1. Preheat your oven to 350 degrees and line an 8x8” square cake pan with parchment paper along the bottom and sides.

Prepare the crumb topping first:

1. Place all ingredients in a bowl and combine using a fork or pastry blender until a coarse crumbly mixture forms. Place in the fridge until ready to use.

For the Cake:

1. In a medium bowl, combine the almond flour, arrowroot, baking soda, salt and cinnamon, set aside. In a separate large bowl, whisk together the eggs, coconut milk, lemon juice, sugar(s), coconut oil and vanilla until very smooth. Stir the dry ingredients into the wet using a spoon or spatula until well combined.
2. Transfer batter to the prepared cake pan scraping the sides of the bowl to get it all - the batter will be somewhat thick. Spread it out evenly in the pan, then sprinkle the crumb topping all over evenly.
3. Bake in the preheated oven for 28-30 minutes or until toothpick inserted near the center of the cake comes out clean, or with a dry crumb
4. Allow cake to cool on a wire rack about 20 mins, then drizzle with cinnamon icing if desired (see Below). This cake is best served still slightly warm.

For the Icing:

1. First, you’ll make paleo powdered sugar using the maple sugar and arrowroot* - place both ingredients in a food processor (a high speed blender should work too) and process until powdery smooth.
2. Stir cinnamon and coconut milk into the powdered sugar, starting with 3 tsp milk and adding a bit more as needed to get the right consistency. Drizzle over cake as desired. Enjoy!
3. This cake is best stored loosely covered at room temperature during the first 24 hours, and covered in the refrigerator after that.