I absolutely love coffee cake. When I grew up, I only knew what coffee cake was because of Entenmann’s crumb cake. This isn’t vegan, of course. It’s also highly processed and loaded with stuff I would never eat now.
It did taste good, though!
I know, it seems like a strange combination. But, if you think about it, eating carrots and peanut butter for a snack is kinda delicious. I actually love peanut butter and carrots together! Why not bake with them and make it interesting?
This coffee cake is moist, slightly sweet, warm and spicy with cinnamon, bright and earthy with carrots and super nutty! It’s great as a snack or a quick breakfast. It’s also great with…you guessed it. Coffee.
You can also feel good about snacking on this cake because it is made with mostly whole grain flours. Feel free to substitute your own flour blends, but be aware that the texture may change. You may also need to alter the amount of non-dairy milk you add.
I’m definitely suggesting you make this either as a full cake or as individual cupcakes for any holiday breakfasts you might be having. This recipe is quick enough to whip up on the weekend and save for the rest of the week too. Grab ’em and go. Sit and stay. Whatever you want to do, these guys will be there for you. Enjoy! ❤
Carrot Coffee Cake with Peanut Butter Streusel
Yield: 10 individual cupcakes or 1 – 9×9 cake
Free from: Soy, Gluten, Nuts*
- 3/4 cup GF all purpose flour
- 1/2 cup buckwheat flour
- 1/4 cup white/brown rice flour (or more AP flour)
- 1/3 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp xanthan gum
- 1/3 cup non-dairy milk
- 3 Tb aquafaba + 1 Tb flax meal
- 1 1/2 Tb maple syrup
- 1/4 cup melted vegan butter (I used Earth Balance)
- 1/2 cup grated carrot
- 2 Tb GF all purpose flour/ rice flour
- 2 Tb peanut butter (*or allergan-free alternative)
- 1 tsp ground cinnamon
- 1/4 cup coconut/brown sugar
Preheat oven to 345 F.
- In a small bowl/cup, combine the aquafaba and flax meal. Stir the mixture and let it sit while you prepare everything else.
- Mix all dry ingredients for the cake batter in a large mixing bowl with a large wooden spoon or whisk. Combine completely.
- Add the flax mixture to the dry ingredients.
- Add all the rest of the wet ingredients to the mixing bowl and combine with a large wooden spoon, making sure to add the carrots last.
- Line a cupcake pan with paper liners.
- In a small bowl, combine all the ingredients for the streusel with a fork or spoon. It can be clumpy, hence the name “crumb cake”! ^_^
- Spoon about 2 Tb of batter into each cupcake liner. (You may also pour all the batter into a greased 9×9 square pan.)
- Sprinkle the streusel on top of each well of batter. Use as much or as little as you’d like!
- Bake the cakes/cake for 20 minutes or until a tester comes out clean.
- Let cool and serve!