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  • cljohnson25

Gingersnap Coffee Cake

Updated: Jan 26


A combination of two cinnamon sugar recipes is just what you need to add to your holiday baking list this year! The bread is filled with warm spices which tone down the sweetness and make for the perfect festive breakfast, snack, or dessert. The classic gingerbread cookie in combination with the cinnamon sugar coffee cake meld wonderfully to create this gingerbread heaven. The texture of this bread is fluffy but moist. It is layered with the extra cinnamon sugar topping which is always everyones favorite part.

This sweet bread is vegan, dairy free, and refined sugar free if you choose. The pecans layered in the bread add the perfect crunch in combination with the gingerbread flavors. It is a comforting bread that will have you feeling festive and ready for the holiday season. It will be the best part of your morning along with that warm cup of coffee.

This will definitely be added to my holiday baking list this season. I would love to bring it as a snack for when my family goes to look at Christmas lights with a war cup of hot chocolate. Or maybe even Christmas breakfast for my family this year. So hurry and make this recipe because the holiday season comes and goes very quickly and this is just what you need to make it even more enjoyable.


- 2 cups whole wheat flour

- 1 cup oat flour

- 1 1/2 tsp baking powder

- 1 1/2 tsp baking soda

- 1/2 tsp salt

- 2 tsp ground ginger

- 11/2 tsp all spice

- 2 tsp cinnamon

- 3 tbsp ground flaxseed

- 1/3 cup molasses

- 1/3 cup refined coconut oil melted

- 1 cup unsweetened applesauce

- 1 cup Lakanto Maple Flavored Syrup (or regular maple syrup)


- 3/4 cup Lakanto golden sweetener, brown sugar or coconut sugar

- 2 tsp cinnamon

- 3/4 cup chopped pecans (optional)


1) Preheat oven to 350 and line a 9x13 baking dish with parchment paper

2) Place ground flaxseed in a medium bowl with 9 tbsp of water and let sit for 3-5 minutes

3) Combine all dry ingredients in a large bowl and stir to combine

4) Combine the rest of the wet ingredients with the flaxseed and stir to combine

5) Fold wet ingredients into the dry ingredients until batter is well incorporated

6) Pour half the batter in the dish and spread evenly (I slightly wet my fingers and find it easier to press the batter down)

7) In a small mixing bowl combine the topping ingredients and spread half the mixture over the batter

8) Dollop remaining batter over cinnamon sugar topping and gently spread evenly (I do this step with my fingers too)

10) Pour the remaining topping over the batter and place in the oven for 40-50 or until knife comes out clean

Serves 12 bars, keep in fridge for 3-5 days or freeze for up to 3 months


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Ingredients in a different color are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases, at no cost to you the buyer. Thank you for supporting CoKoCooks

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