Paleo Cranberry Coffee Cake Recipe

Wondering what to do with that leftover cranberry sauce? This paleo cranberry coffee cake recipe is a delicious (and healthy) way to start the day, and just begs for a cup of joe on the side (what morning doesn’t). I love cranberries – sauced, juiced, dried, you name it. I always say, it’s great to eat with the season. Thank goodness it’s cranberry season! Many cranberry recipes call for so much sugar – but this isn’t one of them! This healthy coffee cake is naturally sweetened with maple syrup and coconut sugar, and if you use the paleo cranberry sauce recipe you’re all set for a vegan, grain-free coffee cake made with no refined sugar or refined flour.

Paleo Cranberry Coffee Cake Ingredients

2 Cups Coconut Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Cup Coconut Sugar
1/2 Cup Coconut Oil
1/4 Cup Maple Syrup
1-2 Cups Cranberry Sauce (the more the merrier)
1/2 Cup Chopped Walnuts

Paleo Cranberry Coffee Cake Directions

Preheat the oven to 350 degrees, and grease a 8×8 inch pan with a little bit of coconut oil. In a medium-sized mixing bowl, combine the coconut flour, coconut sugar, baking soda, salt, and cinnamon. Next come the binding agents. Add in the coconut oil, and mix well. Stir in the maple syrup until well-mixed. Set aside 1/2 cup of the mixture for topping. Press the remaining mixture into the baking pan until the surface is level. You can use a spatula or your hands to make the surface super smooth and level. Bake this layer in the oven for 10 minutes. Remove from the oven, and spread the cranberry sauce in an even layer on top. Sprinkle the remaining dry mixture over the sauce, and top with crushed walnuts. Bake the coffee cake for 20 more minutes. When it’s done, the edges of the cake will be golden brown. Remove from the oven and eat it all up! Make sure to share with friends.