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Gluten-Free Carrot Crumble Cake


Texture of a coffee cake but gluten-free :).

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Rate this recipe 4.5/5 (2 Votes)


  • Cake:
  • 1 box Gluten-Free Who Foods White Cake Mix
  • 1 large carrot, grated
  • 1/3 cup sour cream
  • 1/4 cup canola oil
  • 2 TBSP melted butter
  • 2 eggs
  • 1 1/2 TBSP real maple syrup
  • 2 large handfuls almonds (about 1 cup)
  • 1 TSP vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup nonfat milk
  • Crumble topping:
  • 1/2 cup almond meal
  • 1/4 cup brown rice flour
  • 1/2 cup brown sugar
  • 1 TBSP melted butter
  • 1/2-1 TBSP warm water


Servings 8


Step 1

Preheat oven to 350

For cake:
Combine cake flour mix, cinnamon, and grated carrots. In a separate bowl, add sour cream, canola oil, melted butter, 2 eggs, vanilla, milk, and maple syrup. Mix all the ingredients together.

In a food processor, chop the almonds to desired consistency. Stir in to batter.

Pour batter in to well-greased 9" pan.

For the topping:
Combine almond meal, brown rice flour, and brown sugar. Stir together. Pour in the melted butter. Mix with fork, slowly add the warm water, starting with 1/2 TBSP and working up to 1 (at most), if desired.

Crumble topping over batter evenly.

Bake cake at 350 for 25-28 minutes


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