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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

Serving: 1piece | Calories: 503kcal | Carbohydrates: 50g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 696mg | Potassium: 220mg | Fiber: 6g | Sugar: 19g | Vitamin A: 2933IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg

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