GINGERBREAD COFFEE CAKE

This soft and moist Gingerbread Coffee Cake with crumble topping is packed with holiday spices. It's Paleo, naturally sweetened & gluten-free.

Gingerbread Coffee Cake – Almond flour – Tapioca flour – Baking soda – Ginger bread spice – Eggs – Molasses – Maple syrup – Coconut oil – Salt

INGREDIENTS:

Gingerbread Coffee cake Preheat the oven to 350 F and line or grease an 8×8 baking dish.

STEP 1

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.

STEP 2

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

STEP 3

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

STEP 4

Give this recipe a try! Tap the link for the full recipe details.