This super moist cranberry orange cardamom gluten free coffee cake is everything you need on these cool fall mornings. It is the perfect combination between bitter and sweet. The fresh orange and coconut sugar compliments the bitter cranberries oh so nicely. This paleo coffee cake is nicely topped off with homemade coconut whipped cream. With this cake only taking 10 minutes to prep it is perfect for weekday breakfasts and all of your holiday needs!
What Do I Need To Make The Best Ever Gluten Free Coffee Cake?
- Cardamom- This spice can be used in so many recipes, but doesn’t get enough love. The taste is a combination of nutty, spicy, citrusy, and minty. It is a widely used herb in the Indian cultures. It goes great in things like coffee drinks and desserts. The cardamom pairs so nicely with the ground cinnamon.
- Cranberries- I use fresh cranberries in this recipe. I have not tested it with frozen but I would assume you would have to adjust the ratios if using frozen because frozen fruit contains more water. I love cranberries because they are paired with the right complimenting ingredients that taste so good. Alone they are too bitter for most, but when they are paired with something sweet they are oh so delicious.
- Orange- The combination between the tart cranberries and citrus oranges is what makes this recipe really pop!
- Eggs- My go to binding agent in paleo cooking.
- Almond flour- This flour is my go to in most of my paleo dessert recipes. I do not suggest subbing it because not all gluten free flours are created equally.
- Coconut sugar- is my sweetener of choice, but maple sugar will also work.
- Baking soda and baking powder- help the bread rise. Make sure both ingredients are not expired! I like to keep mine for 3 months max.
- Coconut oil-keeps this yummy bread oh so moist.
- Vanilla- adds extra flavor.
- Coconut whipped cream- you only need two simple ingredients: coconut cream and maple syrup. You can use honey in place of the maple syrup if desired.
How To Make This Paleo Coffee Cake
- First thing is first, preheat your oven to 350. Next spray your pan with cooking oil of choice. I love Trader Joe’s olive oil spray. It comes in handy when baking!
- Next, place all ingredients in a mixing bowl and mix with a spatula. Be sure not to over mix. If you love the extra orange flavor like I do, zest the orange before juicing it. I prefer to use half of the zest in the recipe and then save some to sprinkle on top of the frosting.
- Once the batter is mixed, add it to the bread pan and cook it for 55 minutes.
- Once the bread is done, let it sit for 10 minutes, then flip it over on a cooling rack and allow it to sit for an additional 20 minutes to cool.
How To Make Dairy Free Cool Whip and How To Store It
- It is even simpler than it sounds. Add the coconut cream and maple syrup to a bowl and mix with a hand mixer until the “whip” forms.
- If you desire to store the cake before eating, wait to “frost” it. I prefer to frost it prior to serving. Store the bread in the fridge for up to 5 days.
If you like this recipe, you will LOVE:
Paleo Orange Cranberry Cardamom Coffee Cake
- 10 by 5 bread loaf pan
- Hand mixer
- 2 large mixing bowls
- measuring cups
- cooling rack
- electric hand mixer
- 1 tsp cinnamon
- 1 tsp cardamom
- 2 cups almond flour
- 1/2 cup Coconut sugar
- 4 whole Eggs
- 1/4 cup Coconut oil
- 1 cup fresh cranberries I have not tested it with frozen.
- 1 whole orange juiced, zest it before juicing
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- oil to spray the bread pan
For the coconut whipped cream:
- 1 cup coconut cream
- 1/4 cup pure maple syrup
- Preheat the oven to 350.
- Spray your bread pan (10 x 5) with oil. I like the Trader Joe's Olive oil.
- Add all bred ingredients to a bowl EXCEPT the orange zest.
- Mix, but be careful not to over-mix. Mix just enough so that the batter is wet and you cannot see the single ingredients.
- Add the batter to the bread pan and bake for 55 minutes.
- Once the bread comes out of the oven let it sit for 10 minutes or so before flipping the pan over a cooling rack and letting it sit for an additional 20 minutes.
- While your waiting for the bread to cool, add the coconut cream and maple syrup to a bowl and use the electric mixer to whip together until "cool whip" forms.
- Then, with a spatula and once the cake cools add the cool whip on top. If you are prepping the cake in advance, wait to add the cool whip until prior to serving.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen