Raspberry Orange Coffee Cake {for two!}
Ever CRAVE coffee cake? It is one of my favorite breakfast pastries when I want to indulge and love that crumbly topping. I talked all about my obsession with crumb topping when I made this banana bread, but it was about time to make a clean version! This recipe came about how most do in my kitchen… a craving and a time crunch. Matt and I were sitting around on a Saturday and all I wanted was a warm piece of coffee cake. So I looked in our pantry and saw some Brown Rice Flour next to the coconut sugar and thought – LETS DO THIS! It also helped that we had raspberries and oranges on hand. The raspberries in this add such an amazing pop of tart next to the sweet crumb topping.
So after deciding what to make I was feeling EXTRA lazy and thought, hmm I wonder how it would be to make just enough for Matt and I to eat, AND cook it in the microwave?! Done and done! About 5 minutes later we had warm coffee cake that was gluten free and refined sugar free! So please pin this recipe and next time you are feeling extra lazy, get out your ramekin or coffee mug and make this thing happen!
The crumb topping just melts around the berries… THANKS BUTTER!
The perfect bite:
Do you need more ideas to use up the rest of this raspberries, we got you covered:
Raspberry Vinaigrette {Whole30}
Paleo Raspberry Vanilla Cupcakes
Chocolate Raspberry Swirl Cookies
Chocolate Dipped Raspberry Energy Truffles
Pin it!
Raspberry Orange Coffee Cake {for two!}
Ingredients
for cake:
- 1 tablespoon butter
- 2 tablespoons coconut sugar
- 2 tablespoons mashed banana
- Dash of vanilla
- ½ teaspoon orange zest
- ¼ cup brown rice flour
- ⅛ teaspoon baking powder
- 3 raspberries, chopped
for topping:
- 1 tablespoon cold butter, chopped in small chunks
- 2 tablespoons brown rice flour
- 1 tablespoon coconut sugar
- ¼ teaspoon cinnamon
- ½ teaspoon orange zest
- 3 raspberries
Instructions
- Place 1 tablespoon of butter in a ramekin or large coffee mug and melt for 30 seconds in the microwave. Add in coconut sugar mashed banana, vanilla, orange zest, brown rice flour, baking powder and raspberries and stir to combine completely.
- In a separate bowl combine topping ingredients except raspberries and combine with your hands, squeezing the butter into the other ingredients until it is combined and crumbly. Pour topping on the cake batter and then top with raspberries.
- Microwave for 2 minutes on high. Let cool for a few minutes and enjoy!
Nutrition
- Serving Size: 1-2
