Paleo Cranberry Coffee Cake

5 from 1 vote

This tender cranberry coffee cake recipe is packed with tart cranberries and a hint of orange zest, and loaded with slivered almonds and a sweet crumb topping.

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Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings pieces

Equipment

Ingredients

Crumb topping:

¼ cup almond flour
¼ cup coconut sugar
3 tablespoons coconut oil, solid (not melted)
3 tablespoons slivered almonds

Cake:

2 ¾ cups almond flour
¼ cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, solid (not melted)
½ cup coconut sugar
3 eggs
½ cup almond milk, or coconut milk
1 teaspoon vanilla or almond extract
2 cups cranberries, divided
Zest of 1 orange, divided

Instructions

Preheat oven to 350° and line an 8x8 pan with parchment paper. Set aside.
In a medium bowl, combine almond flour, coconut sugar and coconut oil. Use a pastry cutter to cut in the coconut oil until completely combined and crumbly. Set aside.
In another medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt.
In a large bowl, whisk together coconut oil and coconut sugar until well combined.
Add eggs, almond milk and vanilla/almond extract and use a wooden spoon to combine.
Add dry mixture to wet mixture until combined. Add 1 ½ cups cranberries and ¾ of the orange zest and gently stir to combine.
Press batter into prepared pan. Top with crumb mixture, cranberries and orange zest.
Bake for 40-45 minutes, or until toothpick inserted in the center comes out clean.
Let cool completely in pan. Cut into 9 pieces and enjoy!

Nutrition

Course Breakfast

Cuisine American

Author Leslie Kiszka

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