Preheat oven to 180 and lightly grease one medium cake tine. Dust greased pan with a little gluten-free flour and shake out excess. Set aside.
CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, flour, chopped pecans, coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand. If too wet, add some more flour. If too dry, add a bit more maple syrup. Transfer to a small dish and set aside.
LIQUID INGREDIENTS: In a liquid measuring cup, measure out Organic Rice Milk and add vinegar, applesauce), Organic Maple Syrup, and vanilla. Stir to combine. Set aside.
DRY INGREDIENTS: To the large mixing bowl from earlier, add almond flour, potato starch, corn starch, coconut sugar, baking powder, baking soda, and salt and whisk to combine.
Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more almond flour if too wet or rice milk if too thick.
Add half of the batter to your pan and gently spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.
Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.
Bake on the centre rack for 40 minutes. You’ll know it’s done when a toothpick inserted into the centre comes out clean and the edges and surface are golden brown.
Let cool completely in the pan before serving. A covered cake stored at room temperature should keep for 2-3 days.