Description

This Healthy Gingerbread Coffee Cake is a deliciously spiced treat perfect for the holiday season or any cozy coffee break. Made with almond and arrowroot flours, natural sweeteners like coconut sugar, maple syrup, and molasses, and warm spices including cinnamon, ginger, clove, and nutmeg, this cake combines wholesome ingredients with rich flavor. Topped with a buttery crumb topping and an optional dairy-free glaze, this cake is gluten-free and refined sugar-free, offering a healthier alternative to traditional gingerbread coffee cakes.

Ingredients

Scale

Cake Ingredients

2 cups blanched almond flour
⅓ cup arrowroot flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
¼ teaspoon nutmeg
⅓ cup coconut sugar
⅓ cup ghee or coconut oil, melted
⅓ cup maple syrup
⅓ cup molasses
3 eggs

Crumb Topping Ingredients

¼ cup coconut sugar
½ cup blanched almond flour
3 tablespoons arrowroot flour
1 teaspoon cinnamon
⅓ cup ghee or coconut oil, room temperature (not melted)
2 tablespoons maple syrup

Optional Glaze Ingredients

½ cup organic powdered sugar
2 teaspoons maple syrup
1 tablespoon dairy-free milk

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Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to ensure the cake doesn’t stick and is easy to remove.
Make the cake batter: In a medium bowl, combine all the dry ingredients for the cake — almond flour, arrowroot flour, baking powder, cinnamon, ground ginger, clove, nutmeg, and coconut sugar. In a separate bowl, whisk together the melted ghee or coconut oil, maple syrup, molasses, and eggs until smooth. Add the wet ingredients to the dry and stir well until thoroughly combined. Pour the batter evenly into the prepared baking pan.
Prepare the crumb topping: In a small bowl, mix together the coconut sugar, almond flour, arrowroot flour, and cinnamon. Use the back of a fork to cut the room temperature ghee or coconut oil into the dry mixture until it forms coarse crumbs. Gradually add the maple syrup, one tablespoon at a time, mixing and breaking up the crumbles until the topping is evenly moist but crumbly.
Assemble and bake: Gently sprinkle the crumb topping evenly over the cake batter in the pan. Bake in the preheated oven for 38-40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Prepare optional glaze: While the cake bakes or cools, whisk together the powdered sugar, maple syrup, and dairy-free milk in a small bowl until smooth and pourable.
Cool and serve: Allow the cake to cool for about 20 minutes before drizzling the glaze over the top. Slice and serve warm or at room temperature alongside a hot cup of coffee or cocoa.

Notes

This recipe doubles easily for larger gatherings — bake in a 9×13 inch pan for a larger cake.
Ensure the ghee or coconut oil for the crumb topping is at room temperature to achieve the best crumble texture.
Use parchment paper for easier removal of the cake and cleaner slices.
For a vegan version, substitute eggs with flax eggs and use a plant-based butter alternative.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 260
Sugar: 11g
Sodium: 80mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg