Paleo Cranberry Orange Spiced Coffee Cake

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger
  • 2 tsp Orange, zest

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Cranberry sauce or organic whole berry cranberry sauce, homemade

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1/2 tsp Almond extract, pure
  • 2 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 4 tsp Cinnamon, ground
  • 11/16 cup Palm sugar, organic
  • 1 dash Salt
  • 1/3 cup Tapioca flour

• Oils & Vinegars

  • 3 tbsp Coconut oil, organic
  • 1/4 cup Coconut oil

• Drinks

  • 1/4 cup 100% orange juice

Found on paleorunningmomma.com

Description

Ingredients

• 3 eggs
• 3 Tbsp organic coconut oil, melted and cooled a bit (not hot)
• ¼ cup 100% orange juice
• ½ cup organic coconut sugar
• 2 tsp orange zest
• ½ tsp pure almond extract
• 2 cups blanched almond flour
• ⅓ cup tapioca flour
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ginger
• dash salt
• ½ cup homemade cranberry sauce or organic whole berry cranberry sauce
• ½ cup blanched almond flour
• ¼ cup coconut oil, solid and chilled
• 1 Tbsp ground cinnamon
• 3 Tbsp organic coconut sugar

Directions

• Line an 8x8 inch cake pan with parchment paper on the bottom and a couple of inches up the sides. Preheat your oven to 350 degrees.
• In a large bowl, whisk together the eggs, ½ cup coconut sugar, orange juice, coconut oil, almond extract, and orange zest until smooth.
• In a separate bowl, combine the almond flour, tapioca flour, baking soda, salt, and spices.
• Gently stir the dry mixture into the wet until a batter forms.
• Spread about ½ of the batter over the bottom of the cake pan, then cover with all of the cranberry sauce (doesnt have to be an even layer, messy is fine!) and then spread the remaining batter over the cranberry sauce, set aside.
• In a small bowl combined all the ingredients for the crumb top using a fork or pastry blender until a crumbly mixture forms, then spread out evenly over the top of the unbaked cake.
• Bake in the preheated oven for 35 minutes or until set in the center and a toothpick comes out clean. Allow the cake to cool completely in the pan, then cut into pieces to serve.
• Store leftovers in the refrigerator for up to 4 days. Enjoy!