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Chocolate Chip Coffee Cake (Gluten-Free)

Morgan James Eckroth
Hey, flavor seekers! Let’s talk about the Cranberry Orange Coffee Cake (Gluten-Free)—a cake that knows how to make an entrance. Imagine a burst of tart cranberries mingling with zesty orange in every bite. It’s like a holiday party for your taste buds, even if it’s just a Tuesday.
I whip up this cake when I’m feeling fancy or need a sweet win over my morning grumpiness. Picture me, savoring each slice with a smirk of satisfaction, while everyone else looks on in awe. And yes, I might have been known to sneak a second slice when no one's looking. Totally worth it!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 290 kcal

Ingredients
  

Cake:

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup honey or maple syrup
  • 1/4 cup melted coconut oil
  • 1/2 cup orange juice
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh or frozen cranberries

Streusel Topping:

  • 1/4 cup almond flour
  • 2 tbsp coconut sugar
  • 2 tbsp melted coconut oil
  • 1/2 tsp ground cinnamon

Instructions
 

  • Preheat Oven: Set it to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
  • Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  • Blend Wet Ingredients: In another bowl, whisk together 1/4 cup melted coconut oil, 1/2 cup orange juice, 3 large eggs, 1 tsp vanilla extract, and 1/2 cup honey or maple syrup.
  • Combine: Stir the wet ingredients into the dry mixture until just blended. Fold in 1 cup cranberries.
  • Prepare Streusel: In a small bowl, mix 1/4 cup almond flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/2 tsp ground cinnamon.
  • Assemble: Pour the batter into the prepared pan. Sprinkle the streusel topping evenly over the top.
  • Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

Nutritional Information (per serving)

  • Calories: 290
  • Total Fat: 22g
  • Saturated Fat: 14g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 6g

Vitamins and Minerals (per serving)

  • Vitamin C: 10%
  • Calcium: 8%
  • Iron: 7%
  • Magnesium: 11%
  • Potassium: 9%
There you go! This Cranberry Orange Coffee Cake is all set to steal the spotlight. Remember, the only thing better than sharing this cake is savoring the last piece for yourself.