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!