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

Scale

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

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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