Coconut-Carrot-Zucchini Crumble Coffee Cake (Gluten-Free)
Is this title a mouthful? Probably. I was actually going to add in “coconut-glazed”, because that word just elicits a mouthwatering, delicious shine (think glazed donuts), but I decided that was slightly pushing it in terms of title length.
But just know that this coffee cake includes both shredded carrot and zucchini, along with a sweet, cinnamon-y crumble AND a creamy coconut butter glaze. Swooooon!
You’re all probably aware by now how much I adore coffee cake. In fact, this recipe was quite popular last year, and for good reason: it’s a totally decadent, gluten-free, refined-sugar free snack cake, kissed with plenty of cinnamon and topped with a generous mound of sweet, nutty crumble.
This recipe is adapted from that gem, but with a festive twist. I’m not quite sure why carrot cake = Easter to me (and others), but I concluded that I had to create a sweet treat loaded with shredded carrots & coconut to welcome the Spring holiday. I also added zucchini because the more veggies the better – and both lend wonderful moisture to this breakfast (or snack, or dessert) cake.
The drizzle of warm coconut butter glaze is the finishing touch on this beauty. As usual, it’s gluten-free, sweetened with maple syrup & applesauce, and full of delicious, good-for-you ingredients that won’t make you feel like sh*t. Because who wants that on Easter weekend?!
Highly recommend this for a family (or friend) brunch in the next few days, as it’s easy to make yet impressive enough for festivities. Also highly recommend eating leftovers with a cup of coffee or tea in the morning or afternoon. Or anytime you want, really. ENJOY friends, and happy Spring!
- 1 c. almond flour
- 1 c. oat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- 1/3 c. unsweetened applesauce
- 1/3 c. pure maple syrup
- 3 tbsp. coconut oil, melted + cooled
- 1 tsp. vanilla
- 2 large eggs
- 1 c. shredded carrot
- 1 c. shredded zucchini (squeezed of excess moisture)
- 1/3 c. unsweetened shredded coconut
- 2 tbsp. coconut oil or butter
- 1/4 c. coconut sugar
- ½ c. oat flour
- ? c. chopped nuts of choice (walnuts, almond, etc.)
- Pinch of cinnamon
- Pinch of sea salt
- 2 tbsp. coconut butter
- 2 tsp. coconut oil
- Preheat your oven to 350 degrees and grease or line a 9×9 (or 8×8) square baking pan.
- In a large bowl, whisk together your dry cake ingredients (almond flour through nutmeg).
- In a separate bowl, combine your applesauce, maple syrup, coconut oil, vanilla + eggs. Note that all ingredients should be at room temperature so they don’t make the coconut oil harden. Whisk together until you have a smooth liquid.
- Add the liquid to the bowl of dry ingredients and gently mix until batter comes together. Fold in the carrots, zucchini + shredded coconut until evenly distributed.
- Spread batter evenly into your square pan and smooth it down.
- In a small bowl, combine your streusel ingredients with a fork until you have a moist crumble. If it seems too wet, add in more flour, 1 tbsp. at a time, until it holds together but can be crumbled between your fingers. Top your cake batter with this mixture.
- Bake cake for 35 minutes or until a toothpick inserted into the centre comes out clean.
- While cake is baking, make glaze by melting the coconut butter + coconut oil together, whisking until smooth.
- Let cake cool for at least 30 mins once remove from the oven, then drizzle with the glaze and serve! Store leftovers in the fridge for up to 5 days, and enjoy for breakfast, snack or dessert.