- 1 cup blanched almond flour
- 1 cup cassava flour
- ⅓ cup arrowroot flour
- 1 ½ teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon nutmeg
- ⅓ cup coconut sugar
- ⅓ cup coconut oil or ghee, melted
- ⅓ cup pure maple syrup
- ⅓ cup molasses
- 3 eggs
- ¼ cup coconut sugar
- ½ cup blanched almond flour
- 3 tablespoons arrowroot flour
- 1 teaspoon cinnamon
- ⅓ cup coconut oil or ghee, room temperature (not melted)
- 2 tablespoons pure maple syrup
- ½ cup organic powdered sugar
- 2 teaspoons maple syrup
- 1 tablespoon almond or coconut milk
- Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8 baking pan with parchment paper.
- For the cake, add all of the dry ingredients, spices, and coconut sugar to a medium bowl and mix well. In a separate bowl, mix together the melted coconut oil, maple syrup, molasses, and eggs. Add the wet mixture to the dry ingredients and mix until well combined. Pour the batter into the prepared pan and spread evenly.
- For the crumb topping, mix all of the ingredients together in a small bowl except for the coconut oil and maple syrup. Mix the coconut oil into the topping mixture using the back of a fork so it forms into a crumble. Add the maple syrup, 1 tablespoon at a time. Continue to mix into a wet crumble with the back of the fork. Cut the crumble with the side of the fork as needed to get it to an even consistency.
- Gently pour the crumble topping over the batter in the pan.
- Bake for 38-40 minutes or until a toothpick comes out clean.
- For optional glaze, mix together the ingredients for the glaze in a small bowl. Let the cake cool for 20 minutes prior to drizzling on the glaze.
- Serve with a hot cup of coffee or cocoa.
If you’re hosting guests or have a large family, this recipe can easily be doubled and prepared in a 9×13 inch pan.