Gingerbread Crumble Cake

This Gingerbread Crumble Cake is everything you love about the holidays in one delicious bite. With warming spices, molasses for depth, and a buttery pecan crumble topping, it’s the ultimate festive dessert. Perfect for brunches, gifting, or sharing at Christmas gatherings, this cake is moist, packed with protein, and irresistibly spiced. Top it with a simple glaze or enjoy it as is—it’s guaranteed to be a holiday favourite.

Print Pin

Servings: slices

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 30

Total Time: 45

Equipment

8x8 baking dish, oven

Ingredients

Cake Ingredients

2 cups all purpose flour*
¼ cup Botanica Health protein powder
2 tsp baking powder
1 tbsp gingerbread spice see recipe below
¾ tsp salt
2 eggs
½ cup olive oil
¾ cup coconut sugar or brown sugar
¼ cup molasses
1 tsp vanilla
½ cup Greek yogurt

Crumble Topping Ingredients

½ cup oats
¼ cup all purpose flour
¼ cup coconut or brown sugar
½ tsp gingerbread spice
¼ cup pecans chopped
¼ tsp salt
¼ cup butter melted

Optional Icing Ingredients

½ cup icing sugar
1 tbsp milk
½ tsp gingerbread spice
¼ tsp vanilla
pinch of salt

Gingerbread Spice Mix Ingredients

2 tbsp allspice ground
2 tbsp cinnamon ground
2 tbsp ginger ground
1 tbsp cloves ground
1 tbsp nutmeg ground
pinch of ground black pepper

US Customary - Metric

Instructions

Ginger Spice Mix Instructions

Whisk in a bowl and transfer to an airtight jar.

Cake Instructions

Preheat oven to 350d. Grease and line an 8x8 pan with parchment paper and set aside.
Add oil, sugar, eggs, yogurt and vanilla to a bowl and whisk to combine.
In a separate bowl combine dry ingredients and whisk to combine. Add dry to wet, whisking till you reach a smooth batter.
Pour the batter into the prepared pan, smoothing it out with an offset spatula.
Make the crumble topping by adding dry ingredients to a medium sized bowl.
Pour melted butter on top and stir to combine. The crumble should hold together when squeezed.
Scatter the top of the cake evenly with the crumble topping.
Place in preheated oven and bake until a skewer comes out clean from the centre of the cake and the cake is golden brown, 30-35 minutes until a toothpick comes out clean from the centre of the cake.
Let the cake rest in the pan for 15 minutes before removing from pan. Carefully transfer cake to a wire rack to cool completely.
While cake is cooling make the glaze. Add glaze ingredients to a small bowl and whisk to combine.
Once cake is cool drizzle the top with the glaze and enjoy!

Notes

If you are gluten-free use 1 cup gluten-free flour blend (with xantham gum) and 1 cup almond flour. It's the same blend I used in my Carrot Banana Crumble Cake

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.