Ingredients

• cooking spray
• Crumb Topping:
• 1 cup gluten-free rolled oats
• 1/2 cup ghee
• 1 cup chopped walnuts
• 2/3 cup coconut sugar
• 1 tablespoon coconut flour
• 2 teaspoons ground cinnamon, or more to taste
• 1 pinch sea salt, or more to taste
• Cake:
• 3 cups gluten-free all-purpose baking flour
• 1 cup almond flour
• 1 cup coconut sugar
• 2 tablespoons flax seed meal
• 2 tablespoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon ground ginger
• 1 teaspoon pumpkin pie spice
• 1 teaspoon sea salt
• 1/2 teaspoon ground cloves
• 3 cups unsweetened applesauce
• 1/2 cup olive oil
• 4 eggs, or more if needed
• 1/4 cup raw honey
• 1 tablespoon bourbon vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
2. Place oats in the bowl of a food processor; pulse until finely ground. Place ghee in a microwave-safe bowl; cook in the microwave until melted, 15 to 30 seconds. Add ground oats, walnuts, 2/3 cup coconut sugar, 1 tablespoon coconut flour, 2 teaspoons cinnamon, and pinch salt to melted ghee; toss until coarse crumb mixture forms.
3. Combine gluten-free all-purpose flour, almond flour, 1 cup coconut sugar, flax seed meal, 2 tablespoons cinnamon, baking powder, baking soda, xanthan gum, ginger, pumpkin pie spice, 1 teaspoon sea salt, and cloves together in a large bowl.
4. Whisk applesauce, olive oil, eggs, honey, and vanilla extract together in a separate bowl. Add to flour mixture; mix well until thick batter forms. Pour batter into prepared baking dish. Top evenly with crumb mixture, pressing gently into batter.
5. Bake in preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before transferring to a wire rack.