This Cranberry Almond Coffee Cake is easy to make and delicious. Made with gluten-free flour, sugar-free option, dried cranberries and almonds. You can have it for breakfast, snack or dessert! It’s also the perfect last minute cake to make this holiday season!
Combination of cranberries and almonds make such a perfect holiday cake! Whether you’re looking for a dessert to to make for a Christmas morning, having guests over or a breakfast cake to enjoy with a cup of coffee – this cranberry almond coffee is perfect for all the occasions.
I picked up dried cranberries and silvered blanched almonds at my local Sprouts. I absolutely love Sprouts bulk food item selection. They have everything from nuts, seeds, dried fruits to grains and treats. My favorite thing is that you can scoop as much or as little as you’d like! They also offer bulk spices where I picked up cinnamon and nutmeg just as much as I needed for this recipe.
GLUTEN-FREE CRANBERRY COFFEE CAKE INGREDIENTS
Gluten-free baking flour
Sweetener. For a sugar-free option use birch xylitol. You can also use raw sugar or coconut sugar
Eggs
Oil. I like using avocado oil, extra virign olive oil or coconut oil
Almond milk or any milk you like
Baking soda + apple cider vinegar or lemon juice
Cinnamon and nutmeg
Dried cranberries
Slivered blanched almonds
This cranberry coffee cake is a great dessert to make for guests as it can be covered up and stored on the counter top for a few days days,
I hope you love this cranberry almond coffee cake. If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
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Cranberry Almond Coffee Cake (gluten-free)
- Total Time: 55 minutes
- Yield: 8 1x
Description
This Cranberry Almond Coffee Cake is easy to make and delicious. Made with gluten-free flour, sugar-free option, dried cranberries and almonds. You can have it for breakfast, snack or dessert! It’s also the perfect last minute cake to make this holiday season!
Ingredients
1 ½ cup gluten-free baking flour
1/2 cup birch xylitol, raw sugar or coconut sugar
2 eggs, room temperature
1/2 cup avocado oil or coconut oil, melted and cooled
1./2 cup almond milk
3/4 tsp baking soda
3.4tsp apple cider vinegar
1 tsp pure vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup dried cranberries, divided
1/2 cup silvered blanched almonds, divided
Instructions
- Preheat oven to 350F and line the bottom of 8inch pan with parchment paper and lightly grease all around the sides.
- In a bowl, mix together sugar, eggs, oil, vinegar and vanilla. In a separate bowl mix flour, baking soda and spices. Add dry ingredients to wet and mix until just combined. Fold in half of the cranberries and almonds into the dough.
- Pour the batter into a cake pan and top with remaining cranberries and almonds. Bake until toothpick inserted in the middle comes out clean, around 45 to 55 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes