Step 1

Preheat the oven to 325°F and grease a square baking dish or a large loaf pan. (I used a 6x8.) Set aside.

Step 2

Add the dry ingredients to a mixing bowl and give it a whisk to get out any clumps.

Step 3

Separately, to another bowl, mix coconut oil, applesauce, vinegar, and vanilla.

Step 4

Add wet mixture into the dry and mix well into a dough. Pour milk in as you are mixing.

Step 5

Spread the batter into your prepared cake tin evenly with a spatula. Set aside.

Step 6

Make the topping: In a small bowl by hand (this way you don't over-do it), whisk together all ingredients into a crumbly mixture with a fork or small whisk to get bigger crumbles.

Step 7

Sprinkle the crumb mixture over the top of the cake batter with your hands, leaving the crumbs intact as you can.

Step 8

Bake for 25 minutes, allow to cool and then serve! Optionally sprinkle your cake with sifted cassava flour (very lightly!!) for the look of powdered sugar.

Step 9

Store in a closed container for a few days on the countertop or refrigerate if you want it to last longer (though it won't be as moist).