Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and diced into 1/2-inch pieces
  • 1 tsp (5g) ground cinnamon
  • 1 tbsp (12g) lemon juice
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1 tbsp (8g) baking powder
  • 1 tsp (2g) salt
  • 1 tbsp (8g) ground cinnamon
  • 2 large eggs
  • 1/2 cup (120ml) neutral oil
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Peel, core, and dice the Granny Smith apples into uniform 1/2-inch cubes. In a small bowl, toss the apples with lemon juice and 1 teaspoon of cinnamon.
  2. In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, salt, and 1 tablespoon of ground cinnamon.
  3. Create a well in the center of the dry ingredients and add the room temperature eggs, neutral oil, almond milk, and vanilla extract.
  4. Stir the mixture with a spatula until just combined, stopping as soon as the streaks of flour disappear to avoid overmixing.
  5. Pour the batter into a lined 9-inch round cake pan and distribute the prepared apple mixture evenly across the top.
  6. Mix 1/4 cup granulated sugar with 1 teaspoon of cinnamon and sprinkle evenly over the raw batter to create the cinnamon sugar crust.
  7. Bake for 40 minutes until the top is mahogany brown and a toothpick comes out clean. Cool on a wire rack before slicing.