Go Back

Carrot Cake Coffee Cake (Gluten-Free)

Morgan James Eckroth
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.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 290 kcal

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%
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.