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Gluten-Free Sour Cream Cranberry Coffee Cake

Made with almond flour, fresh cranberries, moist Bison Sour Cream, and topped with a sweet maple glaze, you’ll feel good about this gluten-free, healthier twist on the classic coffee cake.


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This recipe uses:


  • 1/2 cup Bison Sour Cream
  • 3 eggs, room temperature
  • 1 banana, ripe
  • 2 cups fine almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp Kosher salt
  • Pinch of cinnamon
  • 1/2 cup to 2/3 cup coconut sugar
  • 1/2 tsp vanilla
  • 2 tsp apple cider vinegar
  • 1 cup fresh cranberries
  • Powdered sugar, for topping
  • Toasted almonds, for topping
  • Sugared cranberries, for topping
  • 2 Tbsp butter
  • 1 Tbsp maple syrup
  • 1 cup confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp lemon juice


  • Step 1

    Preheat oven to 350°F. Line an 8 or 9-inch round cake pan with parchment paper and coat the sides of the pan with olive oil or butter.

  • Step 2

    Using a hand mixer, blend wet ingredients: eggs, banana, and Bison Sour Cream. Place in large bowl and set aside.

  • Step 3

    In another large bowl, combine dry ingredients: almond flour, baking soda and powder, salt, cinnamon, and coconut sugar.

  • Step 4

    Pour wet ingredients over the dry ingredients and combine until smooth, mixing gently.

  • Step 5

    Next, add vanilla and apple cider vinegar. Gently mix again; be sure not to over mix.

  • Step 6

    Fold in cranberries.

  • Step 7

    Pour batter into prepared cake pan. Top with toasted almonds and sugared cranberries.

  • Step 8

    Bake for about 30 minutes, or until toothpick or butter knife inserted into center comes out clean.

  • Step 9

    For the glaze, melt butter and maple syrup in a medium sauce pan. Add confectioners’ sugar and whisk until smooth. Add lemon juice and vanilla extract, whisk until smooth.

  • Step 10

    Quickly pour glaze mixture over the cranberry coffee cake. Let glaze set at room temperature, then serve and enjoy!