Paleo Gingerbread Coffee Cake

Best ever paleo gingerbread coffee cake that is light, fluffy, and moist. This easy gluten-free, dairy-free recipe is the perfect healthy snack, breakfast, or even late-night treat. Full of feel-good, simple ingredients like apple sauce, eggs, and gingerbread spices, this morning bite is naturally sweetened with maple syrup and topped with a perfect crumb!

The Best Ever Healthy Gingerbread Coffee Cake

This has got to be one of my all time favorite coffee cake recipes! It is light, moist, perfectly sweetened and absolutely addictive. My family and I finished the tin in one day!

This spiced coffee cake is the perfect healthy breakfast, snack, and even late-night treat! It is not only made with simple and clean ingredients, but this loaf is also gluten-free, grain-free, and dairy-free. It tastes like a classic melt-in-your-mouth coffee cake, without butter!

If you are a fan of morning desserts, like me, you will just LOVE this easy coffee cake recipe. The soft and fluffy cake in combination with the sweet crunch from crumb topping is to die for. This paleo coffee cake is the perfect make-ahead recipe to keep on hand for healthy snacking or for an on-the-go breakfast. Seriously, there is absolutely no guilt enjoying this sweet loaf!

Safe to say, this best paleo gingerbread coffee cake is truly delightful and is going to be your new favorite healthy breakfast and snack recipe!

Ingredients Used for Gluten-Free Coffee Cake

You’ll only need a handful, simple ingredients to get this easy breakfast and snack recipe going! You probably have most of these ingredients in your pantry already. For this gluten-free, easy recipe, you'll need some maple syrup, unsweetened apple sauce, and, of course, some gingerbread spices!

• Eggs
• Apple sauce (I used unsweetened, but sweetened will also work!)
• Maple syrup
• Coconut sugar
• Vanilla extract
• Coconut oil, melted
• Baking soda
• Almond flour
• Ground cinnamon
• Allspice
• Gground ginger
• Ground cloves
• Salt

Substitution Options for Paleo Gingerbread Coffee Cake

If you find yourself missing an ingredient or two, try these! I recommend substituting no more than 1-2 ingredients.

Almond flour – swap 1 for 1 with regular all-purpose flour or gluten free flour.

Unsweetened apple sauce - No problem! Just substitute with sweetened apple sauce.

Coconut sugar – I recommend trying light brown sugar or regular granulated sugar here!

Maple syrup – Swap out for your favorite liquid sweetener (like honey or monk fruit)!

What You’ll Need to Make Healthy Gingerbread Coffee Cake

For this easy gluten-free recipe, you’ll only need a couple of kitchen tools making the clean up super easy! Plus you only need a few things to get you going, including a mixing bowl, an oven and a loaf tin. This healthy snack recipe could not be any simpler!

• 8×8 Baking Tin
• Parchment paper
• One large mixing bowl
• Stirring utensil
• Measuring tools: ¼ teaspoon, ½ teaspoon, 1 Tablespoon, ¼ cup, ⅓ cup, and 1 cup.

Looking for other tasty breakfast recipes? Check these out!

How to Make the Paleo Gingerbread Coffee Cake

This recipe is so simple and really easy to make. You’ll be in and out of the kitchen and have a delicious snack ready for the entire week! And all you need is bread load tin, parchment paper, a mixing bowl. and a oven.

Here, I’ll walk you through the steps to make these delicious, healthy paleo spiced coffee cake.

First, preheat your oven to 350F and line and grease an 8” x 8” tin with parchment paper. I like to line and grease my pan by cutting a little piece of parchment paper, placing it into the bottom of the pan, and spraying it with nonstick spray. This will make it so easy to take your healthy cake bars out of the pan.

In a large bowl, combine the whisked eggs, apple sauce, maple syrup, coconut sugar, vanilla extract, melted coconut oil, and baking soda. Then, add in your dry ingredients: the almond flour, cinnamon, allspice, ground ginger, ground cloves, and salt. Once fully combined, pour the batter into the greased baking tin.

Next, in a separate bowl, combine the crumb topping ingredients. Mix until completely combined (It should be a sand texture) and evenly sprinkle on top of the batter.

Bake, let cool completely, and enjoy your paleo coffee cake! I would store extras in a sealed container at room temperature up to 4 days or refrigerate for up to 10 days.

How to Store Extra Grain-Free Coffee Cake

Make extra healthy gingerbread coffee cake? No worries, I love to save my extras in a sealed airtight container at room temperature for up to 5 days or store in the refrigerator for 7 to 10 days!

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

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