This tender, flavorful, Gluten-Free Gingerbread Coffee Cake will warm you from the inside out.
This post is sponsored by Bob’s Red Mill. Opinions are my own.
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.
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 my traditional Gluten-Free Toasted Almond and Coconut Crumb 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.
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 you guys and gals.
If you love, love, love this coffee cake, and you are just dying for other gingerbread treats and eats, don’t forget to try my Gingerbread Overnight Oats, Gingerbread Donuts, and Raw Gingerbread Cheesecake.
They are all super easy recipes and are quit enjoyable.
For the cake:
For the topping:
Serving Size: 1 slice
Amount Per Serving: Calories: 179 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 23mg Sodium: 137mg Carbohydrates: 22g Fiber: 1g Sugar: 15g Protein: 3g