Almond Flour Cranberry Orange Coffee Cake
User Reviews
4.7
Almond Flour Cranberry Orange Coffee Cake
Description
The Almond Flour Cranberry Orange Coffee Cake recipe centers on a blend of almond and tapioca flours to create a grain-free base with a moist, tender texture. Sweetened with pure maple syrup and enriched with coconut or avocado oil, the batter gains subtle richness and natural sweetness. Fresh cranberries are halved and coated with tapioca flour to keep them evenly distributed as they add tart bursts throughout the cake. A highlight is the cinnamon streusel topping made from almond flour, pecans, coconut sugar, and coconut oil, providing a textured, spiced crust that contrasts with the soft crumb. Baking in an 8-inch pan gives a manageable size for serving. This cake offers a vibrant combination of sweet, tart, and warmly spiced flavors, making it appropriate for a leisurely breakfast or snack paired with coffee or tea.
Ingredients
Grain-Free Coffee Cake:
- 3 large egg
- 1/2 cup coconut oil melted, or avocado oil
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour leveled
- ½ cup tapioca flour leveled
- 1/2 tsp ground cinnamon
- 1.5 tsp baking powder
- ½ tsp salt sea salt
- 1 Tbsp orange zest
- 1 cup cranberries halved, fresh
Cinnamon Streusel Topping:
- ⅔ cup almond flour
- ¾ cup pecans chopped, raw
- ⅔ cup coconut sugar
- 5 Tbsp coconut oil melted or melted butter
- 1 ½ Tbsp ground cinnamon
- Pinch salt sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square pan with parchment paper. You can also use an 8-inch round pan or a 9-inch cake pan.
- In a small bowl, stir together the ingredients for the streusel topping and set aside until ready to use.
- Add the oil, eggs, pure maple syrup, and vanilla extract to a large mixing bowl and mix to combine the wet ingredients.
- In a separate bowl, stir together the almond flour, tapioca flour, cinnamon, baking powder, and sea salt (dry ingredients).
- Pour the dry mixture into the bowl with the wet mixture and mix until a smooth batter forms.
- Cut the fresh cranberries in half, then toss them in 1 teaspoon of tapioca flour to prevent them from sinking during the baking process.
- Stir in the orange zest and cranberries into the coffee cake batter.
- Pour half of the coffee cake batter into the prepared pan and spread it into an even layer. Sprinkle half of the streusel topping mixture over the cake batter. Repeat for the remaining batter and the remaining crumble topping.
- Cover the pan with aluminum foil and bake on the center rack of the oven for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the cake has set up and is golden brown around the edges.
- This coffee cake will be fully baked once it reaches an internal temperature of 190 degrees F. You can insert a meat thermometer into the center of the cake to verify for doneness if you have a thermometer on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1slice (of 9) | |
| Calories | 592kcal | 30% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 243mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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