Ingredients Cake:
Almond Flour 1 cup
Coconut Milk 1 cup
Coconut Flour 1/2 cup
Applesauce 1/2 cup all natural
Agave/Honey/Maple 1/4 cup
Coconut Oil 1/4 cup melted
Eggs 2 large
Vanilla 1 teaspoon
Cinnamon 1 teaspoon
Baking powder 1/2 teaspoon
Sea Salt 1/4 teaspoon
Whisk all ingredients together until smooth batter forms. Pour into 10 inch round baking pan lined with more Coconut Oil.
Ingredients Crumble Topping:
Pecans 1/2 cup
Meejool Dates 1/4 cup
Cinnamon 1 tablespoon
Agave/Honey/Maple 1 tablespoon
Coconut Oil 1 tablespoon
Sea Salt just a pinch
Pulse all ingredients in food processor until desired consistency is achieved. Spirinkle Crumble over top of cake batter.
Bake at 350 degrees for 20-25 minutes until golden brown. Allow cake to fully cool.
Ingredients Icing:
Agave/Honey/Maple 1/4 cup
Coconut Oil 3 tablespoons (*do not melt)
Vanilla 1/2 teaspoon
Using the back of a spoon mix all Icing ingredients until no lumps and silky smooth (Zohan!). Spread over the top of the cake.