GF Carrot Crumble Cake

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

GF Carrot Crumble Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • 1

    box Gluten-Free Who Foods White Cake Mix

  • 1

    large carrot, grated

  • cup sour cream

  • ¼

    cup canola oil

  • 2

    TBSP melted butter

  • 2

    eggs

  • TBSP real maple syrup

  • 2

    large handfuls almonds (about 1 cup)

  • 1

    TSP vanilla extract

  • 1

    tsp cinnamon

  • ½

    cup nonfat milk

  • Crumble topping:

  • ½

    cup almond meal

  • ¼

    cup brown rice flour

  • ½

    cup brown sugar

  • 1

    TBSP melted butter

  • ½-1

    TBSP warm water

Directions

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


Nutrition

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