Gingerbread Crumble Cake

Indulge in cozy flavours with this Gingerbread Crumble Cake, made even more nourishing with Perfect Protein Vanilla. The soft, spiced cake layers are perfectly complemented by a crunchy, sweet crumble topping, offering the perfect balance of texture and flavor. Packed with protein, natural sweetness from coconut sugar and molasses, and enriched with a gingerbread spice blend, this cake is a delicious way to indulge without compromising on health. Add a touch of optional icing, and savour a treat that supports your wellness goals!

Recipe by Teri-Ann Carty

Ingredients:

Cake Ingredients

• 2 cups all purpose flour*
• ¼ cup Perfect Protein Vanilla
• 2 tsp baking powder
• 1 tbsp gingerbread spice (ingredients 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

*If you are gluten-free use 1 cup gluten-free flour blend (with xantham gum) and 1 cup almond flour.

Crumble Topping Ingredients

• ½ cup oats
• ¼ cup all purpose flour or gluten-free flour blend
• 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

Directions:

Ginger Spice Mix

Whisk in a bowl and transfer to an airtight jar.

Cake

1. Preheat oven to 350F. Grease and line an 8x8 pan with parchment paper and set aside.
2. Add oil, sugar, eggs, yogurt and vanilla to a bowl and whisk to combine.
3. In a separate bowl combine dry ingredients and whisk to combine. Add dry to wet, whisking till you reach a smooth batter.
4. Pour the batter into the prepared pan, smoothing it out with an offset spatula.
5. Make the crumble topping by adding dry ingredients to a medium sized bowl.
6. Pour melted butter on top and stir to combine. The crumble should hold together when squeezed.
7. Scatter the top of the cake evenly with the crumble topping.
8. 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.
9. Let the cake rest in the pan for 15 minutes before removing from pan. Carefully transfer cake to a wire rack to cool completely.
10. While cake is cooling make the glaze. Add glaze ingredients to a small bowl and whisk to combine.
11. Once cake is cool drizzle the top with the glaze and enjoy!