Directions

• Step 1

  Preheat oven to 350°F. Lightly oil an 8" spring form pan with coconut oil and set aside.

• Step 2

  NOTE: A regular cake pan will work but make sure it is well greased with coconut oil.

• Step 3

  In a small bowl, combine the crumb topping ingredients. Lightly mix with a fork until a crumbly texture is formed, then set aside.

• Step 4

  To prepare the cake, combine the ground flax seed and warm water in a small cup. Mix with a fork until gelatinous, then set aside.

• Step 5

  In a large mixing bowl, sift together the whole wheat flour, lucuma powder, baking powder, baking soda, and sea salt and set aside.

• Step 6

  In the bowl of a standing mixer, combine the softened coconut oil and cane sugar and beat on high until light and fluffy. Add the flax/water mixture, vanilla, and Silk, and continue to mix until fully combined. Make sure to scrape down the sides of the bowl as you mix.

• Step 7

  Slowly add the dry ingredients to the mixer and beat until just combined.

• Step 8

  NOTE: Make sure to avoid overmixing.

• Step 9

  Combine middle swirl ingredients in a small bowl.

• Step 10

  Spread half of the cake batter in the prepared pan using a spatula and sprinkle the cinnamon sugar mixture evenly over the first layer of batter. Evenly spread the remaining batter over the top.

• Step 11

  Generously crumble the topping evenly over the cake. Bake in a preheated oven for 45-50 minutes, or until a toothpick comes out clean.

• Step 12

  Allow cake to cool slightly, then run a butter knife around the sides of the pan to loosen before releasing the spring form side.