Orange Gingerbread Coffee Cake {Paleo, GF, DF}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist orange-spiced gingerbread cake with almond flour and coconut sugar, topped with cinnamon crumbles and optional paleo icing. Served warm for holiday brunches or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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)
- 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
- 3 Tbsp coconut butter (melted**)
- 1 1/2 tsp raw honey
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 162mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 229mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 162MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.