Cinnamon Crumble Cake (Paleo)

When I was in college I came up with this recipe for a cinnamon crumble cake that my friends really loved. However, it was far from having anything good for you in it at all. However, I made this paleo rendition and now I don't feel near as guilty when serving it to others, since it is far better for you than the traditional bleached flour and refined sugar version.

Ingredients:

Cake Ingredients:

1/2 cup of palm shortening or grass fed butter if you don't mind the dairy

1 egg

1/4 cup + 1 TBS coconut sugar

1/2 tsp. apple cider vinegar

1/2 tsp baking soda

1 cup almond flour

2 TBS coconut flour

Crumble Ingredients:

2 TBS almond flour

2 TBS coconut sugar

1 tsp cinnamon

2 tsp melted coconut oil

Let's Get Cooking:

In a food processor or with a mixer, combine butter, egg, coconut sugar for the cake, and a dash of vanilla. Add in the almond flour and coconut flour, as well as baking soda and apple cider vinegar. Grease a piece of parchment paper lightly with coconut oil and pour the batter into the pan.

In a separate bowl, combine the coconut sugar, almond flour and cinnamon for the crumble. Mix evenly. Add in the melted coconut oil until you have a nice crumble topping. Pour it evenly on top of the cake batter and lightly press down the crumble into the batter. Bake on 350 for about 20 minutes, but add more time as needed. You can check the batter by poking the middle of the cake with a fork and seeing whether or not it turns out doughy.