Preheat oven to 350°F. Lightly grease an 8-inch Bundt pan or line 12 muffin cups with paper liners
In a bowl, combine flour, cinnamon, baking powder, salt, and sugar. In a second bowl, whisk together eggs, almond milk, maple syrup, coconut oil, and vanilla. Fold wet mixture into dry mixture to combine.
Prepare the streusel topping: In a medium bowl, use a fork to combine all topping ingredients. Then use your hands to combine until a chunky crumble forms.
Pour batter into the prepared Bundt pan or divide among muffin cups; sprinkle with topping.
Bake cake for 50 minutes; bake muffins for 25 minutes
Store in an airtight cake platter or container for up to 2-3 days, or freeze and defrost for later use.
Serving Size 1 Bundt Cake