Preheat oven to 350° and line an 8×8 pan with parchment paper. Set aside.
For crumb topping:
In a medium bowl, whisk to combine 1/4 cup almond flour, 1/4 cup coconut sugar and pinch of cinnamon. Use a pastry cutter to cut in the coconut oil until completely combined and crumbly. Set aside.
1/4 cup almond flour, 1/4 cup coconut sugar, Pinch of ground cinnamon, 3 tablespoons coconut oil
For cake:
In another medium bowl, whisk together 2 3/4 cups almond flour, 1/4 cup coconut flour, baking powder, baking soda, cinnamon, and salt.