What better way to celebrate summer and fall flavors simultaneously than this apple cinnamon coconut loaf. Made with tangy apples, desiccated coconut, and plenty of cinnamon, this loaf is fragrant, spicy, and flavorful. Enjoy a warm slice of this sweet bread with a cup of vanilla rooibos tea.

Apple Cinnamon Coconut Loaf [Vegan, Gluten-Free]

Cooking Time




For the Loaf:

  • 3 green or red apples, grated
  • 2 1/2 cups ground almonds
  • 2 flax eggs (1 tablespoon ground flax seeds, plus 3 tablespoons of water per "egg")
  • 1/2 cup desiccated coconut
  • 1/4 cup coconut oil
  • 1/4 cup rice malt syrup or sweetener or choice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon gluten-free baking soda
  • 2 tablespoons fresh lemon juice

For the Toppings:

  • 1 apple, thinly sliced
  • Coconut flakes (optional)
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 320°F.
  2. In a large mixing bowl, add in grated apples, coconut oil, rice malt, cinnamon, baking soda, flax eggs, and lemon, and mix together.
  3. Add in ground almonds and mix well.
  4. Line your bread loaf tin with baking paper and pour in mix, topped with your sliced apple, a sprinkle of cinnamon, and coconut flakes, then place in oven.
  5. Bake for one hour and 15 minutes. May be more or less depending on your oven.
  6. Cook until a knife through the center comes out clean.
  7. Let cool completely on a cooling tray. Serve warm or store in refrigerator.