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For the cake:
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Preheat oven to 180u00b0C (350u00b0F), grease and lightly flour an 8-inch (20cm) square (or round) cake tin.
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In a bowl, place grated apple, dates, baking soda and coffee mixture. Give it a gentle stir and set aside to cool for about 15 minutes until dates are nice and soft. Stir occasionally.
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In another bowl, sift flour and salt together.
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Once the apple date mixture has cooled, stir coconut oil, egg, vanilla and honey into the apple date mixture.
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With a metal spoon, stir the sifted flour and salt gradually (about 4 tablespoons at a time) into the apple date mixture until all the flour is combined. Spoon the cake mixture into the cake tin and level out. Bake for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean
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For the streusel topping:
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In a medium-sized mixing bowl, combine gluten-free flour, coconut flour, xanthan gum and cinnamon. Stir in coconut oil and honey. I like to do this bit with my hands, pressing the crumbs together to form a crumble, or use a spoon. Sprinkle the streusel over the baked cake, bake for another 10 minutes or until the streusel topping is gorgeous and golden brown.
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Remove from the oven and allow to cool completely before slicing into squares and serving.
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Notes:
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I like to check the cake halfway through cooking time-if it's already golden enough, which it might be depending on your oven, cover the cake with a piece of silver foil and continue baking.
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This cake is delicious with a cup of tea or coffee, or as a dessert. Serve warm with whipped cream. Yum.
