Gluten Free Cranberry Orange Coffee Cake

12/7/15

Gluten Free Cranberry Orange Coffee Cake makes a delicious holiday breakfast or dessert everyone will enjoy. This moist, tender cake with a nutty crumb topping is simple to make in your food processor. Bursting with bright orange, tart cranberries, and the perfect hint of cinnamon, it is filled with festive flavors. Pour a cup of coffee or tea to enjoy the sweet tart flavor of this Gluten Free Cranberry Orange Coffee Cake.

Are you ready for Christmas? My tree is up, my house is decorated, and a good portion of the gifts are purchased and hidden from my Santa-believing boys. The elf is making it’s way around the house (we keep it simple though, with no crazy elf antics). Christmas music is echoing through the halls.

Buuutttt, The Hubby still has to dig out the Christmas lights. I still have to order, and address, and mail Christmas cards. And the wrapping and baking and pierogi making. Oh geez, and I thought I was ahead of the game.

Well, at least I have a couple of these stashed away in the freezer for breakfast on Christmas morning…

Gluten Free Cranberry Orange Crumb Cake

Well, technically there are a few pieces of the Gluten Free Cranberry Orange Coffee Cake missing as the little guys and I were sampling. It’s a hard job, you know, to taste test this sweet little cake with bursts of tart pockets. You guys, my waistline is lucky I didn’t just sit down with a fork and this entire pan of this Gluten Free Cranberry Orange Coffee Cake.

And it’s easy! Seriously, whether you are gluten free or not, don’t be afraid of gluten free baking. Almond flour, coconut flour, and some oatmeal I whizzed up in a blender. No biggie, people. And then the cake itself is made in a food processor and a bowl.

How do you make Gluten Free Cranberry Orange Coffee Cake?

• For your gluten free flours, all you need is almond flour, coconut flour, and oat flour. You can buy certified gluten free oat flour, or just toss some oats (certified gluten free, if necessary) in a blender and whizz them up till you have a powder.
•  Combine your flours, salt, brown sugar, and spices in a food processor and pulse to combine.
• Add melted butter and green yogurt, and pulse again. Then remove the mixture to a bowl.
• Return part of the mixture to the food processor and add pecans plus more butter and spices and pulse to form crumbs.
• To the bowl with the reserved flour mixture, add your additional wet and dry ingredients and stir till it forma a batter. Then fold in the cranberries.
• Finally, pour the batter into a baking pan, top with the crumb mixture, and bake.
• All that’s left is to cool the cake, dust with powdered sugar, and enjoy!

What are some other gluten free coffee cake recipes?

Using the same basic technique, you can also make these gluten free crumb cakes.

• Add your favorite holiday drink to breakfast with Gluten Free Eggnog Coffee Cake.
• Gluten Free Chocolate Hazelnut Crumb Cake proves that chocolate for breakfast is totally acceptable.
• Everyone’s favorite fall flavors are featured in this Gluten Free Pumpkin Coffee Cake with Pecan Streusel

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What do you need to make this gluten free coffee cake?

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OXO Dusting Wand – because a sprinkling of powdered sugar is essential for the perfect coffee cake, I recommend you pick up this dusting wand. When you sprinkle powdered sugar with a spoon, you end up getting clumps and spots that have too much sugar while other spots don’t get any. This wand gives a light, delicate dusting of powdered sugar over the entire cake to make it look so pretty.

Gluten Free Cranberry Orange Coffee Cake

This breakfast cake is tender with a perfect crumb, especially considering it’s gluten free. The citrus flavor is there but doesn’t hit you over the head, and using fresh cranberries versus a sweetened dried cranberry gives you those tangy bits that balance the sweetness so nicely. And that crumbly, nutty topping, is slightly buttery and delicious. Really, what more could you want in a holiday breakfast?

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Print Recipe

5 from 1 vote

Gluten Free Cranberry Orange Coffee Cake

A moist and tender crumb cake with sweet and tart flavors perfect with a cup of coffee or tea.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: coffee cake, gluten free breakfasts, gluten free coffee cake, holiday brunch recipe

Servings: 8 slices

Calories: 281kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 1¼ cups almond flour
• ¼ cup oat flour just place instant or old-fashioned oats in a food processor and pulse until it forms a flour
• 3 Tablespoons coconut flour
• ⅛ teaspoon salt
• 1 teaspoon cinnamon divided
• 1/2 teaspoon ginger divided
• 1/3 cup light brown sugar firmly packed
• 3 Tablespoons melted butter divided
• 2 Tablespoons plain Greek yogurt
• ½ cup chopped pecans
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 Tablespoons orange zest from about two oranges
• ½ cup orange juice
• 1 cup fresh cranberries
• Powdered sugar

Instructions

• Grease an 8"x8" baking pan or line with parchment paper.
• Preheat oven to 325°F.
• In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and brown sugar until combined.
• Add 2 Tablespoons melted butter and Greek yogurt, and and pulse until well combined.
• Transfer this mixture to a large bowl and set aside.
• For the topping, return ½ cup of the flour mixture to the food processor.
• Add the pecans, remaining 1 Tablespoon butter, and additional cinnamon and ginger, and pulse a couple of times to combine and form loose crumbs.
• To the reserved dry mixture, stir in the the baking soda and baking powder.
• Add the eggs, vanilla, orange zest, and orange juice and stir until smooth. Stir in the cranberries.
• Pour batter into the prepared pan.
• Sprinkle the pecan crumb mixture evenly over the top of the batter and press down slightly.
• Bake for 45-50 minutes. A toothpick inserted in the middle should come out clean.
• Cool the cake completely, and dust with powdered sugar.
• Store the cake, covered, in the refrigerator for up to 4 days.

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 21g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 171mg | Potassium: 138mg | Fiber: 4g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 11.5mg | Calcium: 81mg | Iron: 1.4mg

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