Preheat Oven: Set it to 350°F (175°C) and prepare a 9-inch round cake pan with grease or parchment paper.
Combine Dry Ingredients: In a large bowl, whisk 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
Mix Wet Ingredients: In another bowl, mix 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
Mix Together: Stir the wet ingredients into the dry ingredients until just combined. Fold in 1/2 cup gluten-free chocolate chips.
Prepare Streusel: In a small bowl, mix 1/4 cup almond flour, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/2 tsp ground cinnamon.
Assemble Cake: Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
Bake: Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Slice and enjoy!