Almond Flour Cranberry Orange Coffee Cake Recipe-Step by Step Guide

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Almond Flour Cranberry Orange Coffee Cake Recipe-Step by Step Guide:- Cranberry orange grain-free flour coffee cake that is dairy-free, paleo-friendly, and refined sugar-free. This delectable confection is an explosion of citrusy sweet flavours and is light and airy.

Almond Flour Cranberry Orange Coffee Cake Recipe-Step by Step Guide



This grain-free cranberry orange cake is a stunning example of a beautiful combination of flavours, and it is a unique take on the traditional coffee cake. Icy, fluffy, and just the right amount of sweet and cosy.




  • 8-inch Baking Pan



Grain-Free Coffee Cake:

  • 3 large eggs
  • 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 sea salt
  • 1 Tbsp orange zest
  • 1 cup fresh cranberries halved



Cinnamon Streusel Topping:

  • ⅔ cup almond flour
  • ¾ cup raw pecans chopped
  • ⅔ cup coconut sugar
  • 5 Tbsp coconut oil melted or melted butter
  • 1 ½ Tbsp ground cinnamon
  • Pinch sea salt


Also Read:-Apple Pie Cheesecake Recipe-Learn Like a Pro



  • Prepare an 8-inch square pan by lining it with parchment paper and making sure the oven is preheated to 350 degrees Fahrenheit.
  • You could also use a cake pan that is 9 inches, or a round pan that is 8 inches.


  • The ingredients for the streusel topping should be mixed together in a small bowl, and then the bowl should be set aside until it is ready to be used.
  • Mix the oil, eggs, pure maple syrup, and vanilla extract together in a large mixing bowl.


  • This will ensure that the wet ingredients are thoroughly combined.
  • Prepare the dry ingredients by combining the almond flour, tapioca flour, cinnamon, baking powder, and sea salt in a separate bowl and stirring them together evenly.


  • Mix the dry ingredients with the wet ingredients in the bowl until a smooth batter is formed. Pour the dry ingredients into the bowl.
  • Once the fresh cranberries have been cut in half, they should be tossed in one teaspoon of tapioca flour.


  • This will prevent the cranberries from sinking during the baking process.
  • A mixture of orange zest and cranberries should be stirred into the batter for the coffee cake.


  • After the pan has been prepared, proceed to pour half of the coffee cake batter into it and spread it out in an even layer.
  • The cake batter should be covered with half of the streusel topping mixture for the topping.


  • This process should be repeated for the remaining crumble topping and the remaining batter.
  • A quarter of an hour should be spent baking the pan on the middle rack of the oven while it is covered with aluminium foil.


  • Once the cake has reached the desired consistency and has a golden brown colour around the edges, remove the foil and continue baking for an additional 15 to 20 minutes.
  • Once it reaches an internal temperature of 190 degrees Fahrenheit, this coffee cake will be considered to be completely baked.
  • If you have a thermometer on hand, you can check the doneness of the cake by inserting a meat thermometer into the middle of the cake.




Serving: 1slice (of 9) | Calories: 592kcal | Carbohydrates: 46g | Protein: 10g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 1g |

Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 243mg | Fiber: 5g | Sugar: 32g



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