Cake Ingredients:

2/3 cup honey or maple syrup

1/4 cup grass-fed butter, melted

4 eggs

1/2 cup almond milk

3/4 cup arrowroot or almond flour

3/4 cup coconut flour

2 tsp. baking powder

1/2 tsp. sea salt

Cake Directions:

1. Preheat oven to 350 degrees. Grease or butter an 8�8 baking pan (I use coconut oil).

2. Combine honey, butter, eggs and almond milk in a bowl until well combined.

3. Combine arrowroot or almond flour, coconut flour, baking powder and salt in a separate bowl.

4. Mix dry ingredients into wet ingredients. Stir well.

5. Pour HALF of the cake batter into the prepared cake pan and spread out evenly.

6. Prepare streusel.

Streusel Ingredients:

1 cup chopped pecans (I whiz them through blender briefly to chop)

2 Tbsp. honey or maple syrup

1/4 cup grass-fed butter

1 1/2 tsp. cinnamon

1 tsp. coconut flour

Streusel Directions:

1. Combine all the streusel ingredients in a bowl.

2. Distribute half of the streusel over the batter in the pan.

3. Pour the rest of the cake batter on streusel and top with remaining streusel. Dust with cinnamon.

4. Bake at 350 degrees for 28-35 minutes (depending on oven). Remove from oven when a knife inserted in the middle comes out clean.

5. Serve as is or with a swipe of butter. I love serving this cake with date paste to spread over it. 

Date Paste:

Pack dates into a 16oz. mason jar and cover dates with filtered water. Leave them covered overnight. 

The next day pour dates and water into food processor or high speed blender. Add 1 teaspoon of vanilla extract and a pinch of sea salt. Blend until smooth and store in mason jar. Will last for up to 3 months in the fridge!