Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C). This will ensure your cake bakes evenly and rises perfectly.
Step 2: Prepare Your Baking Pan. Grease a 9x9 inch baking pan with a little melted coconut oil or line it with parchment paper for easy removal.
Step 3: Mix the Dry Ingredients. In a large mixing bowl, combine the sifted coconut flour, arrowroot flour, baking powder, and sea salt. Whisk them together until well blended.
Step 4: Whisk the Wet Ingredients. In another bowl, beat the eggs until frothy. Add in the pure maple syrup, full-fat canned coconut milk, and melted grass-fed butter. Whisk until smooth and combined.
Step 5: Combine Wet and Dry Ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to mix until just combined, being careful not to overmix.
Step 6: Fold in the Walnuts and Cinnamon. Gently fold in the chopped walnuts and ground cinnamon into the batter, ensuring they are evenly distributed.
Step 7: Pour and Spread. Pour the batter into the prepared baking pan. Use the spatula to spread it evenly across the pan.
Step 8: Prepare the Topping. In a small bowl, mix the remaining melted butter and 2 tablespoons of pure maple syrup. Drizzle this mixture over the top of the batter and sprinkle with a little extra cinnamon if desired.
Step 9: Bake. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool and Serve. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature.
