Gluten-Free, Dairy-Free, Serves 10

• 1/2 cup vegan butter softened
• 2 large eggs
• 1/2 cup coconut sugar
• 3 Tbsp coconut milk full fat
• 1 cup coconut flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/8 tsp sea salt
• 1 tsp cinnamon ground
• 3 apples peeled and thinly sliced
• Topping:
• 3/4 cup coconut flour
• 1/4 cup oats
• 6 Tbsp vegan butter cold
• 1/2 cup coconut sugar
• Custard Sauce:
• 6 egg yolks
• 1 1/2 cups full fat coconut milk
• 6 Tbsp xylitol sugar
• 1 1/2 tsp pure vanilla 

Directions:

Preheat the oven to 350 degrees F. Pretreat a 9-inch cake pan with a non-stick option of choice. Prepare the sauce by bringing the coconut milk to a simmer or medium heat. Meanwhile, whisk the yolks and sugar until well combined. Drizzle a small amount of milk into the yolk mixture and stir well. Repeat the process and then transfer the yolk mixture into the milk and continue to cook stirring frequently. Let cook until the mixture coats the back of the spoon. Remove from heat and add the vanilla. Pour the sauce through a sieve and set aside.

To prepare the topping, blend the butter into the flour, sugar, and oats until the mixture is incorporated. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until well incorporated. In a separate bowl, combine all the dry ingredients and slowly add to the wet ingredients along with the milk. Pour the batter into the pan and smooth it out evenly. Top with apples and then topping. Bake for 50 minutes to an hour, until the top is lightly brown and a toothpick comes out clean.