This grain-free cranberry orange cake is a delicious twist on coffee cake. Sweet, fluffy, moist, and cosy.
INGREDIENT
Grain-Free Coffee Cake:– 3 large egg– 1/2 cup coconut oil melted, or avocado oil– 1/2 cup pure maple syrup– 1 tsp vanilla extract– 2 cups almond flour leveled– ½ cup tapioca flour leveled– 1/2 tsp ground cinnamon– 1.5 tsp baking powder– ½ tsp sea salt– 1 Tbsp orange zest– 1 cup fresh cranberries halvedCinnamon Streusel Topping:– ⅔ cup almond flour– ¾ cup raw pecans chopped– ⅔ cup coconut sugar– 5 Tbsp coconut oil melted or melted butter– 1 ½ Tbsp ground cinnamon– Pinch sea salt
INSTRUCTIONS
Pre-heat the oven to 350°F and line an 8-inch square pan with parchment. You can also use an 8-inch round or 9-inch cake pan.
Step 1
Mix the streusel topping ingredients in a small bowl and set aside. Mix the oil, eggs, pure maple syrup, and vanilla extract in a large bowl.
Step 2
In a separate bowl, mix almond, tapioca, cinnamon, baking powder, and sea salt.Mix dry and wet ingredients until a smooth batter forms.
Step 3
To avoid sinking during baking, cut fresh cranberries in half and coat with 1 teaspoon tapioca flour. Mix orange zest and cranberries into coffee cake batter.
Step 4
Evenly spread half the coffee cake batter in the pan. Sprinkle half the streusel over cake batter. Use remaining batter and crumble topping.
Step 5
Bake the pan on the centre rack for 30 minutes under foil. Remove the foil and bake for 15–20 minutes until the cake is set and golden brown around the edges.
Step 6
At 190 degrees F, this coffee cake is done. Have a meat thermometer? Insert it into the cake's centre to check doneness.