Paleo Funfetti Coffee Cake

3 Preheat oven to 325° and line a 9x9 pan with parchment paper. 
4 Make the cake. In a large bowl, combine the almond flour, coconut flour, maple sugar (or coconut sugar), salt and baking soda. Stir well. Mix the cashew butter and warm water together as best as possible. Add it to the dry mix along with the eggs and almond extract. Scoop into the prepared pan. 
5 Make the crumb topping. In a medium bowl combine the almond flour, maple sugar (or coconut sugar), salt, coconut oil, and maple syrup. Mix well until combined and crumbly. Add in the sprinkles and mix again. Sprinkle evenly over the cake and bake for 40 minutes. 
6 Let cool before glazing. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir it. In a small bowl, combine the coconut butter, maple syrup, almond extract and water. Add the water as needed until smooth. Drizzle over coffee cake and top with additional sprinkles. 
7 Store covered in the fridge up to 10 days.