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Square of almond flour cranberry orange coffee cake on a white plate with a golden crumb full of cranberries and a crumb topping with sliced almonds, the rest of the cake in a square metal pan and an orange half behind

Almond Flour Cranberry Orange Coffee Cake

A gluten-free almond flour coffee cake with fresh cranberries, orange zest and a cinnamon pecan streusel layered through the middle and on top.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 9 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the cinnamon streusel
  • 2/3 cup almond flour 75 g
  • 3/4 cup pecans 85 g, chopped; or sliced almonds
  • 2/3 cup coconut sugar about 100 g; or light brown sugar
  • 5 tbsp coconut oil or butter melted
  • 1 1/2 tbsp ground cinnamon
  • 1 pinch salt
For the cake
  • 3 large eggs room temperature
  • 1/2 cup coconut oil or butter 120 ml, melted
  • 1/2 cup pure maple syrup 120 ml
  • 1 tsp vanilla extract
  • 2 cups blanched almond flour 224 g
  • 1/2 cup tapioca flour 60 g, plus 1 tsp for the cranberries
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tbsp finely grated orange zest
  • 1 cup fresh cranberries 100 g, halved
Optional orange glaze
  • 1/2 cup powdered sugar 60 g
  • 2-3 tsp orange juice

Method
 

  1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang on two sides.
  2. Make the streusel: mix the almond flour, pecans, coconut sugar, cinnamon and salt, then stir in the melted coconut oil or butter until clumpy.
  3. In a large bowl, whisk the eggs, melted coconut oil or butter, maple syrup and vanilla until smooth.
  4. Whisk the almond flour, tapioca flour, baking powder, cinnamon and salt, add to the wet ingredients and stir until combined, then stir in the orange zest.
  5. Toss the halved cranberries with 1 teaspoon of tapioca flour and fold them into the batter.
  6. Spread half the batter in the pan and sprinkle with half the streusel. Top with the remaining batter in small dollops, spread gently, and finish with the rest of the streusel.
  7. Cover loosely with foil and bake for 30 minutes, then uncover and bake 15 to 20 minutes more, until golden and a toothpick in the center comes out clean (about 190°F / 88°C).
  8. Cool in the pan for at least 30 minutes, lift out by the parchment, drizzle with the glaze if using, and cut into 9 squares.

Notes

Storage: keep covered at room temperature for the first day, then refrigerate for up to 4 days. Freeze unglazed, tightly wrapped; thaw wrapped at room temperature.
Make-ahead: mix the streusel a day ahead and keep it covered in the fridge.
Substitutions: butter for coconut oil; arrowroot for tapioca flour; light brown sugar for coconut sugar; sliced almonds for pecans. Do not swap in coconut flour or all-purpose flour.
Gluten-free when made with ingredients labeled gluten-free. Contains tree nuts. Nutrition is an estimate without the glaze, not a laboratory analysis.