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.

I know that fall and winter aren’t usually the seasons most people associate with fruit, but growing up in Florida, let me assure you, there’s still fruit when it’s freezing everywhere else! Even though citrus is what’s widely anticipated, cranberries have got to be one of my all-time favorites for this time of year!

Though I don’t much care for eating them raw by themselves, I absolutely love stuffing them in all sorts of things! Cheese balls, galettes, chutney, brussels sprouts, festive drinks… and coffee cake.

Cinnamon Cranberry Coffee Cake

This is probably one of my favorite coffee cakes. A little bit of a kick from the tart cranberries, just the right amount of sweet from the sugar, and a teensy bit of orange to top it off. Not to mention it’s super easy.

Full of festive flavors and gluten-free goodness, this vegan cinnamon cranberry coffee cake is the perfect breakfast or brunch for the holidays! #glutenfree #cinnamon #cranberry #coffeecake #breakfast #brunch #dairyfree #eggfree #vegan #holidays

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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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4 Comments

Megan on December 22, 2016 at 12:08 am
YUM! I bet the orange zest with the cranberries makes for the perfect combo. Looks like a great breakfast.
- Raia on December 22, 2016 at 12:36 pm
  Thanks, Megan! 🙂
kelli weiss on October 15, 2020 at 6:54 pm
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??
- Raia on October 15, 2020 at 10:48 pm
  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. 🙂