This Jam Streusel Coffee Cake is the perfect way to use that leftover cranberry sauce from your Thanksgiving meal. Or, make the filling with any jam or preserves you like! This healthy coffee cake is so light and fluffy, layered with a bright and sweet jammy filling, and finished with a delicious cinnamony streusel topping. This coffee cake makes for a very delicious way to start your day! Plus it’s made healthier by using only real ingredients that are gluten free, grain free, and dairy free!
What Does This Grain Free Coffee Cake Taste Like?
This Healthy Coffee Cake is such a deliciously cozy treat for those cold fall and winter mornings. The cake is wonderfully soft, airy, and moist and spiced with delicious warming spices like cinnamon and nutmeg. The filling can be made using that leftover Thanksgiving cranberry sauce you got lurking in your fridge or that stray can in your pantry. If you don’t have cranberry sauce just use your favorite jam or preserves. I actually used a mix of leftover cranberry sauce and Crofter’s Seedless Raspberry Jam to make a CranRaspberry Streusel Coffee Cake! And to really put this coffee cake over the top we add a thick layer of sweet cinnamony streusel.
Here’s why you will LOVE this Jam Streusel Coffee Cake!
- A super easy coffee cake made with wholesome ingredients!
- Tastes like fall with delicious warming spices but bright from the fruity filling.
- The perfect way to use up any leftover cranberry sauce.
- Super versatile – use any jam you like for the fruity filling.
- The perfect healthy breakfast or afternoon snack!
What Ingredients Are Used to Make This Gluten Free Coffee Cake?
This gluten free coffee cake is made healthier as it uses only wholesome ingredients – it contains no refined flours or oils and no saturated fats. This healthy coffee cake recipe is gluten free, grain free, and dairy free and also happens to be nut free!
Here’s a look at the ingredients you’ll need and some possible variations:
- Coconut Sugar – The perfect refined sugar free sweetener, I recommend Nutiva’s Coconut Sugar because of the great price and quality.
- Avocado Oil – The perfect healthy fat and gives this coffee cake a delicious soft and moist texture without feeling too heavy. Feel free to sub with olive oil or melted and cooled coconut oil.
- Eggs – To give this coffee cake a light and airy texture.
- Vanilla – For delicious flavor.
- Cassava Flour – An unrefined flour that is gluten, grain, and nut free. I use and love Otto’s.
- Garbanzo Bean Flour – I’ve been incorporating this flour into more recipes because of the added protein from the garbanzo beans which helps give the cake a nice structure with no gluten. I use Bob’s Red Mill.
- Baking Powder – To help the coffee cake rise in the oven.
- Cinnamon & Nutmeg – The perfect combination of warming spices to make this perfect for those cold mornings
- Salt – To enhance all the flavors.
- Dairy Free Milk of Choice – Use any that you have on hand!
- Filling – This is the perfect way to use leftover cranberry sauce from your Thanksgiving. Or use any jam/preserves you like! I used a combination of leftover cranberry sauce and Crofter’s Seedless Raspberry Fruit Spread. It’s organic, made with less sugar than other preserves, and carefully selected fruit!
How Do You Make This Easy Coffee Cake Recipe?
This Jam Streusel Coffee Cake is super easy to make! The coffee cake batter comes together in just one bowl, the streusel is mixed by hand in another, and the filling is just cranberry sauce, your favorite jam, or a combination of the two!
Here’s a look at the steps and check out the photo guide below:
- Line an 8 or 9 inch square baking dish with parchment paper. I always use an 8 inch square because it makes for thicker pieces.
- Make the streusel by just mixing the dry ingredients together, then add the oil, and stir until a clumpy sand-like texture forms.
- Make the batter by mixing the wet ingredients together until frothy, add the dry ingredients and stir until just combined. Then add the milk and stir until fully incorporated.
- Layer it up! Pour half the batter into the bottom of the pan, top with your filling, and spread it out over the batter. Add remaining cake batter and sprinkle streusel all over.
- Bake for 37-40 minutes, let cool, and enjoy!
Storage Tips: This cake keeps well at room temperature for about 1-2 days. Afterwards move to freezer for longer storage!
This Jam Streusel Coffee Cake is not only delicious, it’s incredibly satisfying, perfect for fall/winter mornings, and surprisingly made with only wholesome ingredients! It’s a great way to use up leftover cranberry sauce or mix it up with any fruit spread you like! I can’t wait to see what flavors you create!
paleo-ish (gluten/grain/dairy free), nut free
More Fall & Winter Breakfast Ideas!
- Walnut Cardamom Streusel Bread (paleo)
- Orange Chocolate Chip Coffee Cake (paleo & nut-free)
- Fluffy Gingerbread Pancakes (paleo & vegan-possible)
SHARE THE LOVE!
If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!
Jam Streusel Coffee Cake
This Jam Streusel Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake, filled with a delicious fruity filling, and finished with a streusel topping.
gluten free, grain free, dairy free), nut free
- 3/4 cup (114 grams) coconut sugar
- 1/4 cup (61 grams) avocado oil sub olive oil or melted and cooled coconut oil
- 2 eggs ideally room temp
- 1 tsp vanilla
- 1 1/4 cup (150 grams) cassava flour
- 1/4 cup (28 grams) garbanzo bean flour
- 1 3/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 cup nut/seed milk of choice
Filling (use 1 cup total of anything you like! I did the below mix.)
- 1/2 cup leftover cranberry sauce
- 1/2 cup seedless raspberry jam
Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.
Make the streusel by mixing together the coconut sugar, cassava flour, cinnamon, and salt together in a medium bowl. Drizzle in the avocado oil and stir until a sand-like mixture forms. If using coconut oil, chill for a few minutes if liquid, then use a fork or pastry cutter to mash the coconut oil into the dry mixture until pieces are no larger than small peas. The streusel should be clumpy and sticks together when pressed. Set aside.
Make the coffee cake batter in the bowl of a stand mixer (or in a large bowl if mixing by hand), by mixing the coconut sugar, avocado oil, eggs, and vanilla until light and frothy.
Next add the cassava flour, garbanzo bean flour, baking powder, spices, and salt and mix until just fully incorporated.
Scrape down the sides and bottom of the mixing bowl using a rubber spatula. Add the nut/seed milk and slowly stir until fully incorporated into the batter. Scraping down the bowl once more during mixing to ensure everything is evenly incorporated.
Prepare the filling by mixing ingredient(s) well in a bowl. If the filling is still very thick and sturdy microwave in short 10 second bursts until it is more liquid and easy to spread or pour.
Create the layers by pouring half the batter into the prepared baking dish and, using the rubber spatula, gently spread into an even layer in the pan. Pour or dollop the filling layer over the base batter and spread out over the batter. Pour remaining batter over filling and spread it out. Sprinkle streusel all over the top of the coffee cake.
Bake for 37-40 minutes or until top is puffed and edges are golden brown. Check for doneness with a toothpick, it should come out mostly clean except for a few moist crumbs.
Let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing. Enjoy!
This coffee cake will keep stored in an airtight container for a day or so. Afterwards, move to freezer for longer storage.
Filling: I love this recipe as a delicious way to use up leftover cranberry sauce from Thanksgiving. I did a mixture of half cranberry sauce and half Crofter's Seedless Raspberry Jam for a delicious Cran-Raspberry situation. But feel free to use all cranberry sauce or all jam/preserves/fruit spread!
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