What’s better than classic coffee cake with a warm streusel topping? Gingerbread paleo coffee cake, of course!
As you might expect, coffee cake is meant to be paired with coffee. The tradition goes back to 16th century coffee houses, where many people would gather to discuss business, cultural, or political matters. It fueled discussion and quite literally fought grumpiness.
I love that coffee cake has a rich history in fighting grumpiness. We all need a little bit of that in our lives—especially in the morning, and possibly when overwhelmed with family staying at our house during the holidays (I mean… not my family, of course. Love you mom!)
This gingerbread paleo coffee cake has a light and fluffy texture, just like classic coffee cake. Personally, I am loving the combination of almond flour and cassava flour—it gives baked goods an amazing texture that’s hearty, fluffy, and not too sweet. As a quick tip, always whisk the dry ingredients together—either with a whisk or stand mixer. It will ensure an even consistent and no clumps!
What sets this paleo coffee cake apart from the rest is the addition of gingerbread flavors, including cinnamon, clove, and nutmeg. While subtle, it gives the coffee cake a warm, sweet spiciness. Like traditional coffee cake, this gingerbread coffee cake also has a perfect crumble topping, which turns slightly crunchy when baked.
While the glaze is optional, it definitely gives the cake added texture and sweetness. You can add a little more coconut milk as needed depending on how viscous you’d like the glaze to be. Serve the glaze spread on top or in a bowl with a spoon so guests can added their desired sweetness.Print
This gingerbread paleo coffee cake has a light and fluffy texture and a warm, sweet spiciness. What sets this coffee cake over the top is the most perfect crumble topping, which turns slightly crunchy when baked.
- 1 cup blanched almond flour
- 1 cup cassava flour
- ⅓ cup arrowroot flour
- 1 ½ teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon nutmeg
- ⅓ cup coconut sugar
- ⅓ cup coconut oil or ghee, melted
- ⅓ cup pure maple syrup
- ⅓ cup molasses
- 3 eggs
- ¼ cup coconut sugar
- ½ cup blanched almond flour
- 3 tablespoons arrowroot flour
- 1 teaspoon cinnamon
- ⅓ cup coconut oil or ghee, room temperature (not melted)
- 2 tablespoons pure maple syrup
- ½ cup organic powdered sugar
- 2 teaspoons maple syrup
- 1 tablespoon almond or coconut milk
- Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8 baking pan with parchment paper.
- For the cake, add all of the dry ingredients, spices, and coconut sugar to a medium bowl and mix well. In a separate bowl, mix together the melted coconut oil, maple syrup, molasses, and eggs. Add the wet mixture to the dry ingredients and mix until well combined. Pour the batter into the prepared pan and spread evenly.
- For the crumb topping, mix all of the ingredients together in a small bowl except for the coconut oil and maple syrup. Mix the coconut oil into the topping mixture using the back of a fork so it forms into a crumble. Add the maple syrup, 1 tablespoon at a time. Continue to mix into a wet crumble with the back of the fork. Cut the crumble with the side of the fork as needed to get it to an even consistency.
- Gently pour the crumble topping over the batter in the pan.
- Bake for 38-40 minutes or until a toothpick comes out clean.
- For optional glaze, mix together the ingredients for the glaze in a small bowl. Let the cake cool for 20 minutes prior to drizzling on the glaze.
- Serve with a hot cup of coffee or cocoa.
If you’re hosting guests or have a large family, this recipe can easily be doubled and prepared in a 9×13 inch pan.