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 that really accents 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 gluten-free cranberry coffee cake is the best:

  1. It is one of the best ways to use fresh cranberries!
  2. This cake is easy to make and freeze, so 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!

Allergen Information:

This homemade cranberry coffee cake is gluten-free, soy-free, nut-free, and oat-free. Make it dairy-free by using dairy-free butter.

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – 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.

Step-By-Step Photos and 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.

Cake Troubleshooting:

Baking the perfect gluten-free cake can be tricky. The most important parts are choosing the right flour, not overmixing the batter, and ensuring the recipe liquid ratio works for the flour blend you choose.

Why did my gluten-free cake turn out dense or crumbly?

There is nothing more frustrating than having your gluten free cake turn out dense. This can be caused by a few potential issues.

  1. I always tell my readers not to use a stand mixer when they mix cake batter. They tend to overmix your batter, leaving you with a denser cake. Mix the gluten free cake batter only until the ingredients are combined, and avoid overbaking by checking the cake a few minutes before the suggested baking time.
  2. Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly affect the moisture level of the cake. If you are using a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
  3. The same answer for #2 applies if your cake is crumbly. You may need to add more liquid to your cake batter to compensate for the grain-to-starch ratio of your flour blend.

Why did my gluten-free cake sink in the middle?

  1. I know it is tempting to open the oven door and check on your cake, but opening it while baking can cause it to sink in the middle. Cakes need a consistent, steady baking temperature. Opening the oven door lets cooler air into the oven, slowing baking.
  2. Always check the expiration date of your baking powder or baking soda before using it. An expired leavener can cause all sorts of issues in baking.
  3. Is the cake underbaked? Know that the cake bakes from the outside in, so if you take it out of the oven too soon, the middle hasn’t had a chance to finish baking. Do the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.

For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.

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:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

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.
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
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



  • 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


  • 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.


  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.


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.


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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


    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.