Gingerbread Quinoa Coffee Cake
Get cozy with some coffee and a slice of this gingerbread quinoa coffee cake! A warm holiday flavor with the protein of quinoa, gluten-free and vegan, this healthy coffee cake is perfect for a winter breakfast, a weekend brunch, or healthy holiday dessert!
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 9 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- For the Cake:
- 1 Cup Gluten-Free All Purpose Flour
- 1/2 Cup Quinoa Flour
- 1/2 Cup Millet Flour
- 2 Tsp Baking Powder
- 1 Cup Unsweetened Applesauce
- 2 TB Blackstrap Molasses
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Tsp Ground Ginger
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Ground Cloves
- For the Crumb Topping:
- 1/3 Cup Quinoa Flakes
- 1/4 Cup Erythritol
- 1 TB Blackstrap Molasses
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Cinnamon
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all the cake ingredients and mix together until you have a well blended batter.
- In another mixing bowl, combine the crumb topping ingredients and use your hand to blend it all together. It should smell and feel like brown sugar!
- In a well greased 8x8 baking pan, dust in a bit of flour and then pour in the cake batter. Spread it evenly in the pan and smooth out the top.
- Sprinkle on all the crumb topping evenly over the top of the batter.
- Bake in the oven for 20 minutes. Remove and let cool.
Find it online: https://strengthandsunshine.com/gingerbread-quinoa-coffee-cake/