- 1 cup all purpose flour
- 1/2 cup unrefined sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh grated nutmeg
- 1/2 cup coconut milk
- 1/3 cup oil, canola or olive
- 1 teaspoon vanilla extract
- 2 cups apples, peeled and chopped into 1/2” pieces
- 2 tablespoons unrefined sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350˚F. Grease a standard loaf tin and line it with parchment paper so that the paper comes up the sides of pans.
- Whisk together cake batter dry ingredients in a medium mixing bowl: flour, sugar, baking powder, salt and spices.
- Whisk together coconut milk and oil for cake batter in a separate bowl or large liquid measuring cup. Set both mixtures aside while you prep apples and crumb topping.
- Peel, core and chop apples and toss with sugar and spices. Set aside.
- Stir together crumb topping dry ingredients with a fork: flour, sugar and spices. Cut coconut oil into mixture using your fingertips until the mixture resembles coarse breadcrumbs with some pea sized bits. Stir in water using your fingers or a fork to create large crumbles.
- Stir wet cake batter mixture into dry mixture using a rubber spatula until just combined. Pour batter into prepared tin and smooth with spatula. Layer apples on top of batter. Layer crumb topping on top of apples.
- Bake at 350˚F for 55-60 minutes until crumb topping is golden brown. A toothpick inserted into cake may come out wet because of the apple layer. It is better to let the cake bake for an extra 5 minutes if you are unsure if it is done.
- Cool cake in tin for 10 minutes then lift cake out of tin using the parchment paper. Slide cake off parchment paper and onto a cooling rack. Cool to room temperature or overnight before slicing. Enjoy!
Cake will keep covered at room temperature for up to several days.