Cranberry Orange Streusel Coffee Cake

Cranberry Orange Streusel Coffee Cake

Table of Contents

Calories Per Serving: 180

Servings: 12


1¼ c. almond flour
¼ c. oat flour
3 T. coconut flour
⅛ tsp. pink salt
1 tsp. cinnamon (divided)
½ tsp. ginger (divided)
⅓ c. date paste
3 T. coconut oil (divided)
2 T. plain Greek yogurt
½ c. chopped pecans
½ tsp. baking soda
½ tsp. baking powder
2 eggs
1 tsp. vanilla extract
2 T. orange zest (from about two oranges)
½ c. orange puree (1 orange blended)
2 dropperfuls orange stevia
1 c. fresh cranberries


  1. Preheat oven to 325 degrees.
  2. Grease 8″x8″ baking pan or line with parchment paper.
  3. In food processor, pulse almond flour, oat flour, coconut flour, salt, ½ teaspoon cinnamon, and ¼ teaspoon ginger until combined.
  4. Add 2 Tablespoons melted coconut oil, date paste, and Greek yogurt, and pulse until well combined.
  5. Transfer mixture to large bowl and set aside.
  6. For the topping, return ½ cup of flour mixture to food processor.
  7. Add pecans, remaining 1 Tablespoon coconut oil, and additional cinnamon and ginger, and pulse to combine and form loose crumbs.
  8. Stir baking soda and baking powder into large bowl of dry mixture.
  9. Add eggs, vanilla, orange zest, orange stevia and orange puree and stir until smooth.
  10. Fold in cranberries.
  11. Pour batter into prepared pan.
  12. Sprinkle pecan crumb mixture evenly over top of batter and press down slightly.
  13. Bake 50-60 minutes, until toothpick inserted in middle comes out clean.
  14. Cool cake completely.
  15. Store, covered, in the refrigerator for up to 4 days.

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