Gluten Free Cranberry Orange Coffee Cake with Dates
I love making special and fun breakfast recipes during the holiday season and this cranberry orange coffee cake hits every mark! It’s easy to make (mixed in 1 bowl), perfectly balanced sweetness with the tart cranberries, has a soft and tender crumb (even though it’s 100% gluten-free), and is overall stunning to look at with the pop of red fruit throughout it! You can make it in advance too saving you time in the morning to relax a bit more.
Ingredients
- 3 eggs
- 3/4 cup unsweetened almond milk
- 1/2 cup orange juice
- 1/4 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 cup oat flour
- 1 cup almond flour
- 1/4 cup coconut flour
- 3/4 cup natural cane sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tbsp fresh orange zest
- 1 cup fresh cranberries
- 1/2 cup medjool dates, pitted and chopped
Streusel Topping Ingredients
- 4 tbsp unsalted butter, at room temperature
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 1/4 cup oat flour
- 2 tbsp natural cane sugar
Instructions
- Preheat the oven to 350 degrees and lightly oil a square pan. I also like to cover the bottom of the pan with parchment paper.
- In a large bowl, whisk together the eggs, almond milk, orange juice, melted butter, and vanilla extract until fully mixed. Add in the oat flour, almond flour, coconut flour, sugar, baking powder, and sea salt and gently mix the dry ingredients together before combining fully with the wet ingredients – it’s okay if it looks slightly lumpy.
- Stir in the orange zest, cranberries, and chopped dates and pour the cake batter into the prepared pan.
- To make the streusel topping combine the softened butter, vanilla extract, oat flour, rolled oats, and sugar in a small bowl and mix with a fork or pastry cutter until it looks crumbly. Spread it evenly on top of the batter.
- Bake for 43-46 minutes. Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry. The edge should be light golden brown, and the cake will spring back when you press on it lightly. Let the cake cool fully before cutting into it – enjoy!
Nutrition
Calories: 387kcal, Carbohydrates: 47g, Protein: 9g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 81mg, Sodium: 257mg, Potassium: 203mg, Fiber: 5g, Sugar: 27g, Vitamin A: 432IU, Vitamin C: 7mg, Calcium: 109mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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