Cranberry Orange Coffee Cake (Gluten-Free)
I whip this beauty up when I want to impress guests or just indulge in a little self-pampering. Picture me, savoring a slice with a smug grin while pretending not to notice the envious glances from the rest of the room. It’s my personal favorite for those “I deserve this” moments—shh, don’t tell anyone!
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup or honey
- 1/4 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Pecan Streusel Topping:
- 1/2 cup chopped pecans
- 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 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 applesauce, 3 large eggs, 1 tsp vanilla extract, and 1/2 cup maple syrup or honey.
- Combine: Stir the wet mixture into the dry ingredients until just blended.
- Prepare Streusel: In a small bowl, mix 1/2 cup chopped pecans, 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. Evenly sprinkle the streusel topping over the top.
- Bake: Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and indulge!
Notes
Nutritional Information (per serving)
- Calories: 300
- Total Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin D: 5%
- Calcium: 6%
- Iron: 8%
- Magnesium: 12%
- Potassium: 9%