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Soak the Dates: Place the pitted dates in a bowl and cover with 1 cup boiling water. Let sit for 10 minutes to soften.
Mix Dry Ingredients: In a large bowl, mix together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
Blend Wet Ingredients: After soaking, transfer the dates and their soaking water to a high-speed blender. Add the vanilla, eggs (flax or regular), and olive oil. Blend until smooth.
Mix Wet & Dry: Pour the blended mixture into the bowl with the dry ingredients. Stir until a smooth batter forms. Set aside.
Make the Streusel: In a small bowl, combine the coconut sugar, oat flour, and cinnamon. Add melted coconut oil and mix until crumbly.
Assemble: Preheat your oven to 350°F. Line an 8-inch square cake pan with parchment paper. Spread half of the cake batter into the pan and smooth it out. Sprinkle half of the streusel on top. Repeat with the remaining batter and streusel.
Bake: Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Make the Glaze: warm the coconut butter until soft and runny. Stir in the maple syrup until smooth and glossy.
Finish & Enjoy: Drizzle the glaze over the cooled cake. Slice and enjoy!