This decadent Paleo hazelnut coffee cake uses hazelnut flour for a rustic texture and rich, toasty flavor. The result is a moist, satisfying coffee cake that’s special enough for guests yet simple to prepare.
Coffee cake—particularly one with a crunchy crumble topping—is one of those classic morning treats that pairs perfectly with a fresh cup of coffee. The sweet crumble that melts into the cake while it bakes replaces frosting, adding both sweetness and textural contrast. Hazelnut flour gives this cake a slightly coarse, nutty crumb that feels both rustic and indulgent.
I developed this version to highlight hazelnut flour as the star ingredient. It’s grain-free and Paleo-friendly, making it a good option for readers avoiding wheat or looking for a nut-forward profile. The semi-coarse texture of the flour provides structure and flavor, and a simple walnut-cinnamon crumble finishes the top with satisfying crunch.
This is one of those recipes I reserve for a weekend brunch or when friends are coming over. It feels special without being fussy—easy to assemble, quick to bake, and excellent warmed before serving. If you want to make a breakfast or brunch that feels homemade and a little bit luxurious, this hazelnut coffee cake fits the bill.
Below is the full recipe. The ingredient quantities, baking time, and storage notes are included so you can prepare this reliably. The cake serves nine squares and keeps well in the refrigerator for several days—reheat individual pieces briefly before serving for the best texture.
Hazelnut Coffee Cake
Ingredients
For the cake batter:
- 1 1/2 cups hazelnut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted and at room temperature (may substitute with ghee or grass-fed butter)
- 2 large eggs, room temperature
- 1/4 cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice (may substitute with apple cider vinegar)
For the crumble:
- 1/2 cup walnuts, chopped
- 1/2 cup coconut sugar
- 4 tablespoons hazelnut flour
- 1 tablespoon ground cinnamon
- 2 tablespoons grass-fed butter, room temperature (may substitute with coconut oil or ghee)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square metal cake pan with parchment paper, allowing some overhang for easy removal.
- In a bowl, whisk together the dry cake ingredients: hazelnut flour, arrowroot flour, coconut sugar, baking soda, and salt. Break up any clumps so the mixture is uniform.
- In a separate large bowl, whisk the wet ingredients: melted coconut oil, eggs, coconut milk, vanilla extract, and lemon juice until smooth and even.
- Add the dry ingredients to the wet in roughly 1/2-cup increments, whisking after each addition until fully incorporated and a batter forms.
- Pour the batter into the parchment-lined pan and smooth the top.
- To make the crumble, combine the chopped walnuts, coconut sugar, hazelnut flour, cinnamon, and room-temperature butter in a bowl. Use a pastry cutter or your fingertips to blend until the butter is evenly distributed and the mixture forms coarse crumbs.
- Sprinkle the crumble evenly over the cake batter.
- Bake at 350°F for about 30 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cut into 9 squares and serve warm or at room temperature.
- Storage note: Store covered in the refrigerator for up to 5 days. Reheat individual pieces briefly before serving if you prefer them warm.
Nutrition
Additional Info
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