Go Back
+ servings
Paleo Cinnamon Swirl Cake sliced on parchment paper. Cinnamon sticks and cup of coffee peaking in.
Print Recipe
5 from 2 votes

Paleo Cinnamon Swirl Cake

Gluten Free, Dairy Free, Paleo, Refined Sugar Free
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 9


  • 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

Optional Icing:


Make the Base:

  • Preheat the oven to 350℉. Line a 9x9 baking pan with a parchment paper sling and spray with avocado oil cooking spray. Set aside.
  • Using a stand mixer fitted with the whisk attachment, or in a medium mixing bowl using electric beaters, beat the eggs at medium speed for 2 to 3 minutes until very frothy and pale yellow. It’s important you beat the eggs for the full time so that they take on air, which will help the cake rise.
  • To the eggs, add the avocado oil, coconut sugar, coconut yogurt, almond milk, and vanilla. Mix until combined. Add in the baking soda, baking powder, salt, almond flour, and coconut flour. Mix on medium low, scraping down the sides and the bottom of the bowl intermittently, until the batter is combined.

For the Cinnamon Swirl

  • Transfer half of the batter to a separate, medium bowl. To the batter, add in the coconut sugar and cinnamon. Mix until combined and there are no streaks left.
  • Using a cookie scoop, alternate adding in scoops of the vanilla batter and cinnamon batter until all of the batter has been transferred to the pan and the surface of the bottom is totally covered. Using a toothpick, gently swirl the batters together to make a marble pattern, ensuring that the batter is distributed throughout the pan evenly.
  • Transfer to the middle rack of the oven and bake for 22-25 minutes, or until a toothpick comes out clean when tested in the center of the cake. Allow to cool for at least 20 minutes before icing or cutting. Cut into 9 squares.