¼cupunsweetened almond milkor non-dairy milk of choice
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9 square baking pan with coconut oil and line bottom with parchment paper.
Peel and chop apples. Once chopped, sprinkle 1 tablespoon of arrowroot starch on top of apples. Mix with hands to coat. Set aside.
In a large bowl combine coconut sugar, cane sugar, and coconut oil. Beat with an electric hand mixer until mixture appears light and fluffy. Add almond flour, ¼ cup arrowroot flour, cinnamon, and salt. Beat again on medium speed until mixture appears crumb-like. Using a one-cup measuring cup, reserve one cup of the mixture and set aside.
Beat in baking powder and baking soda. Beat in eggs, one at a time, followed by vanilla, and almond milk. Fold in chopped apples and transfer to prepared baking pan and using a spatula, spread in an even layer. Sprinkle the reserved crumb topping evenly over the top.
Bake for 35 to 40 minutes, checking at about 30 minutes for doneness. Cake is done when a toothpick comes out clean. Remove from oven and allow to cool completely on a wire rack before slicing. Best the day it is made. Store leftover cake in an airtight container in the refrigerator.