This gingerbread coffee cake with a spiced crumble topping is soft, moist, and packed with gingerbread spices, making it perfect for holiday baking! Made with blackstrap molasses, maple syrup, coconut sugar, and almond flour, this gingerbread cake is made with almond flour, naturally sweetened and gluten-free. 

What’s your favorite Christmas flavor? For me, it’s 100% gingerbread which is why I had to make a gingerbread version of my favorite cake – coffee cake with crumble topping. 

Gingerbread and coffee cake in one? Could there be anything better!?

Soft, moist, and sticky gingerbread cake with streusel topping, paired with a mug of hot cocoa topped with mini marshmallows is about as festive as it gets!

If you haven’t tried my other coffee cake recipes, Pumpkin Coffee Cake, Lemon Blueberry Coffee Cake, and Grain Free Coffee Cake, I highly recommend you do!

six squares of paleo dessert topped with a spiced crumble streusel.

Ingredients used in gingerbread coffee cake

in pretty measuring cups there are almond flour, tapioca flour, blackstrap molasses, baking soda, salt, and maple syrup. There is also ground ginger, cloves, allspice, and 2 eggs

This recipe is divided into 3 sections; the gingerbread spice, the coffee cake, and the streusel crumble topping.

Homemade Gingerbread spice

  • Cinnamon 
  • Ginger
  • Allspice
  • Cloves
  • Nutmeg

You can also use storebought gingerbread spice for this blackstrap molasses coffee cake recipe.

Crumble Topping

  • Almond flour
  • Coconut oil (melted)
  • Coconut sugar
  • Gingerbread spice

Gingerbread Coffee Cake 

  • Almond flour
  • Tapioca flour
  • Baking soda
  • Gingerbread spice
  • Salt
  • 2 eggs (room temperature)
  • Blackstrap molasses
  • Maple syrup
  • Coconut oil (melted, room temprature)

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How to make Gingerbread cake

A freshly baked gluten free gingerbread cake cut into squares. It's topped with a gingerbread streusel.

Just like the ingredient list suggests, this gingerbread coffee cake is made in three different steps. 

1. Start with making the homemade gingerbread spice. 

In a small dish, whisk together ginger, cinnamon, cloves, allspice, and nutmeg until evenly combined. 

2. Now, move on and make the spiced gingerbread crumble topping. 

In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and homemade gingerbread spice for the crumble topping.

Store the crumble mixture in the fridge while preparing the gingerbread coffee cake batter.

Now, preheat the oven to 350 F and line or grease an 8×8 baking dish.

almond flour, tapioca flour, and Christmas spices being mixed together

3. Then, in a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, homemade gingerbread spice, and salt until everything is well combined and there are no clumps left.

blackstrap molasses, maple syrup and 2 eggs in a mixing bowl being mixed with gluten free almond flour

In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, blackstrap molasses, eggs, and apple cider vinegar until everything is well combined.

Gently combine the wet and dry ingredients together with a spatula. Be sure not to over mix the gingerbread coffee cake batter. 

a batter, first in a mixing bowl and then in an 8x8 baking dish

Pour the batter into the parchment paper-lined 8×8 baking dish.

crumble topping made with almond flour, coconut oil, and coconut sugar

Then remove the gingerbread crumble topping from the fridge and use your hands to combine smaller crumbles together to create larger pieces and layer them on top of the gingerbread cake batter. 

Lastly, bake the molasses coffee cake for 25 minutes or until a toothpick comes out clean.

Best Things to Pair With Gingerbread Spiced Coffee Cake

A plate with a soft and moist paleo gingerbread coffee cake topped with spiced crumble topping

This holiday gingerbread cake makes the best breakfast treat or snack, and of course, dessert. So, how do I usually eat this cake?

  • As it is – it’s simply so delicious! 
  • With a dollop of whipped cream – makes everything extra good, right!? 
  • Cashew cream cheese frosting – I love this on everything! Add a sprinkle of gingerbread spices to the frosting to make it extra festive.
  • Melted coconut butter.
  • With a mug of your favorite holiday latte or hot cocoa.
  • A cozy blanket.

How to store the gingerbread cake

there is a spoon lifting up a piece of holiday dessert. It's dark in color and looks moist

This gingerbread molasses coffee cake can be stored in the fridge for 4-5 days in an air-tight container or with plastic wrap around the baking dish it was made in. 

Before serving, warm it up in the microwave for about 10 seconds (or too desired temperature).

If you can freeze gingerbread coffee cake? 

YES! 

Like with most baked goods, this holiday cake can be frozen in an airtight container for up to 2 months. Perfect for a quick breakfast or snack. 

Is gingerbread your favorite holiday flavor as well? Let me know in the comments below! 

Happy Holidays! 

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A piece of thick gingerbread coffee cake topped with a spiced Christmas streusel
A freshly baked gluten free gingerbread cake cut into squares. It's topped with a gingerbread streusel.

Get the recipe:Grain Free Gingerbread Coffee Cake with Streusel Topping

This soft and moist Gingerbread Coffee Cake with crumble topping is packed with holiday spices. It's made with almond flour & naturally sweetened.
5 stars (3 reviews)

Ingredients

Gingerbread spice

  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg

Crumble topping

  • 1 cup almond flour, 130g
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut sugar
  • 1 1/2 tsp gingerbread spice

Gingerbread Coffee Cake

  • 2 cups almond flour, 260g
  • 1/4 cup tapioca flour, 38g
  • 1 tsp baking soda
  • 3 tsp gingerbread spice
  • 2 eggs, room temperature
  • 1/4 cup black strap molasses
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, melted then cooled to room temperature
  • a pinch of salt

Instructions 

Gingerbread Spice

  • In a small dish, whisk together ginger, cinnamon, cloves, allspice, and nutmeg until evenly combined. 

Crumble Topping

  • In a small bowl, mix together the almond flour, melted coconut oil, coconut sugar, and homemade gingerbread spice for the crumble topping.
  • Store the crumble mixture in the fridge while preparing the gingerbread coffee cake batter.

Gingerbread Coffee Cake

  • Preheat the oven to 350 F and line or grease an 8×8 baking dish.
  • In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, homemade gingerbread spice, and salt until everything is well combined and there are no clumps left.
  • In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, blackstrap molasses, and eggs until everything is well combined.
  • Gently combine the wet and dry ingredients together with a spatula. Be sure not to over mix the batter. 
  • Pour the batter into the parchment paper-lined 8×8 baking dish.
  • Remove the gingerbread crumble topping from the fridge and use your hands to combine smaller crumbles together to create larger pieces and layer them on top of the gingerbread cake batter. 
  • Bake the cake for 25 – 30 minutes or until a toothpick comes out clean.
Serving: 1g, Calories: 382kcal, Carbohydrates: 28g, Protein: 9g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 17g, Cholesterol: 37mg, Sodium: 161mg, Fiber: 5g, Sugar: 16g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.