Name: Delicious Paleo Gingerbread Coffee Cake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 eggs (I haven’t tested flax eggs); 1/4 cup non-dairy milk; 1/4 cup liquid coconut oil; 1 teaspoon vanilla extract; 1/4 cup coconut sugar; 1/4 cup blackstrap molasses; 2 1/4 cups almond flour; 6 tablespoons tapioca or arrowroot flour; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon allspice; 1/2 cup + 5 tablespoons almond flour; 2 tablespoons liquid coconut oil; 2 tablespoons maple syrup; 1 teaspoon cinnamon; 2 tablespoons coconut sugar

Delicious Paleo Gingerbread Coffee Cake

★★★★★

5 from 4 reviews

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

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Yield: 8 slices 1x

Instructions

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!)
In a large bowl, mix together eggs, milk, oil, vanilla, coconut sugar and molasses and mix well until smooth
Add in the flours, baking powder and spices and mix until fully combined
Add batter to the baking dish then prep the crumb topping
In a small bowl, mix together crumb topping then sprinkle across the cake
Bake in oven for 25-27 minutes (I stick a toothpick in the center and if it comes out “clean” it is ready)
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

Author: Rachel