Gingerbread Crumb Cake

Nothing screams "Christmas" quite like gingerbread. This Gingerbread Crumb Cake is full of seasonal, warm flavors, with a delicious crumb topping and a sweet drizzle of icing. It is moist, sweet, and with only 13 grams of carbs for a large serving, it'll have you feeling all kinds of Christmas cheer!

Gingerbread Crumb Cake

Gingerbread Crumb Cake

Important Information

  • Prep Time: 10 minutes

  • Cook Time: 30-35 minutes

  • Total Time: 45 minutes

  • Yield: 9 servings


  • Serving Size: 1 serving (or 1/9 of recipe)

  • Calories: 124

  • Fat: 4 grams

  • Carbohydrates: 13 grams

  • Protein: 9 grams


  • 1/2 cup liquid egg whites

  • 2 large eggs

  • 1/2 cup + 2 tablespoons unsweetened applesauce

  • 1/4 cup pumpkin puree

  • 1/2 cup non-fat plain Greek yogurt

  • 2 tablespoons molasses

  • 1 tablespoon canola oil or coconut oil, melted

  • 3/4 teaspoons ground ginger

  • 3/4 teaspoons ground cinnamon

  • 1/4 teaspoon ground cloves

  • pinch salt

  • 1/3 cup granulated stevia or Splenda

  • 1/2 cup coconut flour

  • 1 scoop vanilla protein powder (a powder that blends casein and whey works best)

  • 1 teaspoon baking powder


  • 1/4 cup coconut flour

  • 2 tablespoons - PEScience Gourmet Vanilla protein powder

  • 1 tablespoon light butter

  • 1 teaspoon molasses

  • pinch salt


  • 2 tablespoons vanilla protein powder

  • 1 tablespoon confectioners sugar

  • 2 tablespoons milk


  1. Preheat your oven to 350 degrees F.

  2. Combine all ingredients from egg whites to salt using a whisk. Whisk until smooth.

  3. Add remaining cake ingredients, and combine until a batter develops. Set aside.

  4. In a separate bowl, combine all the ingredients for the crumble, and mix together with a spoon. Continue mixing until it is (you guessed it!) crumbly and all ingredients are well incorporated.

  5. Spray an 8x8 baking dish with cooking spray and add your cake batter. Smooth out using your spatula.

  6. Top the batter with your crumbles, and bake for 30 minutes until the middle is no longer jiggly. Depending on your oven you may need to only cook 25 minutes or as much as 35 minutes.

  7. Remove from oven and allow the cake to cool.

  8. Add all ingredients for the icing in a small bowl, and stir until silky and smooth.

  9. Once the cake has cooled (30ish minutes) drizzle icing on top, and slice cake into 9 even pieces.

  10. Serve and enjoy!


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