Gluten-Free, Dairy-Free, Serves 8
- 1/3 cup date sugar
- 1 tsp ground cinnamon
- 2 large apples cubed
- 1/2 cup vegan butter softened
- 2/3 cup coconut sugar
- 2 eggs room temperature
- 1 1/2 tsp pure vanilla
- 1/2 cup almond flour
- 1 cup coconut flour
- 1/2 cup coconut milk full fat
- 1 3/4 tsp baking powder
- 1/2 cup powdered coconut sugar
- 1-3 Tbsp coconut cream
Preheat the oven to 350 Degrees F. Pretreat a 9×5-inch loaf pan with the non-stick option of choice. Mix the cinnamon and sugar together and toss the apples (I like to toss my apples in a little lemon juice prior. It helps them retain their color and the sugar to stick) and set aside. In a bowl, whisk together the flour and baking powder. Cream the coconut sugar and butter together in another bowl until smooth and creamy. Add the eggs to the creamed mixture one at a time. Once the eggs are incorporated, mix in the vanilla. Slowly add in the flour mixture until just combined. Don’t over-mix; it will make the bread hard to chew! Add the milk to the batter and stir just to combine.
Pour half of the batter into the pan. Add half of the apple mixture and top with the remaining batter. Make sure the batter covers the apples and top with the remaining apple mixture. Take a knife and swirl it through the loaf a few times. Bake for about 1 hour or until a toothpick comes out clean. While waiting, prepare the glaze. Start with 1 Tbsp of the cream and add to thin out the glaze to the desired thickness. Let the loaf cool in the pan for 15 minutes before removing it to cool completely on a wire rack. Drizzle the glaze over the top and enjoy!