Pre-heat the oven to 325 degrees, and grease a 2 quart baking dish with butter, coconut oil, or palm shortening.
Blend the butter, honey, lemon zest, and almond extract in a medium mixing bowl until creamed.
Add the egg, coconut milk, ACV, and lemon juice, and blend to combine.
Add the flours, baking powder, and sea salt, and blend until just combined, and then pour the coffee cake batter into the greased baking pan.
Combine the crumb topping ingredients int a small bowl, and sprinkle over the top of the coffee cake.
Bake at 325 degrees for 40 minutes, or until the middle is set and the top is lightly golden brown. Cool the coffee cake at least 10 minutes before cutting and serving. The coffee cake holds together and firms up as it cools.