4.7 from 57 votes
Almond Flour Cranberry Orange Coffee Cake
The Almond Flour Cranberry Orange Coffee Cake combines almond and tapioca flours into a grain-free batter enriched with coconut oil and maple syrup. Fresh cranberries tossed in tapioca flour and a distinct touch of orange zest deliver bursts of tartness and citrus brightness throughout the tender cake. A cinnamon and pecan streusel topping adds a pleasantly crunchy contrast to the moist crumb. This coffee cake suits breakfast or afternoon tea, offering a festive flavor profile without using traditional wheat flour.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
9
Servings
Calories:
592 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 9 Servings
Amount Per Serving
Calories 592
% 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.