Sitting in a big, fluorescent-lit room waiting for my Biology class to start and just dreaming of this gingerbread coffee cake. We'll get to that in a second.
LOOK AT OUR NEW COWS!
Hehe they're cuties!
So that's what's new at my house! Now...back to the gingerbread coffee cake!!
This stuff is good. Especially if you don't over-bake it like I seem to have a tendency to do. And then you glaze it with this cashew frosting--which may sound weird, but for those of us who avoid dairy, it's something from heaven.
You just mix up the batter, add some crumble topping. While the ginger-y goodness is baking, you can blend up your cashew frosting. Easyyyy.
Maybe I sound like a broken record, but eating healthy during the holidays is SO HARD. This is when you're supposed to be indulging. This coffee cake allows you to indulge your sweet tooth without letting your healthy eating habits go south.
A nice and moist cake-y base topped with a sweet and crispy crumble and drizzled with this amazing cashew frosting. So. Good.
But seriously, this Christmas I highly encourage you to slow down a bit and have a slice of cake and a cup of tea by the fire. Amidst the hurry and crazy and the do more, work hard, get-it-all-done rush, what is needed is a little moment of quiet. A deep breath, a sip of something steamy, a nibble of something sweet. You can't regret moments like that.
Gingerbread Coffee Cake
- 1/2 stick butter, softened
- 3 eggs
- 1/3 c molasses
- 1 tsp vanilla
- 2 cups almond flour
- 2 T coconut flour
- 2 tsp ginger powder
- 2 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 T melted butter
- 1 1/2 T maple syrup
- 1/2 cup gluten-free oats
- 1/2 cup chopped pecans
Preheat oven to 325 degrees. Grease and parchment-line a 9x9 baking pan.
Combine softened butter, eggs, molasses, and vanilla. In a small bowl, mix together the flours, spices, baking soda, and salt. Add the dry ingredients to the butter mixture and mix well. Pour the batter into prepared pan.
Now to make the crumble, melt the butter and add to oats along with the butter. Mix well and add the chopped pecans. Crumble on top of the batter.
Place the pan in preheated oven for 35 minutes, or until the cake bounces back a bit when touched.
Let cool, slice, and enjoy!