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Cinnamon Walnut Crumb Cake

A soft rich cinnamon walnut dough, filled with cinnamon and date filling and topped with cinnamon sugar icing.
Total Time30 mins
Servings: 10
Author: Amanda Nicole Smith

Ingredients

Cinnamon Walnut Dough

  • 1 cup almonds; flour
  • 1 cup walnuts; flour
  • 1 cup cashews; flour
  • 1/2 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil
  • 1 tbsp flax seed + 1/4 cup coconut milk or water
  • 1 tsp cinnamon
  • 1/4 tsp seat salt

Cinnamon Date Filling

  • 1/2 cup dates
  • 1/8 cup water
  • 1 tbsp coconut oil or flax seed gel.
  • 1 tsp cinnamon

Cinnamon Sugar Icing

  • 1/8 cup coconut sugar
  • 1 tbsp coconut nectar
  • 2 tbsp walnuts; roughly chopped
  • 1 tbsp coconut oil
  • 1 tsp cinnamon

Instructions

  • Mix flax seed with coconut milk and let sit until it gels; approximately 10-15 minutes.
  • Grind whole nuts in blender until smooth.
  • Blend flax seed gel until smooth.
  • Mix all the dough ingredients in a mixing bowl.

Cinnamon Date Filling

  • 1/2 cup dates

Cinnamon Sugar Icing

  • Add all of the ingredients to a small mixing bowl and mix together well.

Assembly

  • Lightly pat a large spoonful of dough mixture in the bottoms of the muffin pan.
  • Spread a layer of cinnamon date filling on top.
  • Add another large spoonful of dough on top and lightly pat down.
  • Use a spoon to pour the cinnamon icing on top.
  • Refrigerate for 10 minutes or until firm.

Notes

Store for up to 7 days in an airtight container in the fridge.