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Preheat oven to 350 degrees Fahrenheit. Line a 9 inch cake pan with parchment paper and grease with coconut oil.
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To make the crumble mix together all crumble ingredients (tahini, coconut flour, sugar, and oil) with a fork and set aside.
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In a large bowl beat eggs, and sugar until well creamed. Add coconut oil and tahini and continue to beat well for a minute to combine. Stir in coconut milk with vinegar, then vanilla, baking soda, and salt.
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Add cassava flour, tapioca starch, and coconut flour and stir well to combine. Batter will be thick but should be spreadable. If it's too thick add 2 tbsp coconut milk.
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Spoon the batter into evenly the prepared dish.
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Pour the crumble evenly over the batter. Bake for 30-35 minutes, or until lightly browned and a knife comes out clean. Allow to cool for at least 15-20 minutes before removing from the pan. Drizzle with warm coconut butter and enjoy!