Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” square pan with parchment paper.

In a small bowl, stir together all of the ingredients for the pecan streusel until combined. The mixture will look a little crumbly. This is normal. Set the streusel topping aside until ready to use.

Mix the eggs, avocado oil, pure maple syrup, and vanilla extract in a large bowl until the wet ingredients are well combined. Note: if you enjoy preparing cake batter in a blender, food processor, or an electric mixer rather than using mixing bowls, feel free to do so.

In a separate bowl, stir together the almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt (dry ingredients) until combined.

Pour the flour mixture into the bowl with the wet ingredients and mix until a smooth batter forms. Stir in the lemon zest.

Pour half of the lemon coffee cake batter into the prepared pan and spread it into an even layer using a rubber spatula or wooden spoon. Sprinkle half of the cinnamon streusel pecan topping over the layer of batter.

Repeat for the rest of the cake batter and the remaining topping.

Cover the cake pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the topping is golden brown and the cake tests clean.

Allow the coffee cake to cool for at least 30 minutes before slicing and serving. If you cut the cake when it is still too warm, the slices won’t come out as clean.