Paleo Cinnamon Swirl Cake Recipe

There's nothing better than a warm cup of coffee and this Paleo Cinnamon Swirl Cake in the morning.


– avocado oil spray or any nonstick spray for the base: – 3 large eggs room temperature – ½ cup avocado oil – ½ cup coconut sugar – ½ cup unsweetened coconut yogurt (I like Culina brand; sub dairy yogurt if preferred) – ¼ cup unsweetened almond milk (sub non-dairy or dairy milk of choice) – 2 teaspoons vanilla extract – ½ teaspoon baking soda – 2 teaspoon baking powder – ¼ teaspoon kosher salt – 2 cups almond flour – 2 tablespoons coconut flour for the cinnamon swirl: – 2 tablespoons coconut sugar – 3 teaspoons ground cinnamon


make the base:- Pre-heat the oven to 350℉. In a 9x9 baking pan, use parchment paper and coat with avocado oil cooking spray. Set aside.

Step 1

Whisk eggs in a stand mixer or bowl with electric beaters at medium speed for 2 to 3 minutes until foamy and pale yellow. To help the cake rise, beat the eggs for the full time to add air.

Step 2

Mix avocado oil, coconut sugar, coconut yogurt, almond milk, and vanilla into eggs. Combine. 

Step 3

Mix in baking soda, powder, salt, almond flour, and coconut flour. Combine the batter on medium-low, scraping the sides and bottom of the basin occasionally.

Step 4

for cinnamon swirl:- Move half the batter to a medium bowl. Spice up the batter with coconut sugar and cinnamon. Combine till streak-free.

Step 5

Using a cookie scoop, alternating adding vanilla and cinnamon batter to the pan until the bottom is covered. 

Step 6

To equally distribute batter across the pan, gently swirl the batters with a toothpick to produce a marble pattern.

Step 7

Bake the cake on the middle rack for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes before frosting or cutting. Cutting into 9 squares.

Step 8

Also See

Pesto Unstuffed Shells Recipe