Preheat the oven to 350° F. Lightly coconut oil an 8x8 glass baking dish.
In a large mixing bowl, whisk together all of your dry ingredients.
Add the maple syrup, eggs, apple cider vinegar, and pumpkin. Stir until combined. Add the coconut milk and mix gently. The batter will thicken as you stir.
Smooth into the glass baking dish. Combine the cinnamon swirl ingredients in a small bowl. Sprinkle it over the cake and use a knife to swirl the cinnamon mixture into the top layer of batter. Gently smooth out the ridges.
Bake for 28-30 minutes. The cake should bounce back when pressed gently with a finger. Let the cake cool on a cooling rack while you make the glaze.
In a small saucepan, melt the butter or coconut oil over low heat. Add the maple sugar and tapioca flour. Stir until it thickens and starts to boil. Drizzle over the coffee cake. Cool and serve!