I’ve made the recipe many, many times since I originally left that comment. I have found that I need to cut the milk back to 3Tbsp, cut the coconut oil down to 2Tbsp, and I added 1Tbsp of coconut flour because it was coming out a little too moist. I then cut the xylitol back to 1/3 c. and added 1/4 tsp of stevia extract (powdered). I know it seems like a lot of changes, but it’s really just small tweaks that made the consistency just right :) Anyway, making those changes, I bake it at 350 for 35-40 minutes and it is PERFECT!!! I get more requests for this recipe than anything else I make. Feel free to edit/re-post this comment as you see fit. Or even post it as a separate recipe labeled as “starch-free” if that suits you. I certainly still consider it your recipe so use this info as you want. Thanks for all your hard work and discussions about substitutions – it’ makes “playing” in the kitchen much more enjoyable!


Tona February 23, 2013 at 5:28 pm

Can this recipe be doubled and still turn out?


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