Coconut Carrot Coffee Cake
Coconut Carrot Coffee Cake is a delicious gluten free, dairy free dessert or snack that is low in added sugar for a simple, healthier coffee cake recipe.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Preheat the oven to 350*F. Line a 8 or 9 inch baking pan with parchment paper or grease with coconut oil. Set aside.
In a medium bowl, whisk together mashed banana, eggs, carrots, maple syrup, vanilla extract, and almond extract.
In small bowl, whisk together coconut flour, flax meal, cinnamon, baking powder, and baking soda. Stir the dry ingredients into the wet ingredients until completely combined.
Pour into prepared baking dish and put in the preheated oven.
Meanwhile, make the topping. Stir together oats, coconut flakes, coconut oil, maple syrup, and cinnamon. Add in pecans.
Bake the coffee cake for 10 minutes and then sprinkle with the oat mixture until covered. Pat into the coffee cake with a spatula so it sticks.
Bake another 18 to 22 minutes until cooked -- a toothpick inserted in the middle should come out clean.
Remove from oven and let cool for about 10 minutes before taking out of pan. Slice and enjoy!
Keep in the refrigerator. I think it is best when cold or at room temperature.