Preheat oven to 350F and line an 8x8 pan or 8-inch round cake pan with parchment paper or nonstick spray.

In a medium sized bowl, mix together almond flour, baking soda, cinnamon, and salt.

In a larger bowl, whisk together eggs, coconut oil, maple syrup, and vanilla.

Add dry ingredients to wet and stir to combine.

Pour into baking dish.

In small bowl, mix together the crumb topping completely. Sprinkle it over top of the cake batter until evenly dispersed.

Bake in oven for 45-55 minutes or until toothpick inserted in certain comes out clean.

Let cool at least 30 minutes before serving. Optional, but not paleo, sprinkle with powdered sugar.

Store on counter for 24 hours or longer in fridge.