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Delicious Paleo Gingerbread Coffee Cake

December 5, 2020

The most delicious Paleo Gingerbread Coffee Cake made with a dreamy gingerbread cake base and topped with a paleo crumb cake topping.The most delicious Paleo Gingerbread Coffee Cake made with a dreamy gingerbread cake base and topped with a paleo crumb cake topping.

Looking for the most delicious breakfast cake recipe to make all season long? GREAT! You have come to the right place.

I made us a Gingerbread Crumb Cake that tastes so decadent and has just the right amount of sweetness. Yet it just so happens to be paleo, gluten-free and no refined sugars in the cake.

There really isn’t a crumb cake type of recipe that I don’t love eating and baking and photographing for that matter. Crumb cake was always my favorite growing up. And this seasonal twist on a classic is such a dream to make for the holidays. Plus it isn’t filled with as much sugar and butter and all the things that do taste pretty damn good. But when you are craving gingerbread crumb cake daily – this is the one for you. It is surprisingly light and the cake itself is super moist (sorry if you hate this word but it is true!).

The crumb topping is sweetened with maple syrup and coconut sugar and has an almond flour base just like the cake. I also did sprinkle some powdered sugar on top because I couldn’t help myself. It is crumb cake and so needed at times for that little extra sweetness and to give the cake the holiday feel.

If you guys love this recipe, share it with friends, family or anyone! And don’t forget to please rate and review the recipe below if you love.

The most delicious Paleo Gingerbread Coffee Cake made with a dreamy gingerbread cake base and topped with a paleo crumb cake topping.

What ingredients you need to bake this healthier Gingerbread Coffee Cake:

  • Eggs – I haven’t tested flax eggs yet
  • Non-dairy milk
  • Liquid coconut oil
  • Vanilla extract
  • Maple syrup
  • Coconut sugar
  • Blackstrap molasses
  • Almond flour – I haven’t tested another flour
  • Tapioca or arrowroot flour
  • Cinnamon
  • Ground ginger
  • Allspice
  • If You Care Baking Dish – a baking must have if you ask me! If You Care makes the best of the best when it comes to parchment paper and all of the things. Their products are totally chlorine-free and they are ready to use and you don’t have to grease the pans or baking sheets either. Their dishes are perfect for all of the cake and pie baking needs all year around. And makes for easy transportation to a holiday get together or just an easier clean up.

How to make the dreamiest paleo Gingerbread Coffee Cake:

  1. Preheat oven to 350 degrees and grease an 8 or 9-inch baking dish (I used the If You Care Baking Dish which is a game changer!)
  2. In a large bowl, mix together eggs, milk, oil, vanilla, coconut sugar and molasses and mix well until smooth
  3. Add in the flours, baking powder and spices and mix until fully combined
  4. Add batter to the baking dish then prep the crumb topping
  5. In a small bowl, mix together crumb topping then sprinkle across the cake
  6. Bake in oven for 25-27 minutes (I stick a toothpick in the center and if it comes out “clean” it is ready)
  7. Allow the cake to cool for a few then slice and enjoy. I also added powdered sugar on top, which is optional

A few of my other favorite healthier coffee cake and crumb cake type recipes:

Paleo Blueberry Crumb Cake Muffins (gluten-free + dairy-free)

The Best Ever Paleo Coffee Cake Recipe

Life Changing Healthy Chocolate Chip Crumb Cake (grain-free)

Vegan Cinnamon Coffee Cake Loaf (gluten-free)

The most delicious Paleo Gingerbread Coffee Cake made with a dreamy gingerbread cake base and topped with a paleo crumb cake topping.The most delicious Paleo Gingerbread Coffee Cake made with a dreamy gingerbread cake base and topped with a paleo crumb cake topping.

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Delicious Paleo Gingerbread Coffee Cake

The most delicious Paleo Gingerbread Coffee Cake made with a dreamy gingerbread cake base and topped with a paleo crumb cake topping.

The most delicious Paleo Gingerbread Coffee Cake made with a dreamy gingerbread cake base and topped with a paleo crumb cake topping.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 8 slices 1x
Scale

Ingredients

Gingerbread cake:

Crumb toping:

Instructions

  1. Preheat oven to 350 degrees and grease an 8 or 9-inch baking dish (I used the If You Care Baking Dish which is a game changer!)
  2. In a large bowl, mix together eggs, milk, oil, vanilla, coconut sugar and molasses and mix well until smooth
  3. Add in the flours, baking powder and spices and mix until fully combined
  4. Add batter to the baking dish then prep the crumb topping
  5. In a small bowl, mix together crumb topping then sprinkle across the cake
  6. Bake in oven for 25-27 minutes (I stick a toothpick in the center and if it comes out “clean” it is ready)
  7. Allow the cake to cool for a few then slice and enjoy. I also added powdered sugar on top, which is optional

Notes

*Store leftovers in airtight continuer for 5 days or freezer for longer

**I haven’t tested subs that aren’t listed above

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10 Responses

  1. I hope to try this recipe, which looks delicious. My main comment I’m posting here because I didn’t know any other way to do so (there is no “Contact me” option that I can find). I wanted to say that some of the email links to your recipes are bad links, and there is no way to access those recipes. 🙁 A couple recent examples are “Delicious Gluten-free Broccoli Rabe + Sausage Pasta,” and “The Best Ever Vegan Morning Glory Muffins (gluten-free).” I wasn’t sure if you were aware that this is happening.

  2. This came out of the oven 15 min ago and I can’t wait for my next piece. This is delicious!! And the coffee cake texture is lovely!
    Thank you!

  3. I just sliced myself a piece after it cooled for a few mins from the oven – it turned out so well! This is lovely!

  4. wow! yum! Only complaint is that the topping isn’t crumbly like paelo coffee cake, so it was difficult to sprinkle over/ cover the whole cake.

    1. hmm odd – haven’t heard that before. maybe ratios were off when you mixed it all? you can also add more flour/double it if you want but i actually had excess crumbs! xx

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