Gluten-Free Strawberry Coffee Cake with Crumb Topping

Start by preheating your oven to 350 degrees F and greasing a round or square cake pan with nonstick spray.
In a large bowl, mix together the oat flour, rice flour, coconut flour, natural cane sugar, baking powder, and sea salt.
In a blender, combine the eggs, cottage cheese, almond milk, applesauce, avocado oil, and vanilla extract. Blend until smooth.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a smooth cake batter forms. Gently fold in the diced strawberries. Pour the batter into your prepared pan and spread evenly with an offset spatula.
In a small bowl, mix together the softened butter, oat flour, oats, sugar, and vanilla extract until a crumb topping forms. Sprinkle it evenly over the cake batter.
Bake for 40-45 minutes, or until the center of the cake is set and a toothpick comes out clean.
Let the cake cool on a wire rack before slicing. If you want to take it up a notch, drizzle with a simple glaze made from powdered sugar and lemon juice or a coconut butter drizzle!