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5 from 5 votes

This light and fluffy Gluten-Free Cranberry Coffee Cake is topped with a thick crumb topping. The sweet-tart flavor of the cranberries and crumble topping are a match made in heaven! Make this cake in only 40 minutes!

Two slices of cranberry coffee cake on white plates.

If you are a coffee cake lover, this new gluten free cranberry coffee cake with orange is a total winner. All of my neighbors loved my final version when I brought it to our weekly get-together!

This fall-flavored cake has an incredible, thick crumb topping, and it really helps to accent the tart cranberry and orange flavors.

Coffee cake is one of my favorites. If you love coffee cake too, try my traditional Gluten Free Coffee Cake and my Gluten Free Pumpkin Coffee Cake recipes too!

Why This Recipe Works:

  1. It is one of the best ways to use fresh cranberries!
  2. This cake is easy to make and freeze, so that you can have it anytime.
  3. The light fluffiness of this gluten free cranberry coffee cake is really notable. Nobody is going to know this cake is gluten free!

Check out all of my tasty gluten free cake recipes. I have a ton of yummy ideas for you to bake!

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. This doesn’t mean other blends won’t work. It just means I didn’t test them. You may need to adjust the amount of gluten free flour and liquid depending on the starch content of your blend.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Baking Soda and Baking Powder – Use aluminum-free baking powder. Check to be sure your baking powder is gluten free.
  • Brown Sugar – This is for the crumb topping. Use light or dark brown sugar. You can check to see Is Brown Sugar Gluten Free for more info.
  • Butter – I recommend unsalted butter.
  • Eggs – Use size large.
  • Milk or Non-Dairy Milk – I used gluten free oat milk to make this recipe, but you can use milk or any non-dairy milk.
A slice of coffee cake in the pan.

Tips For Success:

  • Use the spoon method or the leveling method to measure the flour. 1. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. 2. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
  • Do not overmix your wet and dry ingredients. Your cake will be nice and fluffy if you mix them until they are just barely mixed.
  • Soften the butter for the cake part of this recipe, but use cold butter for the crumb topping.
  • Bake in a square 8×8 baking pan or a 9-inch round cake pan.

Recipe Step-By-Step Directions:

Photos of steps 1 and 2.

Step 1: Add the dry ingredients to a large mixing bowl. Use a whisk to blend them.

Step 2: Add the wet ingredients to a medium bowl. Whisk to blend, then add the fresh cranberries.

Photos of steps 3 and 4.

Step 3: Pour the wet ingredients into the dry ingredients and mix gently until it is just barely mixed. Do not use a standing mixer.

Step 4: Place the cake batter into a greased 8×8 baking dish. You could also line the pan with parchment paper if you prefer.

Cutting cold butter into the crumb topping.

Step 5: Combine the crumb-topping ingredients in a bowl. Add cold chunks of butter and use a pastry cutter to cut the butter into the dry ingredients. The final mixture will resemble crumbs.

The coffee cake in the pan, ready to bake.

Step 6: Sprinkle the crumb topping over the top of the cake batter. Be sure to push it around so that the whole top of the cake is covered.

The coffee cake right out of the oven.

Step 7: Bake the gluten free cranberry streusel cake for 25 minutes until done. The actual baking time can vary depending on the size pan you use.

To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. The cake needs to be baked longer if you see batter or crumbs.

You may also love this buttery Gluten-Free Cranberry White Chocolate Pound Cake.

Recipe FAQ:

Can you use frozen cranberries in this recipe?

Yes, you can easily use frozen fresh cranberries. Be sure to thaw and drain the extra liquid before using them.

How do you make this cranberry coffee cake dairy-free?

This cake is easy to make dairy-free. Just use plant-based butter and non-dairy milk.

How do you store coffee cake?

Store this gluten free cranberry orange coffee cake in an airtight container in the refrigerator. It will keep fresh for up to 4 days.

Can you freeze cranberry coffee cake?

Yes, this coffee cake is easy to freeze. Slice and place the slices into a freezer bag. Squeeze the extra air out and zip to seal the bag closed.

More Gluten Free Cake Recipes:

Two slices of cranberry coffee cake on white plates.

Gluten Free Cranberry Coffee Cake

Sandi Gaertner
This fluffy gluten free cranberry coffee cake is topped with a thick cinnamon brown sugar crumb. It is an easy beginner level cake to make.
Love this recipe?Give it a star rating!
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 319 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Cake

  • 2 cup gluten free flour blend * see notes
  • ¾ cup sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • teaspoon salt
  • 2 large eggs
  • ½ cup butter softened, almost melted
  • 1 cup milk or non-dairy milk
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1 cup fresh cranberries

Crumb Topping

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, combine the cake dry ingredients. Whisk to blend.
  • Add the wet ingredients to a smaller bowl. Whisk to blend.
  • Pour the wet ingredients into the dry ingredients and add the cranberries.
  • Mix the wet and dry ingredients gently until they are just barely mixed. Do not use a standing mixer because it will make your cake dense.
  • Pour the cake batter into a prepared 8×8 baking dish. Let it sit while you mix up the crumb topping.
  • In a medium-sized bowl, mix the gluten free flour and brown sugar.
  • Add cold butter chunks and use a pastry blender to cut the cold butter into the sugar mixture. It will resemble crumbs when you are done.
  • Sprinkle the crumb topping over the cake batter and place the pan in the oven.
  • Bake for 25-30 minutes. The actual time may vary depending on the pan you use and the depth of the cake batter.
  • Remove the cake and insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is finished baking. If you see crumbs or batter, bake the cake longer.
  • When the cake is done baking, place it on a cooling rack.

Notes

  1. I tested this recipe with King Arthur Measure for Measure. Other blends should work, but I have not tested them.
  2. Add one teaspoon if your blend doesn’t contain xanthan or guar gum.
  3. If you use frozen fresh cranberries, thaw them first and drain any excess liquid off.
  4. Store this cake in an airtight container for up to 4 days in the refrigerator.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 319kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 244mgPotassium: 87mgFiber: 3gSugar: 24gVitamin A: 492IUVitamin C: 2mgCalcium: 71mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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2 Comments

    1. Hi Kay, Bob’s 1:1 would work well in the recipe. I find with Bob’s 1:1, I will often need to add a little bit more flour, like a tablespoon or two. Also, let the batter sit for 20 minutes before baking. It seems to help with the slight grittiness I sometimes see with Bob’s.

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