Paleo Orange Cinnamon Roll Coffee Cake

0 Make the cinnamon-sugar mixture: Combine the coconut sugar and cinnamon in a small bowl. Mix well and set aside.
1 Make the coffee cake: Preheat the oven to 325°. Line a 9 by 9-inch  pan with parchment paper.
2 Combine the almond flour, coconut flour, baking soda, and salt in a medium-size bowl. Stir until evenly mixed.
3 Place ½ cup of the coconut oil and the coconut sugar in a large bowl and mix until combined. Add the eggs, vanilla, orange zest, orange juice, and stir until smooth.
4 Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
5 Pour half of the batter into the prepared pan and sprinkle two-thirds of the cinnamon-sugar mixture on top. Carefully scoop the remaining batter on top, making sure all the cinnamon-sugar mixture is covered.
6 Bake for 45 minutes, or until set.
7 As soon as the cake comes out of the oven, spread the remaining 1 tablespoon coconut oil on top and sprinkle with the remaining one-third cinnamon-sugar mixture.
8 While the cake is cooling, make the glaze: Combine the coconut butter, maple syrup, and orange juice in a small bowl.
Mix until smooth and thin enough to drizzle on the cake.
9 Once the cake has cooled, top with the glaze. You can top it while it's warm, but it won't be as pretty. Slice and serve.
10 Store leftovers, covered, in the refrigerator for up to a week.