Enjoy all of the warm spices of gingerbread but in a coffee cake when you make this gluten-free and paleo gingerbread coffee cake.
- 2 cups (240 g) almond flour
- 1/3 cup (37 g) coconut flour
- 1/4 cup (60 g) coconut sugar
- 2 teaspoons (2 g) cinnamon powder
- 1 teaspoon (2 g) ginger powder
- 1/2 teaspoon (1 g) ground nutmeg
- 1 teaspoon (2 g) baking powder
- 2 eggs, lightly whisked
- 1/2 cup (120 ml) unsweetened applesauce
- 1/2 cup (120 ml) unsweetened almond milk
- 1/4 cup (60 ml) melted coconut oil, cooled to room temperature
- 1 teaspoon (5 ml) vanilla extract
For the crumble topping:
- 1/2 cup (60 g) almond flour
- 2 Tablespoons (30 g) coconut sugar
- 1 Tablespoon (15 ml) maple syrup
- 1 teaspoon (2 g) cinnamon powder
- 2 Tablespoons (30 ml) melted coconut oil
- Preheat the oven to 350F. Grease a 7-inch (18 cm) round springform cake pan and set aside.
- In a large bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon powder, ginger powder, ground nutmeg and baking powder.
- Add the whisked eggs, unsweetened applesauce, unsweetened almond milk, melted coconut oil and vanilla extract to the bowl and mix well to combine.
- In a separate bowl, combine the crumble topping until a fine crumb forms.
- Pour the batter into the prepared springform pan and even sprinkle the crumb topping over the top.
- 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.
- 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.
- 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