THIS SIMPLE, MOIST RECIPE COMBINES THE CLASSIC SPICED CARROT CAKE FLAVOR WITH THE CRUMBLY, CRUNCHY COFFEE CAKE CINNAMON STREUSEL. ENJOY THE BEST OF BOTH WORLDS WITH THIS HEALTHIER BRUNCH ALTERNATIVE.
COFFEE CAKE CRUMBLE TOPPING – almond flour – coconut oil – coconut sugar – cinnamon COFFEE CAKE BASE – eggs – maple syrup – coconut oil – apple cider vinegar – almond flour – tapioca flour – baking soda
CRUMBLE TOPPING In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and cinnamon for the crumble topping.
Store the crumble mixture in the fridge while you’re preparing the coffee cake batter.
CARROT COFFEE CAKE BASE Preheat the oven to 350 F and line or grease an 8x8 baking dish.
In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, carr cake spice, and salt until there are no clumps.