Gluten-Free Vegan Serves 14

• 2 Cups Coconut Flour
• 1 Tbsp Baking Powder
• ¾ tsp Salt
• 1 ¾ tsp Ground Cinnamon
• ½ Cup Unsweetened Applesauce
• 1 ¾  Cups Coconut Sugar
• ¾ Cup Cashew Yogurt 
• 2 ½ tsp Pure Vanilla
• 6 Tbsp Vegan Butter
• ⅔ Cup Coconut Milk Whole Fat
• ⅓ Cup Apple Juice

Directions:

Preheat the oven to 350 degree F. Grease and lightly flour a 10 inch pan. Combine flour, baking powder, 1 tsp cinnamon, and salt. Set aside. In a large bowl combine applesauce 1 ⅓ cup sugar and 1 ½ tsp vanilla until fluffy. Add yogurt and mix well. Next slowly add in flour mixture alternating with milk. Pour batter into the pan. Bake for 40-45 minutes or until the toothpick comes out clean. Let cool for 10 minutes, then turn out cake and allow it to cool on a wire rake. In a saucepan combine ½ cup sugar, butter, apple juice, 1 tsp vanilla, and ¾ tsp cinnamon. Heat until butter melts stirring frequently. Move to serving dish and poke holes in the top of the still warm cake and pour the cinnamon syrup over the top. Serve with fresh coconut whipped cream and enjoy!