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Almond Flour Cranberry Orange Coffee Cake Recipe

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4.3 from 8 reviews

A moist and flavorful Almond Flour Cranberry Orange Coffee Cake featuring a tender crumb with fresh cranberries, bright orange zest, and a deliciously crumbly pecan streusel topping. Perfect for breakfast, brunch, or a cozy snack with your morning coffee.

Ingredients

Cake Batter

  • 3 large eggs
  • 1/2 cup coconut oil (melted or avocado oil)
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond flour (leveled)
  • 1/2 cup tapioca flour (leveled)
  • 1/2 tsp ground cinnamon
  • 1.5 tsp baking powder
  • 1/2 tsp sea salt
  • 1 Tbsp orange zest
  • 1 cup fresh cranberries (halved)

Streusel Topping

  • 2/3 cup almond flour
  • 3/4 cup raw pecans (chopped)
  • 2/3 cup coconut sugar
  • 5 Tbsp coconut oil (melted or melted butter)
  • 1 1/2 Tbsp ground cinnamon
  • Pinch sea salt

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and line an 8-inch square pan with parchment paper. Alternatively, use an 8-inch round or 9-inch cake pan.
  2. Make Streusel Topping: In a small bowl, stir together almond flour, chopped pecans, coconut sugar, melted coconut oil, ground cinnamon, and a pinch of sea salt until combined. Set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, melted coconut oil, pure maple syrup, and vanilla extract until smooth.
  4. Mix Dry Ingredients: In another bowl, combine almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt.
  5. Combine Batter: Add the dry ingredients into the wet ingredients bowl and mix until a smooth batter forms.
  6. Prepare Cranberries: Halve the fresh cranberries and toss them with 1 teaspoon of tapioca flour to prevent sinking during baking.
  7. Add Zest and Cranberries: Fold the orange zest and coated cranberries into the coffee cake batter gently.
  8. Layer Batter and Streusel: Pour half of the batter into the prepared pan and spread evenly. Sprinkle half the streusel topping over this layer. Repeat with the remaining batter and streusel topping.
  9. Bake Covered: Cover the pan with aluminum foil and bake on the center rack for 30 minutes.
  10. Finish Baking: Remove the foil and bake uncovered for an additional 15 to 20 minutes until the cake is golden brown around the edges and set. Check for doneness with a meat thermometer; the internal temperature should reach 190°F.

Notes

  • You can substitute avocado oil for coconut oil in the batter.
  • Tapioca flour prevents cranberries from sinking and creates a tender texture.
  • Use fresh, not frozen, cranberries for best texture and flavor.
  • If you do not have a meat thermometer, test doneness by inserting a toothpick in the center; it should come out clean.
  • For a nut-free version, consider swapping almond flour and pecans with suitable alternatives.

Find it online: https://marthatasty.com/almond-flour-cranberry-orange-coffee-cake-recipe/