Paleo Gingerbread Coffee Cake

 1 reviews

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!

Grain-free, gluten-free, paleo gingerbread coffee cake

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!

Grain-free, gluten-free, paleo gingerbread coffee cake, healthy

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)!

healthy, Grain-free, gluten-free, paleo gingerbread coffee cake

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: 1/4 teaspoon, 1/2 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, and 1 cup.

Looking for other tasty breakfast recipes? Check these out!

healthy, Grain-free, gluten-free, paleo gingerbread coffee cake

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Gingerbread Coffee Cake


  • Author: Tati Chermayeff
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 squares 1x
  • Diet: Gluten Free

Description

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. 


Ingredients

Scale
  • 2 eggs
  • 1/2 cup apple sauce, unsweetened
  • 1/3 cup maple syrup
  • 2 Tbsp coconut sugar
  • 1 + 1/2 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1 tsp baking soda
  • 2 cups almond flour
  • 1.5 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt

Crumb Topping:

  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1.5 tsp cinnamon
  • 1/2 tsp allspice

Instructions

  1. Preheat oven to 350F and grease and line 8×8 baking tin with parchment paper.
  2. In a large mixing bowl, whisk eggs. Mix in apple sauce, maple syrup, coconut sugar, vanilla extract, melted coconut oil, and baking soda.
  3. Mix in almond flour, cinnamon, allspice, ground ginger, ground cloves, and salt. Pour into greased baking tin.
  4. In a separate bowl, combine crumb topping ingredients. Mix until completely combined and evenly sprinkle on top of the batter.
  5. Bake for 45 – 50 minutes, or until toothpick comes out clean.
  6. Let cool completely and enjoy! Store in sealed container at room temperature up to 4 days or refrigerate for up to 10 days.

Notes

Can substitute unsweetened applesauce for sweetened applesauce.

Can substitute almond flour for gluten-free flour 1:1.

Can substitute coconut sugar for light brown sugar.

  • Category: Dessert, Breakfast, Snack
  • Method: Oven
  • Cuisine: American

Keywords: Coffee cake, gingerbread, gingerbread coffee cake, healthy coffee cake, paleo coffee cake, dairy free, gluten free, gluten free coffee cake, dairy free coffee cake, paleo coffee cake, paleo dessert, paleo snack, healthy snack, healthy gingerbread, refined sugar free

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Everything counts to keep my dream afloat; thank you for supporting Healthful Blondie!

Sharing is caring!

23Shares
2 Comments
  • Jennifer S
    Posted at 13:01h, 09 February Reply

    So good. This recipe yields a very soft and fluffy cake. The crumble top is the best part!

Post A Comment
Recipe rating

23Shares