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Gluten Free Gingerbread Coffee Cake

This is a holiday take on one of my all time favorite breakfast treats! This cake is gluten free, dairy free, and loaded with warm holiday spices! From ginger, to cardamom to nutmeg - its time to empty out your spice cabinet and get to baking! This is the perfect breakfast treat for Christmas morning!


For the cake: 3 large eggs

1/4 cup oat milk

1/4 cup liquid coconut butter

1 teaspoon vanilla extract

1/4 cup coconut sugar

1/4 cup blackstrap molasses

2 1/4 cups oat flour

1/4 cup plus 2 tablespoons tapioca or arrowroot flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cardamom

Pinch fine kosher salt

Coconut oil, non-stick baking spray

For the Crumb toping:

3/4 cup + 1 tablespoon oat flour

1 teaspoon cinnamon

1/4 cup coconut sugar

1/4 teaspoon baking powder

Pinch fine kosher salt

2 tablespoons liquid coconut butter

2 tablespoons maple syrup

Dairy free Vanilla Store bought icing, optional for topping (I used Miss Jones Baking Co. Vanilla Frosting made with coconut oil)

Method of Preparation:

Preheat the oven to 325 degrees F and spray an 8 or 9-inch baking dish with non-stick spray.

In a medium bowl whisk together the eggs, oat milk, coconut butter, vanilla, molasses, and coconut sugar until no lumps remain.

In a small bowl whisk together the oat flour, tapioca flour, baking powder, cinnamon, ginger, nutmeg, allspice, cardamom and salt.

Whisk the dry ingredients into the wet, switching over to a rubber spatula once the ingredients are almost completely incorporated.

Scrape the batter into the prepared baking dish and set aside while you make the crumb topping.

For the topping:

In a medium bowl whisk together the oat flour, cinnamon, coconut sugar, baking powder, and salt. Then using your hands mix in the coconut oil and the maple syrup until the mixture is crumbly but the flour has been saturated and is no longer white in color.

Sprinkle the crumb topping over the top, packing it in your hand to create larger crumbs if desired. Spread the crumbs out so the top of the cake is evenly and completely covered.

Bake for 25 to 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Put about 1/4 cup of the vanilla icing into a disposable pastry bag and snip the end so a there is a small hole about the diameter of a toothpick. Pipe back and forth across the top of the crumb topping to give the cake a drizzled effect.

ENJOY!!! :)

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