Kick-Start Your Paleo Diet, Boost Your Energy, & Lose Weight

Paleo Gingerbread Coffee Cake Recipe

Amy | December 20
Paleo Gingerbread Coffee Cake Recipe #paleo #recipe

Gingerbread is one of my cold weather favorite flavors. As soon as there is even a slight chill in the air, I start making all of my favorite gingerbread recipes.

However, this year, I decided to create a new gingerbread recipe, and I’m so happy I did!

My Paleo Gingerbread Coffee Cake is a delicious combination of coffee cake and gingerbread, and it’s perfect for breakfast or dessert. 

Plus, it’s incredibly easy to make – even if you aren’t much of a baker.

Even better, it’s made from natural ingredients. So, you don’t need to worry about serving your family and friends any preservatives or other iffy ingredients that are often found in store-bought baked goods.

Recipe Baking Tips and Suggestions

If you are new to Paleo baking or even just a baking novice in general, this recipe might look intimidating to you.

However, it is truly easy to make, and I’m going to offer a few baking tips and suggestions to make it even easier.

With almost every recipe, I’m pretty much always asked if there is a substitute for the flours. 

There isn’t. 

I’ve tested this recipe using just almond flour and coconut flour. If you don’t have both flours available to you, it’s truly best that you make another recipe instead. 

When you buy almond flour, it’s best to purchase one that is labeled fine or superfine. This refers to how fine a texture the almonds have after they are ground into flour.

Another type of almond flour you might see is one labeled as almond meal. This has a much more coarse texture than fine or superfine almond flour.

If you use almond meal, your coffee cake will end up being a bit more dense than if you used almond flour. However, you can absolutely use almond meal for the crumb topping.

Furthermore, coconut flour has a tendency to form into hard lumps in its package, which you do not want in your coffee cake. So, if your coconut flour has a lot of lumps in it, it’s best to sift it before measuring.

In addition, I highly recommend using unsweetened applesauce and unsweetened almond milk in the recipe. You can always add a bit more coconut sugar or crumb topping if want a sweeter coffee cake.

For this reason, I also suggest staying away from gingerbread spice blends, which are often full of sugar.

However, if you don’t have unsweetened almond milk available, other unsweetened dairy-free milk alternatives work just as well. My personal favorites are unsweetened coconut milk as well as unsweetened cashew milk.

As for the coconut oil, I prefer to use the ones labeled as refined because it has a much more mild coconut flavor than unrefined (also known as virgin) coconut oil.

Regardless of which type you use, you must let the melted coconut oil cool to room temperature before using it with the whisked eggs. If you combine hot coconut oil with the eggs, you’ll end up cooking the eggs before you even put the coffee cake in the oven.

Other Paleo Breakfast Recipes To Try

If this Paleo Gingerbread Coffee Cake recipe has you hungry for more Paleo breakfast recipes, then you are in luck.

Just click this link to find all of my Paleo breakfast recipes

From waffles to pancakes to breakfast casserole, you’ll find Paleo versions of all of your favorite breakfast recipes.

And there is even a Paleo Pop Tarts recipe as well!

Paleo Gingerbread Coffee Cake Recipe #paleo #recipe
Paleo Gingerbread Coffee Cake Recipe #paleo #recipe

Paleo Gingerbread Coffee Cake Recipe

  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Cuisine: American


Enjoy all of the warm spices of gingerbread but in a coffee cake when you make this gluten-free and paleo gingerbread coffee cake.


For the crumble topping:



  1. Preheat the oven to 350F. Grease a 7-inch (18 cm) round springform cake pan and set aside.
  2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon powder, ginger powder, ground nutmeg and baking powder.
  3. Add the whisked eggs, unsweetened applesauce, unsweetened almond milk, melted coconut oil and vanilla extract to the bowl and mix well to combine.
  4. In a separate bowl, combine the crumble topping until a fine crumb forms.
  5. Pour the batter into the prepared springform pan and even sprinkle the crumb topping over the top.
  6. Place the cake pan in the oven and bake for 35 to 45 minutes until cooked through and a toothpick inserted into the center comes out clean. Check the coffee cake after 20 minutes and loosely place a piece of aluminum foil over the pan if the top starts to brown too quickly.
  7. Remove the cake pan from the oven and let the cake cool for 20 minutes before removing from the pan and placing on a wire rack to cool completely.
  8. Store leftovers in a sealed container for 2 to 3 days.



All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 351
  • Sugar: 16 g
  • Fat: 27 g
  • Carbohydrates: 24 g
  • Fiber: 6 g
  • Protein: 9 g