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–+ servings

Healthy Gluten Free Paleo Cranberry Coffee Cake

Healthy gluten free paleo coffee cake. Filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Also dairy free and made in minutes.
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Main Dish
Servings: 8 slices
Calories: 443kcal

Ingredients

Cake Batter

  • 1 cup almond flour
  • 1/2 cup arrowroot flour
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil Solid- not melted
  • 3 medium eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cup fresh cranberries

Crumble Topping

  • 1/3 cup coconut sugar
  • 1/3 cup almond flour
  • 2 tablespoons ground cinnamon

Instructions

  • Preheat oven to 350F.
  • Grease and flour a 10" spring form cake pan.
  • In a medium size mixing bowl combine all the ingredients for the batter (except the cranberries). You can use a blender, food processor, or KitchenAid mixer for this.
  • Once the batter is completely smooth stir in the cranberries.
  • Pour the batter into the spring form cake pan.
  • In a small bowl, mix together the ingredients for the crumble topping. Then gentle sprinkle the crumble topping over the coffee cake batter.
  • Bake on 350F for 60 minutes until golden brown.

Notes

Dust with arrowroot powder or powdered sugar if desired.

Nutrition

Calories: 443kcal | Carbohydrates: 40g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 70mg | Sodium: 158mg | Potassium: 24mg | Fiber: 5g | Sugar: 20g | Vitamin A: 100IU | Calcium: 110mg | Iron: 2mg
Tried this recipe?Let us know how it was!