gluten-free maduros cake with coconut and walnuts

1 cup + 1 tablespoon (190 g) gluten-free flour
½ cup (80 g) sorghum flour
¼ cup + 2 tablespoons (40 g) almond flour
¼ cup (50 g) white rice flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons baking binder (I use this one)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon kosher salt
2 tablespoons maple syrup
1 tablespoon honey
3-4 ripe plantains (yellow/black color), mashed
2 eggs, beaten
½ cup Greek yogurt
½ cup coconut oil
1 cup chopped walnuts, lightly toasted
⅓ cup unsweetened coconut flakes

For the topping:
2 tablespoons cold butter, grated
1 tablespoon coconut sugar
1 tablespoon demerara sugar
¼ cup unsweetened coconut flakes
2 tablespoons tahini, optional

STEP 1
Preheat the oven to 350 and grease (with butter or coconut oil) a 9-inch springform cake pan or regular cake pan. Mix all of the dry ingredients in a large mixing bowl. This will be all of the flours, baking powder, baking soda, baking binder, and salt. Set aside.

STEP 2
Mix all of the wet ingredients in a separate mixing bowl. This will be the maple syrup, honey, plantains, eggs, yogurt, and coconut oil.

STEP 3
Slowly pour the dry ingredients into the wet, adding ¼ cup at a time and mixing well between each addition. When the wet and dry ingredients are fully incorporated, fold in the walnuts and coconut flakes. Pour the cake batter into the prepared pan. Lightly tap on the counter to release any air bubbles.

STEP 4
In a small bowl, add the grated cold butter, coconut sugar, demerara sugar, and ¼ cup coconut flakes. Scatter this mixture on top of the cake batter. Bake for 60 minutes, or until a cake tester comes out clean from the center of the cake. Let cool and serve warm or at room temperature. Drizzle the tahini over the top of the cake before serving, if desired.