Description
A heartfelt, grain-free coffee cake that combines the nutty richness of almond flour with the bright, zesty notes of fresh orange and the tart burst of seasonal cranberries. Perfect for Sunday brunch or a comforting afternoon treat, this dairy-free, Paleo-friendly cake offers a moist, tender crumb that brings everyone to the table.
Ingredients
3 large eggs, at room temperature
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 tsp vanilla extract
2 cups blanched almond flour
1/2 cup tapioca flour
1/2 tsp ground cinnamon
1.5 tsp baking powder
1/2 tsp sea salt
1 Tbsp fresh orange zest
1 cup fresh cranberries, halved and tossed in a pinch of tapioca flour
Instructions
Preheat your oven to 350°F (175°C) and grease a round cake pan.
In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, cinnamon, and sea salt.
Gradually add the dry ingredients into the wet ingredients, stirring until a smooth batter forms.
Fold in the fresh orange zest and the tapioca-dusted cranberries.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your eggs are at room temperature to prevent the coconut oil from solidifying upon contact. You can substitute avocado oil for a more neutral flavor if preferred. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg