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Slice of carrot cake on a white plate.

Gluten Free Carrot Cake Coffee Cake

This delicious coffee cake is filled with all the flavors of carrot cake. It's the perfect excuse to eat carrot cake for breakfast!
5 from 7 votes
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 391kcal

Ingredients

Streusel Topping

  • 3 Tablespoon Vegan Butter melted
  • ½ teaspoon Cinnamon
  • ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
  • ½ Cup Light Brown Sugar
  • ½ Cup Pecans roughly chopped

Cake

  • 2 Cup 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
  • ½ Cup Olive Oil
  • 1 Cup Light Brown Sugar packed
  • 3 Eggs room temperature
  • 1 teaspoon Vanilla
  • ½ Cup Unsweetened Applesauce room temperature
  • 2 Cup Carrots shredded, 2-3 large carrots

Glaze

  • 2 ounces Vegan Cream Cheese
  • ¾ Cup 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 Vegan Butter, ½ teaspoon Cinnamon, ½ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Light Brown Sugar, ½ Cup Pecans

For the cake

  • Preheat oven to 350 degrees. Line a 9” Springform 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 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 Olive Oil, 1 Cup 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 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 Unsweetened Applesauce
  • Remove the bowl from the stand. Add in the carrots and fold together until incorporated.
    2 Cup 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 Vegan Cream Cheese, ¾ Cup 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.
Nutrition Facts
Gluten Free Carrot Cake Coffee Cake
Amount per Serving
Calories
391
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
41
mg
14
%
Sodium
 
293
mg
13
%
Potassium
 
149
mg
4
%
Carbohydrates
 
57
g
19
%
Fiber
 
4
g
17
%
Sugar
 
37
g
41
%
Protein
 
5
g
10
%
Vitamin A
 
3766
IU
75
%
Vitamin C
 
1
mg
1
%
Calcium
 
102
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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