Carrot Cake Coffee Cake (Vegan, Gluten-Free)

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!