Preheat oven to 180º Celsius
In a bowl, add in the coconut oil, vanilla and honey and the egg and whisk together.
Then add in the almond flour, baking powder, cinnamon and salt and mix.
Then add in the coconut milk and stir until smooth.
Pour into a square cake tin that is lined with baking paper.
For the crumble topping, in another bowl add in the almond flour, coconut oil, honey and cinnamon and mix.
Using your fingers, drop small amounts on top of the cake.
Bake for 20 to 25 minutes and carefully take out of the tin to cool on a cake rack.
It is delicious served on its own or with fluffy cream....perfect! ( Oh! and a nice cup of tea!!)