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

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The Best Damn Vegan Carrot Coffee Cake made with all gluten-free ingredients. The most delicious sweet breakfast cake or snack to enjoy with a dreamy crumb cake topping on top of a healthier carrot cake recipe.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: 6-8 slices 1x

Ingredients

Scale

Carrot coffee cake:

  • 2 flax eggs (or sub 2 regular eggs)
  • 1/2 cup vegan butter, melted (or sub 1/3 cup liquid coconut oil)
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut sugar
  • 1 cup gluten-free oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup grated carrots

Crumb topping:

  • 4 tablespoons vegan butter, melted (or 3 tablespoons liquid coconut oil)
  • 3/4 cup gluten-free oat flour
  • 1/4 cup gluten-free rolled oats
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon

Instructions

  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!

Notes

*Store leftovers in airtight container for 5 days or freezer for longer

**Any subs I recommend are listed above

  • Author: Rachel

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