6 Tablespoons unsalted butter or vegan butter, cold, cut into large pieces
Cake
2 cups blanched almond flour (not almond meal)
½ cup arrowroot, cassava or tapioca flour
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup melted unrefined coconut oil or avocado oil + more for greasing the pan
3 large eggs
1 cup unsweetened, plain whole milk yogurt or non-dairy yogurt (I have made this successfully with cashew yogurt)
½ cup pure maple syrup or honey
2 Tablespoons apple cider vinegar
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees. Lightly grease an 8-inch or 9-inch cake pan, preferably a springform pan, with oil. It's a bit of a tall cake, so if your pan is shallow, the batter may spill over. Line the bottom with a piece of unbleached parchment paper, if desired.
Make the crumb topping: In a bowl of a food processor fitted with the metal blade, pulse together the crumb topping ingredients until moist clumps are formed. Transfer to a bowl and put in the freezer. Wipe out the food processor.
In the bowl of a food processor fitted with the metal blade, add all cake ingredients. Process until well combined, scraping down the sides of the bowl once to make sure all ingredients are well incorporated.
Pour the batter into the prepared pan. Bake in the middle of the oven for 20 minutes.
Crumble the crumb topping on top of the cake and place back in the oven for another 35-40 minutes or until the cake is lightly browned and a toothpick comes out clean. Baking time will depend on your oven as well as the size pan you use. Cool for 10 minutes, then run a knife around the edge of the pan and transfer onto a cooling rack.
Notes
You don't add the crumb topping until the cake has baked for 20 minutes because if you added it at the beginning, it would sink into the cake and disappear.
Recipe by Pamela Salzman at https://pamelasalzman.com/grain-free-coffee-cake-with-crumb-topping-recipe/