Gluten & Dairy-Free Carrot Coffee Cake with Streusel

Make the Carrot Cake: Preheat the oven to 350°F (175°C). Grease an 8-inch square cake pan with coconut oil or line it with parchment paper. In a medium bowl, beat the eggs. Add the vanilla, maple syrup, and coconut oil to the beaten eggs and mix until smooth. Now add in the coconut sugar and stir well. Add the carrots and coconut. In a separate medium bowl, whisk together the almond flour, oat flour, baking soda, baking powder, cinnamon, ginger, and salt. Combine the wet and dry ingredients and fold them together until everything is thoroughly incorporated, being careful not to overmix.

Combine the ingredients for the streusel together.

Transfer the cake batter to your prepared pan, sprinkle the streusel on top, and bake for 25 to 35 minutes, until the cake has risen, is golden brown on the top and sides, and a knife inserted in the center comes out clean. Let the cake cool in the pan completely before removing.