Spiced Apple Almond Cake with Maple Maca Drizzle

Preheat oven to 350F and grease a brownie tin. In a bowl, whisk together the dry ingredients (almond flour, gluten free flour, coconut sugar, cinnamon, sea salt, apple pie spice, baking powder) until uniform. Then add the olive oil and oat milk and whisk until a smooth batter forms. Stir through the grated apple, then transfer the batter to the prepared brownie tin. Top with the chopped almonds and bake for 30-35 minutes or until golden brown. Let cool completely before drizzling the icing on top.

For the icing: In a separate bowl, whisk together the single-serve container of coconut yogurt (plain), 2 tablespoons of maple syrup, and 1 teaspoon of maca powder until smooth. Store in the fridge to set/firm up for about 20 minutes before drizzling over the cooled cake.