Cranberry Cardamom Coffee Cake

"This sour cream gluten-free coffee cake recipe has a layer of jammy cranberries and a crispy crumb topping. Served with a cup of tea or coffee, this spiced cake makes the perfect cranberry Christmas cake."
-- @snixykitchen
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  • Recipe Card
Prep time 15mins
Cook time 55mins
Serves or Makes: 9 - 12

Recipe Card

For the Cake


  • 1/2 cup sweet rice flour, or glutinous rice flour
  • 1/2 cup plus 1 tablespoon gluten free oat flour
  • 1/2 cup plus 2 tablespoons millet flour
  • 1 1/4 teaspoons ground cardamom
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup cane sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup full fat sour cream

For the Cranberry and Crumb Topping


  • 1 1/4 cups fresh or frozen and thawed cranberries
  • 2 tablespoons gluten free oat flour
  • 2 tablespoons sweet rice flour, or glutinous rice flour
  • 2 tablespoons tapioca flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon powdered sugar, for dusting


  • Step 1

    Preheat oven to 350°F. Lightly grease and line an 8x8-inch baking pan with parchment paper.

  • Step 2

    Make the cake: In a medium bowl, sift together the sweet rice flour, oat flour, millet flour, ground cardamom, xantham gum, baking soda, baking powder and salt. Set aside.

  • Step 3

    In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3-5 minutes.

  • Step 4

    With the mixer on low-speed, add the eggs one at a time, mixing after each addition. Add the vanilla extract, mixing until just combined. Keeping the speed on low, slowly add the dry ingredients in two batches, adding the sour cream in between, mixing until just combined. Your batter will be very thick.

  • Step 5

    Pour the batter into the prepared baking pan and use a rubber spatula to spread it into an even layer. Sprinkle the cranberries evenly over the top.

  • Step 6

    Make the crumb topping: In a separate medium bowl, mix the oat flour, sweet rice flour, tapioca flour, light brown sugar, and ground cardamom together. Add the melted butter and mix until it comes together when pinched with your fingers. Top the cranberries with the crumb topping, creating some small and some large crumbles by pinching the crumbs together.

  • Step 7

    Bake for 45-55 minutes until the edges of the cake springs back when pressed and a toothpick comes out dry or with a few moist crumbs. Remove from oven and let cool for at least 10 minutes in the pan. Use the parchment paper to lift the cake out of the pan to a cooling rack to cool.

  • Step 8

    Once cool to the touch, use a sifter to sprinkle powdered sugar over the top, cut into 9 slices and serve.