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.
Preheat oven to 350F and grease and line 8x8 baking tin with parchment paper.
In a large mixing bowl, whisk eggs. Mix in apple sauce, maple syrup, coconut sugar, vanilla extract, melted coconut oil, and baking soda.
Mix in almond flour, cinnamon, allspice, ground ginger, ground cloves, and salt. Pour into greased baking tin.
In a separate bowl, combine crumb topping ingredients. Mix until completely combined and evenly sprinkle on top of the batter.
Bake for 45 - 50 minutes, or until toothpick comes out clean.
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.