Preheat your oven to 350°F (175°C) and prepare an 8×8-inch or an 8-inch round baking pan by lining it with parchment paper and lightly greasing the sides.

In a large mixing bowl, whisk together 2 large eggs, 1 cup of unsweetened applesauce, 1/2 cup of pure maple syrup, and 1/4 cup of coconut sugar. Add in 1 teaspoon of vanilla extract and 1/4 cup of melted coconut oil. Whisk until smooth.

In a separate bowl, blend together 2 cups of finely ground almond flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of ground cinnamon.

Gently add the dry ingredients to the wet mixture, folding until just combined.

Pour half of the cake batter into the prepared pan and smooth it out. Sprinkle your cinnamon-swirl mixture over this layer.

Spoon the remaining batter on top of the cinnamon swirl layer and spread it gently.

In a small bowl, combine 2 tablespoons of melted coconut oil, 2 tablespoons of coconut sugar, and 1/4 cup of almond flour for the crumb topping. Mix until crumbly, then sprinkle over the batter.

Bake for 40-50 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.