Preheat oven to 350 F and line an 8×8 baking pan with parchment paper (grease any exposed sides)
In a small bowl, combine the crumb topping ingredients until broken into small clumps (I use a fork, or you could be official and use a pastry cutter). Place in fridge until ready to use.
In the bowl of a stand mixer, cream together the coconut oil and sugar until creamy. Add the eggs, one at a time, mixing in-between. Add the remaining wet ingredients and blend until smooth.
In a medium bowl, whisk together the dry ingredients. Slowly add them to the wet ingredients and mix until smooth.
Pour the mix into the prepared baking pan, then top with the crumb topping, distributing evenly.
Bake for 30-35 minutes, or until a toothpick comes out clean, or with just a few moist crumbs.
Cool on a wire rack. While waiting prepare the glaze. Once cool, drizzle the glaze over the cake and enjoy!
Stores best in airtight container in the fridge. Stays fresh for 4 days.
