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1
Preheat the oven to 325F.
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2
Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
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3
In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, and the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon.
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4
Add the oil, applesauce, vanilla, and 1 cup of the hot water to the dry ingredients.
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5
Stir until the batter is smooth, then fold in the roasted apples.
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6
Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup evaporated cane juice, 1 tablespoon cinnamon, and 1/4 cup hot water.
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7
Stir until creamy.
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8
Pour the apple batter into the prepared loaf pan.
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9
Carefully drizzle the batter from the small bowl down the center of the loaf.
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10
Use a teaspoon to swirl the topping into the loaf, moving the spoon up and down.
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11
Sprinkle the top with evaporated cane juice.
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12
Bake the toastie on the center rack for 25 minutes, remove from the oven, and brush the top with a generous amount of oil.
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13
Return to the oven and bake for another 15 minutes, until crunchy and a toothpick inserted in the center comes out clean.
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14
Let the toastie stand in the pan for 20 minutes, then invert the cake onto a board.
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15
Turn right side up and cut and serve warm.
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16
Cover the cooled uncut toastie with plastic wrap and store at room temperature for up to 3 days.
