Carrot Cake Coffee Cake (Vegan, Gluten-Free)
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If you’ve ever been torn between carrot cake and coffee cake, this vegan carrot cake coffee cake is your answer! Made with fresh carrots, warm spices, and gluten-free oat flour, then topped with a walnut crumble and a drizzle of icing. It’s perfect for spring baking or Easter brunch!
A Quick Look At The Recipe
- Ready In: under an hour!
- Servings: 6-8 servings
- Calories: ~304 per slice
- Key Ingredients: Carrots, oat flour, coconut sugar, cinnamon, walnuts
- Dietary Info: Vegan, gluten-free, refined sugar-free
- Why You’ll Love It: If you’ve ever been torn between carrot cake and coffee cake, this recipe is your answer!
This vegan carrot cake coffee cake combines the soft, moist texture of classic carrot cake with that irresistible coffee cake crumble, and of course, a drizzle of icing. Yeah… it’s pretty dreamy!
I based this recipe off my vegan carrot cake muffins and healthy carrot cake, and I’m so happy with how it turned out. It’s perfectly tender, moist, and warmly spiced, with that crunchy crumble on top. It’s the kind of cake made for slow spring mornings or Easter brunch. I’m ready for ya, spring!
Why You’ll Love This Recipe
Imagine everything you love about carrot cake and coffee cake, all in one cozy cake:
- Soft, tender, and perfectly moist
- Packed with freshly grated carrots
- Warmly spiced with cinnamon and vanilla
- Topped with a crunchy walnut crumble
- Made with wholesome ingredients
- Vegan, gluten-free, and naturally sweetened with coconut sugar
Ingredients Needed
The ingredients for this recipe are similar to my classic vegan carrot cake, but with a little upgrade: a crumble topping and a drizzle of icing.
Carrot Cake Base
- Carrots: Freshly grated for the best flavor and moist texture. Don’t skip this step!
- Coconut Sugar: The refined sugar-free sweetener.
- Vegan Butter: Adds moisture and buttery flavor.
- Ground Flaxseed: Mixed with water to create a flax egg for binding.
- Vanilla Extract: Enhances all the cozy flavors.
- Oat Flour: My go-to gluten-free flour for a soft, tender texture. It’s the same flour I use in my banana muffins and banana bars.
- Baking Powder + Baking Soda: Helps the cake rise.
- Cinnamon + Salt: For that classic carrot cake flavor.
- Chopped Walnuts: For the crumb topping.
Crumble Topping
- Oat Flour: Creates that soft, crumbly texture.
- Chopped Walnuts: Adds crunch.
- Coconut Sugar: Adds a hint of sweetness.
- Vegan Butter: Melted and added to the crumb topping.
- Cinnamon: For a hint of warmth.
For the Icing
The drizzle is optional, but highly recommended!
- Powdered Monkfruit Sweetener: I prefer this to powdered sugar.
- Non-Dairy Milk: Just a splash to thin out the icing.
Quick note: as you’ve probably noticed, there’s no coffee in the cake… it’s simply meant to be enjoyed with a cup of coffee (or tea) on the side.
Easy Ingredient Substitutions
- Coconut Sugar: Keeps this recipe refined sugar-free, but you can swap in date sugar, brown sugar, or cane sugar.
- Vegan Butter: Substitute with coconut oil.
- Walnuts: Pecans or almonds work just as well for the crumble topping.
- Powdered Monkfruit Sweetener: Keeps this recipe refined sugar-free, but you can swap powdered sugar.
How to Make a Carrot Cake Coffee Cake (Step-by-Step)
- Step 1: In a large bowl, whisk together the flax egg, coconut sugar, melted vegan butter, and vanilla extract until smooth.
- Step 2: Add the oat flour, baking powder, baking soda, cinnamon, and salt to the bowl. Stir until just combined. Then, fold in the freshly grated carrots.
- Step 3: In a small bowl, mix together the oat flour, chopped walnuts, coconut sugar, cinnamon, and melted vegan butter until a crumbly mixture forms. Pour the batter into the prepared pan and sprinkle the crumble on top. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (a few crumbs is okay). Let the cake cool in the pan for about 20 minutes so it sets properly.
