Name: Carrot Cake Coffee Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 1 tablespoon ground flaxseed; 3 tablespoons water; ½ cup coconut sugar; ¼ cup melted vegan butter; 1 teaspoon vanilla extract; 1 cup oat flour; 1 ½ teaspoon baking powder; 1 ½ teaspoon cinnamon; 1 teaspoon baking soda; 1 cup freshly grated carrots; ½ cup oat flour; ½ cup chopped walnuts; ¼ cup coconut sugar; 1 teaspoon cinnamon; 2 tablespoons melted vegan butter; ½ cup powdered monkfruit sweetener; ½ teaspoon non-dairy milk

Description

This Carrot Cake Coffee Cake is a delightful treat full of flavor. It’s easy to prepare with wholesome ingredients like coconut sugar, vegan butter, and freshly grated carrots, making it perfect for brunch or dessert.

Ingredients

Scale

1 tablespoon ground flaxseed
3 tablespoons water
½ cup coconut sugar
¼ cup melted vegan butter
1 teaspoon vanilla extract
1 cup oat flour
1 ½ teaspoon baking powder
1 ½ teaspoon cinnamon
1 teaspoon baking soda
1 cup freshly grated carrots
½ cup oat flour
½ cup chopped walnuts
¼ cup coconut sugar
1 teaspoon cinnamon
2 tablespoons melted vegan butter
½ cup powdered monkfruit sweetener
½ teaspoon non-dairy milk

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Instructions

Preheat the oven to 350°F and grease a 6-inch round pan.
In a small bowl, mix together the ground flaxseed and water. Let it sit for about 5 minutes to thicken.
In a large bowl, combine the flax egg, coconut sugar, melted vegan butter, and vanilla extract. Whisk until smooth.
Add the oat flour, baking powder, baking soda, cinnamon, and salt to the mixture. Stir until just combined and fold in the grated carrots.
In a small bowl, create the crumble topping by mixing oat flour, chopped walnuts, coconut sugar, cinnamon, and melted vegan butter until crumbly.
Pour the batter into the prepared pan and smooth it out evenly. Sprinkle the crumble topping over the batter.
Bake for 25-30 minutes or until golden and a toothpick inserted into the center comes out mostly clean. Let the cake cool in the pan for about 20 minutes.
For icing, whisk together powdered monkfruit sweetener and non-dairy milk until smooth. Drizzle over the cooled cake and serve.

Notes

Ensure the cake cools properly in the pan to set the structure well.
You can adjust the sweetness by modifying the amount of monkfruit sweetener used for icing.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 120mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg