CrockPot Cranberry Coffee Cake |
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CrockPot Cranberry Coffee Cake

From Amy Green of Simply Sugar and Gluten-Free

Prep Time: 10 minutes
Cook Time: 2 hours

Serves 6 - 8.

Ingredients:Gluten-Free Crockpot Cranberry Coffee Cake

Crumb topping

  • 1 cup walnuts
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut palm sugar
  • 1 teaspoon cinnamon
  • pinch of kosher salt

Crumb cake

  • 2 cups Pamela's Baking & Pancake Mix
  • 3/4 cup coconut palm sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon orange zest
  • 2/3 cup coconut oil, liquified
  • 2 large eggs, at room temperature
  • 1/2 cup light sour cream
  • 1/2 cup plain, low-fat yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen cranberries


1. Make the crumb topping: Put the walnuts, coconut oil, coconut palm sugar, cinnamon, and salt in a food processor fitted with a steel blade. Pulse several times, then process until the nuts become crumbs. Set aside.

2. Make the coffee cake: Whisk together the flour, coconut palm sugar, cinnamon, and orange zest.

3. In a separate bowl, whisk together the liquified coconut oil, eggs, sour cream, yogurt, and vanilla extract.

4. Mix the wet ingredients into the dry ingredients.

5. Fold in the cranberries.

6. Turn the batter into a greased, 4-quart CrockPot. Smooth the top.

7. Sprinkle the crumble topping across the top of the cake and press into the batter.

8. Put the lid on the CrockPot, venting it with a wooden skewer. Bake on low for 2 - 3 hours, until a knife inserted in the center comes out with just a few moist crumbs.

Serve warm or at room temperature.

For more gluten-free holiday recipes and tips:

Gluten-Free Holiday Central

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