Warm cinnamon and ginger run through this snack cake, with tender bites of diced apple folded into every square. Oat flour and rice flour build the base, giving the crumb a soft, moist texture that holds together beautifully once cooled and sliced. Maple syrup and coconut oil keep things naturally sweet and rich without any refined sugar in the batter itself, while a coconut milk and apple cider vinegar mixture helps the cake rise light and tender. A simple coconut sugar and cinnamon topping bakes into a lightly crisp, sparkly crust on top. It's an easy one-pan bake that comes together with basic mixing bowls and a spatula, no special equipment required. This one's a great fit for a gluten free dessert table, and the leftover squares hold up nicely for a few days on the counter.
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Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
In a large mixing bowl, whisk together the oat flour, rice flour, baking powder, baking soda, 1 1/2 tsp Ceylon cinnamon, ground ginger, and salt until evenly combined.
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