Full of festive flavors and gluten-free goodness, this vegan cinnamon cranberry coffee cake is the perfect breakfast or brunch for the holidays!
Holiday fruit goodness.
Cinnamon Cranberry Coffee Cake
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Cinnamon Cranberry Coffee Cake
Free from gluten, eggs, and dairy.
Ingredients
- 1/4 cup flax meal
- 1 1/2 cups dairy-free milk (I like to make my own)
- 1/2 cup evaporated cane juice
- 1 tablespoon orange zest
- 3 tablespoons applesauce
- 1 cup fresh cranberries
- 2 cups sorghum flour
- 1 cup arrowroot powder
- 1/2 teaspoons xanthan gum
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
Topping:
- 1/2 teaspoon cinnamon
- 1 tablespoon evaporated cane juice
Instructions
Preheat oven to 350 and grease a 9×13 inch baking dish (or 2 9-inch pie plates).
In large bowl, whisk together flax meal and 1/2 cup of the milk. Let stand until gelled. Stir in the remaining milk, evaporated cane juice, zest, and applesauce.
Pulse cranberries in a blender until chopped; stir in to wet ingredients.
In separate bowl, whisk together dry ingredients. Pour over wet ones and stir until combined.
Pour into prepared dish and smooth gently. Sprinkle with remaining cinnamon and evaporated cane juice.
Bake for 20 minutes, or until golden-browned and toothpick comes out clean.
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YUM! I bet the orange zest with the cranberries makes for the perfect combo. Looks like a great breakfast.
Thanks, Megan! 🙂
would love to try this recipe, made i use white whole what flour instead, and what can i use to replace the gum and juice, as i’m slowing easing myself into clean baking??
I’ve never tried making this with regular wheat flour, but you can definitely give it a go! You don’t have to use the gum with wheat flour, that’s just a binder to replace the gluten. And the evaporated cane juice isn’t juice, it’s a type of less-refined granulated sugar. 🙂 So just use whatever type of granulated sugar you like for that. 🙂