This gluten free and vegan cranberry orange coffee cake is a festive holiday breakfast made with wholesome ingredients. An amazing coffee cake that is moist with a perfect crumb. And all in your blender? Yup! (Don’t worry, if you do not have a high powered blender, you can still make this!)
I saw a recipe for a coffee cake done in your blender via the Blendtec blog, and knew I had to try and make it vegan, refined sugar, and gluten free!
It was a smashing success…everyone who has tried it agrees!
This momma appreciates that all the ingredients are wholesome, and that clean up is a snap since I get to use my favorite BlendTec blender. Seriously, this blender gets used at least once a day, usually multiple times! I make all sorts of nut butters, flours, our favorite egg free soaked teff bread weekly! An indispensable tool in a whole foods kitchen!
You can change the fruits and zest if you like…I just love the combination of cranberries and orange together! My son still can’t have berries anyways! I am thinking of trying cherries, maybe a rhubarb and strawberry combo in the summer!
Want some more festive breakfast ideas? Here are a couple for you to try!
- Cranberry Upside Down Cake
- Pumpkin Cinnamon Rolls – Gluten Free & Vegan
- Gluten Free Vegan Pumpkin Donuts
Gluten Free Cranberry Orange Coffee Cake Recipe:
Cranberry (Blender) Orange Coffee Cake - Gluten Free & Vegan
- 3/4-1 cup preferred milk will depend on your apple size, start with 3/4 and add additional if you need it
- 1/2 cup palm sugar + 1/4 cup equivalent stevia, I use NuNaturals Clear Stevia
- 1/2 cup coconut oil palm shortening
- 1 apple chunked and cored
- 1 1/2 tablespoons flax meal or chia meal
- 1 tablespoons vanilla extract
- Zest of one orange Use a Microplane, there is NO better tool for this!
- 3/4 cup sprouted brown rice flour I am sure brown rice flour would work too, but sprouted brown rice flour is easier to digest and produces a finer crumb
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour or rice flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon guar gum
- 1 cup fresh cranberries or more to taste
Preheat the oven to 350 degrees, grease a 9" spring-form pan, or and 9" pan
Pour the topping into a bowl, and place all the wet ingredients in the jar or bowl, and pulse to break up the apple and then puree until smooth and well combined.
Add the dry ingredients and cranberries, and pulse until roughly chopped and mostly combined. You can use a spatula to mix any last bits of flour in.
Scrape the batter into the prepared pan, then sprinkle the topping over.
Bake in the preheated oven for about 35 minutes, or until a a knife inserted in the middle comes out clean,
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