By Wendy Stoltz / Last Modified On January 15, 2023

This tender, flavorful, Gluten-Free Gingerbread Coffee Cake will warm you from the inside out. The rich flavors of cinnamon, ginger, and molasses give this gingerbread coffee cake it's delicious flavor.

This gingerbread coffee cake would be amazing with my Homemade Iced Coffee. For a more traditional cake try my Gluten Free Gingerbread Cake.

If you’re looking for more breakfast ideas, please see my Gluten-Free Breakfast section.

Gluten Free Gingerbread Coffee Cake

They say the holiday season is the "Most wonderful time of the year", and I agree. Holidays bring joy, family, friends, and good food. This year I'm sharing joy with my friends and family through baking.

I love developing new recipes for everyone, and they love seeing what delicious new treats I create for them.

Gingerbread has been really popular in my kitchen lately (if you can't tell by the flood of gingerbread recipes hitting the blog), and I am having a lot of fun coming up with new recipes that focus on ginger and molasses.

Gluten Free Gingerbread Coffee Cake Recipe

Recently I've been craving coffee cake. Moist, spongy cake with a sweet crumbly topping - Mmmm, such a tasty way to start the day. I really enjoy a traditional coffee cake, but as wonderful as it is, it doesn't fit my gingerbread theme.

Hmm, coffee cake... hmm, gingerbread... How about gingerbread coffee cake? Why not! Sounds divine, doesn't it? I used Bob's Red Mill gluten-free 1-to-1 baking flour in this recipe, and it couldn't have turned out more perfect. The flours in this blend make for a perfect texture.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.

Have you heard of gingerbread coffee cake? I haven't, I even searched the web to see what was out there, but came up with little to no results. No worries, I like developing my own recipes anyways. And I love coming up with new recipes for my readers.

How to make gingerbread coffee cake

1. In a medium mixing bowl combine flour, brown sugar, and salt. With a pastry cutter, cut in the butter until crumbly. Set aside ¼ cup of the mixture for the topping.
2. Add baking powder, baking soda, cinnamon, ginger, and nutmeg to the remaining cake mixture. Mix until combined. Add molasses, yogurt, and the egg to the dry mixture.
3. Stir just until combined. Batter will be thick.
4. Spoon the cake batter evenly into the pan.
5. Add chopped pecans to reserved crumbs and mix until evenly incorporated. Sprinkle crumb mixture on top of batter.
6. Bake for 30-33 minutes or until a wooden toothpick inserted near center comes out clean.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

If you love, love, love this coffee cake, and you are just dying for other gingerbread treats and eats, here are some more gingerbread recipes for you to try.

More Gluten Free Gingerbread Recipes

Gluten-Free Gingerbread Donuts

Gluten Free Chocolate Gingerbread Bars

Did you make this gluten free gingerbread coffee cake? Please stop back by and let me know what you thought in the comments below. I love hearing from my readers.

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Yield: 12

Gluten Free Gingerbread Coffee Cake

Print

This tender, flavorful, Gluten-Free Gingerbread Coffee Cake will warm you from the inside out.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

For the cake:

• 1 ¼ cups Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (not the all purpose gluten free flour blend)
• ¾ cups brown sugar, packed
• ¼ teaspoon salt
• ⅓ cup butter, room temperature
• 1 teaspoon gluten-free baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ cup molasses
• 1 -6oz container vanilla yogurt, or dairy-free yogurt (approx. ¾ cup)
• 1 large egg, room temperature

For the topping:

• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
2. Lightly grease a 8″x8″x2″ pan; set aside.
3. In a medium mixing bowl combine flour, brown sugar, and salt.
4. With a pastry cutter, cut in the butter until crumbly. Set aside ¼ cup of the mixture for the topping.
5. Add baking powder, baking soda, cinnamon, ginger, and nutmeg to the remaining cake mixture. Mix until combined.
6. Add molasses, yogurt, and the egg to the dry mixture and stir just until combined. Batter will be thick.
7. Spoon the cake batter evenly into the pan.
8. Add chopped pecans to reserved crumbs and mix until evenly incorporated. Sprinkle crumb mixture on top of batter.
9. Bake for 30-33 minutes or until a wooden toothpick inserted near center comes out clean.
10. Store in an airtight container at room temperature. Best when enjoyed warm.

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 137mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 3g