This Paleo Cranberry Coffee Cake has a perfect moist cake, a thick cinnamon crumb topping , tart cranberries, and of course a glaze. It is gluten-free, refined sugar free, and dairy-free.
Coffee cake is seriously one of my weaknesses. The crumbs, the texture. It all tastes amazing to me. If you love coffee cake like me and want another paleo version, my Healthy Pumpkin Coffee Cake is another great one for the fall!
Paleo Cranberry Coffee Cake Ingredients
- eggs
- coconut oil
- almond milk
- vanilla extract
- coconut sugar – a paleo alternative to granulated sugar
- maple syrup – I love this for the texture and flavor. Also another great paleo alternative
- almond flour – a must for paleo baking!
- coconut flour – mixing with almond flour provides the best texture
- ground cinnamon
- all spice
- salt
- cranberries – a must in this tart paleo cranberry coffee cake recipe!
Baking with Almond Flour & Coconut Flour
Baking with almond flour is a great paleo option. It has a 1:1 ratio with all purpose flour, but will need a bit more baking powder to help it rise.
Coconut flour is NOT 1:1 ratio and can not easily be swapped. However, I do believe you get the best of both worlds when you mix almond flour with coconut flour.
Storing Cranberries to Have on Hand
I just buy the pack of fresh cranberries from the store and keep them in my fridge or my freezer if I want it for the future. You can toss them in the batter straight out of the oven too!
More Coffee Cake Recipes
If you make this Paleo Cranberry Coffee Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Paleo Cranberry Coffee Cake
Ingredients
Cake
- 3 eggs
- 1/2 cup melted coconut oil
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 2 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp all spice
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups cranberries
Crumb Toppings
- 1 cup almond flour
- 1/4 cup vegan butter
- 1/3 cup coconut sugar
- 1/8 tsp salt
Instructions
- Line an 8×8 inch square pan with parchment paper. Preheat your oven to 350° F.
- In a large bowl, add in the eggs, vanilla, almond milk and coconut oil.
- Gently stir in your dry ingredients until a mixture forms. Scoop mixture into the pan and spread evenly. Top with cranberries, pressing them in gently.
- Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, coconut oil, and salt. Mix until crumbly.
- Top with crumb mixture, covering the cranberries. Bake 50-55 minutes, until the edges are lightly brown and the center is set.
- Store the cake for up to a week in the fridge
