Let’s face it, gluten-free baked goods often taste like cardboard. But this Gluten-Free Cranberry Coffee Cake is the exception. It’s moist, flavorful, and packed with juicy cranberries. Forget the dry, crumbly mess you usually get with gluten-free treats. This cake has it all: a slight tartness from the cranberries, a hint of sweetness, and a crumbly top. Finally, a gluten-free dessert you won’t feel obligated to “pretend” you like. If you’re looking for something that actually tastes good without the gluten guilt, this is your answer.

Gluten-Free Cranberry Coffee Cake

moka coffee pot

A delicious and moist gluten-free cake made with fresh cranberries and a buttery streusel topping.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings 8 servings

Calories 280 kcal

Ingredients

For the Cake

Gluten-free all-purpose flour: 2 cups
Baking powder gluten-free: 1 teaspoon
Ground cinnamon: 1 teaspoon
Ground nutmeg: ½ teaspoon
Salt: ½ teaspoon
Granulated sugar: ¾ cup
Eggs: 2 large
Greek yogurt: ½ cup
Vegetable oil: ¼ cup
Vanilla extract: 1 teaspoon
Fresh cranberries: 1 cup

For the Streusel Topping

Light brown sugar: ½ cup
Gluten-free all-purpose flour: ½ cup
Rolled oats gluten-free: ¼ cup
Butter: 2 tablespoons cold, cubed

Instructions

Prepare the Cake

Preheat oven to 350°F (175°C) and grease the baking pan.
In one bowl, combine gluten-free flour, baking powder, spices, and salt.
In a separate bowl, mix sugar, eggs, yogurt, oil, and vanilla.
Gradually add dry ingredients into wet ones, mixing until just combined.
Fold in cranberries gently to avoid squashing.

Bake

Spread the batter evenly in the pan and set aside.
In a small bowl, combine streusel ingredients until crumbly; sprinkle over batter.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool for 10 minutes before serving.

Notes

Nutritional Information (Per Serving)

Calories: 280
Total Fat: 12g
Saturated Fat: 3.5g
Carbohydrates: 41g
Fiber: 2g
Protein: 3g

Vitamins and Minerals

Vitamin A: 20%
Calcium: 4%
Iron: 6%
Vitamin C: 8%
Potassium: 5%

Additional Notes and Tips

Make sure to use certified gluten-free ingredients to avoid any cross-contamination.
Store leftovers in an airtight container for up to three days, or freeze for later enjoyment.
For a twist, add a handful of chopped walnuts or pecans to the batter.

Gluten-Free Cranberry Coffee Cake