Gluten-Free Carrot Crumble Cake
Texture of a coffee cake but gluten-free :).
- 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
Preheat oven to 350
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