This recipe has been lovingly adapted from The Nourishing Gourmet
2/3 cup honey or as little as 1/4 cup for less sweet (100% maple syrup will work as well)
1/4 cup butter, melted
1/2 cup almond or hemp milk
1/2 teaspoon vanilla
3/4 cup almond flour
3/4 cup sifted coconut flour
2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup chopped pecans
2 Tablespoon honey
3 Tablespoons raw coconut sugar
1/4 cup cold butter cut into small pieces
2 teaspoons cinnamon
1 teaspoon coconut flour
Set oven rack in center of oven and preheat to 350 degrees. Grease 8"×8" baking pan with coconut oil or softened butter.
Whisk honey, butter, eggs and almond milk and vanilla in a bowl until well combined.
In a separate larger bowl, mix almond flour, sifted coconut flour, baking powder and sea salt.
Mix dry ingredients into wet ingredients. Stir until well combined.
Pour HALF of the cake batter into greased cake pan. Spread evenly over bottom of pan. Set aside.
Mix all of the streusel ingredients in a bowl until incorporated.
Distribute half of the streusel over the batter in the pan. Put the rest of the cake batter on streusel, spread evenly (this is most easily done with clean hands).
Top with remaining streusel.
Bake for 35 minutes. Remove from oven when a toothpick inserted in middle of cake comes out clean.