I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.

Cran-Strawberry Coffeecake Bars are a super delicious, flavorful breakfast cake that provides a happy burst of strawberries and cranberries, plus healthy carbs and even some protein, for a fun snack, breakfast/brunch treat, lunch item or healthy dessert.

Gluten-free, Paleo, AIP, nut free option and egg-free, the texture of Cran-Strawberry Coffeecake Bars is just like moist coffeecake — with a moist tender crumb that’ll have you going back for seconds — or making this recipe on repeat.

Jump to Recipe

Ingredients in Cran-Strawberry Coffeecake Bars

I think you’ll have most of these ingredients in your pantry and freezer already:

cassava flour, Otto’s brand preferred and recommended
coconut milk or non-dairy milk of choice
coconut oil, or palm oil
coconut sugar
collagen (<– see link and use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your total; 3rd party tested pesticide-free collagen)
coconut flour
nut butter, seed butter or For AIP: tiger nut butter or coconut butter, warmed to be runny if it’s coconut butter (best to include, but fine to leave out)
gelatin (<– see link and use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your total; 3rd party tested pesticide-free)
apple cider vinegar
baking soda and quality salt
cranberries and strawberries — frozen, fresh, or freeze-dried strawberries (see recipe for details)

How to make Cran-Strawberry Coffeecake Bars

This recipe is so easy to make:

Combine dry ingredients in a large bowl.
Stir together wet ingredients in smaller bowl. (It’s best to have these ingredients room temp or slightly warm. I give directions for this in the main recipe below.)
Add the wet ingredients to dry ingredients, and stir to mix!
Bake, cool, and serve.

How to store leftovers

Cran-Strawberry Coffeecake Bars are best left at room temperature for the first day or two, sealed. After that, refrigerate or freeze, but you may wish to warm them to room temp before enjoying — because they contain gelatin, which means they’ll firm up when chilled.

Feel free to freeze for up to 3 months.

one piece of Cran-Strawberry Healthy Coffeecake Bars on white plate

Print Recipe

5 from 17 votes

Cran-Strawberry Coffeecake Bars (Paleo, AIP, Gluten-free, Egg-free, Nut-free)

Cran-Strawberry Healthy Coffeecake Bars are a super delicious, flavorful breakfast cake that provides a happy burst of strawberries and seasonal cranberries plus healthy carbs and some protein, for a fun snack, brunch treat, lunch item or healthy dessert. Gluten-free, Paleo, AIP, nut free and egg free.

Prep Time15

Cook Time25

Total Time40

Course: Bread, Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: aip, bars, breakfast, coffeecake, cranberry, egg-free, gluten-free, holiday, nut free option, paleo, strawberry

Servings: bars

Calories: 198kcal

Author: Megan

Cost: $4

Equipment

baking pan 9"x9" or 8" square
mixing bowl
smaller mixing bowl for wet ingredients

Ingredients

¾ cup cassava flour Otto's brand preferred and recommended
½ cup coconut sugar
¼ cup collagen <-- see link and use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your total
3 Tablespoons coconut flour
1 Tablespoon gelatin <-- see link and use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your total
½ teaspoon baking soda sifted
¼ teaspoon sea salt
⅓ cup + 2 Tablespoons coconut milk or non-dairy milk of choice — room temp or slightly warm, not cold
⅓ cup coconut oil or palm oil, melted and cooled slightly
1 Tablespoon nut butter seed butter or For AIP: tiger nut butter or coconut butter, warmed to be runny if it’s coconut butter (best to include, but fine to leave out)
2 teaspoons apple cider vinegar
½ cup strawberries -- Use freeze-dried if you want to stir them into the batter , or use fresh/frozen if you want to press them onto the top of the batter before baking -- sliced to measure, if fresh/frozen.
⅓ cup cranberries frozen or fresh, cut in half or chopped roughly (Frozen berries will make the batter cold and a lot thicker, so harder to spread in the pan. But that's fine.)

Instructions

Preheat oven to 350℉. Grease a square 8" or 9" pan. If you wish, line the pan with a strip of parchment paper.
Combine dry ingredients in large bowl: cassava flour, coconut sugar, coconut flour, collagen, gelatin, baking soda and sea salt. Stir briefly to mix.
Stir together wet ingredients in small bowl (except strawberries and cranberries): coconut milk, coconut oil, nut butter (or variation) and apple cider vinegar. Add wet ingredients to dry ingredients. Use a handheld electric mixer to combine well, without over-mixing.
Add and mix in optional freeze-dried strawberries and cranberries toward the end. The batter will be thick, (which is necessary for egg-free baked goods).
Scrape batter into prepared pan, and press on it with spatula or fingers to spread out fully to the edges. (If using fresh/frozen sliced strawberries, press them onto the top surface of the batter after smoothing it out.)
Bake 25 to 30 minutes, until browned, the edges are raised and crisped, and the center is also raised and cracked in places. (Frozen berries will require a few extra minutes baking time and create a slightly darker cake.)
Allow to cool fully, then slice into 9 even squares, and serve. Serve with forks, as coffeecake, or eat out of hand (like a bar or pastry), if preferred.