Either chop the almonds on a cutting board using a sharp knife, or pulse them in a food processor until they are roughly chopped. Transfer the chopped almonds to a bowl with the rest of the ingredients for the nutty topping, and stir until well combined. Set aside until ready to use.

Preheat the oven to 350 degrees Fahrenheit, and line an 8” x 8” baking dish with parchment paper.

Mix the wet ingredients for the crumb cake in a mixing bowl (eggs, coconut milk, avocado oil, and pure maple syrup, and pure vanilla extract) until well combined.

Stir together the dry ingredients (coconut flour, almond flour, baking soda, and sea salt) in a separate bowl to combine. Transfer the dry ingredients to the bowl with the wet ingredients and mix well. Stir in the chopped strawberries. The cake batter will be very thick. This is normal.

Pour half of the cake batter into the parchment-lined baking pan and spread it into an even layer using a rubber spatula. Sprinkle half of the topping over the first cake layer, and gently press it into the batter. Repeat for the remaining cake batter and the remaining streusel topping. If desired, add more chopped strawberries on top.

Bake on the center rack of the preheated oven for 50 to 60 minutes, or until the cake feels firm when gently poked. Insert a digital thermometer into the center of the cake. If it reads 190 degrees F or higher in the middle, the cake is ready to be pulled out of the oven. Otherwise, continue baking until you reach 190. Note: If the cake starts becoming too brown on top at any point, you can cover the cake pan with aluminum foil.

Remove the crumb cake from the oven and allow it to cool at least 20 minutes before slicing and serving.

I recommend serving the cake fresh out of the oven with a dollop of butter and a drizzle of pure maple syrup (or honey).