This cranberry coffee cake is much like traditional coffee cake, but it's gluten and refined sugar-free. It's made with oat flour, studded with tart cranberries, and topped with crumble. It's the perfect treat for impromptu hosting around the holidays, and it's ready in just 50 minutes.
Ingredients
The Coffee Cake
1cupmilk, we use almond, but any neutral flavoured milk will work
½cupcoconut oil, melted
½cuphoney, or maple syrup
2largeeggs
1tablespoonvanilla
1 ¾cupsoat flour
1tablespoonbaking powder
¼ teaspoonsea salt
The Cranberry Layer
4cupsfresh or frozen cranberries
¼cuphoney
The Crumble
¾cupsoats
¼ cupscoconut sugar
¼cupcoconut oil, melted
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line a 9x11-inch baking dish with parchment paper. Begin by making the cranberry layer, add the cranberries and honey to a small pot. Bring them to a simmer over medium-high heat and simmer for 4-5 minutes, until the cranberries begin to break down.
4 cups fresh or frozen cranberries, ¼ cup honey
To make the crumble, mix the oats, coconut sugar, and melted coconut oil in a small bowl.
In a large bowl, whisk the milk, melted coconut oil, honey, eggs, and vanilla.
1 cup milk, ½ cup coconut oil, ½ cup honey, 2 large eggs, 1 tablespoon vanilla
In a medium-sized bowl, whisk the oat flour, baking powder, and sea salt. Add these dry ingredients to the wet ingredients and whisk until just combined.
Pour the batter into the prepared baking dish and dot the cranberries over the batter - the batter is quite thin so the cranberries will fall into the batter a little. Top with the crumble.
Bake the cranberry coffee cake in the preheated oven for 35-40 minutes, or until it puffs up slightly and the edges start to brown. Let the cake cool for at least 10 minutes before cutting it into 12 slices and serving.