Preheat oven to 350F. Spray non-stick cooking spray in an 8×8 glass pan. Set aside.
In a medium-sized bowl, combine the dry cake ingredients: gluten free flour (I used Bob’s Red Mill 1-1 Mix), coconut sugar, baking powder, and salt.
In a small bowl, add almond milk and eggs. Whisk together. Place in the microwave for 2 minutes at 50% power to warm so when the melted coconut oil is added it incorporates well and does not solidify. Check at 1 minute to see if it is already at room temperature, you just don’t want it cold.
Whisk in the melted coconut oil to the room temperature milk and egg mixture. Then add the wet ingredients to the dry and thoroughly mix together. You can over mix the batter to produce a better cake texture once baked. (If you have time, you can let the batter rest for at least 1/2 hour or longer before baking.<---Gluten free baking hack! See notes for more tips!)
Pour the cake mixture into the greased pan then top with the sliced strawberries.
In a small bowl, add all the topping ingredients and mix together until a crumbly texture forms. Pour all of the crumb topping over the strawberries and smooth until level.
Bake for 1 hour uncovered or until the cake is fluffy and a toothpick comes out clean from the center of the cake. If in doubt, bake another 10 minutes. It is hard to over bake this gluten free coffee cake.
Serve warm and enjoy!