Gingerbread Apple Coffee Cake

This recipe is a family favorite and I have made it almost every year since I created this delicious Gingerbread Apple Coffee Cake! It is full of all the gingerbread spices and flavor! Having some apple pieces baked in just makes it even better! The cinnamon “sugar” crumble topping is also sensational! This recipe is gluten, grain, dairy, and refined sugar free, but you couldn’t tell! I highly recommend making this for Christmas breakfast, and you will want to make it every year after you try it!

What you will need

Paleo All Purpose Flour – I love using the one by Bob’s Red Mill. It has worked very well for my gluten and grain free baking. You also substitute with a regular gluten free all purpose flour if you already have that on hand and aren’t eating grain free.

Almond Flour – This is the flour that will be used for the crumble topping! I haven’t experimented with other flours so it may not turn out the same if you use a different flour.

Coconut Sugar – This is an excellent healthier sugar alternative! It is lower on the glycemic index than white sugar and actually contains vitamins and minerals. It has a taste similar to brown sugar which goes great with this recipe.

Applesauce or Apple Butter – This is what helps makes the coffee cake so moist! I definitely think that using apple butter is best because it makes the texture so good and adds more natural sweetness!

Apple – I prefer a sweet tart apple like Pink Lady or Honeycrisp but you can use whatever apple you prefer. Apple provide many antioxidants including Quercetin which plays a role in immune health function!

Molasses – This is what gives that unique gingerbread flavor. Molasses is very high in vitamins and minerals which is very awesome.

Nut Milk – You can use either coconut or almond milk!

Eggs – I use an egg replacer because I have an egg sensitivity but you can do regular eggs too.

Spices – This recipe uses a blend of ginger, cinnamon, and clove!

Coconut Oil – This a great healthier oil to use in baking instead of processed vegetable oils. You can also substitute with grass fed butter or ghee.

Vanilla Extract – This adds such a wonderful flavor to the gingerbread apple coffee cake!

Baking Soda – This makes the coffee cake rise when baking.

Baking Powder – This reacts with the baking soda and helps the texture rise and become more fluffy.

Toppings – I reccomend topping this coffee cake with a drizzle of melted coconut butter(tastes like icing!) or some candied pecans!

How to make the gingerbread apple coffee cake

First, make your crumble topping by mixing the almond flour, coconut, sugar and cinnamon first. Then incorporate the butter or coconut oil in using a fork or food processor until a crumble consistency forms. Set crumble in the fridge while making the cake batter.

Next, peel the apple and cut into small pieces. Sautee the apple pieces and cook until tender then set aside(about 5 mins.)

Then, mix the wet and dry ingredients separately then combine everything together. Fold in the apple slices in the cake batter and pour into a 8×8 baking pan lined with parchment paper. Pour the crumble evenly over top the cake batter. Bake the coffee cake for 35-40 minutes.

Once done take out and let it cool for a while. Then you can cut it into pieces and drizzle some melted coconut butter on top and add some candied pecans which brings it all together.

More recipes you will enjoy

Gingerbread Truffles

Paleo Gingerbread Loaf

Cranberry Apple Crumble Bars

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!