Ingredients:
For the crumb topping:
- 1/4 cup of coconut oil
- 1/2 cup of gluten-free coconut sugar
- 1/2 cup of date sugar
- 1/4 tsp. of pink himalayan salt
- 2 tsp of ground cinnamon
For the cake:
- 1/2 cup of gluten-free all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. pink himalayan salt
- 2/3 cup of coconut oil
- 3/4 cup of beet sugar
- 1/4 cup of coconut sugar
- 1 tbsp. of ground flax seed
- 1/2 cup chopped walnuts
- 1 tbsp. of agar agar
- 1 large apple, peeled and cut into chunks
- 4 tbsp. of water
For the glaze:
- 1 1/2 tbsp. melted coconut oil
- 1 1/2 tbsp. beet sugar
- 1 1/2 tbsp. date sugar
- 1/4 tsp. of vanilla extract
- 1 1/2 cups of xylitol
- 1 1/2 tbsp. of non-dairy milk
- 1 tbsp. arrowroot
Directions:
- Grease a baking pan and preheat oven to 350 degrees.
- Make the crumb topping by mixing all dry ingredients first, then adding the coconut oil and blending it all in a food processor or blender.
- For the cake, sift flour, baking soda, cinnamon, nutmeg, and salt and set aside. Mix the flaxseed meal with 3 tbsp. water well and set aside. Mix the agar with 1 tbsp. water well and set aside. Add flaxseed and agar mixes with the oil, both sugars, and vanilla until combined well. Pour the wet ingredients with the dry ingredients and mix well. Fold in the apples and chopped walnuts.
- Spoon batter into baking pan and spread evenly. Pour the crumb topping and press down into the batter.
- Bake cake for 30 minutes or until a toothpick comes out clean.
- For the glaze topping, mix the xylitol and arrowroot in food processor until you get a powder sugar consistency and set aside. In a bowl, combine melted coconut oil, both sugars, non-dairy milk, and vanilla together. Add the powder sugar mixture and whisk together.
- Drizzle the glaze topping over the cake.
