Grain-Free Coffee Cake
8 eggs, separated
2 tsp. cream of tartar
1/2 cup coconut oil
6 tbsp. honey
1 cup coconut flour
1 tbsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup brown sugar or coconut sugar
1/2 cup coconut oil
1/4 cup coconut flour
1 tsp. cinnamon
In a large bowl, combine the egg whites and cream of tartar.  Whip until stiff peaks form.  In a bowl, cream together honey and coconut oil.  Mix in the egg yolks.  Add coconut flour, vanilla, baking soda, and salt to the honey/yolk mixture.  Mix until combined.  Fold the batter into the egg whites starting with a little at a time.  Combine until the batter is completely folded together.  Pour into a greased 11x7 or 9x9 pan.  In a small bowl, mix together all the topping ingredients.  Spread the mixture over the batter.  Swirl parts of the topping into the batter.  Bake at 350 for 30 minutes.  Cake is done when a toothpick comes out clean.  Allow to cool before slicing and serving.
Free of the Following Allegens: Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat