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

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.

Preheat the oven to 350 F and line or grease an 8x8 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 8x8 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.