Banana Carrot Crumble Cake
Indulge in the warmth and comfort of this Carrot Banana Crumble Cake, a recipe that promises to make any day feel a bit more special. Not only is it gluten free, refined sugar free and easily made vegan with the swap of a few ingredients, but it's also beautiful and perfect for sharing!
Equipment
- springform pan, oven
Ingredients
- 2 bananas mashed
- 2 eggs or flax eggs
- ½ cup coconut sugar, cane sugar or brown sugar
- ½ cup olive oil
- 1 tsp vanilla
- 1 cup gluten free flour
- 1 cup almond flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup grated carrot
- ½ cup pecans or walnuts chopped
Crumble Topping Ingredients
- ½ cup oats
- ½ cup gluten free flour
- ½ cup coconut sugar
- ½ tsp cinnamon
- pinch of salt
- ¼ cup melted butter
Instructions
- Preheat oven to 350d.
- Grease an 8-9” springform pan and place parchment down on the bottom.
- In a large bowl mash bananas well. Add in eggs and sugar and whisk to combine. Add in vanilla and olive oil and whisk again.
- Add dry ingredients and fold together using a spatula.
- Finally add in carrot and walnuts. Mix together until combined.
- Scrape batter into springform pan. Tap the pan several times to release any air bubbles.
- In a medium bowl mix together the crumble topping until no dry ingredients remain. Scatter the topping on the batter evenly.
- Bake for 50 minutes or until a toothpick comes out clean. Let the cake rest for 10 minutes before carefully removing springform. Allow the cake to cool completely before slicing.