Preheat oven to 350.
Combine the coconut oil and honey in a medium glass bowl and beat until well-combined.
Stir in egg and vanilla.
In a small glass bowl, combine almond flour, cinnamon, baking powder, and sea salt; stir to combine.
Add dry ingredients to wet along with milk, and stir until smooth.
Pour into an 8 x 8 or 11 x 7 baking pan.
In a small glass bowl (use the same one you mixed the dry ingredients in), mix the almond flour, coconut oil, honey, and cinnamon for topping. Using the larger amount of almond flour will make it more crumbly and less "wet."
Spread the topping over the cake and bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.