1/2 cup butter, melted and at room temperature (may substitute with coconut oil or ghee))
4 large eggs, room temperature
1/2 cup full-fat canned coconut milk
2 teaspoons vanilla extract
4 teaspoons lemon juice (may substitute with apple cider vinegar)
For the Crumble:
1/2 cup coconut sugar
4 tablespoons almond flour
1 tablespoon pumpkin pie spice mix
2 tablespoons grass-fed butter, room temperature (may substitute with coconut oil or ghee)
For the Icing:
1/2 cup powdered sugar
2 1/4 teaspoons cold brew coffee
Preheat your oven to 350 F and grease a bundt cake pan with butter, ghee, or coconut oil.
Add all the dry cake batter ingredients (to include almond flour, arrowroot flour, coconut sugar, spice mix, baking soda, and salt) together in a bowl and whisk until all clumps are broken up and it’s fully incorporated.
In a separate large bowl, whisk all the wet ingredients (to include the melted coconut oil, eggs, coconut milk, vanilla extract, and lemon juice) together until even.
Whisk in about ½ cup of the dry ingredients into the wet at a time. Continue to add ½ cup at a time until the dry is fully incorporated into the wet.
Pour this cake batter into the bundt pan.
Bake at 350 F for 30 minutes, or until a toothpick inserted at the center comes out clean.
In either a new bowl or the bowl you used for the dry ingredients, add all the ingredients for the crumble together (to include the coconut sugar, almond flour, spice mix, and room-temperature butter). Using either a pastry cutter or your fingers, thoroughly mix the ingredients together – making sure the butter is evenly distributed throughout.
In a small bowl, whisk together the ingredients for the icing (cold brew and powdered sugar). If the icing is too thick, add additional cold brew until you get your desired consistency.
Let the cake cool for at least 30 minutes, then remove from pan and plate face-down.
Drizzle icing over cake and then sprinkle the top with the crumble.