Orange Gingerbread Coffee Cake (Paleo, GF, DF)

This orange gingerbread coffee cake is perfectly moist, sweet, full of sweet gingerbread spices and orange flavor. It’s topped with plenty of sweet cinnamon crumbles and an optional paleo white icing. Perfect to serve for a holiday brunch, dessert, or anytime! Gluten free, paleo, dairy free, refined sugar free.

Author Michele



3 eggs room temp
1/4 cup fresh orange juice room temp
2 tsp grated orange zest or from 1 large orange
1/4 cup coconut oil melted and cooled (or melted butter)
6 Tbsp organic coconut sugar
1/4 cup blackstrap molasses
1/2 tsp pure almond extract or vanilla if you prefer
2 cups blanched almond flour
6 Tbsp tapioca flour
3/4 tsp baking soda
1 tbsp Primal Palate gingersnap spice plus 1/2 tsp cinnamon OR
2 tsp cinnamon + 1 tsp ginger + 1/4 tsp allspice
1/4 tsp sea salt
1/4 cup raisins chopped if desired

Crumble Top:

1/4 cup grass fed butter or coconut oil cold, cut into pieces
1/2 cup blanched almond flour
3 Tbsp organic coconut sugar
1/4 cup pecans chopped
2 Tbsp raisins
1 Tbsp cinnamon
1/4 tsp ginger
Pinch salt

Optional coconut butter glaze

3 Tbsp coconut butter melted**
1 1/2 tsp raw honey




Stay Fancy! ;)

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