This tender, flavorful, gluten-free gingerbread coffee cake is comfort in a pan. Warm spices — cinnamon, ginger, and nutmeg — combined with rich molasses make the cake fragrant and satisfying, perfect for chilly mornings or holiday gatherings.

If you enjoy coffee cake for breakfast, this gingerbread twist pairs wonderfully with iced coffee or a simple cup of hot coffee. For a more traditional dessert option, try a plain gingerbread cake or serve slices with a dollop of whipped cream or dairy-free topping.

Gluten Free Gingerbread Coffee Cake

The holidays are a wonderful time for baking, sharing, and enjoying the aromas of warm spices. I love experimenting with seasonal flavors, and gingerbread has been appearing in many recipes lately. This coffee cake combines the cozy spices of gingerbread with the tender crumb and streusel-like topping you expect from a great coffee cake.

Ginger and molasses are the stars here, balanced by cinnamon and nutmeg. The result is a moist, flavorful cake that holds its shape when sliced and keeps well at room temperature for a day or two.

Gluten Free Gingerbread Coffee Cake Recipe

I had been craving a classic coffee cake — moist, tender, and topped with a delightful crumb — but wanted to give it a gingerbread spin. Using a reliable gluten-free 1-to-1 flour blend gives this cake a great texture without the dryness that can sometimes happen in gluten-free bakes. The batter is fairly thick, which helps create a dense, tender crumb that still feels light when you eat it.

Working with Gluten-Free Flours

When measuring gluten-free flour, spoon it into your measuring cup and level it off rather than scooping directly from the bag. That helps prevent packing the flour too tightly. The most accurate method is to weigh ingredients on a kitchen scale; if you have one, use weight measurements. Otherwise, careful spoon-and-level measuring will give the best results.

Because commercial gluten-free blends vary, this recipe works best with a blend labeled as a 1-to-1 baking flour. If you use a different blend, results can change, so expect minor texture differences.

How to make gingerbread coffee cake

1. In a medium mixing bowl combine the gluten-free flour, brown sugar, and salt. Use a pastry cutter to work in the butter until the mixture becomes crumbly. Reserve ¼ cup of this mixture for the topping.
2. To the remaining dry mix add baking powder, baking soda, cinnamon, ginger, and nutmeg, then stir to combine.
3. Add the molasses, vanilla yogurt (or dairy-free yogurt), and the egg to the dry ingredients and stir just until combined; the batter will be thick.
4. Spoon the batter evenly into a prepared 8″x8″x2″ pan.
5. Fold chopped pecans into the reserved crumb mixture and sprinkle the topping evenly over the batter.
6. Bake at 350°F (180°C) for 30–33 minutes, or until a wooden toothpick inserted into the center comes out clean. Let cool slightly before slicing.

These steps correspond to the photos above and are summarized here for quick reference. For storage, keep slices in an airtight container at room temperature for up to two days; the cake is particularly nice served warm.

If you love gingerbread, try pairing this coffee cake with other seasonal treats such as gingerbread donuts or chocolate-gingerbread bars for variety at brunch or dessert.

More Gluten Free Gingerbread Recipes

Gluten-Free Gingerbread Donuts

Gluten Free Chocolate Gingerbread Bars

Did you make this gluten-free gingerbread coffee cake? Please come back and share your experience in the comments below — I love hearing from readers.

Yield: 12

Gluten Free Gingerbread Coffee Cake

This tender, flavorful gluten-free gingerbread coffee cake will warm you from the inside out.

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Ingredients

For the cake:

• 1 ¼ cups Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend (not the all purpose gluten free flour blend)
• ¾ cup brown sugar, packed
• ¼ teaspoon salt
• ⅓ cup butter, room temperature
• 1 teaspoon gluten-free baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ cup molasses
• 1 (6 oz) container vanilla yogurt, or dairy-free yogurt (approx. ¾ cup)
• 1 large egg, room temperature

For the topping:

• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in the center.
2. Lightly grease an 8″x8″x2″ pan; set aside.
3. In a medium bowl combine flour, brown sugar, and salt.
4. With a pastry cutter, cut in the butter until crumbly. Reserve ¼ cup for the topping.
5. Add baking powder, baking soda, cinnamon, ginger, and nutmeg to the remaining cake mixture and mix until combined.
6. Add molasses, yogurt, and the egg to the dry mixture and stir just until combined. The batter will be thick.
7. Spoon the batter evenly into the prepared pan.
8. Stir chopped pecans into the reserved crumbs and sprinkle the mixture over the batter.
9. Bake for 30–33 minutes or until a wooden toothpick inserted near the center comes out clean.
10. Store in an airtight container at room temperature. Best when enjoyed warm.

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving:
Calories: 179Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 137mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 3g