Gluten Free Carrot Cake Coffee Cake
This delicious carrot cake coffee cake is is filled with fresh carrots and warm spices just like your favorite dessert. It's the perfect excuse to eat cake for breakfast!
Servings: 12
Calories: 391 kcal
Ingredients
Streusel Topping
- ½ Cup (74 g) Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- ½ Cup (106 g) Light Brown Sugar
- ½ Cup (57 g) Pecans roughly chopped
- 3 Tablespoon (42 g) Vegan Butter melted
- ½ teaspoon Cinnamon
Cake
- 2 Cup (296 g) Gluten Free 1-to-1 Flour Blend (296 grams) I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 1 Cup (213 g) Light Brown Sugar packed
- ½ Cup (100 g) Olive Oil
- 3 (150 g) Eggs room temperature
- 1 teaspoon Vanilla
- ½ Cup (127 g) Unsweetened Applesauce room temperature
- 2 Cup (200 g) Carrots shredded, 2-3 large carrots
Glaze
- 2 ounces (57 g) Vegan Cream Cheese
- ¾ Cup (90 g) Powdered Sugar sifted
- 2 teaspoon Non Dairy Milk
- ½ teaspoon Vanilla
Instructions
For the streusel topping
- In a small bowl, combine all of the topping ingredients. Mix well. Chill in the refrigerator until ready to use.3 Tablespoon (42 g) Vegan Butter, ½ teaspoon Cinnamon, ½ Cup (74 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (106 g) Light Brown Sugar, ½ Cup (57 g) Pecans
For the cake
- Preheat oven to 350 degrees. Line a 9” Spring-form pan with parchment paper on the bottom.
- In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Stir well and set aside.2 Cup (296 g) Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Cinnamon, ½ teaspoon Ginger, ¼ teaspoon Nutmeg, ½ teaspoon Salt
- Place the oil and brown sugar in a stand mixer and beat on medium speed for 2-3 minutes. Scrape down the bowl.½ Cup (100 g) Olive Oil, 1 Cup (213 g) Light Brown Sugar
- Add the eggs, one at a time, mixing about 60 seconds between each addition. Add the vanilla, mix for another 60 seconds. Scrape down the bowl.3 (150 g) Eggs, 1 teaspoon Vanilla
- Turn the mixer to the lowest setting and slowly add half of the flour mixture followed by half of the applesauce. Repeat with the remaining flour and applesauce. Do not over mix - stop the mixer when there are still streaks of flour showing.½ Cup (127 g) Unsweetened Applesauce
- Remove the bowl from the stand. Add in the carrots and fold together until incorporated.2 Cup (200 g) Carrots
- Pour cake batter into prepared pan. Top with crumbles of the streusel topping.
- Bake in preheated oven for 50-60 minutes, until the top springs back when gently poked.
- Remove from oven and cool in the pan for 10 minutes. Then remove from the pan and continue to cool on wire rack. Wait until it’s completely cooled, around 1 hour, before adding the glaze.
For the glaze
- Combine the cream cheese and powdered sugar in a small bowl. Using a fork to combine the two until they reach a thick paste consistency.2 ounces (57 g) Vegan Cream Cheese, ¾ Cup (90 g) Powdered Sugar
- Add the milk and the vanilla and stir well until smooth.2 teaspoon Non Dairy Milk, ½ teaspoon Vanilla
- Drizzle over the cooled cake.
Notes
STORAGE: Store leftover cake in an airtight container in the refrigerator for up to 4 days.