Cranberry Coffee Cake on a Paleo Diet

This soft cranberry coffee cake recipe is rich with slivered almonds and a sweet crumb topping, as well as tangy cranberries and a dash of orange zest. Next, try my paleo apple cinnamon coffee cake.

Everyone have a wonderful month of October! This is when I can start decorating the home with pumpkins and apples, wearing only beige and black, and seeing my energy bill drop as I stop using the air conditioner.

It’s the (second) best time of the year.

I’ve been longing to start cooking everything cranberry for the holidays, and I’ve decided that I don’t have to wait! When the temperature cools, I find myself craving casseroles and coffee cakes.

Breakfast is no longer egg whites and fruit salad for me. I’m craving waffles, stacks of pancakes, and coffee cake, so I made this cranberry coffee cake.

This cranberry coffee cake is paleo, but not hard to make

But heres the issue with waffles, stacks of pancakes, and coffee cake: theyre high in gluten and dairy, which is a no-no on a paleo diet. And, since I’m a stubborn as hell, I’m not going to give up my fluffy morning confections.

So I had to figure out a method to make them gluten free, dairy free, low carb, and refined sugar free. What’s more, guess what? I completed it, and it is lovely.

The scent alone had me in the Christmas vibe, which is great since I’m really trying to get ahead on my recipes so that I have more time to drink and be happy when winter arrives.

Ingredients for paleo cranberry coffee cake

Crumb topping:

  • a cup of almond flour (aff link)
  • a cup of coconut sugar
  • 3 tablespoons solid coconut oil (not melted)
  • 3 tbsp slivered almonds


  • a cup of almond flour (aff link)
  • 1 cup of coconut flour
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • teaspoonsalt
  • cup solid coconut oil (not melted)
  • a cup of coconut sugar
  • 3eggs
  • coconut milk or almond milk
  • 1 teaspoon almond or vanilla extract
  • 2cupscranberries,divided
  • 1 orange’s zest, split

Paleo baking with almond flour and coconut flour

I’ve spent a lot of time studying how to utilize almond flour and coconut flour, and it’s not as simple as substituting one for the other.

Almond flour may be used in a 1:1 ratio with all-purpose flour, but it requires additional baking powder to rise.

Coconut flour is a pain in my arse since it is considerably more absorbent than all purpose flour and cannot be used in a 1:1 ratio.

Yet, when combined with the appropriate quantity of rising agent, egg, and oil, the proper mix of the two may result in a flawlessly fluffy and soft cake.

Using coconut sugar as a paleo sweetener

Of course, you’ll need some sweetness, which I used coconut sugar for. When utilizing maple syrup or honey isn’t always the best choice, coconut sugar has come in handy.

I wanted this cake to have a soft texture but not be too heavy. My friends, coconut sugar comes to the rescue. Other than that, this dish is nothing out of the ordinary!

Storing cranberries to have on hand

I usually buy cranberries in bulk and freeze them. I’m never without at least two bags of cranberries at any one time. You may add them to the batter directly from the freezer, and the outcome is just as good as fresh cranberries from the bog.

They get wrinkled and provide the ideal small pockets of sour flavor to the coffee cake.

How many servings does this make?

You may cut this into nine or sixteen pieces, depending on your preference. Since I like large slices of coffee cake, I sliced it into nine pieces.

But you should all be proud of me because I resisted the impulse to prepare some kind of vanilla drizzle to just douse the thing with.

But, there are still a few components that need to be used. It isn’t too late.

Paleo Cranberry Coffee Cake

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Prep Time: 5mins
Cook Time: 45mins
Total Time: 50mins
Servings: 9pieces
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


This tender cranberry coffee cake recipe is packed with tart cranberries and a hint of orange zest, and loaded with slivered almonds and a sweet crumb topping.


  • Square baking dish
  • Paper made with parchment
  • blending bowls
  • Whisk
  • Cutter for pastries
  • Spoon made of wood


Crumb topping:

  • a cup of almond flour
  • a cup of coconut sugar
  • 3 tablespoons solid coconut oil (not melted)
  • 3 tbsp slivered almonds


  • a cup of almond flour
  • 1 cup of coconut flour
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • teaspoonsalt
  • 1 cup solid coconut oil (not melted)
  • a cup of coconut sugar
  • 3eggs
  • cup almond or coconut milk
  • 1 teaspoon almond or vanilla extract
  • 2 cups split cranberries
  • 1 orange zest, split


  • Preheat the oven to 350°F and line an 88-inch baking sheet with parchment paper. Set aside.
  • 4 cup coconut sugar, 3 tbsp coconut oil, and 3 tbsp slivered almonds
    a cup of almond flour 1
    Combine almond flour, coconut sugar, and coconut oil in a medium mixing basin. Cut in the coconut oil with a pastry cutter until totally mixed and crumbly. Stir in the slivered almonds to mix. Set aside.
  • a teaspoon of salt
    14 cups almond flour, 4 cup coconut flour, 2 teaspoons baking powder, 1 teaspoon baking soda 1
    In a separate medium mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt.
    2 3
  • 2 cup shredded coconut
    2 tablespoons coconut oil 1
    In a large mixing basin, blend coconut oil and coconut sugar until completely incorporated.
  • Combine 2 cups almond milk, 1 teaspoon vanilla or almond extract, and a wooden spoon.
    3 eggs, 1 Combine the eggs, almond milk, and vanilla extract.
  • 4 of the orange zest and gently mix together.
    2 cups cranberries, 1 orange zest
    2 cup cranberries and 3 cups
    Combine the dry and wet ingredients until well blended.
    Add 1 1
  • Pour batter into the prepared pan. Crumble mixture, cranberries, and orange zest on top.
  • 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
  • Let to cool fully in the pan. Cut into 9 pieces and serve.

Nutrition Facts

Calories: 467kcal | Carbohydrates: 25g | Protein: 11g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 418mg | Potassium: 63mg | Fiber: 7g | Sugar: 11g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 2mg
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