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Preheat the oven to 350°F.
To make cinnamon topping, combine 2 tsp (4g) cinnamon, ½ cup (105g) coconut sugar, and 2 tbsp (24g) melted coconut oil in a small bowl and mix well.
Add chopped dates to a small bowl with 1 cup boiling water for ten minutes. Transfer to blender or blend using an immersion blender until smooth.
Add date paste, 3 large eggs, ½ cup (150g) maple syrup, ¼ cup (50g) olive oil and 1 tsp (5g) vanilla extract to a large bowl and whisk until thoroughly combined.
Fold in 1 cup (170g) gluten free all purpose flour substitute, 1 tsp (4g) baking powder, ½ tsp (3g) baking soda, ½ tsp (3g) salt and 1 tsp (2g) cinnamon until batter is smooth and uniform.
Transfer to a greased 9x9 baking dish then sprinkle the cinnamon mixture evenly over the top of the batter.
Bake for 35-45 minutes until a toothpick stuck into the center of the cake comes out with just a few crumbs.
To make glaze, combine 1 cup (170g) powdered sugar, 3 tbsp (40g) dairy free milk of choice and ¼ tsp (1g) vanilla extract in a small bowl and whisk well then drizzle generously over cake.