1. Preheat the oven to 350°.
2. In a small bowl, add coconut milk and apple cider vinegar and stir to combine. Set the mixture aside and allow it to curdle. [It’s not as disgusting as it sounds, promise.] If desired, you can swap this out for 1/2 cup of buttermilk.
3. Melt coconut oil until liquid, but not hot. In a small bowl, combine syrup and agave or honey and mix well.
4. Combine coconut milk mixture, coconut oil, syrup/agave mixture and stir to combine.
5. Lightly coat 3 - 3 1/2" tart pans or an 8" x 4" baking dish and set aside. I like using the small tart pans because it keeps the cake more moist and looks cute as a single serving!
6. In a medium bowl, combine the dry ingredients and mix well using a fork.
7. Add the liquid ingredients and stir until a thick batter forms.

Topping

1. In a medium bowl, combine oat flour, brown sugar, salt, cinnamon, nutmeg and mix together. Add cold the coconut butter into the bowl and use your hands to mix it together. This part takes some finesse – keep smooshing and crumbling, smooshing and crumbling until the texture is right. The butter should be dispersed throughout with big chunks, little chunks, and some leftover granules.

Assembly

1. Portion the batter into the tart pans and use the back of a spoon or your hands to spread it out.
2. Layer the crumble topping over the cake, dividing evenly between the 3 pans.
3. Bake for 15 minutes. Use a fork or toothpick to test the center. If it comes out batter-free, the cake is done!

Drizzle Glaze

1. Melt coconut oil over the stovetop and add powdered sugar. Mix to combine, then use a spoon to drizzle over the cakes.