Cranorange Coffee Cake



My favorite thing is waking up Saturday morning and having coffee and breakfast with my parents. I came across this recipe from Dr Kellyann Petrucci, and I was fantasizing about making something with cranberries, orange zest, and nuts and this was literally the perfect recipe so I decided to try it out.

From my recent posts you can tell I have a major sweet tooth. What I’m really happy about, though, is that this cake isn’t very sweet so it would be great for people who aren’t a fan of overly sweet things. I suppose the name is misleading, as there is no coffee in it. But this is actually meant to be had with coffee since it is on the drier side. There are some modifications I’d like to make in the future, but it’s a perfect piece of paleo heaven that anyone can enjoy any time of the day (I love having it before I go to the gym, and am definitely known for sneaking down late at night to take a few bites too!)


Unfortunately, I think her recipe is missing an ingredient or two because when I tried it out my mixture was completely dry. My mom and I decided to experiment together and add some ingredients to the recipe and see what happened. I personally like this recipe, however my mom felt it was too dry. It definitely crumbly and to me it is remeniscent of a moist shortbread or pie crust (I will actually be using this in the future for a pie or tart crust – it will be EXCELLENT!). I also used coconut flour rather than almond flour, I’m not too certain if this would make a big difference but I will try using that in the future.

A recomendation I would make is perhaps try to add more liquid… maybe another half a cup of milk or so. If anyone makes any modifications, please let me know how it turns out!!

Nutrition per slice:

Calories: 230
Carbs: 29g
Fibre: 11g
Protein: 6g
Fat: 10g
Iron: 131% DV

Recipe (yields 8 slices)

2 cups coconut flour
pinch salt
3/4 tsp baking soda
2 packets Stevia in the Raw
1/2 cup pecans
1/4 cup cranberries and dried cherries
zest of 1 lemon and 1 orange
1 egg + 1/4 cup egg whites
1/4 cup maple syrup
2 tbsp honey
1 tsp orange extract



Preheat oven to 350F.

Mix dry ingredients (coconut flour, salt, baking soda, stevia). Add nuts and dried fruit and mix.
Mix wet ingredients (egg + egg white, honey, maple syrup, orange extract, zest). Add to the dry ingredients and mix well (I found using my hands to mix them was easiest here).

Here is where you want to assess. The mixture should be sticky and you should be able to make it a ball in your hand and have it stay a ball. Add more liquid if you need to, 1/4 cup at a time.

Grease a pie pan with oil (I used coconut) and pat your mixture into it. I used a knife to pre-cut the slices which I found helpful when actually cutting it – since this is a crumbly cake it tends to break when you stick anything into it. Pop it into the oven and let it cook for 12 minutes. Pull it out, do the crumb test with a toothpick. When it comes out clean, it’s done! Let it cool and eat!


Feel free to modify this to your tastes
Use vanilla or almond extract
Try other dried fruit or fresh fruit
Use other nuts and seeds such as macadamia, almonds, or pumpkin seeds
Substitute milk for a chia-tea infused milk, coconut sugar or yacon instead of maple syrup
Try an egg substitute such as Ener-G or 2 tbsp of ground flax in water

And definitely enjoy every single guilt-free bite.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s