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.
coconut carrot zucchini coffee cake (gluten-free) | kulaskitchen.com
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!
coconut carrot zucchini coffee cake (gluten-free) | kulaskitchen.com
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.
coconut carrot zucchini coffee cake (gluten-free) | kulaskitchen.com
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.
coconut carrot zucchini coffee cake (gluten-free) | kulaskitchen.com
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?!
coconut carrot zucchini coffee cake (gluten-free) | kulaskitchen.com
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!
coconut carrot zucchini coffee cake (gluten-free) | kulaskitchen.com
Coconut-Carrot-Zucchini Crumble Coffee Cake (Gluten-Free)
Ingredients
1 cup fine almond flour
1 cup oat flour (you can just grind up rolled oats in your blender until fine!)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
2 tsp. cinnamon
½ tsp. nutmeg
⅓ cup unsweetened applesauce
⅓ cup pure maple syrup
3 tbsp coconut oil, melted + cooled
1 tsp. vanilla extract
2 eggs, room temperature
1 cup shredded carrot, squeezed of excess moisture
1 cup shredded zucchini, squeezed (very well!) of excess moisture
For the crumble:
2 tbsp. coconut oil (soft but solid)
4 tbsp. coconut sugar
½ cup flour of choice (oat or gluten-free blends work well)
⅓ cup chopped nuts (I love walnuts + almonds)
Pinch of cinnamon
Pinch of sea salt
Melted coconut butter, to glaze (optional)
Method
Preheat your oven to 350 degrees and grease or line a square (9x9) baking pan.
In a large bowl, whisk together your applesauce, maple syrup and melted coconut oil until smooth. Add in your eggs and vanilla and beat with a whisk for 1 minute until creamy. Add in your shredded carrot and zucchini and stir.
To the wet mixture, add your oat flour, almond flour, baking soda, baking powder, salt, cinnamon and nutmeg. Gently stir to combine everything evenly.
Pour batter into your prepared pan and bake for 30-35 mins or until set in the middle, slightly browned around the edges and a cake tester/toothpick in the centre comes out clean.
Let cool completely for at least 30 minutes before drizzling with coconut butter (if using), slicing into squares and serving.
Serves 9-12
