The Gingerbread Crumble Loaf Cake of your dreams has arrived!
I’m not sure how to start describing this cake, so I’ll just lead with a photo:
What?! Can you even believe? I want to lay on top of it. But okay, now let’s talk about how we can conjure up this Gingerbread Crumble Loaf Cake. First of all, I should tell you that this cake is gluten-free and dairy-free which is pretty fun for the holidays especially if you feel like you usually miss out on the goodness for whatever reason – whether that be a dietary restriction or simply a preference. We love inclusivity!
How Do We Make This Gorgeous Thing
The gingerbread cake itself is made with a base of almond and oat flour, which I love for a cakey texture that still remains light and moist (sorry I know, the m-word). The ginger, nutmeg, and cinnamon really bring the gingerbread vibes, of course, and the ginger-cinnamon-sugar crumble on top is something I frequently see in my dreams.
I like to sweeten this cake with both maple syrup and coconut sugar, two of my favorite unrefined sweeteners which both lend warm, golden, maple-y undertones to the cake. I use almond milk to help everything in the batter come together, but you can totally use your favorite non-dairy milk (I love oat milk here too!).
I was so excited when I saw this take its journey in the oven that I could hardly contain what I had just created. It’s perfectly spiced, warm and delicious, and – not to be super cliché – but is truly one of the coziest desserts I’ve ever made. It reminds me a bit of my Pancake Bread in that both of these children of mine (lol) have that gorgeous warm taste and golden crumble. This Gingerbread Crumble Loaf cake has quickly climbed the ranks into one of my favorite desserts, and I love it plain and simple, or with cup of coffee in the afternoon (because you know I can’t have my coffee without a little something sweet)
I hope you enjoy this cake as much as I do, tag me on Instagram @dadaeats when you make it so I can see your creations!
Gingerbread Crumble Loaf Cake (Gluten-Free, Dairy-Free)
- 1/3 cup maple syrup
- 2/3 cup coconut sugar
- 1/2 cup unsweetened almond milk sub non-dairy milk of choice
- 1/3 cup coconut oil melted and cooled
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 1 1/2 cup oat flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup coconut oil softened/scoopable
- 2 tbsp coconut sugar
- 1/4 cup oat flour
- 1/4 tsp cinnamon
- 1/4 tsp ginger
For the cake: Preheat oven to 350 degrees and prepare a 9×5 loaf pan by greasing with coconut oil. In a large bowl, whisk together almond flour, oat flour, ground ginger, cinnamon, nutmeg, salt, baking powder and baking soda. Whisk to combine thoroughly. Set aside.
In a medium bowl, beat eggs. Add the melted and cooled coconut oil, maple syrup, and vanilla extract. Whisk together until smooth. Now, add the coconut sugar and mix well to incorporate.
Combine the wet and dry ingredients and fold together until incorporated. Add the unsweetened almond milk to help everything come together.
Transfer the batter into the 9×5 loaf pan, smoothing it out with a spatula. Set aside.
For the crumb: Combine the softened coconut oil, coconut sugar, oat flour, cinnamon, and ginger together and mix until crumbly but incorporated nicely. Add the crumb straight on top of the gingerbread loaf batter in the pan, spreading it evenly across the batter.
Bake in the oven at 350 degrees for 20 minutes, then reduce the heat to 325 and bake for an additional 35-40 minutes. Let cool completely before removing from the pan, slicing, and serving!
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