Hey there, fellow flavor enthusiast! Let me introduce you to the Carrot Cake Coffee Cake (Gluten-Free) — because why choose between coffee cake and carrot cake when you can have both? This cake blends spiced, tender carrot cake with the moist, crumbly goodness of a coffee cake, all without any gluten. Trust me, your taste buds will thank you. Plus, it’s a sneaky way to get some veggies in while indulging.
I bake this beauty when I’m feeling fancy or when I just need to justify my third cup of coffee for the day. It’s perfect for those mornings when I want to show off a bit, or just when I need a reason to feel extra cozy. It’s like having your cake and eating it too—literally. No judgment here if you keep it all to yourself.
Servings: 8
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Cuisine: American
Ingredients
Cake:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup brown sugar
- 1/2 cup grated carrots (about 2 medium carrots)
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Topping:
- 1/4 cup chopped walnuts
- 2 tbsp maple syrup
- 1 tbsp coconut flour
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 8-inch round or square cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat Oven: Set your oven to 350°F (175°C). Grease your 8-inch pan or line it with parchment paper.
- Prepare Topping: In a small bowl, mix 1/4 cup chopped walnuts, 2 tbsp maple syrup, and 1 tbsp coconut flour. Set aside.
- Mix Dry Ingredients: In a large bowl, combine 1 cup almond flour, 1/2 cup coconut flour, 1/2 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/4 cup applesauce, 2 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until well combined. Fold in 1/2 cup grated carrots.
- Assemble: Pour the batter into the prepared pan. Sprinkle the walnut topping evenly over the batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin A: 90%
- Calcium: 7%
- Iron: 8%
- Magnesium: 10%
- Potassium: 6%
There you go, a coffee cake that’s both indulgent and a little virtuous. Enjoy every slice and revel in the deliciousness of your own culinary wizardry. Just remember, sharing is optional, especially if you want to maintain that coveted “I’m too cool to share” vibe.
Carrot Cake Coffee Cake (Gluten-Free)
Ingredients
Cake:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup brown sugar
- 1/2 cup grated carrots about 2 medium carrots
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Topping:
- 1/4 cup chopped walnuts
- 2 tbsp maple syrup
- 1 tbsp coconut flour
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease your 8-inch pan or line it with parchment paper.
- Prepare Topping: In a small bowl, mix 1/4 cup chopped walnuts, 2 tbsp maple syrup, and 1 tbsp coconut flour. Set aside.
- Mix Dry Ingredients: In a large bowl, combine 1 cup almond flour, 1/2 cup coconut flour, 1/2 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/4 cup applesauce, 2 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until well combined. Fold in 1/2 cup grated carrots.
- Assemble: Pour the batter into the prepared pan. Sprinkle the walnut topping evenly over the batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin A: 90%
- Calcium: 7%
- Iron: 8%
- Magnesium: 10%
- Potassium: 6%
