The Best Damn Vegan Carrot Crumb Cake (gluten-free)

I think this is one of my most favorite recipes ever.

Just typing this blog post up has me absolutely drooling all over again. Thank goodness I have a slice left waiting for me to snack on in a bit because it is SO good.

Imagine a delicious piece of carrot cake with a delicious crumb cake topping on top. Boom! That is what we are having in this recipe here. It is the ultimate power combo and such an underrated pair for dessert. We live for carrot cake over here and I love anything that has to do with coffee cake and crumb toppings.

What is always so funny to me about coffee cake though – every time I share a coffee cake recipe, someone asks where the coffee is. While coffee cake is just meant to be enjoyed and paired with coffee. There isn’t an actual coffee involved in the cake 😉 Ezra’s nanny is truly the ultimate coffee cake lover. She lives for my baked goods to have with her morning coffee, it is the cutest ever.

If you guys love this recipe, let us know if the comments below! I can’t wait to hear what you think.

What ingredients you need to make vegan carrot coffee cake with crumb topping:

• Flax eggs – or sub regular eggs if you prefer
• Vegan butter, melted – or sub 1/3 cup liquid coconut oil or avocado oil or real butter if not vegan
• Vanilla extract
• Coconut sugar
• Gluten-free oat flour –  I haven’t tested subs but spelt flour would likely work well!
• Cinnamon
• Grated carrots – I used a hand grater for this
• Gluten-free rolled oats – or any oats you have on hand

How to bake gluten-free carrot coffee cake:

1. Preheat oven to 350 degrees and grease a 10-inch round baking dish with oil (if you use another size just watch the bake time)
2. Begin making carrot coffee cake by whisking together eggs, melted butter, vanilla and coconut sugar until smooth
3. Mix in flour, baking powder and cinnamon until fully combined
4. Fold in carrots then add the cake batter to baking dish
5. In a small bowl, mix together melted butter, flour, oats, sugar and cinnamon until the crumb topping forms. If too dry, add a splash of oil and if too wet, add more flour or oats
6. Evenly distribute crumb topping on top of cake then bake in oven for about 25 minutes
7. Allow the cake to cool for a few, then slice and enjoy. I also melted some coconut butter on top as a “glaze” of sorts!

A few of my other favorite sweet breakfast cake recipes:

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread

Healthy Gluten-free Olive Oil Banana Bread

The Best Ever Paleo Coffee Cake Recipe

Gluten-free “Cinnabon” Cinnamon Roll Cake

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