Carrot Cake Coffee Cake

Vegan Carrot Cake Coffee Cake is made in one bowl with fresh, sweet carrots, crunchy walnuts and finished with an irresistible crumb topping. Nut-free option.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Keyword carrot cake coffee cake, vegan carrot cake, vegan coffee cake, vegetarian carrot cake

Method Oven

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings people

Calories 380kcal

Author Caitlin Shoemaker

Ingredients

For the Cake:

1 1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger optional
1/8 teaspoon nutmeg optional
1/4 teaspoon salt
1/2 cup coconut oil or vegan butter* melted
2/3 cup cane sugar
1/3 cup unsweetened applesauce
1 teaspoon apple cider vinegar
1/2 tsp vanilla extract
1 1/2 cups grated carrot about 2 medium
1/2 cup chopped walnuts or pecans

For the crumble:

4 tablespoons coconut oil or vegan butter* melted
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
Pinch of salt

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F. Line a 8 or 9” square pan or cake tin with parchment paper or grease generously.
Make the Crumble: Mix the melted butter, flour, sugar, cinnamon, and salt together in a small bowl. Set aside.
Dry Ingredients: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg,and salt together in a large bowl. Create a well in the center of the bowl.
Wet Ingredients: Add the melted oil or butter, sugar, applesauce, apple cider vinegar, and vanilla to the center of the bowl and slowly incorporate it into the dry ingredients until a thick dough forms. Add the carrots and pecans to the batter and fold in, until evenly distributed.
Assemble: Transfer the batter to the baking pan and use a spatula to spread it evenly across the base. Then, use your hands to evenly “crumble” the crumble over the batter.
Bake: Bake in the middle rack of the oven for 30-35 minutes, or until a toothpick comes out of the center of the cake cleanly. Set aside and let cool for at least 10 minutes before slicing.
Serve & Store: Serve warm, or let cool completely before serving. Store leftovers at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 2 months.

Notes

Sugar: You could also use coconut sugar in place of the brown sugar and cane sugar, but the cake will be less moist and slightly darker
I have not tested this recipe with any flour substitutions.
If you like your carrot cake to have a coconut flavor, I recommend using coconut oil. Otherwise, I prefer the flavor of vegan butter.

Nutrition