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–+ servings

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! 
5 from 1 vote
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Servings: 8 pieces
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

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
US Customary - Metric

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.

Nutrition

Nutrition Facts
Banana Carrot Crumble Cake
Serving Size
 
1 piece
Amount per Serving
Calories
503
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
56
mg
19
%
Sodium
 
696
mg
30
%
Potassium
 
220
mg
6
%
Carbohydrates
 
50
g
17
%
Fiber
 
6
g
25
%
Sugar
 
19
g
21
%
Protein
 
8
g
16
%
Vitamin A
 
2933
IU
59
%
Vitamin C
 
4
mg
5
%
Calcium
 
114
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.