Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or butter. Line the bottom with parchment paper.

In a medium mixing bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon until thoroughly combined.

In a larger mixing bowl, whisk the eggs until frothy. Gradually add the maple syrup, melted coconut oil, vanilla extract, and almond milk, mixing until smooth.

Pour the dry ingredient mixture into the wet ingredients and stir gently until combined. Fold in the chopped walnuts.

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.

For the glaze, combine maple syrup, melted coconut oil, and cinnamon in a saucepan over low heat, stirring until smooth.

Cool the cake in the pan for about 10 minutes, then transfer to a wire rack. Drizzle the warm maple glaze over the cooled cake.