Healthy Paleo Cranberry Coffee Cake
Healthy gluten free paleo coffee cake. Filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Also dairy free and made in minutes. Christmas breakfast couldn’t be any easier.
I am the worst Christmas person ever. Maybe it comes from the fact that I was raised in a house where Christmas dinner was a popcorn and salami picnic with any leftovers we could manage to scrounge up. As a kid those Christmas dinner were the absolute best! Nothing really beats sitting on the living-room floor with your parents and siblings chowing on some kid friendly food.
The whole red and white checked table cloth thing gave the illusion of fine Italian dinning, but underneath all that holly, elegant red and green paper plates, and moody Christmas lighting was some pretty darn good popcorn lightly dazzled with sea salt and some meat and cheese.
coffee cake is always worth it
After the fall holidays I just loose all my steam. I want easy, fast, and no-labor-involved-cooking around this time of year! Between traveling and party stress, making gourmet meals on top of that just is out of my game. I wish I was more into it and being a food blogger you would think I would be. Well, I have one weakness… and that’s coffee cake.
If there’s anything worthy of pulling me out of my lazy cooking slump- it’s this guy. Unbelievably irresistible, a paradox of soft and crumbly at the same time, and covered in pretty much the best sugar cinnamon topping known to man, this heavenly morsel is hard to ignore! This coffee cake is a perfect healthy breakfast idea. Plus, it’s gluten free and paleo, so basically… jackpot!!!
Unfortunately, I would eat piece after piece after piece… after piece of this stuff if my metabolism would let me. So, I shared this coffee cake with my friends and family and it was devoured by “paleoers” and non “paleoers” alike! I guess some of us don’t have to watch our metabolism;)
I have made this gluten free coffee cake with my favorite almond flour. Want to check my favorite brand for almond flour? Get your own bag here.
HEALTHY EATING NEVER TASTED SO GOOD.
I’m pretty sure biting into a big slice of this coffee cake is going to make you fall in love with the paleo diet! What could be better??? Knowing that eating something like this for breakfast is healthy, I’m in! The soft and delightful texture and consistency of this coffee cake will have you questioning why everyone always complains about healthy eating being bland.
In conclusion, that incredible pop of cranberry is just the final wow factor! Feel free to dust your coffee cake with arrowroot flour, giving the elusion of powdered sugar. Or if you are in for the real thing and ready to live on the edge, then go for it and sprinkle it with the real deal;) Enjoy!
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil Solid- not melted
- 3 medium eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cup fresh cranberries
- 1/3 cup coconut sugar
- 1/3 cup almond flour
- 2 tablespoons ground cinnamon
Info |
Cook Time | 60 minutes |
Prep Time | 5-10 minutes |
Servings |
slices
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Dust with arrowroot powder or powdered sugar if desired.
Recipe Notes
Dust with arrowroot powder or powdered sugar if desired. |
Ingredients
Cake Batter
Crumble Topping
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- Preheat oven to 350F.
- Grease and flour a 10" spring form cake pan.
- In a medium size mixing bowl combine all the ingredients for the batter (except the cranberries). You can use a blender, food processor, or KitchenAid mixer for this.
- Once the batter is completely smooth stir in the cranberries.
- Pour the batter into the spring form cake pan.
- In a small bowl, mix together the ingredients for the crumble topping. Then gentle sprinkle the crumble topping over the coffee cake batter.
- Bake on 350F for 60 minutes until golden brown.
Nutrition Facts
Healthy Gluten Free Paleo Cranberry Coffee Cake
Amount Per Serving
Calories 443
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
Saturated Fat 9g
45%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 70mg
23%
Sodium 158mg
7%
Potassium 24mg
1%
Total Carbohydrates 40g
13%
Dietary Fiber 5g
20%
Sugars 20g
Protein 11g
22%
Vitamin A
2%
Calcium
11%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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This coffee cake looks like it would totally get me into the holiday spirit too! I think I would have a hard time eating only one piece, just look at the tasty crumb topping!
It’s a keeper;)
Can I replace the arrowroot flour with some thing else? I am eating low carb and arrowroot is too high.
I haven’t tried exchanging arrowroot in this recipe- the only flours I would try are tapioca or a little corn starch.
Yum!! love a good coffee cake (:
It’s SO good!!
I was just thinking that I wanted to figure out something to do with these cranberries I got besides a cranberry sauce. I am so excited to try this.
Oh awesome! I hope you enjoy!
This coffee cake tastes awesome! But I think it needed some type of leavening, whether it’s baking soda or baking powder and ACV. Your’s definitely looks like you added some, so maybe it was just accidentally forgotten in the recipe? Thanks!
Hi Allison! I think you may totally be right! Thank you 🙂 I looked over my recipe notes and adjusted accordingly 🙂
This coffee cake tastes amazing! But I think it’s missing some type of leavening in the recipe. Mine did not rise at all, and looks nothing like yours. Maybe it’s just missing in the recipe? I’d love to make this again! Could you tell me what you used, if you used anything? Thanks!
I have gluten free all purpose flour, brown rice flour and coconut flour. Can any of them be used in place of the almond flour?
Hi Cheryl, I don’t know how well that would work- the coconut flour will for sure not work, but I’m not sure about the gluten free flour blend. All of them can be so different!
I made this. My coffee cake didn’t rise either. So… it was done at about 30 minutes. It was good, but anything with that much sugar on it would be. If I make it again I will do half the topping – or a different crumb topping all together.
Kaylie, most recipes call for around one tsp. of cinnamon. This recipe calls for six times that amount, or most of a small tin of cinnamon. Do you really mean 2 Tbsp. of cinnamon?
Hi Lissa, yes! I love the extra cinnamon in the topping, but you are welcome to adjust it to your taste if needed. Enjoy! 🙂
Do you halve the cranberries or put them in whole?
Hi Kara, I put them in whole! 🙂
Can this be made with dried cranberries?
Hi Penny, yes that should work!
Cake is in the oven and smells great but how long to cool before cutting? How long before I remove the spring band on the springform pan? Or do I? Thanks!
Hi Delilah, you can let it cool for about 10 minutes and it should be good to go! 🙂 Enjoy!
The cook time on this is WAY off. I made it in a 9 inch pan instead of the 10 and it was done in 35. A 10 inch would be even faster.
Delicious! However, I expected the topping to bake into the cake but it just sat on top. Is that how it’s meant to be or should I have swirled it into the batter? Or perhaps just use less of it?
Hi Sherry, you can for sure swirl it in a bit!