Gluten-Free Gingerbread Coffee Cake
This gluten-free gingerbread coffee cake is soft and perfectly spiced, with a delicious crumb and buttery streusel on top.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free
Wet Ingredients
- 115 g butter melted and browned
- 1 tsp ginger, freshly grated
- 110 g molasses
- 2 large eggs
- 125 g sourdough discard, or plain yogurt
- 130 g white sugar
- 135 g dark brown sugar
Dry Ingredients
- 120 g millet flour
- 100 g sorghum flour
- 90 g tapioca starch
- 6 g psyllium husk powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 3 tsp ground ginger
Streusel Topping
- 100 g dark brown sugar
- 70 g millet flour
- 1 tsp ground cinnamon
- 60 g butter, softened
Preheat the oven to 375℉ and line an 8x8 pan with parchment paper.
Add the butter to a pan over medium high heat for about 6 minutes until it becomes a foamy golden butter. Add the grated fresh ginger and set aside to cool.
In a large bowl, add eggs and beat for about a minute, then add in the brown and white sugar, molasses, sourdough starter or yoghurt.
Add half of the dry ingredients to the wet mixture and whisk it well. Add the remaining flour blend and fold it in until everything is well combined. Set aside for 30 minutes to allow the psyllium husk to hydrate while you make the streusel.
In a small bowl, combine the streusel ingredients and work the butter in with your fingers, until it becomes coarse crumbs.
Spread half of the batter into a parchment lined pan, add a layer of streusel, then more batter. Sprinkle the streusel on top.
Bake for 35-40 minutes until an inserted tooth pick comes out clean.
Slice while slightly warm and enjoy!
Keyword gingerbread baking, gingerbread coffee cake, gluten free gingerbread coffee cake gluten free cake