Gingerbread Coffee Cake

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 Paleo, naturally sweetened and gluten-free. 

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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 Healthy Coffee Cake, I highly recommend you do!

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Health Benefits of blackstrap molasses

Blackstrap molasses is a sugar cane by-product that’s, by many people, considered a superfood! How crazy!? 

Unlike regular sugar that has no nutritional value at all, blackstrap molasses contain many vital vitamins and minerals like

• Potassium
• Iron
• Selenium
• Calcium
• Vitamin B5
• Magnesium

Thanks to these vitamins and minerals, blackstrap molasses is considered to contribute to good bone health and healthy blood levels, as well as lowering blood pressure. Thanks to potassium, it’s also great for a strong heart and could reduce cramps in other muscles. 

You can read more about the healthy benefits of blackstrap molasses here.

Furthermore, at 45% sugar content, it has the lowest sugar content from any sugar cane product. It also has a special flavor to it, sometimes described as savory.

However, this is a reason why it can’t simply be replaced in recipes where regular molasses is used. 

But, in this gingerbread coffee cake recipe, it’s perfect! 

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Ingredients used in gingerbread coffee cake

This recipe is divided into 3 sections; the gingerbread spice, the coffee cake, and the streusel crumble topping. All ingredients are Paleo-friendly, gluten-free, and dairy-free.

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 healthy Gingerbread cake

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.

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.

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. 

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

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.

How to serve gingerbread coffee cake

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

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

More gingerbread recipes to make:

1. Gingerbread Chocolate Truffles

2. Vegan Gingerbread Cake With Frosting

3. Chewy and Soft Gingerbread Cookies