2 1/2 cups flour (I use organic, unbromated, unbleached white)
2 cups apple sauce (apples are high on the pesticide list so buy organic)
4 tbsp. coconut oil, liquid
2/3 to 1 cup vegan sugar
1 tsp. baking soda
2 tsp. cinnamon
1 tbsp. vanilla extract
1/4 cup sugar (you can use less if you want to keep sugar content low)
2 tbsp cinnamon
2 tbsp. vegan butter
1/2 tsp. vanilla extract
1/2 cup sliced almonds
Preheat oven to 350℉ Bake time: 30-40 minutes
1. In a medium bowl, add all the cake ingredients and mix well. If your coconut oil is solid, place 1/4 cup of solid oil in a small glass jar. Place the jar on the stove in a pot of water. Bring to boil and the oil will liquefy. *Handle hot glass jar with care.
2. Use some of the coconut oil to lightly grease cake dish. Pour cake batter into cake dish. Use a spoon or spatula to even out the top of the cake so it is symmetrical.
3. In a small bowl, add cinnamon and sugar. Mix well. Add the butter and the vanilla extract. Using a spoon, blend the ingredients until evenly incorporated. Add the sliced almonds and use your fingers to coat them with the butter and sugar. Drop this mixture all over the top of the cake. This will create a sugary crumb topping.
4. Place cake in oven and bake for 30 to 40 minutes. To test the cake, place a tooth pick or kabob stick into the center of the cake. If it comes out clean, the cake is done. Enjoy!