This delicious, moist carrot cake is sweetened with maple syrup and topped with a crunchy crumble that will melt in your mouth! If you want a coffee cake that’s also a carrot cake, give this #glutenfreevegan recipe a try!
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Whisk together:
1 c. general purpose gluten-free flour mix with xanthum gum (I used Bob’s Red Mill blue bag 1-1 flour)
1 c. brown rice flour
1/8 c. tapioca flour (also called tapioca starch)
1 TBS. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 heaping tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
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Gently fold in:
1 tsp. vanilla extract
1/4 c. oil (I used grapeseed)
1/4 c. pure maple syrup
1 1/2 c. grated carrots (about 3 large carrots)
1 c. milk (I used coconut milk)
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Pour into a greased 11×7 pan (although, an 8×8 square should work with more bake time or a 9×13 if you don’t mind the cake being shorter). For the crumble, combine 1/2 c. general purpose flour, 1/4 c. cane sugar, 1/2 c. brown sugar, and 3-4 TBS vegan butter. The mixture should be crumbly. Sprinkle desired amount over cake. Bake in preheated 350 F oven for 30-35 minutes. Cake will be done when toothpick inserted comes out clean. Let cool in pan. Enjoy!
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