Method

Crumble

1. In a small bowl, rub the coconut oil into the almond flour, cinnamon and maple syrup using your fingertips until a crumbly texture forms. The mixture should hold together slightly when pressed. Set aside.

Cinnamon Swirl

2. In a separate bowl, mix the cinnamon, maple syrup and coconut sugar until smooth and well combined. Set aside.

Cake

3. Preheat the oven to 170°C and grease and line a 1L loaf tin with baking paper.
4. In a large bowl, whisk together the self-raising flour, almond flour, baking powder and cinnamon. In a separate bowl, combine the melted coconut oil, maple syrup, egg, milk and vanilla. Pour the wet ingredients into the dry and mix until a thick, smooth batter forms.
5. Spoon half of the batter into the prepared tin. Spread over the cinnamon swirl and sprinkle with some of the crumble. Top with the remaining batter, then finish with extra swirl and crumble on top.
6. Bake for approximately 45 minutes, or until golden and a skewer inserted into the centre comes out clean.
7. Allow to cool slightly in the tin before removing and slicing to serve.