Instructions

1. Preheat the oven to 350F. Grease a 7-inch (18 cm) round springform cake pan and set aside.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon powder, ginger powder, ground nutmeg and baking powder.
3. Add the whisked eggs, unsweetened applesauce, unsweetened almond milk, melted coconut oil and vanilla extract to the bowl and mix well to combine.
4. In a separate bowl, combine the crumble topping until a fine crumb forms.
5. Pour the batter into the prepared springform pan and even sprinkle the crumb topping over the top.
6. Place the cake pan in the oven and bake for 35 to 45 minutes until cooked through and a toothpick inserted into the center comes out clean. Check the coffee cake after 20 minutes and loosely place a piece of aluminum foil over the pan if the top starts to brown too quickly.
7. Remove the cake pan from the oven and let the cake cool for 20 minutes before removing from the pan and placing on a wire rack to cool completely.
8. Store leftovers in a sealed container for 2 to 3 days.