Instructions

1. Pre-heat oven to 350F. Lightly grease a loaf pan. Set aside.
2. In a small bowl toss, the thinly sliced apples with 1 tablespoon melted coconut oil and sweetener. Then arrange in an overlapping pattern in the loaf pan. Make it pretty, this will be the top of your cake. Save the bowl for the wet ingredients.
3. In a large bowl whisk together the dry cake ingredient; coconut flour, flax seed (or arrowroot), cinnamon, salt, baking powder, and nutmeg. Whisk until well combined, then mix in the diced apple.
4. In the bowl where you tossed your apples, whisk together the eggs, melted coconut oil, vanilla extract, and apple sauce. Whisk until smooth and foamy, you want to get air into the eggs to help the cake rise!
5. Add your wet mix to the dry mix and fold in with a spatula until fully combined. Use a spatula to transfer the batter to the loaf pan.
6. Bake for 50-60 minutes until a deep golden brown and firm to the touch. Remove from the oven and let cool for 30 minutes. Use a thin spatula or knife to run along the edges, make sure it’s not stuck to the pan before turning over onto a cutting board.
7. Slice with a sharp knife and serve! Store wrapped airtight in the fridge for up to 3 days.