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I feel like if I blink Christmas will be here and I am really excited about it! This year looks different than the rest but I’m really thrilled about all the new traditions I get to start. I have friends coming to stay, brunches and dinners to attend and gifts still to buy… I take that back, actually – no gifts. I have so much happening right now and traipsing around to buy presents is not one of them, there are far more valuable gifts that I can be offering like the gift of time, love, and food! This year I want to be the present haha. I want to be fully present with every person I choose to commune with. If you’re alone this holiday season send me a message and let’s chat because I promise, you are NOT alone.
I have a confession to make… I was never really fond of gingerbread cookies growing up. Truly, I don’t know if it’s a flavour that children are particularly fond of. Molasses and ginger are pretty intense but I think that’s why I love it now! I can honestly say I have a more sophisticated pallet than childhood me and I love it! It means making a gingerbread cake is where I find my joy and gets to be my job!
All the warming spices and a kick of black pepper to really make things POP in this easy to make cake. I included some easy to follow spice mix in the recipe card. It lasts a long time too so store the extra in a mason jar with your other spices. I’m actually using mine from last year because it keeps well! Did I mention this cake is high in protein? It truly should go without saying at this point because I will never again make something that’s just filled with sugar and void of nutritional value – my body deserves more and so does yours! This gingerbread crumble cake is made with eggs, protein powder from Botanica and Greek yogurt!
Start by preheating your oven to 350°F. Grease and line an 8×8 baking pan with parchment paper. This ensures the cake doesn’t stick and makes for easy removal.
Combine all spice ingredients into a small jar with a lid, shake to combine and store with the rest of the mix with your other spices! Keeps well if in a dry dark space.
In a large mixing bowl, whisk together the wet ingredients: olive oil, sugar, eggs, yogurt, molasses, and vanilla extract. In a separate bowl, mix the dry ingredients, including flour, protein powder, baking powder, and gingerbread spice. Gradually combine the dry with the wet until you have a smooth batter.
In a medium bowl, mix oats, flour, sugar, and gingerbread spice. Pour melted unsalted butter over the mixture and stir until it clumps together. Add chopped pecans for a nutty crunch.
Pour the batter into the prepared pan, smoothing it out with a spatula. Sprinkle the crumble topping evenly over the batter. Bake for 30-35 minutes or until a toothpick comes out clean.
Once the cake has cooled, drizzle it with a simple glaze made from powdered sugar, milk, vanilla, and a pinch of gingerbread spice. You can also serve it with fresh whipped cream or a dollop of cream cheese frosting for extra indulgence.
Store your cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and bring it to room temperature before serving.
Yes! This cake freezes beautifully. Wrap individual slices in plastic wrap and store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge or reheat gently in the oven.
Molasses is sticky and it can be tricky to work with but here are a few tips to make it easier:
It screams holidays and festivities! It’s easy to make and it is beyond delicious! I love this gingerbread cake recipe because it is foolproof – as long as you gather your ingredients and make your measurements it turns out perfectly every time. It’s so beautiful all on its own but you could get crafty and make it ultra festive with a few additional toppings. It can be enjoyed causally for a cute brunch with friends or can be shared with the family during the holidays. Aside from all of its versatility the cake is also high in protein, made with whole ingredients and no difficult to find items! You likely already have all it takes to make.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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4 Responses
What can we use instead of egg to make it eggless?
Hi Jharna, you can use flax egg! 2 tbsp ground flax and 5 tbsp warm water. Whisk to combine and leave it to gel for 10 minutes.
What can I sub for the protein powder, if I don’t have it on hand.
Hey Maria, If you have almond flour that would be a great substitution.