Skip to main content

Proudly Australian

Cranberry & Orange Coffee Cake

This recipe is a healthy dessert alternative made completely without sugar. Cranberry & Orange Coffee Cake by Natvia. Made with Natvia 100% Natural Sweetener! That's right there is no sugar used in any of our recipes! You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 12 slices


2 cup Dried Cranberries

3 Juiced Oranges

1 cup Hot Water

0.5 cup Butter

0.66 cup Natvia

4 Eggs

1 Zest from 1 Orange

3 Eggs

2 cup Almond Flour

0.5 cup Coconut Flour

0.25 cup Whey Protein Powder

0.5 tablespoon Baking Powder

2 teaspoon Mixed Spice

0 Pinch of Salt

0.5 cup Almond Milk

0.5 cup Pecans


  1. Preheat oven to 160°C and line a round springform pan (other pans are acceptable like in the Natvia video etc).
  2. Add 2 cups dried cranberries, juice from 2 oranges, 1 cup hot water into a new bowl and cover it with cling wrap, and set aside.
  3. Beat 1/2 cup of butter in a new large mixing bowl.
  4. Once the butter has formed peaks, add 2/3 Cup Natvia and stir the mixture. Add 4 eggs whilst stirring (feel free to add a sprinkle of flour to prevent eggs from splitting).
  5. Once the eggs have combined with the mixture, add zest from 1 orange, followed by the juice from 1 orange.
  6. Add 2 Cups almond flour to a new bowl. As well as the almond flour, add 1/2 cup coconut flour, 1/4 whey protein powder, 1/2 tbsp baking powder, 2 tsp mixed spice, and pinch of salt. Mix all the ingredients together.
  7. Add 1/4 cup almond milk and stir the mixture together.
  8. As you stir the mixture, add 1/2 cup pecans.
  9. Add the Cranberry & Orange mix that you set aside in step 2.
  10. Do a final stir of the mixture until it has all combined, and spread the mix into the shaped baking pan or springform pan.
  11. Bake the cake for 40 - 50 minutes at 160°C.


No nutritional info supplied

Your Cart

Your cart is currently empty.
Click here to continue shopping.