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!
Equipment
- 1 8x8 baking dish
Ingredients
For the Gingerbread Apple Cake
- 2 cups paleo all purpose flour
- 1/2 cup coconut sugar or granulated monk fruit
- 1/2 cup apple butter or apple sauce
- 1 medium apple pealed and chopped
- 1/2 cup nut milk
- 1/4 cup molasses
- 2 eggs or vegan egg substitute
- 1 tbsp melted coconut oil
- 1 1/2 tbsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp ground clove
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
For the crumble
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/3 cup melted coconut oil or ghee butter
Toppings
- Coconut butter drizzle
- Candied pecans
Instructions
- Preheat your oven to 350 degrees
- 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.
- Peel the apples and cut them into small pieces. Sautee the apple pieces with the 1 tbsp coconut oil and cook until tender then set aside(about 5 mins.)
- Mix the wet and dry ingredients separately then combine everything together.
- Fold in the apple slices in the cake batter and pour into a 8x8 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.
Notes
It will be good for 24 hours at room temperature then store in the fridge after that.