Gluten-Free Carrot Crumble Cake

By flour_arrangements

Texture of a coffee cake but gluten-free :).

Ingredients

• Cake:
• 1 box Gluten-Free Who Foods White Cake Mix
• 1 large carrot, grated
• 1/3 cup sour cream
• 1/4 cup canola oil
• 2 TBSP melted butter
• 2 eggs
• 1 1/2 TBSP real maple syrup
• 2 large handfuls almonds (about 1 cup)
• 1 TSP vanilla extract
• 1 tsp cinnamon
• 1/2 cup nonfat milk
• Crumble topping:
• 1/2 cup almond meal
• 1/4 cup brown rice flour
• 1/2 cup brown sugar
• 1 TBSP melted butter
• 1/2-1 TBSP warm water

Preparation

Step 1

Preheat oven to 350

For cake:
Combine cake flour mix, cinnamon, and grated carrots. In a separate bowl, add sour cream, canola oil, melted butter, 2 eggs, vanilla, milk, and maple syrup. Mix all the ingredients together.

In a food processor, chop the almonds to desired consistency. Stir in to batter.

Pour batter in to well-greased 9" pan.

For the topping:
Combine almond meal, brown rice flour, and brown sugar. Stir together. Pour in the melted butter. Mix with fork, slowly add the warm water, starting with 1/2 TBSP and working up to 1 (at most), if desired.

Crumble topping over batter evenly.

Bake cake at 350 for 25-28 minutes