Gingerbread Coffee Cake
A moist cake layered with a gingerbread spiced filling and a gingerbread spice crumble.
Servings 9
Calories 452kcal
Equipment
- 8x8 pan
Ingredients
Cake
- 1/3 cup softened butter
- 2 tbsp applesauce
- 1 tsp vanilla
- 3/4 cup coconut sugar or monk fruit sweetener
- 1 egg
- 2 cup gluten free flour
- 2 tsp baking powder
- 3/4 cup dairy free milk
- 2 tbsp molasses
Filling
- 3 tbsp softened butter
- 1 tbsp gingerbread spice
- 1/2 cup gluten free flour
- 1/2 cup coconut sugar
Crumble Topping
- 2 tbsp softened butter
- 3 tbsp melted coconut oil
- 1/2 cup rolled oats
- 1/2 cup gluten free flour
- 1/2 cup coconut sugar
- 1 tbsp gingerbread spice
Gingerbread Spice
- 2 tbsp ground cinnamon
- 2 tbsp ground allspice
- 2 tbsp ground ginger
- 1 tbsp ground cloves
- 1 tbsp ground nutmeg
Instructions
- If making homeade gingerbread spice, make all the spices together until smooth and place in a jar to store.
- Preheat oven to 350 and grease a 9x9 baking dish.
- In a medium bowl beat butter and sugar together until well combined.
- Mix in milk, eggs, applesauce, molasses, and vanilla until a smooth consistency.
- Fold in the dry ingredients, until evenly incorporated. Then set the batter aside.
- In a separate bowl mix the filling ingredients together until evenly combined.
- Layer half the cake batter in the greased baking dish, and then sprinkle over filling to evenly cover the batter.
- In the same bowl used for the filling ingredients combine all the crumble ingredients.
- Dollop the remaining batter over the filling and gently spread into a even layer.
- Sprinkle the crumble on top of the batter, and place in the oven to bake about 45 minutes or until set and a knife comes out clean from the center.
- Let cool for 20 minutes and slice into 9 even pieces, and serve.
- Keep leftovers in a airtight container at room temperature for up to 3-5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 73g | Protein: 5g | Fat: 16g