AKASHA’s Cranberry-Almond Coffee Cake

Akasha Richmond, chef/owner of AKASHA in Culver City, shares this beautiful coffee cake recipe for breakfast or any time of day!

AKASHA’s Cranberry-Almond Coffee Cake


  • 1 cup gluten-free 1:1 flour (we use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup olive oil
  • 2 oz softened unsalted butter
  • 1 1/3 cups organic sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 3 eggs
  • 1 container AYO vanilla yogurt (5.3 oz)
  • 1 ½ cups fresh cranberries
  • 1/3 cup chopped almonds (for topping)
  • 1 tablespoon sugar (for topping)


  1. Step 1

    Grease a 10” round baking pan and line it with parchment paper. Preheat oven to 345°F.

    Step 2

    Mix gluten-free flour, coconut flour, baking soda, baking powder, and sea salt in a bowl.

    Step 3

    In a standing or hand mixer, cream the butter and olive oil. Add sugar and beat until smooth. Add citrus zest and eggs, one at a time, and cream well for about 2 minutes.

    Step 4

    Add flour mixture and yogurt in three parts, starting and ending dry. Fold in cranberries.

    Step 5

    Scrape into the prepared pan.

    Step 6

    Bake for 30 minutes. Let cool. Remove from pan.


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