• 1/2 Cup Unsalted Butter, softened
  • 2/3 Cup Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla
  • 2 Cups Whole Wheat Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1.5 Cups Unsweetened Almond Milk
  • Filling:
  • 1/4 Cup Whole Wheat Flour
  • 1/3 Cup Coconut Sugar
  • 1.5 Teaspoons Cinnamon
  • 2 Tablespoons Justin's Maple Almond Butter

Crumble Topping:

  • 1/2 Cup Rolled Oats
  • 1/2 Cup Whole Wheat Flour
  • 2 Tablespoons Coconut Sugar
  • 1.5 Teaspoons Cinnamon
  • 1/4 Teaspoons Salt
  • 1/4 Cup Justin's Maple Almond Butter
  • 1 Tablespoon Coconut Oil

Cooking Instructions

  1. Preheat oven to 350F.
  2. Spray a 9x9 inch baking dish with cooking spray.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In the bowl of a stand mixer, cream together butter and sugar. Beat in eggs one at a time. Beat in milk and vanilla.
  5. Add dry ingredients to wet ingredients and stir until just combined. Set aside.
  6. For the filling, whisk together flour, coconut sugar and cinnamon in a medium bowl. Stir in Maple Almond Butter.
  7. Pour half of cake batter into prepared baking dish. Top with filling. Pour remaining batter on top.
  8. For the crumble topping, stir together oats, flour, sugar, cinnamon and salt in a small bowl. Stir in almond butter and coconut oil. Sprinkle over the batter. 
  9. Bake for 30-38 minutes or until toothpick inserted in the center comes out clean. Cool completely and enjoy!