- Step 4: In a small bowl, whisk together the powdered monkfruit sweetener and non-dairy milk, adding more milk as needed, until smooth and pourable. Drizzle over the cooled cake. Finally, slice and enjoy!
Megan’s Tips
- Freshly grated carrots are key. Skip the pre-shredded bag from the grocery store – those are great for soup, but not for cake. Freshly grated carrots release natural moisture, which is what makes this cake so tender.
- Use store-bought oat flour for the best texture. I recommend using store-bought oat flour for a that soft, tender crumb. Homemade works in a pinch, but may be slightly more dense.
- Let the cake cool before removing from the pan: I know it’s tempting, but this step matters! The cake continues to set as it cools, which helps it hold together and slice cleanly.
Storage
If it’s not all gone within one day…
- Room Temperature: Store in an airtight container for up to 3-4 days. But it’s best to refrigerate it if you add the icing.
- Refrigerator: Store in an airtight container in the fridge for up to 4–5 days.
- Freezer: You can freeze slices (without drizzle) for up to 2 months. Let thaw in the fridge and then warm slightly in the microwave for 10–15 seconds.
More Spring Recipes You’ll Love
If you loved this carrot cake coffee cake, here are a few more cozy bakes to try next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Carrot Cake Coffee Cake (Vegan, Gluten-Free)
If you’ve ever been torn between carrot cake and coffee cake, this vegan carrot cake coffee cake is your answer! Made with fresh carrots, warm spices, and gluten-free oat flour, then topped with a walnut crumble and a drizzle of icing. It's perfect for spring baking or Easter brunch!
Ingredients
Carrot Cake
- 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
Crumble topping
- ½ cup oat flour
- ½ cup chopped walnuts
- ¼ cup coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted vegan butter
icing
- ½ cup powdered monkfruit sweetener
- ½ teaspoon non-dairy milk
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 6-inch round pan.
- Make the flax egg: In a small bowl, mix together the ground flaxseed and water. Let it sit for about 5 minutes to thicken.
- Mix the wet ingredients: To a large bowl, add the flax egg, coconut sugar, melted vegan butter, and vanilla extract. Whisk until smooth.
- Add the dry ingredients: Add the oat flour, baking powder, baking soda, cinnamon, and salt to the bowl. Stir until just combined. Then, fold in the freshly grated carrots.
- Make the crumble topping: In a small bowl, mix together the oat flour, chopped walnuts, coconut sugar, cinnamon, and melted vegan butter until a crumbly mixture forms.
- Assemble the cake: Pour the batter into the prepared pan and smooth it out evenly. Sprinkle the crumble topping on top.
- Bake: Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (a few crumbs is okay). Let the cake cool in the pan for about 20 minutes so it sets properly.
- Make the icing: In a small bowl, whisk together the powdered monkfruit sweetener and non-dairy milk, adding more milk as needed, until smooth and pourable. Drizzle over the cooled cake. Finally, slice and enjoy!
Equipment
Video
Notes
- Freshly grated carrots are key. Skip the pre-shredded bag from the grocery store. Freshly grated carrots release natural moisture, which is what makes this cake so tender.
- Use store-bought oat flour for the best texture. I recommend using store-bought oat flour for a that soft, tender crumb.
- Let the cake cool before removing from the pan: I know it’s tempting, but this step matters! The cake continues to set as it cools, which helps it hold together and slice cleanly.
Serving: 1 serving, Calories: 304kcal, Carbohydrates: 39g, Protein: 5g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 2g, Sodium: 329mg, Potassium: 180mg, Fiber: 3g, Sugar: 18g, Vitamin A: 2676IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
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The best no refined sugar dessert I’ve ever had!!! Only thing I adjusted was used regular butter & added vanilla to the icing. 10/10!!
That makes me so happy to hear!! Thanks so much for sharing your review, Carina 🙂 hope you try some more recipes!
Absolutely delicious! This will not make it through the day. My kids went crazy when they ate it.
Awe, I’m so happy to hear it was a hit, especially with the kids! Thanks for sharing, Erika 🙂
This carrot cake coffee cake combines two of my favorite cakes in one! The crunchy walnut crumble on top is my favorite part… SO yummy!