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Gingerbread Coffee Cake

  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan


This vegan and gluten free spiced gingerbread coffee cake is topped with a buttery pecan streusel and a vanilla bean glaze. It's tender, moist, perfectly spiced and absolutely delicious! 




  • 1 3/4 cups gluten free all purpose flour (or regular AP flour)
  • 1/2 cup fine almond flour
  • 1/2 cup cane sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp fine kosher salt
  • 1/4 cup applesauce (unsweetened)
  • 1/4 cup unsulphured molasses
  • 2 tbsp melted coconut oil
  • 2 flax eggs (2 tbsp flax meal + 5 tbsp water)
  • 3/4 cup nondairy milk or creamer (oat, cashew, etc) 
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar


  • 2/3 cup gluten free all purpose flour
  • 2/3 cup finely chopped pecans or almonds
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • Pinch of salt
  • 3 tbsp maple syrup 
  • 2 tbsp melted coconut oil

Vanilla Glaze:

  • 1/2 cup powdered sugar
  • 1 tbsp nondairy milk
  • 3/4 tsp vanilla bean paste (or vanilla extract)


  1. Preheat oven to 350˚F and line a 9x9 pan with parchment paper. (Spray/lightly coat the bottom and sides of the pan with oil or butter to help keep the parchment paper in place) 
  2. Make the flax "eggs" by stirring together 2 tbsp flax meal and 5 tbsp water. Let sit for 15 minutes to thicken. 
  3. Make the streusel: add flour, pecans, cinnamon, ginger and salt to a mixing bowl. Stir well, then add maple syrup and coconut oil and stir well to form streusel.
  4. Sift gluten free flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves and salt into a large mixing bowl. Stir in the almond flour and sugar. 
  5. Whisk together applesauce, molasses, coconut oil, vanilla and flax eggs. Add in dry mixture and stir well with a spatula until combined (or use an electric hand mixer to combine). Add in nondairy milk and apple cider vinegar and whisk/beat just until the batter comes together. 
  6. Pour batter into parchment paper-lined pan. Spread evenly, then top with streusel in an even layer. 
  7. Bake for 30-32 minutes. Insert a toothpick to test doneness – it should come out clean. Remove from oven and let cool in the pan. 
  8. While cooling, whisk together glaze ingredients until smooth. Once cooled, drizzle with glaze, slice and enjoy! 


Store leftovers in an airtight container at room temperature for up to 5 days. Or, store in freezer for up to 3 months. Reheat a slice in microwave for about 30 seconds on high. 

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Oven


  • Serving Size: 1 Slice
  • Calories: 298
  • Sugar: 22.4 g
  • Sodium: 298.2 mg
  • Fat: 10.3 g
  • Saturated Fat: 4.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 46.4 g
  • Fiber: 3.2 g
  • Protein: 3.2 g
  • Cholesterol: 0 mg

Keywords: gingerbread coffee cake